High Hydration Dough video

[Tscarborough]

Re: High Hydration Dough video

Develop gluten. I doubt it over proof in the fridge in 72 hours.

[sclancy]

Re: High Hydration Dough video

Oh you will, for sure.

Over proof? Or develop gluten?? Or both?!?!

[Tscarborough]

Re: High Hydration Dough video

Oh you will, for sure.

[sclancy]

Re: High Hydration Dough video

So I used the FB recipe and Caputo 00 flour and followed Scars technique (more or less). I used the KA for 3-4 mins to mix all ingredients (100% of flour, salt and yeast) - dough temp 75. Autolyze for 30-40mins. 4 folds, ball it and let rise on the counter for 2 hrs. I got about a 50% rise (it didnt double). Cut into 240g+ portions, fold 4 times and ball it - it was silky, smooth and very slack. Into the dough trays and refrigerate. here are the balls after 48 hrs - they have increased about 50-75% - I need to cut the yeast back more than I did. I plan to use them at 72 hrs..hopefully they dont overproof..and I am hoping that I get some gluten build up during this 3 day retard.

[ggoose]

Re: High Hydration Dough video

Thx Tscar

gene

[Tscarborough]

Re: High Hydration Dough video

I like it at about 800 on the walls 700 on the floor. I usually do a couple Neopolitan style first then cook NY style.

[PlanoPhil]

Re: High Hydration Dough video

So, what is your WFO temp. and cook time for a 16 inch pizza?

Phil

[Tscarborough]

Re: High Hydration Dough video

The screen makes no difference, since it is only on there for a minute or so, Phil.

[Tscarborough]

Re: High Hydration Dough video

Sorry, GG, I missed your post. Here is the ingredient list:

3c King Arthur bread flour
2c semolina flour
4c water
1 tsp salt
1 tsp ADY
2 tsp dried oregano
1 tsp sugar
1 tsp coconut oil

The dried oregano is mainly so that I can tell the doughs apart when I make multiple batches. It adds little to no flavor, and the coconut oil added nothing. The sugar is for the ADY.

[PlanoPhil]

Re: High Hydration Dough video

Very Nice! Do you find that using the screen in the WFO makes any difference in the end result?
BTW, Josie sounds a lot like Larry Carlton and that is a huge complement.

Phil

[ggoose]

Re: High Hydration Dough video

Thanks for that video Tscarough. Would you mind listing your ingredients? My audio quality wasn't the best. Also, that was about 22 hrs in the refridgerator?
Thanks,
gene

[Tscarborough]

Re: High Hydration Dough video

My peel is 14" and my pies are 16", so I have to use the pan/screen to get them in the oven. I usually take them off at the first or second turn in the WFO and leave them on in the kitchen oven (since I don't use a stone).

[SteveP]

Re: High Hydration Dough video

Good video T. I learned something today. Are you partly cooking your pizzas on the pan then finishing them off directly on the floor or are you cooking the entire thing on the pan?

[Tscarborough]

Re: High Hydration Dough video

The oil did not seem to make any difference. The hydration is around 80% at the start and around 75% after balling.

[JoeyVelderrain]

Re: High Hydration Dough video

coconut oil? did it make a difference? and what percentage hydration do you guess you are at?