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Author Topic: Bar style pie - might be the wrong sub-forum  (Read 298 times)

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Offline gamblersruin

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Bar style pie - might be the wrong sub-forum
« on: April 20, 2021, 07:29:47 AM »
Heya folks. So I've been working on a deep dish "bar style" pie - please mods give me a kick if I should post this somewhere else.

Looking to get something like this going on: https://www.instagram.com/p/CNkT38-FGsX/ (image of insta post also attached)

What I used is
all purpose flour   100%
Water   63%
Yeast   0.20%
Salt   1.53%
corn oil   1.50%
melted butter   1.50%
distatic Malt   0.50%

I kneaded gently for 7m, left to rise for 1 hour and then stored in the fridge for 3 days. I got a light, crispy dough with excellent flavour.

My question is around working with the dough. It ended up being very difficult to work with. Do you think I could turf it out, leave for 10m, roll it and place in the pan for an hour or so to come up to temp? I let it get up to temp and tried to stretch in the pan with greased hands and I tore it.

I made it in to a 570g ball for a 14 inch pan

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