Author Topic: Thoughts on oil coming out of deep dish dough during cold rise  (Read 316 times)

0 Members and 1 Guest are viewing this topic.

Offline pythonic

  • Registered User
  • Posts: 2175
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Thoughts on oil coming out of deep dish dough during cold rise
« on: February 17, 2014, 06:40:32 PM »
The oil doesn't go back it as it warms up either.  Almost better to do a long room temp rise with less yeast?  Let's hear some thoughts on this.

Nate
« Last Edit: February 17, 2014, 07:36:55 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline vcb

  • Registered User
  • Posts: 450
  • Location: Chicago
    • Real Deep Dish
Re: Thoughts on oil coming out of deep dish dough during cold rise
« Reply #1 on: February 17, 2014, 06:43:20 PM »
The oil doesn't go back it as it warms up either.  Almost better to do a long room tell rise with less yeast?  Let's hear some thoughts on this.

Nate

Are you doing a warm rise first?
What's your whole dough making procedure?
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline pythonic

  • Registered User
  • Posts: 2175
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Thoughts on oil coming out of deep dish dough during cold rise
« Reply #2 on: February 17, 2014, 07:16:48 PM »
Are you doing a warm rise first?
What's your whole dough making procedure?

Yes I did 2 hour rise this time.  Procedure is combine drys and add wets.

Ceresota AP - 95% - 175g
Semolina - 5% - 10g
Water - 46% - 85g
Corn Oil - 19% - 35g
Olive Oil- 4% - 7g
Salt - less than 1/8 tsp
Sugar - 1/4 tsp
IDY - 1/4 tsp

Nate
« Last Edit: February 17, 2014, 07:21:43 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline vcb

  • Registered User
  • Posts: 450
  • Location: Chicago
    • Real Deep Dish
Re: Thoughts on oil coming out of deep dish dough during cold rise
« Reply #3 on: February 18, 2014, 02:26:10 PM »
Yes I did 2 hour rise this time.  Procedure is combine drys and add wets.

Ceresota AP - 95% - 175g
Semolina - 5% - 10g
Water - 46% - 85g
Corn Oil - 19% - 35g
Olive Oil- 4% - 7g
Salt - less than 1/8 tsp
Sugar - 1/4 tsp
IDY - 1/4 tsp

Nate

Dunno if it will make a difference, but try adding dry to wet (make a batter, then add the rest of the dry). See if you still get the oil separation.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline FLAVORMAN

  • Registered User
  • Posts: 72
  • I Love Pizza!
Re: Thoughts on oil coming out of deep dish dough during cold rise
« Reply #4 on: February 18, 2014, 02:44:48 PM »
I have for the last year or so added oil to flour and mix until absorbed. Then add h2o ect...seems to work very well and no skin oil on fridge rise...I also do a 3-5 hour bench rise, knock down and put into fridge for 24-48 hours...hope this might help
I realize we have had discussions on oil with dry first and mix.. with pro and con reviews...our results have been great