Today I saw the following Big Dave Ostrander "Old Faithful" dough formulation at the Pizza Today bulletin board:
Here is my formula. You'll see that I have it speced out for a 25 as well as 46 pound batch. I intentionally decided to not use a whole 50# bag for two reasons. 1; 50# bags rarely have 50# in them. They are quite often slightly over and under weight. That is why I actually force the weighed 46# for the batch. If I used a whole bag of flour the first 3-4 revolutions of the hook would spill some flour on the floor.
Big Dave’s ‘Old Faithful’ Dough Formula
High Gluten Flour 100.0 46 lb. 25 lb.
(12% - 13% Protein)
Salt 1.50 11 oz. 6.0oz.
Sugar 1.13 9 oz. 5.0oz.
Yeast (IDY)instant dry yeast 0.16 1.0 oz. 3/4.0oz
Vegetable Oil 2.20 16 oz. 9.0 oz
Water 75 degree 51.60 25.3 lb. 13.0lb
Next day dough 13# water @ 90 degrees. Double the yeast to 1.5 oz.
This Dough should be ready to use in 12-14 hours. Downside, will blow in 24-30 hours.
1. Accurately weigh out all ingredients.
2. Pour water & sugar, salt in 60 qt. mixing bowl. Stir with wire whip. Let rest to dissolve and stir again.
3. Pour in veg. oil and stir again.
4. Pour in flour.
5. Sprinkle Instant yeast on top of flour.
6. Start mixer on low speed and mix for 9 minutes.
When dough has finished mixing place on worktable. Core temperature of dough should be close to 80 degrees. 90-95 hot batch.
Cut dough balls to desired weights. Suggested weights:
10”=10oz. 12”=14oz. 14”=19oz. 16”=24oz.
Roll dough pieces into seamless round ball shapes.
Place the dough balls on an oiled aluminum sheet pan.
Cover with a plastic bag or film wrap, airtight, and date with a magic marker.
Place dough under refrigeration. 35-38 degrees is ideal.
This formula is a low yeast, next day retarded formula. The dough needs to rest in the refrigerator for at least 24 – 48 hours before using. Two day proofing is better. Then the dough will have great flavor. The useful shelf life of the dough before it over raises and starts to ‘blow’, is 3 days, not counting day one.
To soften the dough and reduce elasticity one may add 8 ozs. of PZ-44 dough conditioner to the batch when you add the yeast. This natural reducer eliminates the snap back tendencies of dough made from Hi-Gluten flour and makes the dough more user friendly for operations that don’t have experience in hand tossing and spinning.
Big Dave Ostrander / The Pizza Doctorhttp://www.pizzatoday.com/cgi-bin/ubb/ultimatebb.cgi?ubb=get_topic&f=1&t=001274