Help needed to create a process for fatayer dough
I make Lebanese hand pies, called fatayer, and am trying to incorporate some organic, freshly ground flour into the dough for flavor (http://www.farmergroundflour.com/). My new combination of flours is causing my dough to overproof in the fridge overnight and I’d love it if some more experienced bakers could help me hone my process. I have successfully used the overproofed dough and it comes out with fine flavor, but I don’t like working with it as much because the uniformity of my pie shape is not consistent now and the color of the baked pies isn’t as rich and lovely.
- I have to make my dough one day and use it the next - I work in a shared kitchen and have a few constraints like this
- My process thus far that led to the ideal product were:
- make the dough and knead it in the machine until it forms a nice ball with very little dough left on the sides of the bowl
- let it rise for 1 hour
- portion it into 40 g balls
- stick it in the walk in cooler overnight
- Bring in out of cooler the next morning and let it warm up a bit
- roll it, fill it, bake it
My current recipe
- 10 g active dry yeast
- 1 tsp honey
- 1 c water
- 90 g Farmer Ground organic all purpose flour
- 300 g organic all purpose flour
- 1 tsp salt
- 1/3 c EVOO
Can you please help? Is there a way to hone my process so I can use fresh flour without the dough overproofing? Should I knead the dough longer? Let it rise less before putting it in the cooler? Stick it in the cooler en masse and portion it the next morning after it comes out of the cooler?
THANK YOU FOR YOUR ADVICE!
Bob S. posted some great info in his Overproofed! Post that is useful. (pasted below)
So, it is established that over-proofing causes excessive loaf volume. But what about collapse? Offered below are two quotes from Baking Science and Technology by E. J. Pyler:
“Overproofing is recognized by loaves possessing pale crust color, coarse grain, poor texture, unsatisfactory keeping quality and undesirable flavor caused by excessive acid development. In the case of green or weak flours, it also results in poor loaf volume brought about by a collapse in the oven.” (Second edition, p 676)
Green flour is flour that has been freshly milled.
“Freshly milled flour that has not received artificial maturing treatment will generally give variable baking results and produce bread that is inferior in volume, texture, and grain to bread made from the same flour after a period of storage.” (Second edition p 352)
1) Fully developed dough made with strong flour will cause excessive volume if over-proofed.
2) Using weak flour (such as all-purpose) when strong flour is called for may cause collapse if a loaf is over-proofed.
3) Freshly milled (or “green”) flour may give inconsistent results. Over-proofing is likely to cause collapse in the oven.
4) Storage (under the proper conditions) improves the baking quality of flour.
5) When using freshly milled flour, due care should be exercised to avoid over-proofing.