Author Topic: Got Gluten??  (Read 403 times)

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Offline pdog

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Got Gluten??
« on: April 07, 2014, 01:48:30 PM »
Well - I had some extra dough this weekend.  I decided to see how well I did developing gluten.

So........ What do you think the thickness factor is on this dough??

Total dough ball weight - 410 grams.  My original size was to be 15.5 inches.

I stretched the largest dough ball to 36 inches.  The dough was so thin that when I touched the dough it ripped around my finger. 





Online Pete-zza

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Re: Got Gluten??
« Reply #1 on: April 07, 2014, 04:50:03 PM »
pdog,

The original thickness factor would have been (410/28.35)/(3.14159 x 7.75 x 7.75) = 0.07664.

At 36", the thickness factor became (410/28.35)/(3.14159 x 18 x 18) = 0.014207.

Peter

Offline pdog

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Re: Got Gluten??
« Reply #2 on: April 07, 2014, 05:40:52 PM »
I should have tried to bake it off!  That would have been a thin and crispy pie. 

Offline norma427

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Re: Got Gluten??
« Reply #3 on: April 07, 2014, 06:05:33 PM »
pdog,

Your very thin dough is very interesting.  8) If you are interested in some thin doughs I made one is at Reply 3 http://www.pizzamaking.com/forum/index.php?topic=13104.msg128478#msg128478  That dough is very easy to stretch very thin.  You might have beat me in thinness.  :-D

Norma

Offline TXCraig1

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Re: Got Gluten??
« Reply #4 on: April 11, 2014, 12:13:32 AM »
That is a 250g dough ball on the left. KAAP flour.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline waynesize

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Re: Got Gluten??
« Reply #5 on: April 11, 2014, 06:41:24 AM »
Amazing! I get nervous opening my 280g balls to 12"  :o

Wayne


 

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