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  #21  
Old 05-15-2013, 11:02 AM
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Default Re: High Hydration Dough video

Quote:
Originally Posted by Tscarborough View Post
Oh you will, for sure.
Over proof? Or develop gluten?? Or both?!?!
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  #22  
Old 05-15-2013, 11:44 AM
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Default Re: High Hydration Dough video

Develop gluten. I doubt it over proof in the fridge in 72 hours.
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  #23  
Old 05-18-2013, 09:05 AM
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Default Re: High Hydration Dough video

I finally got to use the dough after sitting in the fridge for 4 days. The FB recipe was a bit slack but it turned out great - crisped up, was a bit chewy and had some good cellular structure in the crust edges. The KA whole wheat (75%) and KA AP (25%) I made using the FB recipe developed more gluten and was near perfect. Easy to handle, stretched out nicely, and cooked perfectly. Good chew/crisp balance and great rise/structure on the crust edges.

I think I will knead the Caputo 00 for another 2-3 mins next time and try to use it within 48 hrs and see how it does. Thanks Scar for a great video and easy technique! I'm definitely going to stick with this for a bit and just tweak it a bit as I go. I need to adapt it for sure to freezing dough. I've got to plan for 20 pizzas in the freezer at all times. I don't want to find myself trying to make dough and fire oven and cook in the same day.
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  #24  
Old 05-18-2013, 09:18 AM
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Default Re: High Hydration Dough video

A few shots of the Caputo pizzas in the oven.
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  #25  
Old 05-18-2013, 09:19 AM
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Default Re: High Hydration Dough video

Another shot
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  #26  
Old 05-18-2013, 09:23 AM
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Default Re: High Hydration Dough video

Sorry the iPad won't let me do more than 1 pic per post...

Here is a good shot of finished pizzas and crust. The fresh mozzarella pizza is Caputo and the regular Ny style (shredded mozzarella) is the KA whole wheat.
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  #27  
Old 05-18-2013, 10:34 AM
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Default Re: High Hydration Dough video

And that is what it is all about, excellent!

I made a dough this morning for tonight, I am home alone, so I get to make whatever I like. This is an emergency dough, designed to be used in about 8 hours at room temp, cooked in the WFO at lower temps, about 700-750 degrees for Neo-NY style.

4 cups HEB bread flour
1 cup semolina
3-1/2 cups Miller beer
2 tsp salt
1 tsp ADY

Hand mixed for 3-4 minutes, then I will let it rise for a couple hours and do the stretch and folds and ball it.

p.s. give that dog some pizza bones!
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  #28  
Old 05-18-2013, 11:39 AM
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Default Re: High Hydration Dough video

Livin' the High Life!!
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  #29  
Old 05-18-2013, 11:49 AM
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Default Re: High Hydration Dough video

Balled and in the proofing tubs, there will be pizza in 4 or 5 hours.
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  #30  
Old 05-18-2013, 11:11 PM
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Default Re: High Hydration Dough video

I fired it to clear then let it cool down so I could do New York style (4-6 minute) pizzas at around 700.
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High Hydration Dough video-051813pizza4.jpg   High Hydration Dough video-051813pizza5.jpg   High Hydration Dough video-051813pizza8.jpg  
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