Author Topic: My journey from the start to now  (Read 3590 times)

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Online Harsh2206

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Re: My journey from the start to now
« Reply #50 on: May 17, 2015, 01:42:18 PM »
The pics


Offline TXCraig1

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Re: My journey from the start to now
« Reply #51 on: May 17, 2015, 02:25:51 PM »
Looks great. Given what went into it, I bet it tasted awesome.
Pizza is not bread. Craig's Neapolitan Garage

Online Harsh2206

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Re: My journey from the start to now
« Reply #52 on: May 17, 2015, 05:39:58 PM »
Looks great. Given what went into it, I bet it tasted awesome.
Thanks very much man, yeah it tasted cracking! My guests for the football thought so anyway haha!

You keep inspiring, I'll keep plugging away!

Online Harsh2206

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Re: My journey from the start to now
« Reply #53 on: May 21, 2015, 07:17:22 PM »
Pepperoni

Online Harsh2206

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Re: My journey from the start to now
« Reply #54 on: June 02, 2015, 08:42:30 PM »
12 hour poolish, 307+307+pinch yeast.

Final dough
204 flour
15g salt
5g yeast,
10g oil

Mix in Kenwood speed min. 10 mins. Rest 10 mins, mix on min for 3, rest for 5. Tip onto oiled surface. 3 series stretch and fold. 10 min interval.

Bulk rise 5hr, balled and left to proof for 2.45hr.

Tried a new setup to bake two pizzas at once in home oven. Tiles on bottom and stone on shelf. Pre heat for 1hr 250℃.

Need to dial it in but good pizza.

Top pizza needed a little more on skirt, bottom pizza was just how I like it but needed a tad more up top haha.

Btw this farmers market chorizo is phenomenal, very little oil but bags of flavour.

Online Harsh2206

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Re: My journey from the start to now
« Reply #55 on: June 02, 2015, 08:43:01 PM »
6 min bake

Online Harsh2206

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Re: My journey from the start to now
« Reply #56 on: June 11, 2015, 07:23:33 PM »
Any thoughts on this formulation?

Offline vtsteve

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Re: My journey from the start to now
« Reply #57 on: June 12, 2015, 12:07:46 AM »
Emergency dough - should work. I'd use a lager.
In grams we trust. :)

Online Harsh2206

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Re: My journey from the start to now
« Reply #58 on: June 12, 2015, 04:33:37 AM »
I just used a can of Budweiser for the poolish. Let's see how it turns out


Online Harsh2206

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Re: My journey from the start to now
« Reply #59 on: June 17, 2015, 05:45:17 AM »
2 hour test dough results

Online Harsh2206

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Re: My journey from the start to now
« Reply #60 on: June 19, 2015, 08:05:45 PM »
Pizza for party, 6 in total. All 9 mins oven full whack and grill on to replenish stone after bakes. 4 day Stella dough, cf. Balled 24hr to bake.

Not my strongest dough as was to much for mixer and hand to hand knead. Was 1500g flour so quite a lot to get stuck into.

Taste wise there were fantastic. Lovely crumb and that egg shell crisp base ala John.

Enjoyed by all.

%$# pics though, bad lighting.