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Old 04-18-2012, 09:04 PM   #1
nestlund's Avatar
Join Date: Jan 2012
Posts: 54
The Best on I've ever made

Use this recipe.

Here is the recipe folks. This will yield five 14 inch pies.

Flour (100%): 1235.62 g | 43.58 oz | 2.72 lbs
Water (62%): 766.09 g | 27.02 oz | 1.69 lbs
IDY (.5%): 6.18 g | 0.22 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp
Salt (2%): 24.71 g | 0.87 oz | 0.05 lbs | 4.43 tsp | 1.48 tbsp
Olive Oil (2%): 24.71 g | 0.87 oz | 0.05 lbs | 5.49 tsp | 1.83 tbsp
Honey (2.%): 24.71 g | 0.87 oz | 0.05 lbs | 3.53 tsp | 1.18 tbsp

Poolish recipe:
100% of the water
33% of the flour
25% of the instant dry yeast (IDY)

Mix ingredients together and put in covered bowl for 15hrs at room temp.

Mixed poolish with remaining flour, yeast, salt, oil and honey in my Kitchen Aid bowl and whisked together. I then added the (KABF) king arthur bread flour and used the dough hook in my hand to combine the ingredients very roughly. Then I mixed the dough on stir for 4 minutes......let the dough rest 5 minutes....and then finished the mixing for 3 minutes on stir plus 1/2. Finished dough temp was about 82 degrees. Immediately scaled, balled and refrigerated. I've used the dough from day 2 to day 5, reballing the dough balls the day before usage, and taking doughs out to warm up 1 to 2 hours prior to baking.

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