Author Topic: same methods....different hydration!!!  (Read 16251 times)

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Online pythonic

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Re: same methods....different hydration!!!
« Reply #80 on: September 13, 2013, 07:43:38 PM »
Ahhh this thread is back on the front page again.  John's poolish experiment is a must, give it a try.  One of the best tasting doughs I have ever made.
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Offline fazzari

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Re: same methods....different hydration!!!
« Reply #81 on: September 13, 2013, 10:46:57 PM »
I like that dough too!!!  But, try this method for mixing it...I think you'll find it much easier to handle!!

http://www.pizzamaking.com/forum/index.php/topic,27485.0.html

John

Offline pizza is love

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Re: same methods....different hydration!!!
« Reply #82 on: February 16, 2014, 08:11:05 PM »
Sorry I know this is a old thread but Is there a final dough formulation?  I've read the thread twice and am a little confused. I forget what reply but it said 50% poolish, so is that all the water & yeast and half the flour? I may need a little hand holding on this one ;D

Online pythonic

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Re: same methods....different hydration!!!
« Reply #83 on: February 16, 2014, 08:17:05 PM »
Sorry I know this is a old thread but Is there a final dough formulation?  I've read the thread twice and am a little confused. I forget what reply but it said 50% poolish, so is that all the water & yeast and half the flour? I may need a little hand holding on this one ;D

1st page at the top.
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Offline pizza is love

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Re: same methods....different hydration!!!
« Reply #84 on: February 16, 2014, 08:35:05 PM »
It says nothing about the 16hr poolish though

Offline dwighttsharpe

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Re: same methods....different hydration!!!
« Reply #85 on: February 17, 2014, 01:51:44 AM »
It says nothing about the 16hr poolish though

pil, poolish is technically equal weights of water and flour. Typically also, 1/3(33%) of the flour in a recipe is used for the poolish. He pretty much details the poolish version in post# 12(last paragraph):

http://www.pizzamaking.com/forum/index.php?topic=15563.msg154203#msg154203

Hope that helps until Fazzari gets back.
Dwight

Online pythonic

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Re: same methods....different hydration!!!
« Reply #86 on: February 17, 2014, 02:29:11 PM »
It says nothing about the 16hr poolish though

Reply#12 on 1st page.  Follow poolish measurements correctly.  The equal parts ratio doesn't apply to this thread.

Nate
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Offline carl333

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Re: same methods....different hydration!!!
« Reply #87 on: January 16, 2015, 05:12:15 PM »
After doing many months of experiments on a pizza I called the "Hybrid Reinhart", I thought I had done all I could to come up with a simple, delicious pizza...at least according to my likes.  So, my thought was to try something totally different.... I started with a 62% hydration dough, using the same percentages of yeast, oil, and honey as the "Hybrid Reinhart".

Flour (100%):
Water (62%):
IDY (.5%):
Salt (2%):
Olive Oil (2%):
Honey (2.%):
Total (168.5%):
Single Ball:
1235.62 g  |  43.58 oz | 2.72 lbs
766.09 g  |  27.02 oz | 1.69 lbs
6.18 g | 0.22 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp
24.71 g | 0.87 oz | 0.05 lbs | 4.43 tsp | 1.48 tbsp
24.71 g | 0.87 oz | 0.05 lbs | 5.49 tsp | 1.83 tbsp
24.71 g | 0.87 oz | 0.05 lbs | 3.53 tsp | 1.18 tbsp
2082.02 g | 73.44 oz | 4.59 lbs | TF = N/A
347 g | 12.24 oz | 0.76 lbs

I added the water, yeast, salt, oil and honey to my Kitchen Aid bowl and whisked together.  I then added the flour (KABF) and used the dough hook in my hand to combine the ingredients very roughly.  Then I mixed the dough on stir for 4 minutes......let the dough rest 5 minutes....and then finished the mixing for 3 minutes on stir plus 1/2.  (This is all taken directly from the Reinhart instructions.)  Finished dough temp was about 82 degrees.  Immediately scaled, balled and refrigerated.  I've used the dough from day 2 to day 7, reballing the dough balls the day before usage, and taking doughs out to warm up 1 to 2 hours prior to baking. 

This dough is even better than the Hybrid Reinhart and it really shows in the texture.  While the pizza is crisp enough to stand out on it's own when holding an edge, the crust yields very easily to the tooth, with no chewiness, and is a delight to eat.
The following is a typical result:
John

To finish  with a dough temp of 82, can anyone suggest what the water temp should be just prior to mixing? How important is this?
Carl

Offline jsaras

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same methods....different hydration!!!
« Reply #88 on: January 16, 2015, 09:05:17 PM »
Lehmann had a simplified rule of thumb, 145-flour temp= water temp
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Online mitchjg

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Re: same methods....different hydration!!!
« Reply #89 on: January 16, 2015, 09:12:49 PM »
If you really want to get into it, you should figure out your mixer's friction factor.  There are a few threads here you can search, but here is a good link for you to read:

http://www.pmq.com/Spring-2003/In-Lehmanns-Terms/
Mitch


Offline carl333

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Re: same methods....different hydration!!!
« Reply #90 on: January 16, 2015, 09:53:58 PM »
Lehmann had a simplified rule of thumb, 145-flour temp= water temp

lol. I have no idea what you formula means. Can you elaborate a bit more pls.
Carl

Offline carl333

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Re: same methods....different hydration!!!
« Reply #91 on: January 16, 2015, 10:02:00 PM »
If you really want to get into it, you should figure out your mixer's friction factor.  There are a few threads here you can search, but here is a good link for you to read:

http://www.pmq.com/Spring-2003/In-Lehmanns-Terms/

Just trying to follow the recipe to the T with a finished dough at 82. I  finished with 72. Guess my water temp was a bit low. Trial and error. I didn't want to start too high thinking I might kill the IDY.
Carl

Online mitchjg

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Re: same methods....different hydration!!!
« Reply #92 on: January 16, 2015, 10:14:15 PM »
Sounds like you must have used very cold water............Do you know the water temperature you started with?
Mitch

Offline jsaras

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Re: same methods....different hydration!!!
« Reply #93 on: January 16, 2015, 11:14:06 PM »
Here are my copied notes:
ACHIEVING 80 DEGREE DOUGH TEMP

For home use, where we are trying to get a finished dough temperature in the 80 degree range, subtract the flour temperature from the number 145 to get the desired water temperature to give you a finished dough within the range of 80 to 90F.
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Offline carl333

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Re: same methods....different hydration!!!
« Reply #94 on: January 17, 2015, 07:51:56 AM »
Sounds like you must have used very cold water............Do you know the water temperature you started with?
I guess I should have measured. I took a couple of cups from the fridge, heated it in the MW for 30 seconds and it felt perhaps room temp or a bit higher. Should I have applied any compensation factors to accommodate for the low temp of 72 as opposed to the recipe at 82?
Carl

Offline carl333

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Re: same methods....different hydration!!!
« Reply #95 on: January 17, 2015, 08:01:03 AM »
Here are my copied notes:
ACHIEVING 80 DEGREE DOUGH TEMP

For home use, where we are trying to get a finished dough temperature in the 80 degree range, subtract the flour temperature from the number 145 to get the desired water temperature to give you a finished dough within the range of 80 to 90F.

Thanks, that's interesting, I would have never considered flour temp as a variable. I was going to say that my dough temp was room temp at 70 but just realized that I used flour that was stored in the basement at perhaps 60. 145-60=85. My water temp must have been low. Is 80 as you mentioned a recommended finished dough temp for most recipes? 
Carl

Offline carl333

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Re: same methods....different hydration!!!
« Reply #96 on: January 17, 2015, 08:09:44 AM »
If you really want to get into it, you should figure out your mixer's friction factor.  There are a few threads here you can search, but here is a good link for you to read:

http://www.pmq.com/Spring-2003/In-Lehmanns-Terms/
Very informative read and future tool to use. Another variable that can be controlled. tks
Carl


 

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