Hello,
Can anyone help me find Tom’s dough maintenance guide, that he references quite frequently as being in located in the recipe bank? I’ve tried, but cannot find it.
Thanks!
/Russ
Is this what you are looking for?
- Determine water temperature needed to give a finished (mixed) dough temperature of 80 to 85F. With a room temperature of 70 to 75F, this will typically require a water temperature of 65F using a planetary mixer.
- Add the water to the mixing bowl.
- Add salt and sugar (if used) to the water. Do not stir in.
- Add the flour and then add the yeast.
- Mix for two minutes in low speed, add the oil and mix for one more minute in low speed.
- Then mix for 8 to 10 minutes at second (medium) speed or first speed for approximately 15-minutes. The idea is to mix the dough just until it takes on a smooth appearance.
- Check the finished dough temperature (it should be in the 80 to 85F ranfe).
- Take the dough directly to the bench for scaling and rounding/balling.
- The dough should be cut and balled within a 20-minute time period.
- As soon as the dough is formed into balls, place in plastic dough boxes and wipe the top of the dough balls with salad oil.
- Immediately take thedough boxes to the cooler and cross stack them.
- Allow the dough boxes to remain cross stacked in the cooler for 2-hours, then down stack and nest the dough boxes.
- The dough will be ready to use after 16-hours in the cooler.
- To use the dough, remove about a 3-hour supply of dough from the cooler, leave it in the covered dough boxes and allow it to temper AT room temperature for 60 to 90-minutes, then begin shaping the dough into pizza skins for immediate use.
- The dough will remain good to use for up to 3-hours after you first begin using it.
- Any dough remaining in the cooler will keep for up to 3-days.
PN
Thanks P.N.
“Dough Management Procedure”
Tom Lehmann/TDD