The salt brine soaker dough worked out okay with the higher water temperature. The dough still felt a little higher in hydration, but not bad. The dough ball when opening the skin opened so easily again. The oven spring was okay, the rim was moist, and the bottom crust browned okay. The taste of the crust was good. I think using a higher water temperature in the soaker with a salt brine works out okay. I saved a slice for a reheat later today.
I sure don’t know if this article from Didier Rosada is connected at all with using a soaker with regular flour and pizza dough, but Rosada says in this article to add the salt in the final dough after is mixed for 3-4 minutes on second speed (depending on rotations of mixer) Called “improved mix”. http://www.bakerconnection.com/artisanbaker/article_07.htm I still always wonder how much bread dough and pizza dough are related.
Norma
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