There were 4 batches of dough that the
final dough temperatures were taken today. The last batch was a
Detroit style dough. I would have thought the final dough
temperature for the Detroit style dough batch would have been higher
than the boardwalk style dough batches because of the rest period and
mixes on speed two.
The yeast for the boardwalk style
doughs and the Detroit style dough batches were weighed on the small
scale. The first IDY was also weighed on the larger scale. It looks
like it didn't matter which scale was used for the IDY.
Some of the other photos show how soft
the dough becomes when it sits on the bench a little. It also
stretches not long after being mixed. Some of the photos shows oiled
bagged dough balls, oiled dough balls, and one dough ball that was
not oiled.
Three videos were taken of the Hobart
mixing the dough if anyone is interested. The mixer is on speed one.
The first video shows the mixing of water, flour, IDY, sugar and
salt. The second video is after the oil is added to the dough. The
third video is almost when the dough is finished mixing.
Norma
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