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Author Topic: Oil and Stickiness  (Read 235 times)

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Offline hotsawce

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Oil and Stickiness
« on: September 01, 2019, 01:30:54 PM »
Tom,

I've been trying to make a high-oil (4%) NY style using the delayed oil method of mixing. I've been targeting a total hydration of 60% (56% water + 4% oil) and I'm finding it actually feels a little stickier than I would expect a 60% water only dough to feel. I mixed with cold water - final dough temp around 76f.

Do you think this is because of the higher-than-normal oil amount? I know oil is a tenderizer but curious if it affects how the dough feels when using larger amounts.

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