Author Topic: L&B Hydrid  (Read 5121 times)

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Offline dellavecchia

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Re: L&B Hydrid
« Reply #20 on: November 23, 2012, 06:11:48 PM »
This is a near no-knead version using KABF. I wanted to see if letting a highly, highly active starter do it's magic would produce the lightness I am after. I love Organic KABF for it's flavor and strength holding up heavy toppings. So this is an 8 hour, 25% starter dough with 2 stretch and folds and a bench rest shaping - no other mixing. 3% oil, 2% salt.

John


Offline Pete-zza

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Re: L&B Hydrid
« Reply #21 on: November 23, 2012, 06:36:39 PM »
John,

Very nice. Very nice, indeed.

Can you tell us the hydration value you used? And was the 25% in relation to the formula flour or the formula water?

Peter

« Last Edit: November 23, 2012, 06:39:33 PM by Pete-zza »

Offline TXCraig1

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Re: L&B Hydrid
« Reply #22 on: November 23, 2012, 06:43:32 PM »
John, I think it looks great. It is a much more open crumb that L&B, which I prefer.
Pizza is not bread.

Offline jeff v

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Re: L&B Hydrid
« Reply #23 on: November 23, 2012, 07:19:15 PM »
John, I think it looks great. It is a much more open crumb that L&B, which I prefer.


Same here!

I'm going to try and up the hydration and do a no knead version of the pizza I've been making lately ( http://www.pizzamaking.com/forum/index.php/topic,18858.msg184010.html#msg184010 ) for tomorrow. I don't have a starter going, but thanks for the inspiration.
Back to being a civilian pizza maker only.

Offline dellavecchia

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Re: L&B Hydrid
« Reply #24 on: November 23, 2012, 10:34:59 PM »
Thanks guys.

Peter - This one was 75% hydration, and the starter percentage was of the formula flour. I have tried this same approach with 80% hydration, but I think the oven spring and baking through of the crumb is better at the lower hydration.

In regards to the starter, it was fed three times over the course of two days before being used here. The temperature of the starter was kept at 65 degrees, and the feeding consisted of discarding nearly the entire mix before being fed.

John
« Last Edit: November 24, 2012, 08:24:11 AM by dellavecchia »

Offline TXCraig1

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Re: L&B Hydrid
« Reply #25 on: November 23, 2012, 10:36:37 PM »
The other thing about that pizza - the sauce looks so fresh and alive it could jump right off the pie!
Pizza is not bread.

Offline dellavecchia

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Re: L&B Hydrid
« Reply #26 on: November 23, 2012, 10:42:50 PM »
The other thing about that pizza - the sauce looks so fresh and alive it could jump right off the pie!

The tomatoes are Wegmans "DOP". I highly doubt that they are real, true DOP, but they taste phenomenal and are just as tender as any true DOP I have tasted. Cheap too at $3.69. They were simply crushed by hand and applied as-is.

John

Offline TXCraig1

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Re: L&B Hydrid
« Reply #27 on: November 23, 2012, 10:45:21 PM »
What % of the total bake time was the pie sauced?
Pizza is not bread.

Offline dellavecchia

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Re: L&B Hydrid
« Reply #28 on: November 24, 2012, 08:23:06 AM »
What % of the total bake time was the pie sauced?

The sauce was on for the entire bake. I did not time it, but it was 450 degrees for at least 10 minutes.

John
« Last Edit: November 24, 2012, 08:24:50 AM by dellavecchia »