Author Topic: 2nd bake in new WFO!  (Read 2927 times)

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Offline flyboy4ual

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2nd bake in new WFO!
« on: August 01, 2011, 10:06:12 PM »
I had a better bake the second time around.  I am learning how the oven behaves and how to manage the fire.  It also helps to set my laser thermometer to Fahrenheit instead of Celsius!!!

Scott D.


Offline norma427

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Re: 2nd bake in new WFO!
« Reply #1 on: August 01, 2011, 10:09:57 PM »
Scott,

Wow..simply beautiful looking pies!  ;D  Great job!

Norma
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Offline Ev

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Re: 2nd bake in new WFO!
« Reply #2 on: August 01, 2011, 10:16:01 PM »
Yeah, what Norma said. Those look great!

Offline chickenparm

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Re: 2nd bake in new WFO!
« Reply #3 on: August 01, 2011, 10:41:21 PM »
Very nice! Hope to make pies like that someday!
 :)
-Bill

Offline Pizza Napoletana

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Re: 2nd bake in new WFO!
« Reply #4 on: August 01, 2011, 11:06:43 PM »
I had a better bake the second time around.  I am learning how the oven behaves and how to manage the fire. . . .

Dear Scott, nice pizza crowns! Both you and the oven have done great. Your pizza crowns seem to be whispering, "we were baked in a brick oven." Right? They will be even more majestic once, as you put it, learn how the oven behaves. Thank you!
Recipes make pizzas no more than sermons make saints!

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Offline Jackie Tran

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Re: 2nd bake in new WFO!
« Reply #5 on: August 01, 2011, 11:18:01 PM »
Whoa Nelly!  Awesome looking pies.  I hope they ate as beautifully as they look.  You must teach us how you make you dough.  Details please...

Chau

Offline RobynB

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Re: 2nd bake in new WFO!
« Reply #6 on: August 01, 2011, 11:30:07 PM »
Those look delicious, Scott!  Very impressive for a 2nd burn - I'm impressed!

Offline flyboy4ual

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Re: 2nd bake in new WFO!
« Reply #7 on: August 01, 2011, 11:48:34 PM »
Thanks for the kind words everybody.  I was pretty happy how the pies turned out tonight especially after the first bake.

Chau,

Here is how I made the dough:

1000 grams Caputo flour
550 grams of room temp water
26 grams of salt
1/4 tsp of ADY

I mixed all the water and 3/4 of the flour in the Bosch until it looked like lumpy pancake batter.  i think it took less than a minute.  Then i let that sit for 30 minutes and added the rest of the ingredients.  I mixed them on low for 8 minutes.  Then I let the dough rise on the counter for 8 hours at about 73 degrees.  That's how long it took for it to double with that small amount of yeast.  Then I made 6 dough balls and put them into the refrigerator for a cold ferment.  I meant to do it for 2 days, but ended up with a 4 day cold ferment.  I took the dough balls out about 3 hours before I needed them.  I think 4 would have been even better.  I shaped the skins the way the video shows that uses the face side up stuff.  I think you know which one i am talking about.  i could really tell a difference with the dough when shaping it that way.  I also saw the air in the dough get pushed to the rim  like they say in the video.  One other thing I did from my old recipe was to lower the hydration to 55%. I think it worked out a lot better than the 60% I was using.  The dough balls kept their shape better  and were easier to handle. 

If you don't know the video i am talking about let me know and I could look for it on this forum.  Its the one with the VPN training.

Scott D.

Offline Jackie Tran

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Re: 2nd bake in new WFO!
« Reply #8 on: August 02, 2011, 12:21:34 AM »
Very cool Scott.  I love the look a lot.  I can see how a 4 day cold ferment would definitely help with the leoparding.  I'm sure loads of members with Bosch mixers will be trying your protocol soon enough.  I'm not sure I know the video you are referring to.  A link would be awesome.

Thanks again,
Chau
« Last Edit: August 02, 2011, 12:29:42 AM by Jackie Tran »

Offline flyboy4ual

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Re: 2nd bake in new WFO!
« Reply #9 on: August 02, 2011, 01:00:17 AM »
Chau,

Here it is

<a href="http://www.youtube.com/watch?v=HEVCrqbfRJ4&amp;feature=player_embedded" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=HEVCrqbfRJ4&amp;feature=player_embedded</a>


There is also talk about it in this thread.

http://www.pizzamaking.com/forum/index.php/topic,14878.0.html

Scott D.


Offline Jackie Tran

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Re: 2nd bake in new WFO!
« Reply #10 on: August 02, 2011, 01:05:21 AM »
Thanks Scott.  That was the video I thought you were talking about.  His crust when it comes out of the wfo is phenomenal. 

Chau
« Last Edit: August 02, 2011, 01:54:32 AM by Jackie Tran »

Offline thezaman

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Re: 2nd bake in new WFO!
« Reply #11 on: August 02, 2011, 01:19:30 AM »
 beautiful pizzas!! is you oven build in this post?

Offline flyboy4ual

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Re: 2nd bake in new WFO!
« Reply #12 on: August 02, 2011, 02:24:34 AM »

Offline dellavecchia

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Re: 2nd bake in new WFO!
« Reply #13 on: August 02, 2011, 06:38:18 AM »
Fantastic Scott. What was your bake times on these?

John

Offline Jet_deck

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Re: 2nd bake in new WFO!
« Reply #14 on: August 02, 2011, 06:46:15 AM »
Shut the front door. :chef:
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Offline JConk007

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Re: 2nd bake in new WFO!
« Reply #15 on: August 02, 2011, 07:58:54 AM »
and the back gate!!
Very nice Scott!
I have Just a few questions for you please.
Were you able to use the GI peel at 55%? Did you hydrate the ADY? did you mention anywhere what cheese you use? How long was the heat up time? What were the readings in F of the thermo when you baked? any bottom shots? You cold fermented balled for 4 days right?  What temp is your fridge? Finally Can you fly to EWR and help me with my next event ? and how did it taste? best you have ever had right?  ;D
Thanks so much for your time
John
PS The framing work looks awsome as well!
« Last Edit: August 02, 2011, 08:24:44 AM by JConk007 »
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Offline DrivenAgain

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Re: 2nd bake in new WFO!
« Reply #16 on: August 02, 2011, 08:51:32 AM »
WOWOWOWOW, now those are some amazing looking pies.  Dare I say perfect leoparding? Kudos to you, I bet they were tasty. 

In my opinion the GI perforated peel does work well, and does its job at reducing bench flour.  BUT, it did take a bit of a learning curve, its not quite as "smooth" at transferring, and u must lightly flour it.  I screwed up a few with its first use and was discouraged.  I know in all of the videos it does show it as a "super peel" and it is quite neat once you get the hang of it.  I scoop my skin off of the counter, I do not prep the skin on the peel.  I use it like in the videos and it works well for me.   

Offline Jackie Tran

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Re: 2nd bake in new WFO!
« Reply #17 on: August 02, 2011, 09:05:10 AM »
WOWOWOWOW, now those are some amazing looking pies.  Dare I say perfect leoparding? Kudos to you, I bet they were tasty. 

In my opinion the GI perforated peel does work well, and does its job at reducing bench flour.  BUT, it did take a bit of a learning curve, its not quite as "smooth" at transferring, and u must lightly flour it.  I screwed up a few with its first use and was discouraged.  I know in all of the videos it does show it as a "super peel" and it is quite neat once you get the hang of it.  I scoop my skin off of the counter, I do not prep the skin on the peel.  I use it like in the videos and it works well for me.   

I agree Jason.  It will also reveal a weak dough.  If the gluten isn't strong enough relative to the hydration, you can get sticking issues.  I've mangled 4 pies by either not lightly dusting the peel or having a too extensible dough.


Offline TXCraig1

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Re: 2nd bake in new WFO!
« Reply #18 on: August 02, 2011, 10:50:18 AM »
Wow, really great looking pies there Scott. You must be super excited with the new oven. I agree with you on the lower hydration, I'd always been at 60%+, and now I'm finding I prefer <60%.

Craig
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Offline flyboy4ual

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Re: 2nd bake in new WFO!
« Reply #19 on: August 08, 2011, 01:06:34 AM »
Had a small pizza party tonight for my wife's relatives from Italy!  It went well but not as good as the second bake did.  I am still trying to get the temperature management under control.  One more piece of cement board around the chimney to go and then the finishing work begins!

Scott D.