My adapted dough recipe

[gjbingham]

Re: My adapted dough recipe

Dave - Good recipe. You state that it makes a 12 inch pie dough. That's got to be at least 3 or so huh, not just one?

[Dutchoven]

Re: My adapted dough recipe

Was just at Sam's today...$10.30 for the High gluten flour...this is getting crazy...Costco High Gluten is now $19.99 for 50 pounds
All for Ethanol....B.S.
Dutch
P.S. Good idea on the formula...very worthy of sharing!

I was sharing a few thoughts with Ken on dough making.
So I thought maybe the following information would be useful for some others.

I've adapted the standard WFO recipe.

Here are my ingredients:

For a quick 3-4 hour dough.

500 grams flour (high protein bread flour from Sam's Club. $9.50 for 25lb bag.)
330 grams water (I added 30 grams because this flour can absorb it, and it tends to be tough with less) 330 grams = 66% hydration
10 grams of salt
3 grams of yeast (instant, also bought at Sam's in bulk)

I mix in my KitchenAid. I let rise till double (about 1.5 hours)
I divide in to 4 dough balls.
And let double again.
Makes about a 12 inch pie.

For over night retardation...

I lower the yeast to 1 gram. (even this amount can cause the dough to blow.. sometimes)

There ya go.
Hope this is helpful for some.

Now if I could just improve my bread making skills... That's coming soon.!

[Ken524]

Re: My adapted dough recipe

Thanks Dave! I really appreciate your efforts and experimentation. I'm printing this one and adding it to my WFO notebook.

[asudavew]

I was sharing a few thoughts with Ken on dough making.
So I thought maybe the following information would be useful for some others.

I've adapted the standard WFO recipe.

Here are my ingredients:

For a quick 3-4 hour dough.

500 grams flour (high protein bread flour from Sam's Club. $9.50 for 25lb bag.)
330 grams water (I added 30 grams because this flour can absorb it, and it tends to be tough with less) 330 grams = 66% hydration
10 grams of salt
3 grams of yeast (instant, also bought at Sam's in bulk)

I mix in my KitchenAid. I let rise till double (about 1.5 hours)
I divide in to 4 dough balls.
And let double again.
Makes about a 12 inch pie.

For over night retardation...

I lower the yeast to 1 gram. (even this amount can cause the dough to blow.. sometimes)

There ya go.
Hope this is helpful for some.

Now if I could just improve my bread making skills... That's coming soon.!