Dough stretching problems


I'm confused....
Someone wrote in that they were having a problem stretching their dough.

Tony answered that the water added to the flour might be too cold.

In his master recipe, he calls for "ice water" to be added to the flour.

Which is correct?

Ron W.
posted over 2 years ago

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Hey Ron. Sorry if I was not clear on other posts. I'm referring to more specifics like on page 22 where it states a temp of 38-40 degree for your cold water, warm water at 85 degree and on page 24 that states your dough being at 68-72 degree when it's finished mixing. In that case I mentioned was the water too cold. Also something else to think about, how cold is your home when staging your dough. In my restaurant right now my dough is staged longer in the winter. Especially now. Sometimes I could have it out for a long time. 3 hours. Lots of variables involved. Just trying to see if I can assist. Look for some videos soon. Thanks again

Tony Gemignani admin
posted over 2 years ago

Thanks for the reply, it now makes sense. I need to get a good digital temp gauge. I cannot find one here in Mexico so far. May have to have one brought down from the States.

- Ron   over 2 years ago


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