Author Topic: 10h dough  (Read 2985 times)

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Offline thezaman

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Re: 10h dough
« Reply #40 on: April 07, 2012, 10:21:57 AM »
andre, i like your 10 hour pies. do you feel that a same day dough gives you a lighter crust? when i refrigerate my dough and bring it to room temp it is always wetter and harder to work with.the same day dough has more structure. do you find this also? i have been doing 62.5 % hydration.


Offline andreguidon

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Re: 10h dough
« Reply #41 on: April 07, 2012, 11:27:37 AM »
Hi Larry! I feel that the same day dough (10-12h) made with W250 Flour gives me a very light crust, i think that wen the dough is almost over fermented it looses some structure, and gives me a denser cornicione, maybe the younger dough has more structure to hold the expansion that hi heat gives us...
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