Ice cubes in dough hydration and adding oil

GeryDvery · Post by **GeryDvery** » Thu Aug 17, 2023 8:53 am

Hello Currently using ice water in dough. I understand that the olive oil needs to be added after hydration. If some of the water is locked up in ice cubes is the flour being hydrated enough? I understand that we cont want to coat the grains of flour with oil which prevents hydration. This is for a commissary operation. Thanks

MichaelBaku · Post by **MichaelBaku** » Thu Aug 17, 2023 9:54 am

It's fascinating to revisit discussions from a few years back, especially when they involve experimenting with dough hydration techniques. Using ice water in your dough preparation is a unique approach, and your consideration about the interaction with olive oil is on point.
When incorporating ice cubes into the dough hydration process, you're introducing an element of controlled temperature that might impact the rate of hydration. While some water may initially be locked up in the ice, over time, the ice will melt and contribute to the overall hydration of the flour.
Exploring unconventional methods can yield interesting results. If you're looking for consistent measurements in your dough experiments, custom ice bags from interplas.com might provide the precision you need.

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FrankJScott · Post by **FrankJScott** » Fri Aug 18, 2023 8:06 pm