I had tried a new recipe/technique the other day. While doing some searches on dough ball storage I found an old post by canadave with the following recipe.
From canadave's post:
"I basically used Steve's recipe: 2 pounds high-gluten flour, 20 ounces water, 2 tsp yeast, 2 tsp salt, 2 tsp sugar, 2 Tbs mild olive oil. The one big difference from how I did things before? I used cold water. I'd estimate the temperature to be at around 45-55 degrees F."
I decided to give it a try and ended up with way too wet dough. In all fairness I did deviate from the recipe and one of the things I did not do right was the water temp, and by the way, that is what this earlier thread was all about. But I proceeded anyway with the following deviations.
I am not sure what the starting water temp was but the finished dough was about 60 degrees going into the fridge.
No high-gluten flour so I added 5 tsp. of VWG in place of equalivent weight of flour. (Combined weight of flour and VWG was 2#)
The dough went into (4)1 gallon re-sealable bags, lightly sprayed with oil and into the fridge for a 48 hour rise. I removed two of the bags and allowed 2-3 hour counter rise and had an absolute horrible time trying to just get this stuff out of the bags so I put one of the two back in the fridge, worked thru the other one, and then took the remaining two out and allowed only about 1/2 hour on the counter. They were much more manageable and actually all three balls made very good pies.
Now here is the twist in all of this. The one (of the first two) that had the 2-3 hour counter-rise I actually had to reform the ball before putting it back in the bag and in the fridge, and I was unsure if it would be any good or not but figured it couldn't hurt since I had destroyed the gluten structure upon re-forming I knew it was not going to be usuable for the meal in process. So by re-forming this ball it got an extra work-out, it also got some additional bench flour combined with it. The following day, around noon, I looked at it and was pleased to see it had risen slightly and appeared to be ready for another attempt. I took it out of the fridge and allowed about a half-hour counter rise and went to work making another pie by simply hand stretching and forming and onto the cornmeal dusted peel etc. (All the above were produced this same way). But amazingly, this crust was phenominal. It was hands down the best textured crust I have made to date. Very crisp, thin shelled bottom then a nice tender but chewy middle and a fantastic cornice. I am likely to repeat this procedure and see if it is a consistent process.
Has anybody here experienced this additional "workout" and had similar results?