Author Topic: 98% Hydrated Dough  (Read 1001 times)

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Offline Matthew

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98% Hydrated Dough
« on: March 16, 2014, 08:20:48 AM »
I am very close to cloning the amazing pizza bianca I had at Sullivan St bakery.  I made a quick video below of a 98% hydration dough that I mixed early this morning. 


http://www.youtube.com/edit?o=U&video_id=YmMIyJq8vGE

Matt


Offline dellavecchia

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Re: 98% Hydrated Dough
« Reply #1 on: March 16, 2014, 08:52:35 AM »
It is amazing that a 98% dough can look that cohesive. Any hints on the flour combo?

John

Offline Matthew

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Re: 98% Hydrated Dough
« Reply #2 on: March 16, 2014, 10:10:08 AM »
Hi John,


Of course; just straight hard red spring wheat.


Matt




Offline sub

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Re: 98% Hydrated Dough
« Reply #3 on: March 17, 2014, 08:14:22 AM »
Hi Matthew,

How long was the kneading ?

Thanks

Offline Matthew

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Re: 98% Hydrated Dough
« Reply #4 on: March 17, 2014, 08:27:18 PM »
Hi Matthew,

How long was the kneading ?

Thanks


Ciao,
20 minutes (10 +10); finished dough temperature (DDT) 74 degrees.


Matt


Offline norma427

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Re: 98% Hydrated Dough
« Reply #5 on: March 17, 2014, 09:20:43 PM »
Matt,

Anxious to see your pizza bianca. 

Norma
Always working and looking for new information!

Offline Matthew

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Re: 98% Hydrated Dough
« Reply #6 on: March 18, 2014, 07:01:20 AM »
Matt,

Anxious to see your pizza bianca. 

Norma


Hi Norma,
I didn't snap any photos.  I have a leftover with sauce & fior di latte that I made for my kids; I'll take a picture and post it.


Matt

Offline norma427

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Re: 98% Hydrated Dough
« Reply #7 on: March 18, 2014, 09:45:33 PM »

Hi Norma,
I didn't snap any photos.  I have a leftover with sauce & fior di latte that I made for my kids; I'll take a picture and post it.


Matt

Matt,

Thanks!  If you make the pizza bianca again will you post some photos?  I didn't taste the pizza bianca when I was at Sullivan St. Bakery.  I had a slice of the other pizza which I thought was very good.

Norma
Always working and looking for new information!

Offline adletson

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Re: 98% Hydrated Dough
« Reply #8 on: March 18, 2014, 10:32:21 PM »
I can't even imagine handling a 98% dough. Look forward to future pics.

Offline Matthew

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Re: 98% Hydrated Dough
« Reply #9 on: March 19, 2014, 06:11:07 AM »
Matt,

Thanks!  If you make the pizza bianca again will you post some photos?  I didn't taste the pizza bianca when I was at Sullivan St. Bakery.  I had a slice of the other pizza which I thought was very good.

Norma


Yes; for sure.


Matt