NO KNEAD DOUGH

[Sowsage]

Made my first no knead pizza dough yesterday .
Simple flour,salt,yeast,water. Mixed it up in a bowl and covered with plastic wrap overnight to proof. This morning I portioned it in to 4 parts wrapped in plastc wrap and into the fridge for a few days. Seems to be a very light ,soft slightly wet dough....but not too wet to handle after dusting with a little flour. Ive not worked with too many dough recipes so this could end up beeing a big fail. We will soon find out. I'll try some pizzas later in the week and keep everyone posted on how it comes out.
Here it is ready to go into the fridge for a few days.

 

[BandCollector]

Dough looks as though it will turn out great. Nice job!

If you are not completely certain as to how much water to add, the general rule is around 60-65% hydration.

So If you are using 500 grams of flour then 325 grams of water should be sufficient.

Also, those plastic deli containers with lids are perfect for proofing the dough in the refrigerator after the dough has been partitioned and balled.

I hope this helps,

John

 

[JLeonard]

I always start low on water and add til it looks like what I want. Easier to add than to subtract. Dough looks good.
Jim

 

[Sowsage]

Dough looks as though it will turn out great. Nice job!

If you are not completely certain as to how much water to add, the general rule is around 60-65% hydration.

So If you are using 500 grams of flour then 325 grams of water should be sufficient.

Also, those plastic deli containers with lids are perfect for proofing the dough in the refrigerator after the dough has been partitioned and balled.

I hope this helps,

John

Thanks John, that does help a lot. The plastic containers is a great idea..thank you for that. The recipe I used is a tad more water than your example....500g flour(I used all purpose) 350g water.

 

[Sowsage]

I always start low on water and add til it looks like what I want. Easier to add than to subtract. Dough looks good.
Jim

Thanks Jim! Yes easier to add than subtract I agree. I just need to make a few batches to get a feel for what that right amount is. This is all new to me lol. Good thing flour is cheap! Haha!

 

[BGKYSmoker]

Looks good

i knead (lol) to get with the bread making soon.

 

[Sowsage]

i knead

Haha! Good one!

 

[BandCollector]

Looks like nobody has anything to say about mopane, so I'll add what I found about the wood other than what you've already stated. Mopane is in the legume family, same as acacia and mesquite. Since those woods are OK for smoking meat, mopane is probably also OK.

That said, why are you asking about it? The wood grows in Africa and your tag says you're in Pennsylvania. You planning to import it?

Thanks John, that does help a lot. The plastic containers is a great idea..thank you for that. The recipe I used is a tad more water than your example....500g flour(I used all purpose) 350g water.

At 350 grams water you are still in the ballpark.

Good luck with the end result,

John

 

[BandCollector]

Dave,

I posted the original in the wood for smoking forum for The dancing Chef who was from Africa.

He never responded so I guess he bailed out of our sight,

John

 

[HalfSmoked]

Looks like something good coming here. Waiting

Warren

 

[HalfSmoked]

Thanks for the like sowsage it is appreciated.

Warren

 

[noboundaries]

All my pizza doughs are no knead to minimum knead. They are also pretty wet. You should have great fermentation flavors after a few days rest in the fridge.

A 2-4 hour rest on the counter after you take them out of the fridge will give the gluten a chance to relax and make stretching the dough much easier.

Looking forward to the pies!

 

[zwiller]

In for the ride. I have always wanted to try to make dough but have not yet. Rooting for ya!

 

[Sowsage]

All my pizza doughs are no knead to minimum knead. They are also pretty wet. You should have great fermentation flavors after a few days rest in the fridge.

A 2-4 hour rest on the counter after you take them out of the fridge will give the gluten a chance to relax and make stretching the dough much easier.

Looking forward to the pies!

I was reading about the long cold fermented method. Hopefully 3 days will give it some good flavor. I'll be sure to set the dough out for at least a couple hours befor stretching. Thanks for the tips!

 

[dirtsailor2003]

A 2-4 hour rest on the counter after you take them out of the fridge will give the gluten a chance to relax and make stretching the dough much easier.

This is a very important step. Also once you shape your pizza let it rest 15 minutes and if needed stretch again. Then rest 15 more minutes and cook.

 

[Sowsage]

In for the ride. I have always wanted to try to make dough but have not yet. Rooting for ya!

Thanks zwiller! Hope it turns out....this is all new to me.

 

[Sowsage]

This is a very important step. Also once you shape your pizza let it rest 15 minutes and if needed stretch again. Then resy 15 more minutes and cook.

Dirtsailor, thanks for the tip! I'll be sure to let rest after stretching.

 

[bregent]

Should be nice. One suggestion is to try to use a little less bench flour. Hopefully most will be absorbed after a few days, but you want to avoid having too much raw flour on the outside as it will affect taste a texture. It's ok for the dough to be a little sticky. It will be less sticky after resting in the fridge.

 

[Sowsage]

Should be nice. One suggestion is to try to use a little less bench flour. Hopefully most will be absorbed after a few days, but you want to avoid having too much raw flour on the outside as it will affect taste a texture. It's ok for the dough to be a little sticky. It will be less sticky after resting in the fridge.

Thanks for the tip, I'll admit I was not very graceful at dusting the flour down. I need to work on that. Just wanted to make sure it wouldnt stick.

 

[noboundaries]

Hopefully 3 days will give it some good flavor.

3-5 days is perfect! 5-7 can go either way, but is mostly good. 7-10 gets a little funky and sour, and not sour in a good way. I've tried them all.

A light faux fermentation flavor can be created in same day dough by using more yeast, some milk in the water, and letting the dough rise and rest on the counter for 4+ hours. I did a square pan one this past weekend.

Travis, you're gonna get hooked! I literally woke up from a nap late Saturday morning to a dream voice telling me to make a square pizza!