Pizza Making Forum

Reference, Questions and Help => Dough Clinic => Topic started by: TheSicialianSq on March 20, 2021, 10:58:56 AM

Title: Dough with poor posture.
Post by: TheSicialianSq on March 20, 2021, 10:58:56 AM
Hi everyone,

I was wondering if its normal for dough over the course of a 5 day cold ferment to slouch a little. What I mean is its still smooth and keeping its rigidity but id say it has flattened out slightly. 

To give you an idea this is a new york style dough with 65% hydration. I am using what I have for flour which is a local stone-ground bread flour and caputo blue. It is a 50/50 mix. Going to cook it in the breville.

Title: Re: Dough with poor posture.
Post by: Jersey Pie Boy on March 20, 2021, 11:52:51 AM
Completely normal....show us your pie when you bake it


I'm sure it'll be no slouch :)
Title: Re: Dough with poor posture.
Post by: TheSicialianSq on March 23, 2021, 06:13:06 PM
Completely normal....show us your pie when you bake it


I'm sure it'll be no slouch :)
Title: Re: Dough with poor posture.
Post by: Jersey Pie Boy on March 23, 2021, 07:23:35 PM
Yup...very nice. Did you enjoy it?
Title: Re: Dough with poor posture.
Post by: TheSicialianSq on March 24, 2021, 12:30:17 AM
Yup...very nice. Did you enjoy it?

I did. The local stone ground flavour came strong. It was tasty. I am gonna make this same dough again this week but bumping hydration to 70%.
Title: Re: Dough with poor posture.
Post by: Jersey Pie Boy on March 24, 2021, 02:00:42 AM
Sounds good!