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Help with this dough recipe - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

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Help with this dough recipe

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  • Help with this dough recipe

    I want to try and make this recipe (click on link below) in a hobart 20qt mixer.

    North American Napoletana Pizza Dough | Wood Stone

    I could use some help on the yeast. If I am reading correct it uses cake yeast 22 grams. I found this conversion table (link below) to convert to active dry yeast like I use in forno bravo recipie.

    Yeast Conversion Table

    This would be 9.2 grams of active dry yeast. Seems a lot less yeast than forno bravo recipie would use with 10 lbs of flour? Would that be ok?

    Also it says mix salt and water in mixer then add yeast to salt and water and mix then add flour. Is this ok? Seems I have read on other posts the salt kills the yeast so to mix all dry ingredients first?

    Thanks for any and all input. If I am not giving enough info please ask for more and I will get it to you.

  • #2
    Re: Help with this dough recipe

    Lane,
    The recipe looks about the same as what I use. My recipe that makes two 14" pizza doughs, I use 1 tsp of active dry yeast for 400g flour and 67% water. I Would never mix the yeast and salt. I first mix the salt into dry flour. As far as the amount of yeast, that depends alot on how long of a ferment your going to do, I typically do 4 days in the refridge using the 1 tsp.
    Chris

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    Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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    • #3
      Re: Help with this dough recipe

      I just made dough for the first time only using 0.25% yeast. It worked fine but it was fermenting in the fridge for 3 days. The real percentage you need will depend on the time you give it to ferment but also the temperature. In the end I do not think it makes a big difference if you use a little more or less, you will have to experiment if it does for you.

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