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Pizza Ovens / Re: Blackstone on the Border: A Love Story
« Last post by foreplease on Today at 08:10:03 AM »
Reesa,
Oh yeah...you've got the bug bad! :) Nothing to do now but surrender, admit you are powerless over it - and enjoy the heck out of it.
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So, I summarize:
if the recipe says cornmeal, it refers to the medium coarse cornmeal and only asks for flour if stated explicitly :)

Thanks guys  :)
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Pizza Ovens / Re: Big Pizzas With a Blackstone
« Last post by texmex on Today at 08:01:38 AM »
Do you switch the motor off at launch for a few seconds to get good positioning? I won't be trying any 16 inch pies anytime soon, because I  was visioning exactly what you are describing. It's like some pizza eating trap along the edges there!

Your solution does seem viable, but you might end up with a strip of blonder crust just where your buffer mod would be.  I doubt that it would effect the bake in any negative way.
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Resources / Low diastatic malt
« Last post by redsun100 on Today at 08:00:44 AM »
I was just wondering if somebody in this forum might know where to buy low diastatic malt in Germany? I only found the "pure" stuff, ingredients "barley malt"...
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Hearth Ovens / Re: New FGM 950b install in Ohio
« Last post by Jon in Albany on Today at 07:53:21 AM »
Personally, I'd want more that 2x6s under it. I'd be worried about a slowly developing sag under the load. The oven is about 1000 pounds then you've got insulation plus whatever you cover the oven with. Maybe you're thinking of supports at more than just the 4 corners which I think would help.

My first instinct would be to draw up a plan and send it to Antoine for his thoughts.


Edit: And good luck! I look forward to watching your build.
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Pizza Ovens / Re: Blackstone on the Border: A Love Story
« Last post by texmex on Today at 07:51:47 AM »
Tony, it was all so fast, it seems like a blur now.  I was literally mesmerized by the spinning pizzas and witnessing oven spring  and cornicione browning happening before my eyes.  Thinking of timing the bakes was a little nagging fly buzzing in my head, but I had no time to listen and shooed it away!  :-D  I  was counting in my head, one one thousand, two one thousand....then I heard something else go off in there "you better wake up and get that second pizza prepped!"  ....and whoosh, it was time to remove the first pie.   We cranked the flame way down while I stretched and loaded the next one, but temp came back up to mid 700's in a flash. 
I'm  so disorganized it's gonna be a bit before I figure out workflow. 
This is nothing like baking in my home oven, which is truly a leisurely waiting game compared to this.

For sure I will stick with my 40% SD formulation from above because I love the flavor. Perhaps investing in some individual round containers to keep my dough round and know which end is up will be in order since I  don't really want to lower the hydration by adding flour.  As hot as our temps are getting I may have to cheat that little by little to avoid soup dough. As slack as this dough was after I took it from the fridge and it got to room temp, it still was not unmanageable for me. Cold ferment with periodic folds must've given it strength.

The idy 5 hour formula I used was this:
600g GMBF
390g water
1 g fermipan 2 in 1 yeast with dough enhancer
8 g molasses
8 g oil
12 g kosher salt

I mixed all the yeast into the water with molasses and stirred in 400g of the flour. Let that sit for 2 hours at RT then incorporated the oil and added the salt and remaining flour. I  did mini stretches every 15, 20 or 30 minutes just trying to smooth the dough out a bit...as it was fairly lumpy.  By the time I split the dough into 4 pieces it was very well risen although still not very smooth so I reballed those and waited almost an hour before cranking on the heat and baking these last 2 pizzas. I  never even tasted them, so I will reheat today and see what I  got.  Probably 1 gram of yeast was too much for this 5 hour dough,  but I knew I was pushing it throwing the dough together so late. I  used the fermipan to see if it would tame some of the chew from straight bread flour...I dunno if it did or not.
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Ask the Dough Doctor / Re: Problem with Rye Starter
« Last post by hodgey1 on Today at 07:43:45 AM »
I am attempting a home made rye starter to use for Neapolitan dough in my BS oven. I have started with 40g of Bob's Red Mill Whole Grain Organic Rye Flower and 40 grams of bottled water. I let this sit at room temperature out of direct sunlight for 24 hour then feed again with 40g of flour and water. After 24 more hours the starter appears active and has doubled in size. During my first batch I then discarded half of the starter and repeated a 40g feeding. After doing this the starter did nothing for the next 24-48 hours and began to mold on top so I threw it out.

During my second attempt I again got the starter to double in size 24 hours after the second feeding and instead of throwing out half I just added 40g of flour and water. Now after 24 hours the starter has some small bubbles but has not increased in volume. Any suggestions would be greatly appreciated.

I'm new to SD, "Four bakes in" so take this for what its worth. It took me almost two weeks to get my starter working with the help of members here. I have read that early signs of life in your starter can be miss leading and caused by a bloom of bacteria of some sorts and why some suggest using pineapple juice in the beginning to keep that from happening. You need multiple days of feeding twice a day with doubling at each feeding within four hours to be confident your starter is in shape to bake.

I was also told  to wean the starter off of rye and feed it AP unless Rye bread was my target. I have read all kinds of differing thoughts on feeding, but what was recommended to me here was to do this : Starter weight 200g, discard 100g and feed 50g water/50g AP. Now back to 200g :D Just my $.02 that has been now working very well for me :D
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Dough Ingredients / Re: Diastatic Malt--The Pizza Bible
« Last post by the1mu on Today at 07:41:31 AM »
My go-to sugar amount was always 2% in most cases and was also depending on the oven I used, so it fluctuated on occasion. I didn't use sugar for taste but as an additional browning agent. LDMP is a terrific aide in terms of browning and coloration when used in connection with longer fermentation times (24-hr min).

In shorter fermentations, as short as 5 hours, I used 3% of LDMP and still 1% of sugar. The results were pretty amazing.

P.S.: If you intend to bake in a commercial oven and plan on longer fermentations, you may not need any sugar at all.

Great, thanks! I use the 1% sugar for flavor. My wife always can tell when I omit it and we have a combined preference of it rather than not. 
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Dough Ingredients / Re: Diastatic Malt--The Pizza Bible
« Last post by the1mu on Today at 07:40:28 AM »
Trying to make an educated guess on how many degrees lintner my homemade stuff may wind up having.

The original link that Chau posted recommended 2% of the homemade stuff for bread applications which makes me think it would be more in the 20-60L range based on the different amounts discussed here.

However, in my search on the webs, I found this http://www.briess.com/food/Products/mimbf.php link that mentions there sprouted wheat flour is upwards of 170 lintner.

So, I'm thinking to start for my 24 CF at the absolute most id want to start with would be 1% but I'm leaning towards .5% which I'm still worried is on the high side.

I'm also guessing that only 85-90% of my grains sprouted but not sure if that affects the lintner value in the end...
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Shop Talk / Re: Progress on my new Pizzeria
« Last post by Pizza Baker on Today at 07:21:35 AM »
Great video. What size is the oven? Jim
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