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Dough Research Continues... - 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:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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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.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Dough Research Continues...

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  • Dough Research Continues...

    I was given some "protein enriched" flour some time ago and I decided to try it out. I got the data sheet from the company concerned and found that it has 13.3% protein.

    I made a batch "neat" and found that the texture was pretty good and it stretched really well - probably the best I have made yet!!

    The next batch was a blend of my usual Milan Pizza flour and protein enriched flour with a mix calculated to bring the protein level to 12%. Recipe as follows (note the higher hydration):

    Flour 635.3g 100.0%
    Water 425.6g 67.0%
    Yeast 3.8g 0.6%
    Salt 15.2g 2.4%

    359.1g Pizza flour
    276.1g Protein Flour

    The results after a 9 minute KA knead were good (finished on bench). I made 4 balls, setting 2 aside for a 2.5 hr rest before having them for lunch, and the other 2 into the fridge for overnight fermentation.


    Smooth and pliable dough - streched nicely. I cooked them in the oven and they browned up well. I would be keen to see how they go in the WFO. Perhaps these could yield the much sought after leoparding that has so far euded me?

    What I did note was that the crust was slightly dry (maybe electric oven?), but good nonetheless. Perhaps the quick cooking process of the WFO will produce better results on that point too. There was a slight toughness evident as well but this was not unpleasant.

    On reheating the crust was very rubbery and slightly tough once again.

    Overall though - I was pleased with the results - particularly the ability I had to stretch the dough without tearing it or it getting thin in spots. I will refine the mix further on this one and report back after a WFO test run.

    Last edited by heliman; 12-26-2009, 11:39 PM.
    / Rossco

  • #2
    Re: Dough Research Continues...

    Hi Rossco,
    On reheating the crust was very rubbery and slightly tough once again.
    How are you reheating your electric cooked pizza?
    If you are using a microwave oven, then reduce the input power to at least half and increase your time. It will then not cause the dough crust to turn into leather!

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neillís Pompeiii #1
    Neillís kitchen underway


    • #3
      Re: Dough Research Continues...

      Electric oven set on about 200 (preheated) and warmed for about 7 mins..

      I have read somewhere that true Italian pizzas cannot be reheated as the texture changes - I think, towards toughness!!

      / Rossco


      • #4
        Re: Dough Research Continues...

        I am in the process of my WFO build but have been doing a ton of pizza dough experimenting in my home electric oven. I am finding that I need to make a less hydrated dough (as compared to what is called for when cooking at 800degrees) in order to get a proper rise and browning on the crust. Do you find the same thing? With my oven cranked up as high as it goes it still takes 10 min for the pizza to cook. How long are things taking in your oven?
        Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

        Member WFOAMBA


        • #5
          Re: Dough Research Continues...

          In regards to the "browning" of the crust - I get that in the electric oven but I am chasing the elusive "leoparding" in the WFO so the browning to me is secondary.

          I crank my electric oven up to around 230 C and cook 4 mins one side, then rotate it and finish 3 mins (+ 30 secs if necessary. It prodices quite a good crust with spotty browing from the stone underneath.

          Last edited by heliman; 01-16-2010, 10:11 PM.
          / Rossco