Author Topic: Chicago dough is tough  (Read 70 times)

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Offline Brewman

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Chicago dough is tough
« on: Yesterday at 10:23:51 PM »
Tried to spread my 4 day old cold fermented chicago dough tonight and it's very springy. The pies I have made so far have been easy to form in the pan and work up the sides. This dough was impossible to spread, it's like a ny style dough. I put it back in the fridge and will use it for a different style. Any idea what might have happened? I used the same recipe but a generic brand of AP flour.

Offline vcb

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Re: Chicago dough is tough
« Reply #1 on: Yesterday at 10:34:48 PM »
Tried to spread my 4 day old cold fermented chicago dough tonight and it's very springy. The pies I have made so far have been easy to form in the pan and work up the sides. This dough was impossible to spread, it's like a ny style dough. I put it back in the fridge and will use it for a different style. Any idea what might have happened? I used the same recipe but a generic brand of AP flour.

need more info.
which recipe did you use?
how long did you knead the first time?
did you let it rise before putting it in the fridge?
how long did you let the dough warm up after taking it out of the fridge?
why did you cold ferment for 4 days?
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Offline Brewman

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Re: Chicago dough is tough
« Reply #2 on: Today at 12:08:45 AM »
Used your recipe. Very short need time, dough was more wet than usual. Used the 14" recipe. Did not let it rise before putting in fridge. Let the dough warm up for 2 hours. Let it cold ferment for 4 days because I didn't have time to cook to pie earlier this week. This dough was extremely elastic. I'm going to make a pie Sunday using your 14 " recipe but will not cold ferment and will cook after a 2 hour rise.