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Transferring High Hydration Dough from Dough Tray
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Topic: Transferring High Hydration Dough from Dough Tray (Read 372 times)
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mikewp318
Registered User
Posts: 16
Location: NYC
I Love Pizza!
Transferring High Hydration Dough from Dough Tray
«
on:
March 28, 2020, 09:08:22 PM »
Any tips out there for transferring a high hydration / long fermented dough from dough tray to counter? I had some beautiful dough tonight that was totally deformed from this process (e.g., spilled off the sides of dough tray scraper, folded over itself around edges, etc.). For a noob like myself this kind of dough is hard enough to stretch out when starting form a perfect circle, but when it's all out of alignment and folded over itself from the transfer I don't stand a chance!
Here's the dough tray I have btw...
https://www.amazon.com/gp/product/B00449IEM4/?tag=pmak-20
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The Dough Doctor
Tom Lehmann
In Memoriam
Posts: 6897
Location: Manhattan, KS
In Memoriam 12/2020
Re: Transferring High Hydration Dough from Dough Tray
«
Reply #1 on:
March 28, 2020, 10:44:39 PM »
While it can be done, I think as a novice, working with high absorption and long fermentation doughs you would be much better served using individual dough containers that have been lightly oiled.
Tom Lehmann/The Dough Doctor
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mikewp318
Registered User
Posts: 16
Location: NYC
I Love Pizza!
Re: Transferring High Hydration Dough from Dough Tray
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Reply #2 on:
March 29, 2020, 04:11:51 PM »
Great idea! I will definitely try that going forward. Thanks.
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