This batch was made with the recipe:Ingredients for 5 dough balls for 11 inch pies-Flour (100%)
: 781.54 g | 27.57 oz | 1.72 lbs
Flour is 80% Pendleton Power flour (Not 100% HG flour because I prefer softer pizza than chewy ones)
10% Whole Wheat flour
10% All purpose-Water (63%)
: 398.58 g | 14.06 oz | 0.88 lbs-Salt (1.5%)
: 11.61 g | 0.41 oz | 0.03 lbs | 2.42 tsp | 0.81 tbsp-IDY (0.5%)
:3.91 g | 0.14 oz | 0.01 lbs | 1.3 tsp | 0.43 tbsp -Red Wine Vinegar
: a splash
-Total (151.5%): 1184.03 g | 41.76 oz | 2.61 lbs | TF = 0.13 (This is about the thickeness I like my pizza, TF=0.12 is too thin and too thick)
Single Ball: 236.81 g | 8.35 oz | 0.52 lbs
Pretty standard recipe, put in the fridge bulk, and balled 3 hours prior to baking.
This is an two day dough; the flavor is acceptable with vinegar but by no means spectacular.
However, Great eat! Can't go wrong with bacon and brussels sprouts ;
I am trying to work out a better recipe using Power flour. I hope some members that has experience with power flour can help. Maybe I'll post in another thread.
Thanks for the kind words, Johnson