DLX dough balling up
Started using my old DLX to make 58% bread flour pizza dough.
I do about 2/3 flour initially then autolyse for about 8-10mins.
Using about 1.1kg bread flour.
I have watched the videos demonstrating DLX techniques, however I find coming down to the end of flour addition(last quarter) the dough no longer donuts and simply balls up and slaps around. I even upped to 60%.
I suspect the donut would probably stay if I was up to about 65% but that would not be practical.
Should I let it run longer before completing flour addition ?
Any suggestions ?