High Hydration Dough video

[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

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.

[ggoose]

Re: High Hydration Dough video

Thx Tscar

gene

[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.

[Tscarborough]

Re: High Hydration Dough video

Oh you will, for sure.

[sclancy]

Re: High Hydration Dough video

Oh you will, for sure.

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

[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

I finally got to use the dough after sitting in the fridge for 4 days. The FB recipe was a bit slack but it turned out great - crisped up, was a bit chewy and had some good cellular structure in the crust edges. The KA whole wheat (75%) and KA AP (25%) I made using the FB recipe developed more gluten and was near perfect. Easy to handle, stretched out nicely, and cooked perfectly. Good chew/crisp balance and great rise/structure on the crust edges.

I think I will knead the Caputo 00 for another 2-3 mins next time and try to use it within 48 hrs and see how it does. Thanks Scar for a great video and easy technique! I'm definitely going to stick with this for a bit and just tweak it a bit as I go. I need to adapt it for sure to freezing dough. I've got to plan for 20 pizzas in the freezer at all times. I don't want to find myself trying to make dough and fire oven and cook in the same day.

[sclancy]

Re: High Hydration Dough video

A few shots of the Caputo pizzas in the oven.

[sclancy]

Re: High Hydration Dough video

Another shot

[sclancy]

Re: High Hydration Dough video

Sorry the iPad won't let me do more than 1 pic per post...

Here is a good shot of finished pizzas and crust. The fresh mozzarella pizza is Caputo and the regular Ny style (shredded mozzarella) is the KA whole wheat.

[Tscarborough]

Re: High Hydration Dough video

And that is what it is all about, excellent!

I made a dough this morning for tonight, I am home alone, so I get to make whatever I like. This is an emergency dough, designed to be used in about 8 hours at room temp, cooked in the WFO at lower temps, about 700-750 degrees for Neo-NY style.

4 cups HEB bread flour
1 cup semolina
3-1/2 cups Miller beer
2 tsp salt
1 tsp ADY

Hand mixed for 3-4 minutes, then I will let it rise for a couple hours and do the stretch and folds and ball it.

p.s. give that dog some pizza bones!

[sclancy]

Re: High Hydration Dough video

Livin' the High Life!!

[Tscarborough]

Re: High Hydration Dough video

Balled and in the proofing tubs, there will be pizza in 4 or 5 hours.

[Tscarborough]

Re: High Hydration Dough video

I fired it to clear then let it cool down so I could do New York style (4-6 minute) pizzas at around 700.