### Author Topic: How to get rid of the water  (Read 74828 times)

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#### Pete-zza

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##### Re: How to get rid of the water
« Reply #150 on: February 08, 2011, 10:08:59 AM »
Chau,

I normally don't put the baker's percents in the Final Mix presentation because the odd values tend to distort whatever is really happening. I left them in in this case for two reasons. First, it was the only way that I could use the expanded dough calculating tool to come up with a neat formatting of the Final Mix. Second, someone else can use those baker's percents to do the same thing for a different size and number of pizzas. If you look at the actual weights of the IDY, you will see that only 0.02 grams of IDY are used for the poolish (for the 18" size pizza) and 0.16 grams of IDY are used in the Final Mix. The two weights combined come to 0.18 grams, which is what is stated in the Total Formula.

Also, Brian chose to preferment 20% of the Total Formula Flour even though the weight of the poolish is 40% of the Total Formula Flour. I am sure Brian will be able to explain his fermentation protocol. Some of those details were provided earlier in this thread at Reply 41 at http://www.pizzamaking.com/forum/index.php/topic,11994.msg123707.html#msg123707 but I'd also be interested to know whether Brian uses the break point of the poolish before using it or whether just operating off of the clock is good enough given the relatively stable ambient temperatures where Brian makes his dough.

Peter

#### Jackie Tran

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##### Re: How to get rid of the water
« Reply #151 on: February 08, 2011, 10:26:00 AM »
Thanks Peter, the time frame matches the percetage of poolish use.  Chad Robertson also teaches a 20% poolish and a similar time frame in his bread book.  I'm sure a 20-30% poolish is very common in the baking world.

Peter, do you know of the optimal time to use a poolish?  I'm sure there must be a window of usability as there is in pizza/bread dough, but have your read of any advantages versus disadvantages to using it at a particular stage?

Thanks,
Chau

#### Pete-zza

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##### Re: How to get rid of the water
« Reply #152 on: February 08, 2011, 11:01:01 AM »
Peter, do you know of the optimal time to use a poolish?  I'm sure there must be a window of usability as there is in pizza/bread dough, but have your read of any advantages versus disadvantages to using it at a particular stage?

Chau,

Ideally, I suppose one would look for the break point since that reflects the full maturation point of the poolish. However, from what I have read, it is usually safe to use it for a few hours after reaching full maturation. Didier Rosada discusses these issues and what one might expect from using an under-matured or over-matured poolish in his article at http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm from which I have excerpted the following:

The full maturation of the poolish can be recognized when it has domed slightly on the top and just begun to recede, creating on the surface some areas a little more concave.  A poolish that has not matured adequately does not provide the benefit of lower acidity; one that has over-matured can create other types of acidity which might affect the flavor of the final product.

It is better for the baker to opt for an overnight poolish if production and storage are adequate for two main reasons.   A longer poolish produces more favorable aromas, and a longer poolish requires less yeast, increasing the amount of time to use the poolish (up to 2 ½ hours) without the poolish over-maturing.

Peter

#### sfspanky

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##### Re: How to get rid of the water
« Reply #153 on: February 08, 2011, 01:52:33 PM »
What an informative thread, thank you Brian.

A few more questions since we have you here.   Sorry if my numbers are off since I don't have a calculator in front of me.  From a quick look at the numbers Peter posted...

It looks like you do about a 50% preferment/poolish plus a bit of IDY (~0.05% of the flour weight) in the final dough.  What is the purpose of such a small amount of IDY in the final dough?  Why not just use the preferment/poolish alone for leavening purposes?

Also not sure if this has been asked already, but can you discuss your fermentation protocol?  How long is the poolish sitting at room temps until it's ready to use?  Are you still using it right at the brink of collapse to maximize the effects of the acids or are you using a younger poolish with the lower hydrated dough?   Also what temp and time frame are you fermenting the final dough with roughly 50% active poolish and a pinch of IDY?

Thank you so much,
Chau

Peet-za already sorted the percentages out. 20% of the total flour is prefermented in the poolish overnight.

Since I have a 5 hour window to make pizzas, the formula is established to give me that window. If I only wanted to use preferment as the leavening, it would require more preferment, but since I would be prefermenting a higher percentage of the total flour, this would give me a shorter window in which to use the dough. That technique is better for baking bread, where you can capture the product at it's peak.

The poolish is started at 9:30 at night and is used to mix the final dough the next morning at 10:30. With our environment, the poolish is at it's peak and is not young or over fermented.

Final dough is brought to 80 degrees and has a bulk ferment of 3.5 hours, with stretch and folds every 45 min. After shaping it is approx. 3pm and we give the dough 2 hours before production to relax and go through the secondary fermentation. We sometimes have to through it in the cooler for 15 minutes or so, to give it a chill, right after shaping. This helps slow everything down if the dough is moving a little too fast. Last nights dough was about as good as it gets. It only had to spend 15 minutes in the walk in cooler 2 times over the 5 hour production. Some pizzerias have drawer coolers in the production area that keep the dough at 65 degrees or so, which helps maintain it over long production periods.

The yeast for this type of formula has to be very accurate for full blown pizza production. If you look back a few pages, the formula is there for you to follow... if you have a \$250 scale that weighs to the hundredth or thousandth of a gram.
Brian Spangler
Apizza Scholls

#### sfspanky

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##### Re: How to get rid of the water
« Reply #154 on: February 08, 2011, 01:57:39 PM »
I'd also be interested to know whether Brian uses the break point of the poolish before using it or whether just operating off of the clock is good enough given the relatively stable ambient temperatures where Brian makes his dough.

Peter

The poolish is at full maturation every morning at 10:30... like a train on time. We weigh the yeast down to a thousandth of a gram and use extremely accurate thermometers to temp the water and flour. Our ambient temperature is usually only +/- 1 degree.
Brian Spangler
Apizza Scholls

#### Jackie Tran

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##### Re: How to get rid of the water
« Reply #155 on: February 08, 2011, 02:21:33 PM »
Thank you Brian, that makes a lot of sense.   One more question.   Would you get a different product if you were to skip the stretch and folds and instead just extend your initial knead times to develop the gluten instead?  How important is it (to you) too develop the dough by hand as oppose doing it more with the Hobart and still bulk fermenting for 3 hours or so then divide and ball?  Understanding that you still would have opportunity to assess the dough during the balling stage and perhaps adding in some final folds then.  I guess what I am asking is, what is the advantage of doing it the way you currently do it?

Thank you,
Chau

#### sfspanky

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##### Re: How to get rid of the water
« Reply #156 on: February 08, 2011, 02:33:30 PM »
Thank you Brian, that makes a lot of sense.   One more question.   Would you get a different product if you were to skip the stretch and folds and instead just extend your initial knead times to develop the gluten instead?  How important is it (to you) too develop the dough by hand as oppose doing it more with the Hobart and still bulk fermenting for 3 hours or so then divide and ball?  Understanding that you still would have opportunity to assess the dough during the balling stage and perhaps adding in some final folds then.  I guess what I am asking is, what is the advantage of doing it the way you currently do it?

Thank you,
Chau

More development means tighter crumb and greater volume in the final product. It's easy to overmix with a machine and nearly impossible to do it by hand. If you want tighter crumb, mix away with a machine. If you want open crumb, ditch the machine all together and use your hands. When I make sourdough bread for personal use, I never use a mixer. I actually owned a bakery and I make hundreds of loaves of bread a day by hand, without the use of a mixer. Here at Apizza, we made our dough without a mixer for 4 years... until my body told me to stop. 10 years of mixing hundreds of pounds of dough without a machine finally caught up with me.

When you shape your dough, you are continuing to develop the gluten. It is essentially another stretch and fold.
Brian Spangler
Apizza Scholls

#### dellavecchia

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##### Re: How to get rid of the water
« Reply #157 on: February 08, 2011, 02:40:43 PM »
If you want tighter crumb, mix away with a machine. If you want open crumb, ditch the machine all together and use your hands.

It is great to hear this from a professional. I have not turned on my mixer in over a month, and I am really enjoying the benefits. Brian, you have probably heard this over and over, but thank you for sharing your expertise.

John

#### Jackie Tran

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##### Re: How to get rid of the water
« Reply #158 on: February 08, 2011, 02:50:03 PM »
Thanks Brian, I agree with you but would tend to think that it would be hard to overmix with your Hobart since it mixes so slow.  Well, maybe if you forgot it was going and went to take a nap or something like that.

The common assumption for newbies is that a mixer is required to make good pizza at home, so it's nice to see you advocate hand mixing.

I would also add that when I use low protein flours in combination with a high hydration, it takes more time than I want to devote to making dough by hand so I prefer to use the mixer to shorten that time.  I did force myself to learn hand kneading for a year before buying a mixer though and glad that I did it that way.

Chau

#### Pete-zza

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##### Re: How to get rid of the water
« Reply #159 on: February 08, 2011, 08:35:25 PM »
We weigh the yeast down to a thousandth of a gram and use extremely accurate thermometers to temp the water and flour. Our ambient temperature is usually only +/- 1 degree.

Brian,

I find this revelation quite fascinating. I can appreciate how critical it can be in a commercial setting to get the yeast quantity and the prefermentation/fermentation temperatures just right, especially for a room temperature fermented dough and the narrow window within you must be able to use the dough to fill orders, but I wondered whether something happened that made it necessary to weigh the yeast to a thousandth of a gram and to use extremely accurate thermometers to measure the temperatures of the water and flour. For example, was the use of the highly accurate scale because of the small amount of poolish IDY, even with a total formula flour of 50 pounds? Assuming that 20% of the total formula flour is used for the poolish and that you start with a 50-lb bag of Harvest King flour, I calculate that the poolish IDY comes to 50 x 16 x 20% x 28.35 x 0.03264% = 1.481 grams. If my math is right, that is about a half-teaspoon. Wouldn't that be close enough?

Peter

#### sfspanky

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##### Re: How to get rid of the water
« Reply #160 on: February 08, 2011, 09:03:08 PM »
Brian,

I find this revelation quite fascinating. I can appreciate how critical it can be in a commercial setting to get the yeast quantity and the prefermentation/fermentation temperatures just right, especially for a room temperature fermented dough and the narrow window within you must be able to use the dough to fill orders, but I wondered whether something happened that made it necessary to weigh the yeast to a thousandth of a gram and to use extremely accurate thermometers to measure the temperatures of the water and flour. For example, was the use of the highly accurate scale because of the small amount of poolish IDY, even with a total formula flour of 50 pounds? Assuming that 20% of the total formula flour is used for the poolish and that you start with a 50-lb bag of Harvest King flour, I calculate that the poolish IDY comes to 50 x 16 x 20% x 28.35 x 0.03264% = 1.481 grams. If my math is right, that is about a half-teaspoon. Wouldn't that be close enough?

Peter

Consistency is key. You have too many variables at play already, and inaccurate measurements lead to inconsistency and reduced ability to problem solve. I'm not making pizza at home, I'm making them in a restaurant, where people demand, and I insist, on consistency.

Brian Spangler
Apizza Scholls

#### Jet_deck

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##### Re: How to get rid of the water
« Reply #161 on: February 10, 2011, 11:15:18 PM »
Brian sorry if this has been asked or previously discussed, but the name (Apizza Scholls) what does it mean?  Who chose that name and why? Thanks.
Her mind is Tiffany-twisted, she got the Mercedes bends

#### sfspanky

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##### Re: How to get rid of the water
« Reply #162 on: February 11, 2011, 12:37:53 AM »
Brian sorry if this has been asked or previously discussed, but the name (Apizza Scholls) what does it mean?  Who chose that name and why? Thanks.

We used to be The Scholls Public House, when we started off in 2004 and we were in Scholls, OR. When we were forced to move , we wanted to keep Scholls in the name somehow, as we established a business and following that got us kicked out of our County for being "too busy". Apizza Scholls is a play on words... A Piece Of Scholls. Stupid? Yep! Unique and memorable? Hasn't hurt us so far
Brian Spangler
Apizza Scholls

#### TXCraig1

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##### Re: How to get rid of the water
« Reply #163 on: February 11, 2011, 12:41:10 AM »
We used to be The Scholls Public House, when we started off in 2004 and we were in Scholls, OR. When we were forced to move , we wanted to keep Scholls in the name somehow, as we established a business and following that got us kicked out of our County for being "too busy". Apizza Scholls is a play on words... A Piece Of Scholls. Stupid? Yep! Unique and memorable? Hasn't hurt us so far

I wondered the same thing. I think that's pretty cool.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### sfspanky

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##### Re: How to get rid of the water
« Reply #164 on: February 11, 2011, 12:46:56 AM »
Brian,

I find this revelation quite fascinating. I can appreciate how critical it can be in a commercial setting to get the yeast quantity and the prefermentation/fermentation temperatures just right, especially for a room temperature fermented dough and the narrow window within you must be able to use the dough to fill orders, but I wondered whether something happened that made it necessary to weigh the yeast to a thousandth of a gram and to use extremely accurate thermometers to measure the temperatures of the water and flour. For example, was the use of the highly accurate scale because of the small amount of poolish IDY, even with a total formula flour of 50 pounds? Assuming that 20% of the total formula flour is used for the poolish and that you start with a 50-lb bag of Harvest King flour, I calculate that the poolish IDY comes to 50 x 16 x 20% x 28.35 x 0.03264% = 1.481 grams. If my math is right, that is about a half-teaspoon. Wouldn't that be close enough?

Peter

I answered this question in the middle of service the other day and I really didn't give you an answer... more of a response. Also, I breezed over the question and didn't understand what you were asking.

We used to have a scale that weighed to a hundredth of a gram that broke. When I went to buy another, the closest model that they had to my needs that day (I needed one immediately) was the model that weighed to a thousandth. For the amount of dough we make, a scale that weighs to a hundredth of a gram is all we really need.
Brian Spangler
Apizza Scholls

#### scott r

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##### Re: How to get rid of the water
« Reply #165 on: February 12, 2011, 06:15:33 PM »
brian, I just wanted to say that this pizza recipe is amazing.    I have made it a few times now and I am so happy.  Another great bonus is the bread I have made with it.   Wow!   it really makes the best bread too.   I was wondering, how much rise in volume are you looking for before you ball it, then use it for pizza?   Even when I closely match your proofing temperatures and times I have found that the dough has not proofed quite enough to make my favorite pizzas.   My best have been when I let the dough go a little longer in the bulk rise and in the dough ball stage than you do.  I do have a proofing chamber that allows me to dial up any temp I like.  I know what I am experiencing is most likely because of mass effect, but I just wanted to make sure I wasn't missing something.  Also, do you think there is any magic in the proofing temps you have selected?   I have been working for years with wild yeast starters, and I have definitely noticed that the proofing temps produce different results even if I let the dough get to the same point.   Again, thank you for bringing this into a public forum, and sorry for all the questions!

#### sfspanky

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##### Re: How to get rid of the water
« Reply #166 on: February 12, 2011, 08:25:59 PM »
brian, I just wanted to say that this pizza recipe is amazing.    I have made it a few times now and I am so happy.  Another great bonus is the bread I have made with it.   Wow!   it really makes the best bread too.   I was wondering, how much rise in volume are you looking for before you ball it, then use it for pizza?   Even when I closely match your proofing temperatures and times I have found that the dough has not proofed quite enough to make my favorite pizzas.   My best have been when I let the dough go a little longer in the bulk rise and in the dough ball stage than you do.  I do have a proofing chamber that allows me to dial up any temp I like.  I know what I am experiencing is most likely because of mass effect, but I just wanted to make sure I wasn't missing something.  Also, do you think there is any magic in the proofing temps you have selected?   I have been working for years with wild yeast starters, and I have definitely noticed that the proofing temps produce different results even if I let the dough get to the same point.   Again, thank you for bringing this into a public forum, and sorry for all the questions!

My pleasure and I'm glad you are enjoying the formula. Yes, what you are experiencing is most likely due to the smaller mass. Given your mass, you now know that it's going to take a few hours longer than me, but that is all good in the big picture.

Commercial yeast likes to work around 72-74 degrees F. Our kitchen is almost always 74.
Brian Spangler
Apizza Scholls

#### pennygirl

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##### Re: How to get rid of the water
« Reply #167 on: February 13, 2011, 04:20:37 PM »
Scott, I was wondering if you're using your Bosch with Brian's formula and how long you are mixing for? Brian says about 8-10 minutes I believe on his "SLOW" hobart. I'm sure that is much less for those using a Bosch. Is that safe to say? Should I go until the batch windowpanes?...or reaches 80 degrees??

I'm using "Shepard's Grain" low gluten if this can give you a better idea of directing any advice. (hard red winter wheat). Tom Douglas' Serious Pie in Seattle uses this as well as Delancey out here in Seattle. Really appreciate all you do here. And thanks again to Brian, can't wait to get down there. Thanks in advance Scott.

Zak
« Last Edit: February 13, 2011, 04:29:34 PM by pennygirl »

#### scott r

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##### Re: How to get rid of the water
« Reply #168 on: February 13, 2011, 06:15:43 PM »
I have been trying a few versions of brians formula and this is what I have come up with.

It is possible to make this recipe with great success with the bosch and no stretch and folds.    The stretch and folds do help the final texture slightly, but I sometimes am not around to do them and its easier for me to do all the mixing to full gluten development with the mixer right off the bat.    I have been working on this recipe with a 63% hydration and harvest king flour.   With this flour 63% is still fairly wet, especially when compared to "typical" pizza dough you would find at most pizzerias.   Some flours hold water differently, and I can not speak for your Shepards grain flour, as I have not used it.   It is possible that my mixing times given below would not work perfectly for your flour, so some experimentation on your part will still be needed for the perfect pizza.  What plays a big part in deciding my mixing time for any recipe is how wet the flour is in the mixer.   With wetter doughs I find the need to do quite a bit more mixing, and with dryer doughs I can get away with less.  So, if you can get your hands on some harvest king to make this recipe once, note how wet the flour feels compared to when you use shepards grain.  If its wetter your mixing times are probably going to be longer than mine, if its dryer, probably less time mixing will be needed.  All of the mixing times I am giving you for the bosch are after an initial addition of all the ingredients, a 20 second or so run just to combine, then a 10-20 minute rest before actual mixing begins.

If I am doing the stretch and folds I have found about 4-5 minutes in the bosch on the lowest speed to be about right.   By the time the last fold is done the dough should be fairly tight and not tacky.

If I am not doing the stretch and folds my mixing time goes way up to 10-12 minutes on the slowest speed in the bosch universal plus.    If I am doing this I actually like to put a 10-20 minute rest about half way into the mix (so at 5-6 min), but it is not totally necessary.

Just to give you some perspective on mix times vs hydration percentages... When I tried this recipe at 60% hydration I only found the need to mix for about 7-8 minutes with no stretch and folds.

Good luck pennygirl, and welcome to the forum!

#### s00da

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##### Re: How to get rid of the water
« Reply #169 on: February 18, 2011, 08:45:37 AM »
wow...did I miss something! This must be thread of the year  We actually have Brian sharing his formula and experience on the forum...what a man. I'm preparing a big batch of his formula for tomorrow's pizza...let's see how it turns out.

So while I don't questions the methods, some question did pop into my mind, I hope Brain sees this post.

For instance, what would you consider to be the ultimate dough formulation/procedure for pizza IF you had all the time in the world. I'm sure the method you use now puts into consideration commercial factors like time constraints, labor skill and operation....but does it sacrifice something away from what you would consider the ultimate dough/crust?

In the past years I tried different methods and for my personal preference I came to the conclusion that the best flavor is produced with a dough fermented for 24 hours at room temperature. But with time, this method showed me some of it's limitations. For example, when I try to ball/shape dough balls from a bulk dough fermented for 24 hours...if I'm not very careful, the gluten structure will be greatly compromised and hence the crumb. I can see that when stretching a skin, weak spots are hardly avoidable. With time I came to the conclusion that such method could be unsuitable for pizza since it is dough that will be stretched so a dough with more even gluten structure/fabric is favorable. When I looked at your formula/method, I realized that it will make great skins that are easy to work with since dough is balled after mixing and before much bubbling in the dough.

I wish if you could also shed some of your experience on different dough preparation methods and what you think of them!

#### Tannerwooden

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##### Re: How to get rid of the water
« Reply #170 on: February 20, 2011, 04:19:19 PM »
SPANGLER CLONE FOR BREAKFAST
or
(HOW THIS POST FINALLY SOLVED ALL MY PROBLEMS)

Pics below!

So I don't know if anyone noticed, but this post is titled, "How to get rid of the water."  I wanted to know how to have my pizza cook with a big airy crust (read: high hydration) but also by more New York style, less doughy Neapolitan.  So I made pizza for a lot of friends last night, and most of the dough was my typical Reinhart, chilled ingredients, chilled overnight dough.  I also did the Spangler clone recipe though, just enough for one 18 inch at 62% hydration.

Dinner was a relative success.  Everyone else liked it, but I was a little frustrated by the fact that the cold weather in my area made the dough take too long to rise.  I had to bake before I was ready and the pizzas were a little flatter than I like.  I baked the Spangler last, and it was definitely the best, but also not risen enough.

Here's the cool part.  I didn't want to make an 18 inch pizza so I only used enough of the Spangler dough for a 14 inch.  I put the rest in a plastic container just so I could watch the bubbles as a help to determine how the dough was doing.  I didn't have time to clean the whole kitchen that night so I just left that dough out.  We turn the heat off at night so, lo and behold, this little piece of dough was PERFECTLY risen in the morning.  I already had my modded oven set up, so I decided to bake it.

Here's the big lesson I learned, might seem stupid to some of you.  Normally, I put my stone on the second to top level of my oven and after it's preheated, I turn the broiler on to imitate the high heat of a WFO.  This time, I put the stone on the very top of the oven and left the broiler off.  I put the pizza in when the middle of the stone reached about 700.  Normally, my pies bake in about 2 minutes or less.  This one took more like 5.  I think I was ruining my pizzas with the top element, It was browning the crust too soon so the pie couldn't rise properly, and the heat was probably radiating down to the crust of the pie and helping it to burn too soon.

So this pizza for breakfast turned out to be the best from my kitchen so far.  It's just slightly too charred on the bottom.  Next time I might try something like 645-650.  Toppings are pepperoni and 2 year aged cheddar.  I didn't want sauce on a breakfast pizza.  If I'd had bacon I would have used that instead.  Oh, and the pizza is deformed because I didn't use any oil when i put the dough in the container, so it was messy getting it out.

Thanks so much Brian and the others on this site who have given me fantastic advice and a great dough recipe!

#### pennygirl

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##### Re: How to get rid of the water
« Reply #171 on: February 22, 2011, 02:10:09 AM »
I think that I am suffering from a bit of the same mass effect problem as Scott but I'm trying to work though it. My batches are one third of Peter's recipe amount. I end up with two ten ounce balls.  I love Brian's concept of minimal IDY.  I'm still new to a poolish and am working toward one that is perfectly mature. I don't think it's overmature because I'm not seeing a collapse as far as I can tell but I'm not positive. If anything I think I'm on the undermature side being it's kind of cold here still. I have to set it in the Microwave over night to keep it barely above 70 degrees.

On to tonight's pie. I'm at around a 675 degree bake in a hacked oven. pies have been right about 3 minutes of late. I want to go slower to "get rid of the water" but I'm afraid I'm not going to get that awesome char that i love, haha. Wouldn't be posting here if it weren't for Brian's generosity, thanks dude.

« Last Edit: February 22, 2011, 02:14:44 AM by pennygirl »

#### s00da

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##### Re: How to get rid of the water
« Reply #172 on: March 02, 2011, 03:09:24 PM »
Brian's formula is truly amazing. I made a batch of 4 balls; used 2 and stored 2 in the fridge.

The freshly made ones were crispier and had a softer crumb. The crust a great chew to it and it melts right away in the mouth.

The ones stored in the fridge had even a better flavor, better than any of my previous doughs fermented for 24 hours... and they browned nicely even though I suspected they would have been over fermented.

Things I noticed and liked about the dough:
1. When the dough first comes out of the mixer, it's pretty wet. But as I gave it the 45 minutes rest and then stretch and folds, it became less and less wet. At the end during balling, the dough had this amazing texture of being like a blob of wet marshmallow...I can see how gluten can be swollen and greatly developed. It made me feel like all my previous doughs that I made for the past 3 years were a failure  this texture feels just right.
2. When it's time to open the dough balls, they haven't risen much and the bubbling was minimal on the bottom of the plastic container. I thought they could be under risen or under-fermented...Notice that I have increased the final formula's IDY a little to compensate for the mass effect. But as I opened it to a 20 inch, it was so easy and nice to work with and had zero thin spots. When baked, the dough sprang perfectly.
3. Even for the 2 balls stored in the fridge for 2 days...I took them out for 3 hours and they still haven't risen much. The dough ball opened as easily as the fresh ones.

Below are images of one of the pizzas made from the retarded dough. As you can see it doesn't fit the 18 inch tray. I topped it with a combo of fresh mozzarella and organic low moisture mozzarella. There is some sausage that I doubt you can see along with some yellow cherry tomatoes.

Truly amazing. Brain, thank you very much. Not only I enjoyed good pizza but I have learned many things. You're a master.
« Last Edit: March 02, 2011, 03:11:28 PM by s00da »

#### Pete-zza

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##### Re: How to get rid of the water
« Reply #173 on: March 02, 2011, 03:14:53 PM »

Good to see you back. Now Brian's dough formulation has made it all the way to Kuwait!!

Which specific dough formulation did you use?   My recollection is that you have a special oven setup. What temperature did you use?

Peter

#### sfspanky

• Registered User
• Posts: 90
##### Re: How to get rid of the water
« Reply #174 on: March 02, 2011, 03:26:33 PM »
@sOOda - Awesome! Glad you enjoy the formula and, more importantly, I'm glad you are enjoying making pizza.

I received my samples of Central Milling Bakers Craft (with and without malt) and I am looking to make samples this Sunday with the formula. I'll let you know the results.
Brian Spangler
Apizza Scholls

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