Penedleton power flour

[addicted]

Pies with Pendleton power flour. I think it's around 13.5% protein. The dough was the easiest to stretch by far. I bought 50lbs for about 14 bucks.

[Bryan S]

Wow! Great looking pie. Nice, real nice browning. Perfect IMO. 

[addicted]

Thanks. It is fun trying a new flour and incredible the difference it makes.

[grovemonkey]

looks great!   how big around was that pie and care to share you setup/recipe you used?

[eric22]

What the hell kind of oven is that ?   

[November]

My guess would be a Maytag Double-Oven range:

http://www.maytag.com/mths/products/apl_family.jsp?domain=Ranges&family=Gemini+Ranges&cs=0&BV_UseBVCookie=Yes

Or just a wire rack sitting on top of a Maytag oven range.

[Pete-zza]

I believe November is right. See http://www.pizzamaking.com/forum/index.php/topic,4526.msg37991.html#msg37991.

Peter

[November]

I believe November is right.

I thought the top of the range looked familiar.  Do I get a prize?

EDIT: I mentioned the wire rack on the range as an afterthought because I figured that's what might have been throwing Eric off.

[addicted]

I messed up because I wanted to post under New York style and got sidetracked. Maybe Petezza can fix that. Anyway it is a Mytag gemini I just bought pretty much to get the small oven on top. I use a 1/2" rectangle stone that is aroung 16x19. I cook at 550.

My Ny dough recipe. I do scale now.

500 g Power flour
325 g 100 degree purified water
1tsp sugar
1 tsp sea salt
1tsp IDY
2 Tbsp oo

I use a kitchen-aid standard mixer and I will soon upgrade to the professional 600.

Put water in mixer-bowl.
Add yeast.
Add sugar,salt, olive oil.
Add all flour. Mix 5min, Rest 5 min, Mix 5 min shout for an 80-85 degree final temp.
Add drops of oil into bowl when mixing if dough is sticking.
Divide into two balls .
Coat with flour and put in Plastic bags.
Let rise an hour.
Refrigerate 24 hours.

Here is a pizza with a 48 hr rise time. I forgot I had an extra in the back of the fridge.

[Pete-zza]

addicted,

I have been testing an upgraded version of the Lehmann dough calculating tool and I took the liberty of converting your dough formulation to baker's percents. For a single dough ball (half the size of the amount from the dough recipe you posted), I got the following:

Flour (100%): Water (65%): IDY (.6023%): Salt (1.1163%): Oil (5.5991%): Sugar (.79734%): Total (173.11504%):

250 g  |  8.82 oz | 0.55 lbs 162.5 g  |  5.73 oz | 0.36 lbs 1.51 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp 2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp 14 g | 0.49 oz | 0.03 lbs | 3 tsp | 1 tbsp 1.99 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp 432.79 g | 15.27 oz | 0.95 lbs | TF = N/A

You didn't indicate the size of the pizza, so I can't calculate the thickness factor that would be needed to use the Lehmann tool with the above baker's percents. If you can tell me the size of your pizza, I can calculate the thickness factor.

Peter

[Boy Hits Car]

Addicted,

That knife on the left hand side of the picture, is that a Japanese Gyuto by any chance?

Mike

[Glutenboy]

Nice -- Escpecially the color on the first one.  How do you think you get that even browning?

[addicted]

addicted,

I have been testing an upgraded version of the Lehmann dough calculating tool and I took the liberty of converting your dough formulation to baker's percents. For a single dough ball (half the size of the amount from the dough recipe you posted), I got the following:

Flour (100%): Water (65%): IDY (.6023%): Salt (1.1163%): Oil (5.5991%): Sugar (.79734%): Total (173.11504%):

250 g  |  8.82 oz | 0.55 lbs 162.5 g  |  5.73 oz | 0.36 lbs 1.51 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp 2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp 14 g | 0.49 oz | 0.03 lbs | 3 tsp | 1 tbsp 1.99 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp 432.79 g | 15.27 oz | 0.95 lbs | TF = N/A

You didn't indicate the size of the pizza, so I can't calculate the thickness factor that would be needed to use the Lehmann tool with the above baker's percents. If you can tell me the size of your pizza, I can calculate the thickness factor.

Peter

Wow thanks for the conversion.
Two 15 1/2" Pies form my recipe.

The sugar and the rise most likely help the browning and I never open the door for at least 6 min to keep the oven hot.

The Knife in Queston is a 10" henckels chefs Knife.

[addicted]

By the way these pies could be stretched bigger, but I like the edge thick and bready.

[Pete-zza]

addicted,

Based on a pizza size of 15 1/2", the thickness factor comes to 0.08091. Unfortunately, the current Lehmann dough calculating tool can't handle that many decimal places. That is one of the reasons it is being updated. However, if users plug in a thickness factor of 0.086, and round off the baker's percents before entering them into the Lehmann tool, the scaling will be pretty close, and if 15 1/2" is plugged into the tool, the results will be very close to what I gave you before. Users can also use any pizza size they want in the current Lehmann tool so long as they use the 0.086 thickness factor and the rounded baker's percents as noted above.

FYI, for two dough balls, the numbers for your pizzas (using the upgraded Lehmann tool) are as follows:

Flour (100%): Water (65%): IDY (.6024%): Salt (1.1163%): Oil (5.5991%): Sugar (0.7973%): Total (173.1151%): Single Ball:

500.04 g  |  17.64 oz | 1.1 lbs 325.03 g  |  11.46 oz | 0.72 lbs 3.01 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp 5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp 28 g | 0.99 oz | 0.06 lbs | 6 tsp | 2 tbsp 3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp 865.64 g | 30.53 oz | 1.91 lbs | TF = 0.08091 432.82 g | 15.27 oz | 0.95 lbs

Peter

[scott r]

addicted, is this flour bromated?  It should list what is in the flour somewhere on the bag.  I couldn't find that info anywhere on the web.

[addicted]

addicted,

Based on a pizza size of 15 1/2", the thickness factor comes to 0.08091. Unfortunately, the current Lehmann dough calculating tool can't handle that many decimal places. That is one of the reasons it is being updated. However, if users plug in a thickness factor of 0.086, and round off the baker's percents before entering them into the Lehmann tool, the scaling will be pretty close, and if 15 1/2" is plugged into the tool, the results will be very close to what I gave you before. Users can also use any pizza size they want in the current Lehmann tool so long as they use the 0.086 thickness factor and the rounded baker's percents as noted above.

FYI, for two dough balls, the numbers for your pizzas (using the upgraded Lehmann tool) are as follows:

Flour (100%): Water (65%): IDY (.6024%): Salt (1.1163%): Oil (5.5991%): Sugar (0.7973%): Total (173.1151%): Single Ball:

500.04 g  |  17.64 oz | 1.1 lbs 325.03 g  |  11.46 oz | 0.72 lbs 3.01 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp 5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp 28 g | 0.99 oz | 0.06 lbs | 6 tsp | 2 tbsp 3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp 865.64 g | 30.53 oz | 1.91 lbs | TF = 0.08091 432.82 g | 15.27 oz | 0.95 lbs

Peter

Thanks Peter. In the future I will be scaling the other ingredients as well to record greater consistency.

[addicted]

addicted, is this flour bromated?  It should list what is in the flour somewhere on the bag.  I couldn't find that info anywhere on the web.

I am almost sure it is not. I do not have the bag any longer.I seperated the flour into Ziplock bags. The only ingredient that really stood out was absorbic acid (as a dough conditioner). I will research.