New test dough...

Whipped up another test batch yesterday eve with TG's flour and CM's malt.

Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount from 1% to 0.5% and salt was raised to 2.5% to get a more controlled and slower bulk-rise out of it without the occasional need to punch it down.

Here are the Baker's Percentages:

Flour: 100%
Water: 63%
ADY: 0.5%
Salt: 2.5%
Oil: 1.5%
Sugar: 1%
Malt: 0.5%

Mixed the dough for four minutes then did a one-hour bench rest before balling it up and refrigerating the dough. One pic shows the dough before & after 12 hours in the fridge and it has slowly risen so far, just as intended.

More on this on Sunday eve...

Medium img 5312

Medium img 5313

Medium img 5314 side

Medium img 5314

Medium img 5316

Thumb t1
Mike K.
posted over 3 years ago

Save 0

Very nice. I've tried a number of different of hydration points for my New York style dough and settled on 63%. I also use a combination of sugar and malt. Pretty sure these will be fantastic.

Just picked up a larger Cambro plastic container so I can start experimenting with bulk rises.

Thumb raji
Raj Irukulla admin
posted over 3 years ago


63% is/was usually my go-to hydration until TG suggested 65% in his book. I just want to find out if there are any major differences in combination with the malt. A lower hydration also slows down the fermentation process. Plus, it's a little easier to work with, to be honest. ;)

I always do my bulk rise in a metal bowl since it keeps everything much cooler than glass or plastic. Keep us posted how it works with the Cambro container.

Thumb t1
Mike K.
posted over 3 years ago

Sign In to reply to this post