Author Topic: Deep Dish w/ semolina try  (Read 382 times)

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Offline xrayguy

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Deep Dish w/ semolina try
« on: June 04, 2011, 11:01:20 AM »
So I tried my first deep dish using BTB's deep dish w/ semolina recipe. I got the formula all worked out and made my dough.  I put it in the fridge for its 24 hour rest only to come home from work the next afternoon to find that it had been mistakenly taken out of the fridge after I had left that morning.  My 4 yr old kitchen helper is the culprit.  My wife had thought that I had pulled it out before I left for work so she left it out.  So my 24 hour fridge rise turned into a 12 hour fridge rise and 12 hour counter rise.  When I put the dough into the pan it seemed a little thicker than I wouldve liked.  Could the extended counter rise have caused the dough to expand more than it would've had it stayed in the fridge? It still turned out very good for my first attempt I thought, with crispy, thin edges, but the was bottom was just a tad too thick.
« Last Edit: June 04, 2011, 11:10:18 AM by xrayguy »