Author Topic: Chicago dough is tough  (Read 419 times)

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Offline Brewman

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Chicago dough is tough
« on: April 24, 2015, 10:23:51 PM »
Tried to spread my 4 day old cold fermented chicago dough tonight and it's very springy. The pies I have made so far have been easy to form in the pan and work up the sides. This dough was impossible to spread, it's like a ny style dough. I put it back in the fridge and will use it for a different style. Any idea what might have happened? I used the same recipe but a generic brand of AP flour.


Offline vcb

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Re: Chicago dough is tough
« Reply #1 on: April 24, 2015, 10:34:48 PM »
Tried to spread my 4 day old cold fermented chicago dough tonight and it's very springy. The pies I have made so far have been easy to form in the pan and work up the sides. This dough was impossible to spread, it's like a ny style dough. I put it back in the fridge and will use it for a different style. Any idea what might have happened? I used the same recipe but a generic brand of AP flour.

need more info.
which recipe did you use?
how long did you knead the first time?
did you let it rise before putting it in the fridge?
how long did you let the dough warm up after taking it out of the fridge?
why did you cold ferment for 4 days?
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Offline Brewman

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Re: Chicago dough is tough
« Reply #2 on: April 25, 2015, 12:08:45 AM »
Used your recipe. Very short need time, dough was more wet than usual. Used the 14" recipe. Did not let it rise before putting in fridge. Let the dough warm up for 2 hours. Let it cold ferment for 4 days because I didn't have time to cook to pie earlier this week. This dough was extremely elastic. I'm going to make a pie Sunday using your 14 " recipe but will not cold ferment and will cook after a 2 hour rise.

Offline pythonic

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Re: Chicago dough is tough
« Reply #3 on: April 26, 2015, 11:10:04 AM »
A cold dough would be hard to spread in pan.  Was the dough still on the colder side?
If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: Chicago dough is tough
« Reply #4 on: April 26, 2015, 02:09:43 PM »
Did not let it rise before putting in fridge.

I think we found your problem.
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Offline Brewman

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Re: Chicago dough is tough
« Reply #5 on: April 26, 2015, 07:12:33 PM »
Yup, that and the crappy flour I used. Cooked a bunch of pies using your recipe tonight. Made the dough last night using KA all purpose flour and let it rise before putting in the fridge. Pies came out great! Now I need to work on my chicago thin skills. Thanks for the great recipe.

Offline Brewman

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Re: Chicago dough is tough
« Reply #6 on: April 26, 2015, 07:15:48 PM »
A cold dough would be hard to spread in pan.  Was the dough still on the colder side?


No, I let the dough warm up for a few hours. Used crappy flour and did not let the dough rise before putting it in e fridge. Went back to KA AP and things are better.