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.!
