HansB's Classic Detroit Pan Dough
The forum's reference Detroit square: a straightforward 70%-hydration King Arthur bread flour dough that goes from mixer straight into the steel pan, with a 12-hour cold ferment followed by an 8-hour room-temperature proof.
The forum's reference Detroit square: a straightforward 70%-hydration King Arthur bread flour dough that goes from mixer straight into the steel pan, with a 12-hour cold ferment followed by an 8-hour room-temperature proof.
Ingredients
Method
Combine the flour, yeast, sugar and salt, then mix in the water until you have a cohesive dough; this batch yields about 277 g, enough for one 8x10 inch pan (simply double everything for a 10x14 inch pan).
Lightly grease the pan with a thin film of Crisco, just enough to let the dough press out easily.
Weigh the dough and press it directly into the pan, working it toward the corners. If it is too elastic to cooperate, let it relax a couple of hours and press again.
Cold ferment the panned dough in the refrigerator for about 12 hours, then let it proof at room temperature for roughly 8 hours until it has risen well up the sides. For a same-day dough, skip the cold stage and give it a single 8-hour room-temperature proof.
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