Hey guys tried a new dough method using jeff varasano's method from http://www.varasanos.com/PizzaRecipe.htm
a couple question I had for those who know his method oh and i plan on using my oven in clean cycle since I got the stone up to 800 yesterday.
According to him these are the bakers % needed: Ingredient
Filtered Water 65.50%
King Arthur Bread flour, or Caputo Pizzeria flour 100.00%
Kosher or Sea Salt 3.50%
Sourdough yeast culture (as a battery poolish) 9.00%
Instant Dry yeast - Optional 0.25%
So I went ahead and used the dough calculator tool with preferment and this is what I got:
Total formula For 6 balls at 11oz each
Flour (100%) 1122.1g/39.58 0z
Water (63%) 706.92/24.94 oz
salt (3.5%) 39.27g/1.39 oz
IDY (0.25%) 2.81 g/0.1 oz
Single Ball 311.85g/11oz
Preferment- I used 50% flour 50% water and he says use 9% which this is how it breaks down:
Flour 84.2g/2.97 oz
water 84.2g/2.97 oz
Total 168.4g/5.94 oz
Flour 1037.9g/36.61 0z
Water 622.72/21.97 oz
salt 39.27g/1.39 oz
IDY 2.81 g/0.1 oz
Preferment 168.4g/5.94 oz
First thing I ended up with 5 11 ounce balls and 6.2 ounces left over so i was about 5 ounces short and I have no idea why.
Second I found this super wet after I finished his whole process. I followed this to a T. I poured out dough at the end on a floured surface and went to make the balls and was super sticky even sticking to my hands.
I am scared maybe I did something wrong with the preferment, i hope this dough is workable by sat.