Author Topic: hybrid Reinhart  (Read 14536 times)

0 Members and 1 Guest are viewing this topic.

Offline vincentoc13

  • Registered User
  • Posts: 116
  • Location: Orange County, CA
Re: hybrid Reinhart
« Reply #100 on: June 07, 2013, 12:01:32 PM »
OK, I will do that on my next batch. Now that I think about it I think, I think there was a little lag time before I started mixing.


Thanks for the tip!


Offline fazzari

  • Lifetime Member
  • *
  • Posts: 903
Re: hybrid Reinhart
« Reply #101 on: June 07, 2013, 06:13:20 PM »
By the way Vince, regarding your not being able to ball the dough after mixing.....I have found from many experiments, that it doesn't matter......you can scale your dough after mixing and simply plop it the container without balling and all is well,  the important balling is the one prior to bake.

John

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11343
  • Location: Durham,NC
  • Easy peazzy
Re: hybrid Reinhart
« Reply #102 on: June 07, 2013, 06:59:31 PM »
By the way Vince, regarding your not being able to ball the dough after mixing.....I have found from many experiments, that it doesn't matter......you can scale your dough after mixing and simply plop it the container without balling and all is well,  the important balling is the one prior to bake.

John
What is your recommended time frame for that procedure(balling) John?
"Care Free Highway...let me slip away on you"

Offline fazzari

  • Lifetime Member
  • *
  • Posts: 903
Re: hybrid Reinhart
« Reply #103 on: June 07, 2013, 11:18:09 PM »
Bob
I've reballed 3 hours before bake with good results, but I usually just ball my dough the night before the day I bake.
John

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11343
  • Location: Durham,NC
  • Easy peazzy
Re: hybrid Reinhart
« Reply #104 on: June 07, 2013, 11:37:51 PM »
Thank you.  :chef:
"Care Free Highway...let me slip away on you"