Dough Doctor's Deep-Pan Thick Crust
A reliable cold-fermented pan dough from Tom Lehmann built on strong bread flour at 64% hydration with a touch of sugar and butter-flavored shortening. A 24-48 hour cold rise then a relaxed double-stretch fills a deep, dark pan for a light, bready crust.
A reliable cold-fermented pan dough from Tom Lehmann built on strong bread flour at 64% hydration with a touch of sugar and butter-flavored shortening. A 24-48 hour cold rise then a relaxed double-stretch fills a deep, dark pan for a light, bready crust.
Ingredients
Method
Mix to a smooth dough, aiming for a finished dough temperature of 75 to 80 F, then scale and ball.
Wipe each ball with salad oil, bag individually, and cold ferment in the fridge for 24 to 48 hours.
Remove from the fridge and let warm to about 60 F internal, then flour both sides and roll out slightly larger than your pan.
Lay the dough into a well-oiled pan and rest about 20 minutes, then finish stretching with your fingers to completely fill the pan.
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