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Author Topic: wet doughs  (Read 676 times)

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Offline landonspop

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wet doughs
« on: February 13, 2019, 10:37:00 PM »
I have been reading about wet doughs, 70-85% hydro. To wet to knead so you fold it instead. Have you tried this?

https://slice.seriouseats.com/2011/03/pizza-protips-how-to-work-with-very-wet-dough.html

Here is a formula, I worked out, from a recipe from Lino's that I am trying to duplicate.

This just under 70% due to milk not being all water.

« Last Edit: February 13, 2019, 11:13:47 PM by landonspop »
Looking to make a great Tavern style pizza.

Offline Briznitch

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Re: wet doughs
« Reply #1 on: February 28, 2019, 11:04:01 PM »
As in, Rockford Lino's?
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Offline landonspop

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Re: wet doughs
« Reply #2 on: February 28, 2019, 11:46:03 PM »
As in, Rockford Lino's?

Yes, have you had one?
« Last Edit: March 01, 2019, 12:11:20 AM by landonspop »
Looking to make a great Tavern style pizza.

Offline The Dough Doctor

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Re: wet doughs
« Reply #3 on: March 01, 2019, 01:12:18 AM »
I normally have a metal bench scraper in one hand too which I use to help lift the dough off of the bench, after a few stretch and folds the dough will begin to get sufficiently developed so as not to require the use of the bench scraper to help lift it. I learned this technique back in the late 50's when working for a small retail bakery and making Danish dough. Not a very high absorption dough but as it contains up to 20% sugar it's super soft and sticky and all but impossible to handle any other way until you get a little gluten development and get the dough chilled.
Tom Lehmann/The Dough Doctor

Offline Briznitch

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Re: wet doughs
« Reply #4 on: March 01, 2019, 01:25:55 AM »
Yes, have you had one?
I've had HUNDREDS!
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Offline QwertyJuan

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Re: wet doughs
« Reply #5 on: March 02, 2019, 01:18:55 AM »
I normally have a metal bench scraper in one hand too which I use to help lift the dough off of the bench, after a few stretch and folds the dough will begin to get sufficiently developed so as not to require the use of the bench scraper to help lift it. I learned this technique back in the late 50's when working for a small retail bakery and making Danish dough. Not a very high absorption dough but as it contains up to 20% sugar it's super soft and sticky and all but impossible to handle any other way until you get a little gluten development and get the dough chilled.
Tom Lehmann/The Dough Doctor

Holy Cow Tom... if you don't mind me asking, exactly how old are you anyway??  :-D

Offline The Dough Doctor

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Re: wet doughs
« Reply #6 on: March 02, 2019, 12:04:06 PM »
75-years young!
I've seen a lot of water pass under my bridge.
Tom Lehmann/The Dough Doctor

Offline Rolls

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Re: wet doughs
« Reply #7 on: March 04, 2019, 01:11:20 PM »
75-years young!
I've seen a lot of water pass under my bridge.

Lots of water under the bridge, but as your own son says, you are not "retired" but merely "re-tired" for the next 50,000 miles.....


Rolls :)
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Offline QwertyJuan

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Re: wet doughs
« Reply #8 on: March 08, 2019, 10:40:13 PM »
75-years young!
I've seen a lot of water pass under my bridge.
Tom Lehmann/The Dough Doctor

That is awesome Tom!! Glad you are still able to help all of us air-heads figure out the magic that is pizza dough!! :D

Offline The Dough Doctor

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Re: wet doughs
« Reply #9 on: March 09, 2019, 12:09:06 AM »
Was able to help out a large group of new operators at Pizza Expo too, one session (scheduled for 4-hours went to 6-hours) and the other session scheduled for 1-hour went to nearly 7-hours. It was time well spent. Even had a chance to meet a few of our followers from here too.
Tom Lehmann/The Dough Doctor

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Offline QwertyJuan

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Re: wet doughs
« Reply #10 on: March 09, 2019, 10:03:47 AM »
I have GOT to get down there sometime. Would love to meet you as well as some others that have helped me on the way. :)

Offline Briznitch

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Re: wet doughs
« Reply #11 on: March 15, 2019, 12:40:20 AM »
Was able to help out a large group of new operators at Pizza Expo too, one session (scheduled for 4-hours went to 6-hours) and the other session scheduled for 1-hour went to nearly 7-hours. It was time well spent. Even had a chance to meet a few of our followers from here too.
Tom Lehmann/The Dough Doctor
I was in your Monday 8am class, it was great. (I didn't ask much but asked how much malt is in malted flour). I have so many notes. Thank you for taking the time, it was excellent. Can't wait to do it again!
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