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Author Topic: Transferring High Hydration Dough from Dough Tray  (Read 298 times)

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Offline mikewp318

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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

Offline The Dough Doctor

  • Tom Lehmann
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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

Offline mikewp318

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  • Location: NYC
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Re: Transferring High Hydration Dough from Dough Tray
« Reply #2 on: March 29, 2020, 04:11:51 PM »
Great idea! I will definitely try that going forward. Thanks.

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