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Author Topic: Dough recipe suggestions for ingredients I have  (Read 270 times)

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Offline Km

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Dough recipe suggestions for ingredients I have
« on: June 04, 2020, 02:14:44 PM »
Hi all,

Iím having difficulty in finding a dough recipe for the ingredients I have on hand. During this time itís almost impossible to find what I need in the stores on Long Island New York. I tried making Tom Lehmanís emergency dough using Peteís %ís with high gluten flour and it was a big flop.

Hereís what I have:
Glicks high gluten flour
Red star ady
Olive and vegetable oil
Digital scale

Every time I look at a recipe it calls for an ingredient I donít have (idy, bread flour etc) and cant get. The number of recipes on the site is overwhelming, having hard time finding a couple that can work for me.
Can anyone recommend a dough recipe? Doesnít matter if itís thin, crispy, chewy, deep dish or anything else.

Thanks,
Ken

Online jsaras

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Re: Dough recipe suggestions for ingredients I have
« Reply #1 on: June 04, 2020, 02:38:14 PM »
Firstly, looking at the nuttrition label, your flour is 10% protein, which is low gluten in my book, and it may be part of your issue.

Secondly, you didnít describe why it was a flop.  Did it tear? Difficult to stretch?

Thirdly, what quantity of dough do you want to make and what time frame?
Things have never been more like today than they are right now.

Offline Km

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Re: Dough recipe suggestions for ingredients I have
« Reply #2 on: June 04, 2020, 04:25:00 PM »
Thanks for replying,
1. My label says 4g protein per 30g, which would put it at around 13%.
2. The dough I made came out like pancake batter.
3. Only enough for a couple/few pies, not massive amounts. Itís just for me and a guest or two. A day or two of cf is fine.
Thanks,
Ken
« Last Edit: June 04, 2020, 04:29:44 PM by Km »

Offline texmex

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Re: Dough recipe suggestions for ingredients I have
« Reply #3 on: June 04, 2020, 04:28:25 PM »
What type of oven temp will you be working with? What was the recipe you used for the previous flop?

Reesa

Offline Km

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Re: Dough recipe suggestions for ingredients I have
« Reply #4 on: June 04, 2020, 04:35:01 PM »
My oven gets to about a consistent 525f, Iíd also like to experiment on my green egg which does 800f or gas grill which will do 600 safely.
Iíve got cast iron pans, a 12Ē pizza stone and a perforated pizza pan (not good for 500+).

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Offline texmex

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Re: Dough recipe suggestions for ingredients I have
« Reply #5 on: June 04, 2020, 04:51:04 PM »
Please provide the workflow of the last dough...are you sure your ADY is viable? What percentage of water did you use, how did you mix it? Help us to help you.
Reesa

Offline Km

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Re: Dough recipe suggestions for ingredients I have
« Reply #6 on: June 04, 2020, 05:47:10 PM »
I used these amounts from Pete and followed Tom Lehmanís instructions for mixing. Ady seems fine, good foaming action. When I first mixed it, it seemed really thin. Maybe I just messed upped the numbers, who knows.
Anyway, just looking for some alternative recipes using the stuff I have. Itís getting hot out and really want to try something on the egg or grill.

Online jsaras

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Re: Dough recipe suggestions for ingredients I have
« Reply #7 on: June 04, 2020, 08:31:30 PM »
This should handle better.  Use 60F water (assuming you store your flour at room temp).  The yeast amount will work for either a 4-hours at room temp OR up to 48 hours CF.  Remove from the fridge about 2 hours before the bake.
Things have never been more like today than they are right now.

Offline Yael

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Re: Dough recipe suggestions for ingredients I have
« Reply #8 on: June 05, 2020, 01:05:56 AM »
Be sure your ADY is not dead.
Did you reactivated it? (37-38įC water)
I'd say that 90% of failed dough come from a fermentation problem, yeast is at least 50% of this!
ďLearn the rules like a pro so you can break them like an artistĒ - Pablo Picasso

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