High Hydration Dough video

[Kurtloup]

Re: High Hydration Dough video

Crappy production values, that is what I get for doing it at night. It does at least show how I abuse the dough.

Drunken Dough - YouTube

Thanks for posting the video. I made the dough using a Kitchenaid mixer. It was the best dough I've made yet. I used Gold Medal Better for Bread and Bob's Red Mill Semolina flour since that is what was available at the local grocery store.

Kurt

[fragarcolin]

Re: High Hydration Dough video

Crappy production values, that is what I get for doing it at night. It does at least show how I abuse the dough.

Drunken Dough - YouTube

I love your dough handling techniques...really good...

[Tscarborough]

Re: High Hydration Dough video

I scared it with the knife and it fell into slices.

[Gulf]

Re: High Hydration Dough video

Thanks' TScar,
I love beer bread but, haven't thought about using a variant of it for pizza dough. I had to google "pablanos" but, I can never get enough ideas on brisket. I will try both .

Thanks again.

[Tscarborough]

Re: High Hydration Dough video

I removed the tinfoil put the beans in and doored it up. another hour or so should do it.

[Tscarborough]

Re: High Hydration Dough video

And now there is a little brisket in there, laying on a bed of onions, potatos and poblanos. I left the door off to get it down to 350, then put the brisket in (with the door off still) untill it drops to 250, then I will door it up. About 4 hours should do it. The beans go in for the last 2 hours.

[sclancy]

Re: High Hydration Dough video

that is some good looking "last minute" pizza.....

[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.

[Tscarborough]

Re: High Hydration Dough video

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

[sclancy]

Re: High Hydration Dough video

Livin' the High Life!!

[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

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.

[sclancy]

Re: High Hydration Dough video

Another shot

[sclancy]

Re: High Hydration Dough video

A few shots of the Caputo pizzas in the oven.

[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.