Author Topic: Unintentional High Hydration dough  (Read 929 times)

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Offline MightyPizzaOven

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Unintentional High Hydration dough
« on: March 18, 2013, 05:34:45 PM »
Last Friday I made no knead dough, 400g High gluten flour, 350 g water, 2 tsp slat and 10 g Ischia starter... I intended to use 500 g of flour. I balled them Saturday morning, dough was very sticky... I still have them in the fridge.

Should I discard and start over? or I can still use them?
Bert,


Offline TXCraig1

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Re: Unintentional High Hydration dough
« Reply #1 on: March 18, 2013, 06:51:11 PM »
Make a Sicilian pie or some focaccia-type bread.
I love pigs. They convert vegetables into bacon.

Offline Serpentelli

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Re: Unintentional High Hydration dough
« Reply #2 on: March 18, 2013, 08:27:11 PM »
Or a Detroit style pizza :drool: :drool: :drool:

John K

Offline MightyPizzaOven

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Re: Unintentional High Hydration dough
« Reply #3 on: March 18, 2013, 09:06:41 PM »
I am new to all of the above.... all sound good
Bert,

Offline MightyPizzaOven

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Re: Unintentional High Hydration dough
« Reply #4 on: March 21, 2013, 08:55:08 PM »
I used my cast iron girdle with MPO to bake my Unintentional High Hydration Sourdough (87%).  Not sure what type of pizza can be classified under. Regardless, it tasted great.

<a href="http://youtu.be/BeehruNjUbY" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/BeehruNjUbY</a>
Bert,

Online Chicago Bob

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Re: Unintentional High Hydration dough
« Reply #5 on: March 21, 2013, 09:14:44 PM »
I used my cast iron girdle with MPO to bake my Unintentional High Hydration Sourdough (87%). 
Pizza looks faantastic Bert!  :chef:

And wow, with all that yummy cheese on there.....I hope you'll let me borrow your cast iron girdle when I make one.  ;D

Bob
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

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Re: Unintentional High Hydration dough
« Reply #6 on: March 22, 2013, 05:59:30 AM »
Thanks Bob,

oops  :-[ I am a really bad in spelling even when when I use spell checker.
Bert,

Offline f.montoya

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Re: Unintentional High Hydration dough
« Reply #7 on: April 09, 2013, 10:18:50 AM »
Man, I've done this before myself! What I did was spread out the dough on sheets of baking paper, load them up with pre-cooked pepperoni, onions and whatnot, toss in some leftover pizza sauce and cheese, fold over and seal them up as calzones. Then I break a few holes in them to allow the steam to escape and slide them onto my pre-heated baking stone at 550f. I must say that 80+ % hydration calzone crust is mighty good! And it's not that hard to work with on paper baking sheets.  :-D

Offline MightyPizzaOven

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Re: Unintentional High Hydration dough
« Reply #8 on: April 09, 2013, 10:54:19 AM »
f.montoya that sound really good :drool:
Bert,