High Hydration Dough video

[Tscarborough]

Crappy production values, that is what I get for doing it at night. It does at least show how I abuse the dough.

http://www.youtube.com/watch?v=YZijxqShyew

[Lburou]

I enjoyed it and learned a couple dough handling strategies I want to try next time we make dough.

[GianniFocaccia]

Same here, Tom. Forget about production values. One can easily tell that your (dough) process control will undoubtedly generate repeatable results. The unexpected treat was Josie Jam and Red Ant (Cherry Blossom). Thanks for sharing.
John

[lwood]

that was great Tscar, I learned a lot about handling high hydration dough. thanks

[FrankT]

Thanks for sharing...

Love the lighter under the spoon to melt coconut oil.
I was amazed on how no flour got into that delicious glass of brew.

Love the music and the commentary, informative, nicely done.
Will try your 23 hour dough next time.

[Tman1]

very nice... thanks for sharing that!

[stoveup]

Excellent video, Tscar!! Because of the title I was waiting for you to add the beverage to the dough - but then saw that you know how to properly incorporate the beverage into the dough making experience.

I have not yet worked with dough at that hydration level. It seemed to be just short of a sponge. I would have a very hard time handling that stuff without seeing you do it first. Thanks!!

[JoeyVelderrain]

coconut oil? did it make a difference? and what percentage hydration do you guess you are at?

[Tscarborough]

The oil did not seem to make any difference. The hydration is around 80% at the start and around 75% after balling.

[SteveP]

Good video T. I learned something today. Are you partly cooking your pizzas on the pan then finishing them off directly on the floor or are you cooking the entire thing on the pan?