Author Topic: MBE (Mini Black Egg) Project  (Read 72535 times)

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buceriasdon

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Re: MBE (Mini Black Egg) Project
« Reply #250 on: September 18, 2010, 10:20:27 PM »
Tonight's pizza bottom shot.


Offline Jet_deck

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Re: MBE (Mini Black Egg) Project
« Reply #251 on: September 19, 2010, 08:49:19 AM »
.... Ravi on sitar .....


Don, since your on a first name basis with (Master) Ravi, you now have my utmost, undivided attention to anything that you post.  Undoubtedly, i was born 18 years to early or I would have been right there with you, and she would have liked my gotee just as much as yours. :-D :-D :-D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #252 on: September 19, 2010, 02:33:51 PM »
Don, that bottom char looks perfect.  Nice work.

Ok so here are the latest changes

-removed the disk in the lid
-covered only the back half of the lid with foil.
-create a vortex generator by creating a fold in the foil in the middle of the lid. 
-rotated the pies more frequently.  At 30-45s, then every 15-20 seconds.
-Baked at hearth temp of 700F for right at 2min.

thoughts:  definitely bake the 2nd pie at a lower hearth temp than first by 50F.   I have notice this several times now.  If I baked the 2nd pie at the same hearth temp, it always seems to burn a bit if the first one was just right. 

Oh BTW, heat up time was 6 min to 700F on the hearth.  That is CRAZY from my previous 20min or so down to 6m!!!  I was getting 18 bakes or so before with a 20m preheat, I can't even imagine how many bakes I'll get now.
« Last Edit: September 19, 2010, 02:39:51 PM by Jackie Tran »

Offline gtsum2

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Re: MBE (Mini Black Egg) Project
« Reply #253 on: September 19, 2010, 02:43:48 PM »
Chau,

So your heat up time for the FB was only a few minutes????  Are you still using the SS bowl with sand??  That is incredibly fast.  Since I put foil around the edges and moved the FB up front and sealed the fornt, I am getting much hotter dome temps (800 or so), but it still takes 25 minutes to get my FB up to 600-625.  I have an alum disk in my lid...you think the foil you lined in the dome is the reason for the better heat up time?  How are you keeping the foil up there?  Nice looking pie by the way :chef:

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #254 on: September 19, 2010, 03:02:39 PM »
Shaun.  Before doing the variation on Mike's disk mod, my preheat time was about 20m.  After plugging up the sides and moving the sand bowl forward, my heat up times dropped about 50% to around 10m.

Today, I took the disk out of the lid and added that vortex generator (aluminum foil lip) and I noticed it was right at 6min to reach a hearth temp of 700. 

Here is what I think is going on.  I think that aluminum lip directed the hot air down towards the hearth instead.  So (some of) the air flow is coming up from the back and hitting that lip and going down towards the hearth beforer coming out the front. 

You can likely reproduce this effect by turning your lid about 30deg left or right.  This will cause the heat to have to turn before going out the front lid opening. 

The 2nd reason for the fast preheat time is that I'm using a real pizza stone now (from Sears for $12) instead of FB or QT.  Why? Well, it's mostly b/c it's in one piece instead of multiple pieces.  This stone heats up faster and transfers heat much faster than the QT or FB.   To compensate for this, I load the pies at a lower than normal hearth temp.

Now let me explain.  I did just say I loaded the previous pie at 700F right.  Well those pies are 75%/25% pastry flour/AP flour meant to be loaded at a hearth temp of 850F.  If I was cooking BF or HG flour I would loaded the pies at maybe 550, 600 max. 

I did away with the FB b/c the MBE has a low dome and the FB was too thick doming the pies.  I did away with the QT b/c the pieces were shifting too much with me turning the pies frequently. 

I think you can tweak yours to lower your preheat times but it may very well be just the nature of a bigger kettle.  And besides, my latest thought is that you don't want a higher hearth temp than 600F if using BF/HG flour.   And not that the flour can't handle that but b/c the flour benefits from a lower cooking temp and a longer bake time.   On yours, you can try this.  Once the hearth temp reaches 600F, I would load the pie and turn down the burner about 30-40% or so.  Plan to cook the pies for 5-6 minutes instead of 3-4m like I recommended before.  I am doing things much different these days.  I believe a BF/HG flour dough benefits from a relative lower hydration ratio rather than higher even though by nature it attracts more water.  The excess water of a high hydration dough will only prolong the bake times or give an undercooked pizza if using a short bake time.  Just some thoughts is all. 

This longer bake time should allow the proteins more time to bake and drive out more moisture.  If I am correct, you will get a better pie than before.   Even baking at a lower temp should save you some preheat times.   Also try turning the lid during the preheat time or add a lip to the dome to see if that helps.  At this point I'm more just reporting what I see going on rather than having all the right answers.
« Last Edit: September 19, 2010, 03:07:18 PM by Jackie Tran »

Offline ponzu

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Re: MBE (Mini Black Egg) Project
« Reply #255 on: September 19, 2010, 03:15:04 PM »
That is a great looking crumb JT.  How does the crumb compare taste wise to your almost WFO bakes.  It actually looks lighter, springier, and better,

buceriasdon

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Re: MBE (Mini Black Egg) Project
« Reply #256 on: September 19, 2010, 03:34:12 PM »
I agree ponzu, Great looking crumb and pies. I also have been playing around with a 75/25% AP/CF for awhile now but have a ways to go getting that airy look in my crumbs. I perfer a lighter pie so the blend has been working well for me.
Saludos, Don

 quote author=ponzu link=topic=11126.msg110829#msg110829 date=1284923704]
That is a great looking crumb JT.  How does the crumb compare taste wise to your almost WFO bakes.  It actually looks lighter, springier, and better,
[/quote]

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #257 on: September 19, 2010, 03:44:07 PM »
Ponzu & Don, thanks for saying that.   This is the type of texture that I have been striving for for some time.  It is more of a white bread texture than a SD bread texture.   It does seem lighter than those almost-WFO-politans made with AP flour, but it is a bit drier and has a bit more chew as well.   Unfortunately I don't have a good way of explaining what i like or how things should be.  I know what i like and I'm still looking.  So not there yet.  Just playing around with different variables.

I wish I could bake this dough formulation under the broiler to see if I get a different crumb than those AP almost-wfo-politans but for the time being my oven is out of comission.  Still waiting for the electrician to come and tell me if it is the electrical or the oven.

Also unfortunate that baking at high temps under the broiler or in the MBE only approximates a WFO and can't duplicate it.   The big difference is in a well balanced and managed WFO, you (ulitmately) can create a more perfect environment for pizza.  That is close to even heating ALL the way around.  With many of these half baked ideas for pizza ovens (pun intended) you don't have that instaneous all around even heating.  We are required to rotate the pie to the hot spot and when the crust is left out at a lower than optimal temp, you don't have that optimal instant rise and thus don't get that optimal texture that is perfection.  Even with a WFO, I surmise that if the heat is not well managed or controlled, the crumb is lacking or doesn't reach what it was really meant for.   Anyways just a little philosophizing is all...  

Here's a few more crumb shots from yesterday's bake.  These are the crumb shots from pie in reply #244.
These are 50/50 blend of AP/Pastry flour.  If you look at the pictures in the above post, the rim isn't puffy all the way around.  I showed off a spot where there was a bit of a bubble.  So some of the rim is rather flat, so not as visually appealing.  

« Last Edit: September 19, 2010, 04:40:38 PM by Jackie Tran »

Offline ponzu

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Re: MBE (Mini Black Egg) Project
« Reply #258 on: September 19, 2010, 05:10:36 PM »
Ponzu & Don, thanks for saying that.   This is the type of texture that I have been striving for for some time.  It is more of a white bread texture than a SD bread texture.   It does seem lighter than those almost-WFO-politans made with AP flour, but it is a bit drier and has a bit more chew as well.   Unfortunately I don't have a good way of explaining what i like or how things should be.  I know what i like and I'm still looking.  So not there yet.  Just playing around with different variables.

I wish I could bake this dough formulation under the broiler to see if I get a different crumb than those AP almost-wfo-politans but for the time being my oven is out of comission.  Still waiting for the electrician to come and tell me if it is the electrical or the oven.

Also unfortunate that baking at high temps under the broiler or in the MBE only approximates a WFO and can't duplicate it.   The big difference is in a well balanced and managed WFO, you (ulitmately) can create a more perfect environment for pizza.  That is close to even heating ALL the way around.  With many of these half baked ideas for pizza ovens (pun intended) you don't have that instaneous all around even heating.  We are required to rotate the pie to the hot spot and when the crust is left out at a lower than optimal temp, you don't have that optimal instant rise and thus don't get that optimal texture that is perfection.  Even with a WFO, I surmise that if the heat is not well managed or controlled, the crumb is lacking or doesn't reach what it was really meant for.   Anyways just a little philosophizing is all...  

Here's a few more crumb shots from yesterday's bake.  These are the crumb shots from pie in reply #244.
These are 50/50 blend of AP/Pastry flour.  If you look at the pictures in the above post, the rim isn't puffy all the way around.  I showed off a spot where there was a bit of a bubble.  So some of the rim is rather flat, so not as visually appealing.  



Your original crumb shot was definately the best of the bunch (though they all look good.) 

I couldn't agree more about the WFO observation.  I'm making the best pies of my life, but there is something contrived about the process of the bake; switching oven modes, moving the pie from the oven box to the broiler, juggling ice sleeves.  It's ridiculous. :-[

Nothing like the zen like appearance of sliding a disk into an WFO and watching the cornicione puff and char with little if any manipulation.

I just want a dough that can justify a WFO by the time I have one.

The experiments must continue!

AZ


Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #259 on: September 21, 2010, 08:30:38 PM »
You are most welcome.  Remeber those cheesy looking curtains of beads from the 70's? I'd like to see about 30 strips of aluminum foil, 1/2 inch wide, stuck to the roof of your egg.  Put them in some random pattern right above where the pie cooks.  Make the strips long enough to be only 1/4" from the top of the pie.  Give that some thought. :chef:

I couldn't really visualize this but base on my latest changes, I decided to go with something similar.

-Added back the lid disk but made it smaller from 8.5" down to 5"
-bent the back edge up about 30 deg to create an air flow diverter.  This way as the air flows from the back it will be diverted down again towards the rim and cheese. 

Here are tonight's pies with these changes.  I did note the rim to have a bit more even char similar to the effects of previous changes.  I also noted some spotting on the cheese which is a first, so the air flow diverter is definitely changing the airflow.   I also noted that the air currents coming out of the front are not as forceful as before without the airflow diverter. 

Heat up time was about 8 min to 700F today.   When I have a bit more time, I plan on playing around with a few different air flow diverter set ups.   I could probably bolt a couple of flaps to cover a wider area closer towards the rim of the lid. 

« Last Edit: September 21, 2010, 08:33:42 PM by Jackie Tran »

buceriasdon

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Re: MBE (Mini Black Egg) Project
« Reply #260 on: September 21, 2010, 09:27:57 PM »
Jackie Tran, I am just about to embark on my over under two burner oven so I won't have the time to match your efforts with the vortex generators. However I will return to my LBE,MBE whatever later. In the mean time these are my thoughts on how to slow down and "dirty" up the hot air in the upper chamber. Find some thin stainless steel sheet and cut some .75" strips and bend into some L shapes. Aluminum would also work. Perhaps some ready made al. angle. Drill a hole in the L and the lid disc and pop rivet them in on in a staggered fashion creating a "maze" that slows down the rush of air going out the front vent. I of course don't know what tools you have at your disposal,but this will be my next experiment.
Until then, Don
« Last Edit: September 21, 2010, 09:34:30 PM by buceriasdon »

Online Essen1

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Re: MBE (Mini Black Egg) Project
« Reply #261 on: September 22, 2010, 12:50:26 AM »
Chau,

For better air flow, heat retention and top heat coming from the inside of the lid, you could install a cheap quarry tile in the lid by carefully drilling a whole in the center and attaching it to your already installed plate with the bolt. Then fill the space between tile and metal with a small sheet of ceramic fiber blanket and a double layer of alu foil with the shiny side down.

It'll compress the hot air even more and you'll get an amazing ceiling heat for an even bake, with less fuel consumption.

Just a thought... :)
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #262 on: September 22, 2010, 01:09:03 AM »
Mike I don't have ceramic fiber blanket but will see if I can get some from the big box stores. I do have QT and ceramic drill bits.  My lid is rather shallow so I may have to chop the corners off the QT.  Right now there seems to be sufficient heat in the dome to char the cheese in 2 min. I just need to direct a bit more of the airflow to the inside of the crust/rim.  I may need to move that air deflector closer to the lids edge.

Thanks for the tips. At one point I did have a round slate stone in the lid  but didn't notice any difference over the aluminum disk so I went with metal to save sone weight.  I'll try the QT though.

Online Essen1

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Re: MBE (Mini Black Egg) Project
« Reply #263 on: September 22, 2010, 02:04:41 AM »
Mike I don't have ceramic fiber blanket but will see if I can get some from the big box stores. I do have QT and ceramic drill bits.  My lid is rather shallow so I may have to chop the corners off the QT.  Right now there seems to be sufficient heat in the dome to char the cheese in 2 min. I just need to direct a bit more of the airflow to the inside of the crust/rim.  I may need to move that air deflector closer to the lids edge.

Thanks for the tips. At one point I did have a round slate stone in the lid  but didn't notice any difference over the aluminum disk so I went with metal to save sone weight.  I'll try the QT though.

Chau,

I wouldn't buy things that need a professional grade, given the temps we're working with here, from a big box store. I checked Home Depot for that particular item when I built my LBE and they had nothing that was satisfactory to me. Maybe in your area they do, I don't know.

Member Red.November (RN for short...no, he's not a nurse  ;D, I asked) directed me to this site; He deserves the credit:

http://www.axner.com/superwoolfiber-1thicksoldpersqft.aspx

They sell them at 1" and 2" think.

Axner sells insulation by the foot and cut it precisely to your specs. They even called me and asked how I needed it cut. At no additional cost, if I remember correctly.

It's a great company with lots and lots of supplies which could turn even the biggest BBQ into a great, custom-made pizza oven with a bit of imagination, a nod to adventure and a drive to produce a great pie. But I digress.

In order to increase air flow, and therefor be able to direct it in a better way, I'd try a heat up without the sand buffer bucket you have on the bottom, if you still use it. Dial the flame in on a medium-low (listen to the sound and characteristics of the flame...make sure there's still some yellow in there) and see how your MBE behaves.

If it's too much to handle for the MBE, put the sand buffer bucket back in but I honestly think you don't need it if you use a good temp control from the outside.

It should work, did on mine but then again,...yours is a tad smaller and might need different mods.
« Last Edit: September 22, 2010, 03:43:07 AM by Essen1 »
Mike

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Offline DenaliPete

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Re: MBE (Mini Black Egg) Project
« Reply #264 on: September 22, 2010, 03:45:51 AM »
I can second Mike's recommendation of Axner, that is also where I bought my insulation (per his suggestion).  I did not think to ask them to cut mine for me and I did it by hand at home, but it worked very well all the same.

I still have far more leftover, if we were near I'd happily give you some to pursue your perfect pie (and you look to be very very close). 

I will probably end up using the remaining insulation in a 22 incher that I picked up at the transfer site and in my own MBE pursuit, (though my mbe will be far different from yours or villas, if indeed it works).

If you do experiment without the buffer bowl I'll be interested to hear the results.


Offline Jet_deck

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Re: MBE (Mini Black Egg) Project
« Reply #265 on: September 22, 2010, 09:20:30 AM »
Since you have the air diverter idea implemented with positive results, I'd like to suggest an additional idea. Instead of preheating to 700*, preheat to 600* then load the pizza.  As soon as you get the lid put back on, turn the burner up.  I think the additional airflow from the roaring burner is what you need.  As it is, the burner kind of limping along doesn't produce alot of airflow but the roaring burner will.

Can you spill the beans on your current recipe, or has it already been locked in the vault for the opening of 'Kung Foo Pizza'?
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Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #266 on: September 22, 2010, 11:17:34 AM »
Don - looking forward to your new experimental oven.   My next move for the MBE, will be to move the air diverter closer towards the rim of the lid.  I'll have to position in such a way that airflow coming up will be diverted right away towards the rim.  A few trials should work just fine.   I'll implement your maze idea down the road if this one doesn't work (well).  I will be using an aluminum "L" strip as you suggested and rivet or bolt it to the lid.  It will simply be a curve shaped lip in the lid along the back perimeter.

Mike - the sand bowl is simply a heat buffer and airflow diverter of sorts to keep the heat from the shooting straight up towards the stone and pushing it more  towards the back.  I have done experiments with and without it back in the earlier days of this MBE and it proved useful.  Even with it in place I still have more heat to the stone than I desire.  If I could get a lower heat conducting stone that is in one piece I would use that.    Once i get this lid air diverter figured out (which shouldn't be long) I'll do a test to show a bake with and without the sand bowl in place to re-confirm my earlier findings.  If it proves not to be effective at that time, I'll pitch it for sure. 

I think in your LBE, you don't require a heat buffer like a sand bowl b/c your metal disk is quite thick.  That in itself will buffer much of the heat from below.  In mine, I have 2 thin (22g) pieces of sheet metal under the stone.  They aren't quite thick enough to buffer the excess heat from below thus necessitating a heat buffer (like the sand bowl).  I also remember you used an aluminum ring to create an air gap b/t the disk and stone.  I have also copied that idea using a few nickels to expand that air gap.  That as well as your disk mod, is another great idea. 

I plan to do work with the lid air diverter a bit more.  If that doesn't prove fruitful, then I will implement the QT and insulation to the top.  Again, my only current issue is getting an even browning of the entire rim.  The cheese is spotting so the heat above the pie itself is sufficient.  Much more and the cheese may actually dry out.   I'll keep you guys posted on what I find out with this lid air diverter.

Thank you for the link from RN, I will definitely return to it when I'm ready to order some insulation.  I wonder if that type of insulation is useful in building WFOs. 

Jet-deck.  Good idea about loading at a lower temp and cranking the burner.  I have been doing that for some time now.  Just to clariy, these pies are only loaded at 650-700 b/c they are a low protein dough (50/50 AP and pastry flour).  I normally load these in the home oven at 850F.  In the MBE, they are loaded at 650-700F b/c of the high heat conducting stone I'm using.  Again, this demonstrates the imbalance of heat in these modified kettle grills.  This also shows the need for buffering bottom heat and diverting it to the top side. 

If I was baking with BF or HG flour, I would definitely load the pie at 550-600 max with my current more efficient set up.  With my old setup (less efficient design) and using low heat conducting stones (FB/QT) I could and did get away with loading BF/HG flour pies at 700 for 3 min without burning.  Not so with this current setup which more closely replicates Mike's disk mod for his LBE. 

So even though I hadn't posted about it lately, I have been loading at lower temps and then cranking the burner up to full throttle.  This idea was introduced by Scott123.  I spoke about it in reply #67

"Load the pie at a hearth of 500F, then crank the fire up to get the surrounding air super hot.  This technique may be the key.  Thanks Scott."

Thanks for the input & suggestions all.  I REALLY DO appreciate it a lot.  I'll consider anything posted and try to implement changes that make sense one at a time to see what happens.   I'll keep you guys posted.

Chau
« Last Edit: September 23, 2010, 10:44:12 PM by Jackie Tran »


Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #267 on: September 22, 2010, 11:32:18 AM »
Can you spill the beans on your current recipe, or has it already been locked in the vault for the opening of 'Kung Foo Pizza'?

Sure JD.  No secret at all.  I really constantly change things up base on the style of pizza, time estimate to bake, etc.   For these, I've been using more of a NP style recipe, meaning lower protein flours.  I would use this recipe to do almost-wfo-politans in the home oven at 850F or in the MBE at a hearth temp of 700f.   You can likely use this recipe for a lower temp bake but you may need to tweak it a bit.   These latest pies were meant for the home oven but I threw them on the mbe at the last minute to test out the airflow diverter.

Flour 100% (50/50 blend AP/Pastry Flour)
Water 64%
Salt 2.5%
Cake Yeast 1.2%

This was the first time I tried cake yeast and I liked the results.  Based on my estimation, the dough would be ready in about about 5-6 hours.  It was ready in 4.5hrs.  You can try this recipe even if you don't have the cake yeast.  Just substitute with IDY 0.4%.  You'll still need to watch the dough. 

I keep it pretty simple.  I usually bulk rise until the dough is about double (2-3 hours).  Then divide, ball, and proof at room temps for a few more hours or until the balls look like they have at least doubled. 

Just vary the yeast amount to the desired amount of fermentation time you want.  If you want a 12 hour fermentation time, then try decreasing the IDY to 0.2%.  Of course your physical environment will determine the amount of yeast you use and the time it takes for the dough  to be ready.  Just keep a log book and adjust accordingly. 

Good luck,
Chau

oh btw - no kung fu pizzeria for me.  I would consider it after retirement  someday if I ever learn how to make great pizza. 

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Re: MBE (Mini Black Egg) Project
« Reply #268 on: September 22, 2010, 02:45:28 PM »
Quote
Mike - the sand bowl is simply a heat buffer and airflow diverter of sorts to keep the heat from the shooting straight up towards the stone and pushing it more  towards the back.  I have done experiments with and without it back in the earlier days of this MBE and it proved useful.  Even with it in place I still have more heat to the stone than I desire.  If I could get a lower heat conducting stone that is in one piece I would use that.    Once i get this lid air diverter figured out (which shouldn't be long) I'll do a test to show a bake with and without the sand bowl in place to re-confirm my earlier findings.  If it proves not to be effective at that time, I'll pitch it for sure.

Chau,

I keep forgetting that your burner sits a lot closer to the stone than in mine.  :-[
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #269 on: September 23, 2010, 10:06:03 PM »
Good point Mike.  I too forget how close my stone is to the burner.   I originally did this to keep the MBE as efficient as possible so I wouldn't be heating up dead space.  Turns out the 170,000 btu burner is a bit of an overkill for the MBE.  But I always say it's better to have and not need than need and not have. ;)

So based on some promising results of the first air dam mod as seen in reply #279. I implemented a larger air dam closer to the edge of the lid.   The idea is to redirect that hot air coming up from the back and pushing it straight down onto the rim.  The toughest part of this was to try and visualize the air current to determine the precise placement the air dam.  I knew I would be drilling into the lid to secure it and really only wanted to have to drill the holes 1 time.  So getting it right the first time is always a challenge.

So here is the the latest mod to the MBE.  The air dam.   It is made from some 22g sheet metal I had sitting around.  I cut it an "L" shape and bolted it onto the lid.  Mod took about an hour to make.  This sits towards the back of the MBE. As you can also see, I kept the original air dam and just turned it 180 degrees.  Pies to follow...

« Last Edit: September 23, 2010, 11:00:34 PM by Jackie Tran »

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #270 on: September 23, 2010, 10:18:08 PM »
Wanting to test this new mod out, but knowing i wouldn't be getting off of work in time to mix up some dough, I briefly recalled that I had 2 doughballs in the freezer from my experiment with a Kitchen aid mixer.

http://www.pizzamaking.com/forum/index.php/topic,11769.0.html
I made 5 or 6 doughballs that day and had placed 2 of them in the freezer.  These were in the freezer for 20 days.  Thawed on the counter at room temps of 75F for 5 hours and then outside where it's a bit warmer for a couple of hours. 

These were 71% HR with a HG flour.  After thawing they were both rather wet and sticky and fairly slack.  I ended up stretching and folding one of the 2 several times half way through the 7 hour proof as part of a side experiment.

Keeping in mind that these were HG doughballs, my MBE is now more efficient based on the new mods, and baking on a higher heat conducting stone, I decided to load these pies at 500F.  My goal was to extend the bake time to 4-5min to allow the HG dough to thoroughly bake through.

First pie was loaded at 500F hearth, burner turned down to half of what I normally use, and baked for 3.5m.  Didn't make the 4-5 min as the new air dam mod worked very well.  Also this first pie is the doughball that didn't have the stretch and folds.

This pie was very NY-elite like.  Crispy/crunchy on the rim and slightly crunchy on the bottom.  Crumb was soft at first but a bit dry after sitting for awhile.  I was very please with the look and the efficiency of the new air dam mod.
« Last Edit: September 23, 2010, 10:49:27 PM by Jackie Tran »

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #271 on: September 23, 2010, 10:26:22 PM »
2nd pie is the dough ball that had the stretch and folds.  I do this to trap air bubbles into the dough.  This is done after the bulk rise and prior to the proof.   Once the dough proofs, I can push the air bubbles towards the rim when making the disk and forming a skin.  B/c stretching/folding strengthens the dough, I try to avoid doing too many of them as it can make the dough tough to open.  This dough was really slack so I put in about 5-6 folds.  In hindsight 3-4 would have been plenty.

This dough didn't open as easily as the first one but easy enough.  The overall pie is smaller and the rim a bit thicker.  I also loaded this one at 500F and bake it for 2m45s as oppose to 3.5m (1st pie).  I rotated this pie more often and kept the rim from overly browning.   As a result the rim was not crisp at all and the bottom soften up after sitting, unlike the 1st pie.  The crumb texture was much better than the first.  Surprisingly tender and moist for a HG flour dough baked at under 3 min.   Both the wife and I like the taste of this pie much better.

Surprislngly 2 very different pies made from the same dough, just baked slightly different.  This one (to me) was my closest effort at reproducing a Nearlypolitan pie in the MBE.  I believe with these new mods, caputo and a bit higher baking temp, that the NP pies are within reach in my MBE.  More tests to follow...

I have really made some great improvements to my MBE thanks in part to ideas borrowed from Mike's (Essen1) disk mod, Jet_deck's 70's beaded curtain ideas, Don's (Buceriasdon) vortex generator idea, and my own ingenuity  :-D.  Thanks a bunch guys.  I'm done modding the MBE for now.  More bake tests to follow...
« Last Edit: September 23, 2010, 10:51:39 PM by Jackie Tran »

Offline Jet_deck

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Re: MBE (Mini Black Egg) Project
« Reply #272 on: September 24, 2010, 11:40:50 AM »
JT, while you were posting, I was cooking your recipe.  I used the White Wings flour tortilla mix (7% Protein) in place of the pastry flour. I thought it would be interesting for you to see your recipe cooked at sea level and 90% humidity environment, quite the opposite of your surroundings.

Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #273 on: September 24, 2010, 11:56:20 AM »
Thanks for doing that JD.  What type of yeast and % did you end up using and how long was your fermentation time? 

Also did you like it better or worse than the other recipe you used with good results?  I can see that you had to cook it a bit longer to get the desired color in the rim which likely lead to toasting the cheese (unless you like that).  Yeah that recipe I posted earlier is for a hi temp/quick bake.  Is that what you did?  BTW, your pies are fast improving since you posted your first pie a short while back.  Keep up the experimenting JD.  I'm anxious to see your Chimea in action.   ;)

BTW, I just ordered a 55lb bag of caputo, so my work with pastry flour may be very limited shortly.  :-D

Offline Jet_deck

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Re: MBE (Mini Black Egg) Project
« Reply #274 on: September 24, 2010, 12:49:34 PM »
I intended to use the IDY 0.4% that you suggested.  I just realized (duh) that i used ADY 0.4% instead. No wonder it didn't rise much, o well got 2 balls in the fridge for tonight.  Fermented at room temp in bulk 3 hours ( I did the slap fold at hour 1) balled and sat for about 1 hour.  The toasted cheese was likely due to it being a store brand cheap stuff.  650* on the  10stone, but I didn't time it probably 3 minutes, tops.  I think that I do like it better than the BF/AP mix.  The neighbor that provided the meat (pork sausage and brisket link sausage) was practically at my door asking for another pizza, after I gave him the first one.  Thanks for the compliment on improving, I think I have too.  The cat will be away this weekend, so me being the mice, will play with the chiminea a bit.
Her mind is Tiffany-twisted, she got the Mercedes bends