NP Process Simplification - Tips, Builds and Comments

[robertofrog01]

Outstanding! Congratulations. Two tips/suggestions:
Your intuition about incorporating poolish early is correct. I begin the final dough by dumpin the poolish bowl contents into the mixer bowl, then use all of the formula water and a spatula to get the last of the poolish out of its bowl (and dumping that into mixer bowl). I then add a couple big spoonfuls of the final dough's flour, which I have mixed with the IDY and salt) to the water and poolish mixture and stir it together with my Danish Dough Hook. You could easily just start the mixer too. Once that is mixed well, add rest of dry ingredients gradually as you mix. I'm not saying this is THE way, or it's importamt to do this exactly. I only hope it will give you your own ideas.


Re cleanup: in my experience, wet dough comes off of tools, bowls, and hands under cold running water much more easily than warm/hot. Once cleared of messy dough bits, it's up to you if you want to then clean everything with hot water and soap.


Your pizzas look great and you were able to do it your way. Keep going and stay flexible or open to new ideas, even if you return to what has worked above. Doing so keeps the journey interesting, in addition to being satisfying.

Really helpful tips, thanks!  I have been looking up the danish hook which is new to me.  Would you say it is better for higher or lower hydration?  Interesting to see that you add your dry a bit at a time.  Some youtubes I can see they are adding the water gradually instead.

[HansB]

Really helpful tips, thanks!  I have been looking up the danish hook which is new to me.  Would you say it is better for higher or lower hydration?  Interesting to see that you add your dry a bit at a time.  Some youtubes I can see they are adding the water gradually instead.

I bought a Danish dough hook. It took longer to clean than it did to make the dough. I tossed it in the garbage. YMMV.

[scott r]

OMG so funny Hans, I did the same thing!   My finger is my dough hook and it works great.   Hand mixing easily is all about rest periods

[foreplease]

I bought a Danish dough hook. It took longer to clean than it did to make the dough. I tossed it in the garbage. YMMV.

  I commented on that another time you mentioned it but don't think you saw it. Using cold water mine cleans itself in seconds under the faucet. Literally, ten seconds without me touching the business end of it. My bigger complaint is that the one I purchased on Amazon says it carries a lifetime warranty, but are only available in 2-packs. WTH? 


I finally gave the second one to my daughter last time she was here. Otherwise I would send it to you just to be a smartass. 

[foreplease]

OMG so funny Hans, I did the same thing!   My finger is my dough hook and it works great.   Hand mixing easily is all about rest periods

See previous lol. There is something to be said for (me) being among the less accomplished. 

[foreplease]

Really helpful tips, thanks!  I have been looking up the danish hook which is new to me.  Would you say it is better for higher or lower hydration?  Interesting to see that you add your dry a bit at a time.  Some youtubes I can see they are adding the water gradually instead.

People do it both ways dry ingredients first vs wet. I began writing why below but it sounded silly. There is no why, or no reason home bakers cannot have success either way.


The dough hook works well to combine any batter or dough.for bread and pizza I always follow up with the mixer (unless I am hand mixing a small batch).I made corn muffins tonight and used only the dough hook. For mixer doughs, I think it helps keep the mess down for me.

[Timpanogos Slim]

I bought a Danish dough hook. It took longer to clean than it did to make the dough. I tossed it in the garbage. YMMV.

I just spray mine with water while the dough is still wet. Takes 30 seconds.

I'm sure they vary - the one i bought randomly from amazon turns out to be a stainless steel alloy with so much nickel that it is entirely non-magnetic, and seems to be highly polished.

[robertofrog01]

I'll arbitrate on this argument..

I've bought one! 

[HansB]

I just spray mine with water while the dough is still wet. Takes 30 seconds.

I'm sure they vary - the one i bought randomly from amazon turns out to be a stainless steel alloy with so much nickel that it is entirely non-magnetic, and seems to be highly polished.

I just think that they are useless...

[robertofrog01]

Well I tried my Danish dough hook twice now, and for me it's a hit, not a miss.

Both times I found it easier and less messy to get the ingredients fully incorporated, than my experience using my hands or a dough scraper.  I do tend to work with relatively sticky mixes admittedly.  I left the mixes for 15 minutes before kneading which finished any final incorporation of the ingredients.

The dough hook loops on the Danish hook are in a flat plane, and I found it came out with very little residue on it at all, and the little that did rinsed off in a couple of seconds under cold water.

All in all, very easy for me and a keeper.

[Howitzer21]

I prefer mixing with the handle of a smooth wooden spoon. Have plenty on-hand, easy to clean and can get dough together enough to knead by hand in the bowl or on the bench.

[TXCraig1]

I prefer mixing with the handle of a smooth wooden spoon. Have plenty on-hand, easy to clean and can get dough together enough to knead by hand in the bowl or on the bench.

This is how I do it too.

[Heikjo]

 

I dissolve salt and yeast/SD into the water, add all the flour and then mix it with a wooden tool until most of the flour sticks to the dough. From there I use the hands to knead it into a rough ball before letting it rest. Never saw the point of adding a little at the time when I know exactly how much I'm going to add. And I prefer not getting wrist deep in sticky dough.