rparker's Crunch-Layer NY Slice Dough
Built to fight the soggy slice, this slice-joint dough runs lean on water (55%) with 4% oil, 1.65% salt, and a touch of fruity honey for a bottom crust that stays crisp as it cools. A four-day cold ferment and cake yeast give it old-school flavor; figures below are scaled to 500 g flour.
Built to fight the soggy slice, this slice-joint dough runs lean on water (55%) with 4% oil, 1.65% salt, and a touch of fruity honey for a bottom crust that stays crisp as it cools. A four-day cold ferment and cake yeast give it old-school flavor; figures below are scaled to 500 g flour.
Ingredients
Method
Crumble the cake yeast into a small bowl and dissolve it in a few tablespoons of the water. Stir the honey, then the oil, then the salt into the remaining water in the mixing bowl.
Add the flour and poke holes through it to wet it; fold once or twice. Add the yeast water and fold to absorb all the water (some dry flour is fine). Wait one minute.
Mix with a dough hook on low until well past shaggy, then rest 6 minutes. Mix again on low about 30 seconds, then knead at higher speed for about 90 seconds, then back to medium for 3 to 5 minutes, until the dough is smooth, supple, and only slightly tacky.
Hand-knead briefly, rest 20 minutes in a sealed container, then divide and ball. Place in containers and refrigerate, leaving the lids cracked open for the first 30 to 45 minutes to chill the dough, then seal.
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