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  #11  
Old 04-11-2011, 10:43 AM
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Default Re: High Hydration Dough video

My peel is 14" and my pies are 16", so I have to use the pan/screen to get them in the oven. I usually take them off at the first or second turn in the WFO and leave them on in the kitchen oven (since I don't use a stone).
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  #12  
Old 08-01-2011, 10:30 PM
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Default Re: High Hydration Dough video

Thanks for that video Tscarough. Would you mind listing your ingredients? My audio quality wasn't the best. Also, that was about 22 hrs in the refridgerator?
Thanks,
gene
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  #13  
Old 08-08-2011, 07:03 AM
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Default Re: High Hydration Dough video

Very Nice! Do you find that using the screen in the WFO makes any difference in the end result?
BTW, Josie sounds a lot like Larry Carlton and that is a huge complement.

Phil
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  #14  
Old 08-08-2011, 11:32 AM
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Default Re: High Hydration Dough video

Sorry, GG, I missed your post. Here is the ingredient list:

3c King Arthur bread flour
2c semolina flour
4c water
1 tsp salt
1 tsp ADY
2 tsp dried oregano
1 tsp sugar
1 tsp coconut oil

The dried oregano is mainly so that I can tell the doughs apart when I make multiple batches. It adds little to no flavor, and the coconut oil added nothing. The sugar is for the ADY.
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  #15  
Old 08-08-2011, 11:34 AM
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Default Re: High Hydration Dough video

The screen makes no difference, since it is only on there for a minute or so, Phil.
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  #16  
Old 08-08-2011, 11:49 AM
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Default Re: High Hydration Dough video

So, what is your WFO temp. and cook time for a 16 inch pizza?

Phil
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  #17  
Old 08-08-2011, 12:32 PM
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Default Re: High Hydration Dough video

I like it at about 800 on the walls 700 on the floor. I usually do a couple Neopolitan style first then cook NY style.
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  #18  
Old 08-08-2011, 06:38 PM
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Default Re: High Hydration Dough video

Thx Tscar

gene
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  #19  
Old 05-15-2013, 09:03 AM
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Default Re: High Hydration Dough video

So I used the FB recipe and Caputo 00 flour and followed Scars technique (more or less). I used the KA for 3-4 mins to mix all ingredients (100% of flour, salt and yeast) - dough temp 75. Autolyze for 30-40mins. 4 folds, ball it and let rise on the counter for 2 hrs. I got about a 50% rise (it didnt double). Cut into 240g+ portions, fold 4 times and ball it - it was silky, smooth and very slack. Into the dough trays and refrigerate. here are the balls after 48 hrs - they have increased about 50-75% - I need to cut the yeast back more than I did. I plan to use them at 72 hrs..hopefully they dont overproof..and I am hoping that I get some gluten build up during this 3 day retard.
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High Hydration Dough video-dough1.jpg  
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  #20  
Old 05-15-2013, 09:18 AM
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Default Re: High Hydration Dough video

Oh you will, for sure.
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