Author Topic: HG Flour for Chicago deep dish??  (Read 639 times)

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Offline Hobbs

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HG Flour for Chicago deep dish??
« on: August 13, 2013, 04:25:12 PM »
Can it be pulled off if handled with kid gloves?? I'm in a pinch right now with no way to get my hands on some AP!!!

:(


Offline vcb

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Re: HG Flour for Chicago deep dish??
« Reply #1 on: August 13, 2013, 04:27:28 PM »
Can it be pulled off if handled with kid gloves?? I'm in a pinch right now with no way to get my hands on some AP!!!

:(

If by HG, you mean High Gluten, I say GO FOR IT! Just try not to over-knead.

Let us know how it goes!  :D :chef: :pizza:
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Offline Hobbs

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Re: HG Flour for Chicago deep dish??
« Reply #2 on: August 13, 2013, 04:38:52 PM »
If by HG, you mean High Gluten, I say GO FOR IT! Just try not to over-knead.

Let us know how it goes!  :D :chef: :pizza:

Yessir! That's exactly what I mean :D

It's going to be a daunting task because I am using AT bromated and all you have to do is pretty much breathe on that stuff to get advanced gluten development lol

Offline Chicago Bob

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Re: HG Flour for Chicago deep dish??
« Reply #3 on: August 17, 2013, 04:45:27 PM »
Yessir! That's exactly what I mean :D

It's going to be a daunting task because I am using AT bromated and all you have to do is pretty much breathe on that stuff to get advanced gluten development lol
Well....how'd it go Hobbs? And don't lie dude.  >:(    :chef:
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