Author Topic: Room temp with cake yeast  (Read 6562 times)

0 Members and 1 Guest are viewing this topic.

Offline andreguidon

  • Registered User
  • Posts: 1166
  • Age: 34
  • Location: Sao Paulo
  • Hot WFO always !!!
    • www.andreguidon.com
Re: Room temp with cake yeast
« Reply #40 on: September 25, 2010, 10:46:28 AM »
at 60% it was hard to handle ? that weird.... have you tried adding some strong flour to the mix ?

next bake ill try some cake yeast..... and will share results...

the pizzas look allot like UPN http://www.flickr.com/photos/etalk/4995062030/in/set-72157624841474001/
« Last Edit: September 25, 2010, 10:55:33 AM by andreguidon »
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Room temp with cake yeast
« Reply #41 on: October 03, 2010, 07:21:29 PM »
I had some really great results tonight, reducing the CY to .1 and extending the room temp rise with a bulk phase:

Flour (100%):    1037.68 g  |  36.6 oz | 2.29 lbs
Water (59%):    612.23 g  |  21.6 oz | 1.35 lbs
CY (.1%):            1.04 g | 0.04 oz | 0 lbs |
Salt (2.8%):    29.05 g | 1.02 oz | 0.06 lbs | 6.05 tsp | 2.02 tbsp
Total (161.9%):   1680 g | 59.26 oz | 3.7 lbs | TF = N/A
Single Ball:           280 g | 9.88 oz | 0.62 lbs

Makes 6 balls. Ambient temp was 65 degrees. 12 hour bulk rise, 6 hours balled. Dough was like a dream - light, tender, slightly crispy, rich tasting. I will up the hydration to 60 next time. But all in all, I think I have the flow down for a room temp CY. After reading many posts by Marco - and deciding his preferred hydration was too high for my oven - I have found the balance I am looking for. I also experimented with NOT avoiding the rim while shaping, and I got a puffy, wide open crumb.

Pizzas: #1 sopressata. #2 brussel sprouts and olives. #3 Casa Barone piennolo tomatoes and bufula.

John
« Last Edit: October 03, 2010, 07:23:21 PM by dellavecchia »

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21701
  • Location: Texas
  • Always learning
Re: Room temp with cake yeast
« Reply #42 on: October 03, 2010, 07:28:19 PM »
John,

Great job. It looks like you aced it. What do you now do for an encore?

Peter

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Room temp with cake yeast
« Reply #43 on: October 03, 2010, 07:34:23 PM »
John,

What do you now do for an encore?

Peter

I move on to cracker crust, of course!

John

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21701
  • Location: Texas
  • Always learning
Re: Room temp with cake yeast
« Reply #44 on: October 03, 2010, 07:38:51 PM »
I move on to cracker crust, of course!

John,

Don't laugh. I remember someone over at the PMQ Think Tank once asking how to make cracker style pizzas in a wood fired oven. I don't think he got any replies.

Peter

Offline Jackie Tran

  • Registered User
  • Posts: 6968
  • Location: Albuquerque NM
Re: Room temp with cake yeast
« Reply #45 on: October 03, 2010, 08:27:23 PM »
Those look really really awesome John.  Great job.   I love the look.  Very balanced on the leoparding.   A big plus you also got an open airy crumb and a great taste.  Any pictures of the crumb?   0.1% cake yeast gets me 6-7 hours at 75F.  Good to know it'll go 12 hour at 65F. 

Chau

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Room temp with cake yeast
« Reply #46 on: October 03, 2010, 09:37:31 PM »
Thanks Chau! Crumb on the bufala/piennolo:

Offline andreguidon

  • Registered User
  • Posts: 1166
  • Age: 34
  • Location: Sao Paulo
  • Hot WFO always !!!
    • www.andreguidon.com
Re: Room temp with cake yeast
« Reply #47 on: October 03, 2010, 09:54:04 PM »
GREAT JOB John !! you realy inspired me to try it, use CY... the pies look perfect !!

is thats just caputo pizzeria ?
"Simplicity is the ultimate sophistication." Leonardo da Vinci

parallei

  • Guest
Re: Room temp with cake yeast
« Reply #48 on: October 03, 2010, 10:47:17 PM »
 Nice looking pies John!

Offline jjdec05

  • Registered User
  • Posts: 54
  • Location: New England
  • The more I learn,the more I know how little I know
Re: Room temp with cake yeast
« Reply #49 on: October 03, 2010, 11:33:21 PM »
Looks great! 


Offline ponzu

  • Registered User
  • Posts: 358
  • I Love Pizza!
Re: Room temp with cake yeast
« Reply #50 on: October 04, 2010, 02:19:16 AM »
Bravo John.

The dough on the brussel sprout pie looks just about perfect to me.

Every time I see what you're doing in the P70 it makes me wonder if I'm a fool for considering constructing a low dome Neapolitan oven.  My pies can't look any better than what you're making.

Are you generally doming the pies at the end of the bake?

Also are you still noticing a difference with the cake yeast as opposed to IDY?  If so your specific impressions would be quite interesting.

Online Matthew

  • Registered User
  • Posts: 2228
Re: Room temp with cake yeast
« Reply #51 on: October 04, 2010, 05:11:24 AM »
Beautiful!

Matt

Offline satgan

  • Registered User
  • Posts: 20
  • Location: Macedonia _Skopje
Re: Room temp with cake yeast
« Reply #52 on: October 04, 2010, 07:19:42 AM »
Great job!Bravo

Offline Ev

  • Registered User
  • Posts: 1795
  • Age: 57
  • Location: Lancaster Co. Pa.
Re: Room temp with cake yeast
« Reply #53 on: October 04, 2010, 07:47:41 AM »
Beautiful pies there! Now I know which formula to try next! 8) Thanks!

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Room temp with cake yeast
« Reply #54 on: October 04, 2010, 08:06:10 AM »

Every time I see what you're doing in the P70 it makes me wonder if I'm a fool for considering constructing a low dome Neapolitan oven.  My pies can't look any better than what you're making.

Are you generally doming the pies at the end of the bake?

Also are you still noticing a difference with the cake yeast as opposed to IDY?  If so your specific impressions would be quite interesting.

Thanks to all!

If you have a larger, low dome oven you gain flexibility: heat management and multiple pies. If the thought of working with a 28" space makes you uncomfortable, then move in the direction that suits your needs. I cooked 12 pies last night and it took me around 25 minutes total. But everyone had to wait individually to start eating. Luckily the roasted brussel sprouts and asparagus I served prior held them over.

I do dome the pies sometimes, but only to melt stubborn cheese. In the P70 you are really risking toast when doming. In fact, if you look closely at the brussel sprout pie you can see a very toasty piece of basil that got caught in the procedure.

I am sold on CY but could easily go back to IDY for convenience if needed. I have to admit I am not really missing my 2 starters languishing in the fridge. But the point of this was to try and replicate a real neapolitan workflow. And as a bonus, I found CY for sale at the Stop and Shop right up the street from me! They must have sourced it after I called in and inquired.

I plan on going back and trying starters but I need to find one more suitable for my tastes. The Ishia combined with bufala was way too sour for me. And the Camaldoli was never that lively. I may get some new strains shipped and start from scratch.

John
« Last Edit: October 04, 2010, 08:10:26 AM by dellavecchia »

Offline BrickStoneOven

  • Lifetime Member
  • *
  • Posts: 1586
  • Location: Boston
Re: Room temp with cake yeast
« Reply #55 on: October 04, 2010, 08:22:40 AM »
John are they selling the CY at your S&S like the ones they are selling at RD or are they smaller?

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21169
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Room temp with cake yeast
« Reply #56 on: October 04, 2010, 08:26:21 AM »
John,

Your pies look magnificent!  :)  Great job.

Norma
Always working and looking for new information!

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Room temp with cake yeast
« Reply #57 on: October 04, 2010, 09:32:26 AM »
John are they selling the CY at your S&S like the ones they are selling at RD or are they smaller?

They are the Fleishman small cubes, 17g.

Thank you Norma!

John

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Room temp with cake yeast
« Reply #58 on: October 04, 2010, 11:27:48 AM »
GREAT JOB John !! you realy inspired me to try it, use CY... the pies look perfect !!

is thats just caputo pizzeria ?

Yes, caputo pizzeria.

John

Offline Jackie Tran

  • Registered User
  • Posts: 6968
  • Location: Albuquerque NM
Re: Room temp with cake yeast
« Reply #59 on: October 04, 2010, 08:43:49 PM »
John, I've only used CY a few times and I have had postive outcomes.  Have you tried ischia with a 12 hour dough and still get sourness? 


 

pizzapan