So I set out to make pizza dough, with these ingredients:
- 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g)
- 1 cup water + 1 cup milk
- 1 tsp active dry yeast
- 10 tsp olive oil
- 2.5 tsp salt
- 2.5 tsp sugar
The dough I made from this is yellow/white in color. The strange thing is that despite having 66% hydration ratio, it wasn't sticky when I started kneading it. It wasn't elastic either, so kneading wasn't optional(obviously).
The trouble is, no matter how much I kneaded it, it just didn't seem to "set" into that elastic dough ball that we're after, after normally about 8 minutes? I kneaded for more than 20 minutes and it was still breaking.
I had to literally pound it with my closed fist like a hammer. It wasn't done even after that. Right now, it's in the fridge, and I'm letting it cold rise for 24/48 hours.
What's the issue here? Why didn't the dough come together even after all that kneading?