Author Topic: Paging Mr. Dough Doctor  (Read 376 times)

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Online pythonic

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Paging Mr. Dough Doctor
« on: February 13, 2014, 11:37:45 PM »
I'm trying to produce a certain Chicago pie and I'm wondering how cutting in oil into flour before water changes things as well as using a higher protein flour vs AP flour.  I'm trying to achieve layers in a crust that looks dense yet is light and airy and flaky.  I have had some success and am wondering if you know how to maximize it.  Please PM me.

Nate
If you can dodge a wrench you can dodge a ball.


Offline Giggliato

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Re: Paging Mr. Dough Doctor
« Reply #1 on: February 14, 2014, 12:11:41 AM »
An interesting question. I would like to know as well.I would think the oil would hinder waters access to the starches in the flour.

Online Chicago Bob

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Re: Paging Mr. Dough Doctor
« Reply #2 on: February 14, 2014, 12:23:17 AM »
An interesting question. I would like to know as well.I would think the oil would hinder waters access to the starches in the flour.
It does.....and the water then steams and creates "layering".

Bob
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Online Pete-zza

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Re: Paging Mr. Dough Doctor
« Reply #3 on: February 14, 2014, 08:10:49 AM »
Nate,

For background reading, you might read the series of posts starting with Reply 9 at

http://www.pizzamaking.com/forum/index.php?topic=23345.msg236865#msg236865

Peter


 

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