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A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]
A roller docker, rolling docker, dough docker, roto-fork, or simply docker is a food preparation utensil which resembles either a small, spiked rolling pin, or a small rotary tiller. It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. [ 1 ]
Modernist Pizza consists of three volumes and a manual: [1] Volume 1: History and Fundamentals ("research into pizza’s history and place in the world at large, plus our guide to top pizza destinations. It also covers the science of pizza dough ingredients and pizza ovens.")
Pete shares his favorite summer recipe! For premium support please call: 800-290-4726 more ways to reach us
Dough is compressed between two or more rotating rollers. [1] When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness. After this the dough sheet is shaped into a desired dough product.
Pizza Hut has a new limited-time menu item, the Cheeseburger Melt, a parmesan-crusted thin crust packed with beef, applewood-smoked bacon, onions, mozzarella, and cheddar, served with Burger Sauce ...
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Hamburgers are an American staple. They're everywhere, and the assortment of regional burgers is just as diverse as the country. ... If you order a cheeseburger, the cheese is placed on the cooked ...