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Author Topic: Dough with poor posture.  (Read 498 times)

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Offline TheSicialianSq

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Dough with poor posture.
« 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.

« Last Edit: March 20, 2021, 11:05:28 AM by TheSicialianSq »

Offline Jersey Pie Boy

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Re: Dough with poor posture.
« Reply #1 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 :)

Offline TheSicialianSq

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Re: Dough with poor posture.
« Reply #2 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 :)

Offline Jersey Pie Boy

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Re: Dough with poor posture.
« Reply #3 on: March 23, 2021, 07:23:35 PM »
Yup...very nice. Did you enjoy it?

Offline TheSicialianSq

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Re: Dough with poor posture.
« Reply #4 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%.

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Offline Jersey Pie Boy

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Re: Dough with poor posture.
« Reply #5 on: March 24, 2021, 02:00:42 AM »
Sounds good!

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