Author Topic: Dough temperature and friction factor questions.  (Read 12174 times)

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Offline jimnme

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Re: Dough temperature and friction factor questions.
« Reply #20 on: August 07, 2005, 02:56:07 PM »
Thanks, will try this right now.  Will post results shortly.

Michelle


Offline jimnme

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Re: Dough temperature and friction factor questions.
« Reply #21 on: August 07, 2005, 03:51:49 PM »
This is where I am at after 12 minutes.  The dough is very sticky. The temp is 86.  Is this a gluten window?  Its the best I have right now but still doesn't seem right.

Online Pete-zza

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Re: Dough temperature and friction factor questions.
« Reply #22 on: August 07, 2005, 03:58:59 PM »
Michelle,

From the looks of the dough I would say that you need more flour. There shouldn't be any holes as shown in your photo. You should knead in a bit more flour, a teaspoon or tablespoon at a time, until the dough is just sticky but not wet. Then try the windowpane test again. Your dough looks wet at this stage.

Peter

Offline Randy

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Re: Dough temperature and friction factor questions.
« Reply #23 on: August 07, 2005, 04:00:21 PM »
Put a little flour on you fingers then shape it like a little tiny pizza

Offline Randy

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Re: Dough temperature and friction factor questions.
« Reply #24 on: August 07, 2005, 04:05:26 PM »
Peter the dough can be very sticky because I want her turn it out onto a floured board and knead it for a minute or two to shape it into a ball this will pick up flour and make a very soft dough.

Online Pete-zza

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Re: Dough temperature and friction factor questions.
« Reply #25 on: August 07, 2005, 04:13:14 PM »
Randy,

That's fine. I have been experimenting with your recipe lately to make a "thinner" version and found the dough to be one of the easiest I have ever made. It's easier than the Lehmann doughs, which can be quite sensitive, so I agree that your recipe is a good place for Michelle to start. I hope in due course to post some of the results of my experimentation with your recipe.

Peter

Offline jimnme

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Re: Dough temperature and friction factor questions.
« Reply #26 on: August 07, 2005, 04:20:04 PM »
Ok, this is after hand kneading more flour in.  Did I knead in too much flour?  Seems like it wants to break.

Offline Randy

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Re: Dough temperature and friction factor questions.
« Reply #27 on: August 07, 2005, 04:25:37 PM »
After 12 min on speed 2 using the dough hook I assure you it is ready.  I think your window forming needs practice

Offline jimnme

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Re: Dough temperature and friction factor questions.
« Reply #28 on: August 07, 2005, 04:30:42 PM »
ok, will practice window forming.  I went ahead and put it in the bowl and refrigerated.  Thank you very much.

Michelle

Offline Randy

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Re: Dough temperature and friction factor questions.
« Reply #29 on: August 07, 2005, 04:39:22 PM »
Hang in there we will get you through this.  We have all been through the same problems and I give you credit for sticking to it.  I got a feeling in short while I will be asking you for advice with your attention to detail.
You might want to pick up a copy of Peter Rhinehart's American Pie.  He covers the basics very well and also advanced.

Randy


Offline jimnme

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Re: Dough temperature and friction factor questions.
« Reply #30 on: August 07, 2005, 04:59:32 PM »
Thank you guys so much for your help.  I will try to find that book.  I see it a lot of places on line.  May go out and look for it this week.  We'll see how this one comes out.  Then try again and work more on my window. Need to rest for now  :)

Offline jimnme

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Re: Dough temperature and friction factor questions.
« Reply #31 on: August 09, 2005, 08:24:47 PM »
Well we baked it tonight and it turned out really good!!  Thanks guys.  My only problem was that my oven just quit working when it was almost done.  I think it may be time for a new oven.

So for now I am going to use this recipe and do some practicing.  I really need some work on shaping (I would have taken pictures of my pizza but I was embarassed because it wasn't quite round).  I like this recipe and the dough was easy to work with so I think it's good for all of my practice work.  Gonna work on that gluten window also.

I have found that even kneading it in the stand mixer I think it still needs a little hand kneading.  The dough was quite a bit nicer after that.

Thanks so much for helping me learn.  I'm gonna get this one perfect before I move on!

Michelle