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Author Topic: Dough Taste factor question  (Read 225 times)

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Offline Willthepizzamaker

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Dough Taste factor question
« on: September 20, 2021, 03:43:06 AM »
Iíve been practicing a lot on both direct and indirect dough these days.. and I think both make great dough. If I want to emphasize the taste of grain or local sourced whole-wheat partially mixed I use direct dough, and if I want to taste more or fermentation sweetness, then I do indirect dough.

Temperature , time, and grain are top factor on doughís flavor but what else make dough more sweet? I did lot of cold fermentation back the but now most of the dough is fermented 50F to taste 64F because I think it creates more sweet note on the dough. Depends on if I use fresh yeast or starter.

I have no intent adding honey or malt on my dough since I bake my pies on 800 to 850.

Offline foreplease

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Re: Dough Taste factor question
« Reply #1 on: September 20, 2021, 12:13:06 PM »
I like your criteria and system. Iím not sure how to improve it. These are non-pan pizzas, I presume?
-Tony

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