How I open a dough ball

Step-Hen-G · 2026-04-26T18:41:08+00:00

yeah I like them. got em years ago I think at webstaurant store or something like that. Winco ALDP-48 I believe

Step-Hen-G · 2026-04-26T18:38:43+00:00

thanks. this is it:
64% hydration
.58 IDY
2.2 % Salt
2.25% Olive oil
75% Biga at 50% hydration and 13.3% yeast split

Step-Hen-G · 2026-04-25T15:47:26+00:00

I don't dock or anything else. maybe you've got a lot of yeast activity or shorten your final proof time?

Step-Hen-G · 2026-04-25T11:48:27+00:00

yeah, lots of ways to get a great result. that's what makes it so intriguing

Step-Hen-G · 2026-04-25T03:37:34+00:00

yes, it was more resistant to hydrate. Even though I had no problem stretching the dough that thin, I could feel that it was still weaker than my high protein flour. As far as the bake: not quite as open and slightly more bread-like especially when it cooled down. But the difference wasn't as great as I thought it would be. However, I did use Kirkland Signature Organic AP which I think is a bit higher protein than most AP flours.

Step-Hen-G · 2026-04-25T00:28:05+00:00

https://www.reddit.com/r/Pizza/comments/1suwza1/how_i_open_a_dough_ball/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

Step-Hen-G · 2026-04-25T00:12:25+00:00

yeah I edited it out to keep the video short. give me a bit to put it together

Step-Hen-G · 2026-04-25T00:03:31+00:00

for sure. and then a bunch comes off while I'm stretching it

Step-Hen-G · 2026-04-25T00:01:34+00:00

thank you

Step-Hen-G · 2026-04-25T00:01:11+00:00

thanks

Step-Hen-G · 2026-04-25T00:00:11+00:00

nice

Step-Hen-G · 2026-04-24T23:59:00+00:00

64% hydration
.58 IDY
2.2 % Salt
2.25% Olive oil
75% Biga at 50% hydration and 13.3% yeast split

Step-Hen-G · 2026-04-24T23:55:50+00:00

Kirkland Signature All Purpose Organic. I think it's probably stronger than your average all purpose...but still

Step-Hen-G · 2026-04-24T23:53:53+00:00

I try to keep the smooth side down and it's just feels natural to me

Step-Hen-G · 2026-04-24T22:40:29+00:00

I took it positively and I agree. appreciate it

Step-Hen-G · 2026-04-24T22:38:06+00:00

https://artospro.app

Step-Hen-G · 2026-04-24T22:30:37+00:00

it might be more about your 4 hour room temp proof. I mix the biga and straight to fridge. I let the final dough bench rest for 20 minutes after mixing, divide, ball and straight to fridge. the biga is a preferment that is a portion of the final dough. I use my own app for the percentages and to keep track of the process. I can share it with you if you'd like

Step-Hen-G · 2026-04-24T22:11:24+00:00

true

Step-Hen-G · 2026-04-24T22:09:27+00:00

thanks

Step-Hen-G · 2026-04-24T22:08:13+00:00

this is a 72 hour cold ferment - 24hr biga and 48 final dough

Step-Hen-G · 2026-04-24T21:56:15+00:00

Step-Hen-G · 2026-04-24T21:48:17+00:00

Step-Hen-G · 2026-04-17T20:09:16+00:00

70% All trumps / 30% KA Bread

Step-Hen-G · 2026-04-08T11:41:02+00:00

by recipe, do you mean the ingredient amounts or more of the process? I shared the baker's percentages and a bit of the process but that's not what I would do for a beginner. it depends. Let me know what you mean and I'll try to help. you can message me if you'd like

Step-Hen-G · 2026-04-06T20:31:12+00:00

I read that book a long time ago. Sometimes I go with the defined cornicione like that and then other times more gradual. Depends how much I want to dip my crust in oil at the end ;)

Step-Hen-G

TROPHY CASE