Does anyone use blown out dough? I tried it yesterday, and it seemed to work out with no problems. I just took extra dough from breadsticks, thin crust etc. and mixed with new dough. Does anyone have any suggestions?
You can put up to about 25% blown dough into your mixer with a regular batch. When we make dough a batch makes four trays of dough so if we have blown dough we mix one tray into a batch which comes to about 20% and is an easy rule for the crew to remember.
Ditto for me too, I like to add it back to fresh dough if at all possible. I normally don’t recommend using more than 15% of the total fresh dough weight as added dough. Make sure your mixer can handle the additional load of a larger dough size so you don’t trip out the thermal overload on the mixer. I’ve also been known to conver it into bread sticks too since they can be stored for several days at room temperature.
Tom Lehmann/The Dough Doctor
