I am now paying for not delving more into the whys and wherefores dough making.
I'm making a batch of pizza dough and using my recipe (from pizza book) for Bread Flour dough and it is the nicest dough I've ever worked with.
I only had to sprinkle a little flour twice for a 5 minute knead - can't tell you how beautiful this dough is. Now, the humidity in the trailer is 56% and temp is ~ 68°
So, is it this combination that makes the dough so nice to work with?? I've been making it (Bread flour dough) for years as the book was published in '09 and worked on the doughs for 3-5 years (1 for 15 yrs! ) and while it always has been a nice workable dough, today was outstanding.
Any reasons? ideas? Thanks.
I'm making a batch of pizza dough and using my recipe (from pizza book) for Bread Flour dough and it is the nicest dough I've ever worked with.
I only had to sprinkle a little flour twice for a 5 minute knead - can't tell you how beautiful this dough is. Now, the humidity in the trailer is 56% and temp is ~ 68°
So, is it this combination that makes the dough so nice to work with?? I've been making it (Bread flour dough) for years as the book was published in '09 and worked on the doughs for 3-5 years (1 for 15 yrs! ) and while it always has been a nice workable dough, today was outstanding.
Any reasons? ideas? Thanks.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com