Author Topic: New KitchenAid Dough Making Method  (Read 92252 times)

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Offline norma427

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Re: New KitchenAid Dough Making Method
« Reply #260 on: February 06, 2010, 09:43:20 PM »
Glutenboy,

Did you mean the pie I made at Reply #251 or Reply #248?  If it was 248, the taste of the crust was very good.  There wasn't any sour dough flavor. 

Thanks,

Norma
« Last Edit: February 06, 2010, 10:27:58 PM by norma427 »
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Offline Glutenboy

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Re: New KitchenAid Dough Making Method
« Reply #261 on: February 07, 2010, 06:16:32 PM »
Yeah, 248 and forward.  No sour after all that time?  Hmm.  Anyway, the coloration is interesting too.  Theoretically you'd used up all the sugars and there shouldn't have been much browning, but it doesn't seem to work out that way.  My older doughs also get excellent color.
Quote under my pic excludes Little Caesar's.

Offline norma427

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Re: New KitchenAid Dough Making Method
« Reply #262 on: February 07, 2010, 06:31:49 PM »
Glutenboy ,

When doing this experiment the taste of the crust was great, but the dough was so close to over fermenting in my opinion.  Don't really know about the coloration, but this was baked in a Baker's Pride deck oven.
I will have to give your formula a try someday.  I have read about it, but haven't had time to try it.

Thanks,

Norma
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Offline Pete-zza

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Re: New KitchenAid Dough Making Method
« Reply #263 on: February 07, 2010, 06:41:52 PM »
Glutenboy,

I made a dough that underwent 23 days of cold fermentation and I did not get "sour" flavors. See Reply 117 in this thread at http://www.pizzamaking.com/forum/index.php/topic,3985.msg42556.html#msg42556. I got some potent and ususual crust flavors (there was some vinegar used in the dough) but not "sour" flavors. As you can see, there was still good crust coloration after 23 days, even with no sugar added to the dough. In earlier doughs, with fermentations up to around 16 days, I could even detect a sweetness in the finished crusts even though there was no sugar added to the doughs. It was all quite unusual.

Peter

Offline Cayman

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Re: New KitchenAid Dough Making Method
« Reply #264 on: February 23, 2010, 10:14:38 AM »
Could I substitute All Trumps Bromated Bleached for the KASL in the recipe noted in Reply 1? If so, would it be an even swap or would I have to compensate one thing or another?

As always, thank you for the help!!!

Offline Pete-zza

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Re: New KitchenAid Dough Making Method
« Reply #265 on: February 23, 2010, 10:32:09 AM »
Could I substitute All Trumps Bromated Bleached for the KASL in the recipe noted in Reply 1? If so, would it be an even swap or would I have to compensate one thing or another?

Cayman,

Yes. The two flours have essentially the same rated absorption value and should work interchangeably. You might have to do a little tweaking of the recipe but that is true in many cases anyway.

Peter

Offline Cayman

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Re: New KitchenAid Dough Making Method
« Reply #266 on: February 23, 2010, 10:58:57 AM »
What type of "tweaking" do you speak of? Sorry, but I'm still new to all of this and trying to learn.

Thank you!!

Offline Pete-zza

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Re: New KitchenAid Dough Making Method
« Reply #267 on: February 23, 2010, 11:45:29 AM »
What type of "tweaking" do you speak of? Sorry, but I'm still new to all of this and trying to learn.

Cayman,

There are a lot of factors that can affect a dough as it is being made. It might be the condition and age of the flour (which can affect its moisture content), room temperature, humidity, water temperature, how accurately ingredients (especially the flour and water) are measured out, the efficiency and effectiveness of the method used to make the dough (e.g., machine versus hand kneading), and so forth. Substituting one flour for another, even if they nominally appear to be the same from a specs standpoint, might also affect the final condition of the dough. So, it might become necessary to make minor adjustments (tweaks) to the amounts of flour and/or water to achieve the desired final dough condition for the particular type of dough being made (e.g., New York style, American style, deep-dish style, cracker style, etc.). These types of adjustments are learned through experience.

Peter

Offline Cayman

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Re: New KitchenAid Dough Making Method
« Reply #268 on: February 23, 2010, 11:49:48 AM »
Thanks Peter!! Yes, I also think this is somewhat related to my other thread that you have replied to. Lol

Thanks again for your help and time!!!

Offline hotsawce

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Re: New KitchenAid Dough Making Method
« Reply #269 on: March 14, 2010, 01:12:45 AM »
I'm happy to say I'll be trying this dough method tomorrow...

because I finally got my KA mixer! Professional 5 plus...I wanted the commercial style motor protection. After discounts, it cost me about 260.  :chef:


Offline inSaNE iRIsH

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Re: New KitchenAid Dough Making Method
« Reply #270 on: March 14, 2010, 06:43:50 PM »
I'm going to attempt to make my first pizza from scratch.  I like the idea of this thread, but the best flour I have found so far is KA bread flour.  I'm curious how you would alter this for use with this flour?

Offline Pete-zza

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Re: New KitchenAid Dough Making Method
« Reply #271 on: March 14, 2010, 07:12:29 PM »
I'm curious how you would alter this for use with this flour?

The KASL has a greater fermentation tolerance than the KABF, so you might lower the hydration by a couple percent if using the KABF or reduce the amount of yeast a bit to compensate.

Peter

Online carl333

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Re: New KitchenAid Dough Making Method
« Reply #272 on: December 12, 2014, 01:35:00 PM »
Hey Pete-zza, that looks great.

For the New Years Winter Ice Classic, Red Wings vs Hawks, I decided to do a side by side with olive oils.  I used Classico, trader Joes extra virgin, and Lucini's (Red November's reccomendation via another thread).  I have to say I was quite surprised, as the Lucini's was much chewier, with a near perfect bubbling.  The others were good, but not up to the caliper of the Lucini's. 

Thanks for the great thread as this method has been a staple for me on my PizzaPro.

Jake

Good grief, who would have thought the brand of olive oil would make a difference. Maybe Jake hit a good year. I have read that a brand of olive oil could be great 1 year and not so great the following year. I guess like vino.
« Last Edit: December 12, 2014, 05:31:54 PM by carl333 »
Carl

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Re: New KitchenAid Dough Making Method
« Reply #273 on: December 12, 2014, 05:25:23 PM »
Gees, I don't believe I'm resurrecting this subject considering it was in 2010 since someone last posted. I'm so excited to try Pete's KA model to completion. Going with the 1st recipe posted in # 1.  Started last night, I tripled the ingredients and the KA easily handled it and formed 3 balls. I was originally going to try the 1st ball in 48 hours followed the other 2 balls 48 hours apart. But after calming down and let some of the excitement pass, I 'll commence with the 1st ball on day 4, followed by another on day 6 then day 8. Dough seems to have flattened out in its containers after 24 hours.
No action/no rise as yet.

I didn't have Pete's C dough hook so went with the spiral hook. Let's see.

Stay tuned! More pics to follow.
« Last Edit: December 12, 2014, 05:27:28 PM by carl333 »
Carl

Offline Pete-zza

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Re: New KitchenAid Dough Making Method
« Reply #274 on: December 13, 2014, 07:10:58 AM »
Gees, I don't believe I'm resurrecting this subject considering it was in 2010 since someone last posted.
carl333,

Although this thread has been around for a while, it has quietly garnered almost 92,000 page views, and with only 14 pages of posts and, as of this morning, a total of only 274 posts, including this one. I can never quite figure out what attracts readers to this thread, or many others for that matter, but once you start closing in on the six figure mark in posts, there is usually a good reason for its popularity. Maybe it is because the thread tells how to make doughs that can last for days, even weeks, when most are thinking in terms of a day or a few days. So, maybe it is a curiosity factor. Or maybe its technical and scientific nature has appeal to those who like that sort of thing. Or maybe we've exhausted the subject to the point where there is not much more to be said.

Peter

Offline PrimeRib

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Re: New KitchenAid Dough Making Method
« Reply #275 on: December 13, 2014, 08:40:00 AM »


I can never quite figure out what attracts readers to this thread ....


Peter, it's because this thread contains two words that tens of thousands of Americans search for on the Internet, that being the word "KitchenAid" and the other word being "dough". Whether or not they are looking to make pizza, those two words are commonly searched on the Internet, and when so, this thread is picked up.

Offline Pete-zza

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Re: New KitchenAid Dough Making Method
« Reply #276 on: December 13, 2014, 10:54:46 AM »
PrimeRib,

There is perhaps an element of truth in what you say. When I did a search using the terms KitchenAid and dough on Bing, I got 2,590,000 hits. When I didn't get any hits for this thread after 14 pages, I stopped and did a Google search. That search turned up 632,000 hits but I found one for this thread on page 7. I continued to look for several pages more without finding other references to posts on the forum. So, it looks like the title of this thread was material for search optimization purposes. They say that it is important to have a good lede, so maybe I succeeded on that score without being aware of it :-D.

I also did a search of the above terms on this forum, and got 1278 hits. With a few exceptions, such as the Lehmann NY style thread, Omid's thread on the Neapolitan style, Mike's (Essen1's) NY style thread, the threads with the greatest number of page views are for clones of favorite pizzas. I counted at least 22 such instances. They did not show up in the Bing and Google searches as far as I took them so they perhaps need help on search optimization techniques.

Peter


 

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