Dough for Sunday...


Tony G's 00 flour and malt, 65% hydro. This flour keeps getting better & better the more I work with it! I found that an hour bench rest right after mixing helps tremendously. Dough came together very nicely.

Baker's percent:

Flour: 100%
Water: 65%
ADY: .3%
Salt: 2.5%
Sugar: 1%
Oil: 1%
DMP: 1%

Medium img 5535

Medium img 5536

Medium img 5537

Medium img 5538

Medium img 5539

Thumb t1
Mike K.
posted almost 3 years ago

Save 0

Mike, looking forward to seeing the end result. You make a nice pie. What kind of oil do you use?

Thumb raji
Raj Irukulla admin
posted almost 3 years ago


Raj,

It's Extra Virgin like in all of my doughs. I should have been more specific.

Thumb t1
Mike K.
posted almost 3 years ago


For some time now, I've gone with regular olive oil instead of extra virgin in my doughs that call for oil. I should revisit this and try using extra virgin. The reason for this was because extra virgin oils can have a strong flavor. I think this weekend I'll make 2 test batches to see if there's a difference.

Thumb raji
Raj Irukulla admin
posted almost 3 years ago

After making a Sicilian with EVOO last weekend, I have been thinking about diluting it with canola oil to take the edge off of those strong, almost bitter black pepper, flavors.

- Ken   almost 3 years ago

This past weekend I did, in fact, dilute the EVOO with canola oil 50-50. We much preferred the result, which was a less bitter flavor.

- Ken   almost 3 years ago


Try Trader Joe's "California Estate" EVOO. Absolutely fantastic oil.

Thumb t1
Mike K.
posted almost 3 years ago

Mike, just picked up a bottle of the California Estate Olive Oil. Wow, you weren't kidding. It is fantastic. Full of flavor, but not too peppery.

- Raj   almost 3 years ago

Did you notice the slight cloudiness of the oil?

- Mike   almost 3 years ago


Yes, I can definitely notice it. I poured some into a clear glass bottle and did a side by side comparison with another olive oil. It's very noticeable.

- Raj   almost 3 years ago


Mike, I have been using your tip (Raj and you had suggested it to me a couple of weeks ago) about letting the dough stand right after the mixing and before working with it--I have let it stand anywhere between 20-60 minutes. It has made a great difference and has allowed me to get back to the degrees of hydration in the original recipes (Raj had also suggested that I "retreat" to 60% hydration and gradually work back until I felt more comfortable with the sticky dough. Your dough looks wonderful, and with your help, mine has been improving.

Ken K.
posted almost 3 years ago


Ken,

Thank you very much for the compliments.

But I have to give a big chunk to Raj and last, but not least, to Tony G. Two of the most helpful and nicest guys I've met, whether online or personally.

Thumb t1
Mike K.
posted almost 3 years ago

Yikes! What an omission! Tony, of course, is our compass. I must say again that I have been quite overwhelmed with all of the assistance and the generous spirit on the website which flows from the top...

- Ken   almost 3 years ago

Getting back to business here, as I understand you, you do a hydration of your flour (autolyse or autolysis) and malt, with water for up to 4-5 hours, then complete the directions for the dough. I see that you have flour on the counter in the photos... I do not flour during the mixing/resting phases until I am shaping the dough after the rise at 48 hours, having only used cold water on my hands at 24 hours for the balling, which helps with the stickiness. At 48 (or more) hours, when I am shaping the dough is when I use a semolina. flour mixture to allow the dough to be stretched without sticking. Where is the dough in the process in the last 3 photos? Do you add more flour, even a small amount, before the shaping of the finished product? Are you using it in the balling phase at 24 hours? Were these last three photos taken during the end of the mixing before putting the dough in the refrigerator for its first 24 hour nap? Thanks. And I agree---I very much like Tony's flour---slight sweetness, very soft to the touch but strong. It has become one of our go-to flours...

- Ken   almost 3 years ago


Ken,

This one didn't have a autolyse this time. It's pretty much a straight-up dough without much fanfare. The only 10 minute rest I did was after the first few ingredients were mixed (flour, water, sugar & malt) and before I added the salt, and lastly, the oil.

To answer your questions:

1. The last three pics show the dough balled after an hour bench rest. The first photo shows the dough after coming out of the mixer. Second photo shows it after I gathered it together a little before doing the 1-hr bench rest.

2. Yes, I add a small amount of bench flour to the dough, then shape it into a tight ball. After that it goes straight into the fridge for 48 hours, in my case here right now it'll be 72 hours.

3. See answer #1.

The individual balling stage will start early Sunday morning or perhaps even tonight, depending how the dough's doing. I just checked on it and it looks quite good.

Hope that answered all your questions.

Thumb t1
Mike K.
posted almost 3 years ago


I use Tony's more and more. We had a Sicilian-style last night made with Tony's followed by a New York style. Delish and easy to work with!

Ken K.
posted almost 3 years ago


Sign In to reply to this post