Mix with a spoon to combine all ingredients, wait 5 to 15 minutes. mix with a dough hook in my kitchen aid speed 2 for about 4 minutes. form a ball by hand It is important to from a good ball and close the seem well, my hand are wetted with oil. Place in a oil plastic container, place in seem down. store in the cooler 2 or 3 days. bring out of the cooler an hour before you use. DONĒT DO ANYTHING TO THE DOUGH BUT FLIP OUT ON THE COUNTER AND FORM THE SHIN. If you do anything to re ball or adjust the ball it will require time for the dough to relax. I form the skin very quickly and usually donít have to wait for the dough to relax but if you have any problem let it relax for a few minutes and continue.
I made another batch last night around 8:00pm CDT following the suggestions from others above.
Here is what I did.
Ingredient Amount Bakers%
Flour 794.00g 100.00 (GM All Trumps)
Water 476.40g 60.00 (Bottled water)
IDY 3.11g 0.39
Salt 13.9 g 1.75
Olive Oil 10.51g 1.32
Mixed with dough hook on setting 2 for one minute
Added oil and mixed for 20-30 seconds.
Rest for 5 minutes.
Kneaded for 3 minutes with dough hook on setting 2
weighed, split and balled.
Oiled and put in bread bag.
Water temp was 90 and finished dough was 90.5
One more thing to mention, in the past I have put the ball in a container for the cold ferment.
It would spread out and have a smooth texture on surface.
I recently got some bread bags and tried them. The ball mostly stays in a ball shape and the surface has lots of little bubbles.
Last weeks pizza had the best oven spring ever. My first use of the bags for the cold ferment.
So, could the bread bag cause that?
I cook the pizza on a pellet grill at 650 with a 3/4" Fibrament pizza stone preheated for and hour or more.
So Monday we'll see how the changes work out.