I need a little help from the experts. I tried the MM clone dough on my Blackstone oven tonight. I got really close to the results that I wanted, but I need a little advice. Here is my recipe & procedure:
Vegetable (Soybean) Oil (2.46%): 7.74 g | 0.27 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
Water (Spring Water) (51%): 160.49 g | 5.66 oz | 0.35 lbs
Golden Barrel Supreme Baking Molasses (11.5%): 36.19 g | 1.28 oz | 0.08 lbs | 5.43 tsp | 1.81 tbsp (Grandma’s Original Molasses okay)
Pendleton Power Flour (100%): 314.69 g | 11.1 oz | 0.69 lbs
Instant Dry Yeast (0.60%): 1.89 g | 0.07 oz | 0 lbs | 0.63 tsp | 0.21 tbsp (*If doing a two day cold ferment use 0.45% [0.5 tsp])
Salt (Table Salt) (1.50%): 4.72 g | 0.17 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp
Total (167.06%): 525.72 g | 18.54 oz | 1.16 lbs | TF = 0.1204643
- Whisk the oil, water, and molasses together in the bowl of a stand up mixer.
- In a medium bowl, add the yeast and salt on each side of the weighed flour.
- Dump the mixture of flour, salt, and yeast into the mixture.
- With paddle attachment mix on lowest speed. Use a metal spoon or dough scraper to get any extra flour that might stick to the edges of the mixing bowl mixed into the ingredients well.
- When all flour is absorbed, perform 4x “Stretch and Folds” with 5 mins between each
- Stretch the dough tightly into a ball and pinch the bottom.
- Roll the dough ball in cornmeal or lightly oil and put into a plastic container.
- Put the dough ball into fridge for 2 days ferment.
- Put dough out at room temperature for 30-60 minutes
- With a little flour, stretch the dough to about 14" and top.
I preheated my BS oven to a lower stone temp of 650 deg F and an upper stone temp of about 730 deg F. I baked it for just over 4 minutes. I'm sorry I don't have pictures, but the bottom got a little burnt and the middle top was slightly raw. I felt like I couldn't leave it on any longer without burning too much.
My question is...how do I get the middle to cook all the way through without burning the crust? The middle of the crust may have been able to be a little thinner when stretching the dough. The other thing I was thinking is that I need to increase the hydration when using the hotter oven. I have gotten this recipe to work great with a 500 deg F home oven. The other thought would be to reduce the temperature of my BS oven, but I am really hoping to use about 650 deg lower stone. Any help would be greatly appreciated. Thank you!!