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1
Ask the Dough Doctor / Re: dough oxygenation
« Last post by Don Luigi on Today at 07:41:32 AM »
Wow, that guy in the video surely is a master of dough and bread making. Thanks for sharing! Personally I froth up the water, salt and sourdough with a whisk until it's really bubbly and then add the flour in by hand until i get the shaggy mass then do rests and stretch and fold sessions really trying to incorporste as much air into the dough as possible. The way the guy in the video performs his stretch and folds is really impressive - have to try that technique. Are you sure that pics above from ciro salvo aren't already leavened? If that is only air from mixing it is crazy...
2
General Pizza Making / Re: My Latest Pies
« Last post by JohnnyQuest on Today at 07:27:16 AM »
However, the most different pizza I made was the one Saturday, which was Bacon, Alligator and Tomato.  Tasty!
3
Ask the Dough Doctor / dough oxygenation
« Last post by sub on Today at 07:26:40 AM »
Hi,

I want to improve my hand kneading technique to obtain a well oxygenated dough (see the pictures bellow)

I'm actually using the Bertinet's method 

but I've read this:


Quote
Bread Science The Chemistry and craft of making bread - Emily Buehler

2.7 Gas retention

Several studies by a research group in the 1940’s looked at gas production and retention in
dough. In one study, they examined how gas bubbles originate in dough. They could exist
in the wheat kernel or flour, the yeast could create them, they could be added during
mixing, or they could be added during punching, folding, and shaping. The researchers
mixed dough under different conditions—for example in a vacuum versus in air, or while
under a high pressure that squeezed out all gas bubbles. They concluded that gas bubbles
are only added to dough during mixing. The pre-existing bubbles are negligible, and the
yeast do not make new ones. Punching, folding, and shaping dough subdivide existing
bubbles but do not create new ones
.


So how should I mix the dough ?

should I oxygenate the water / salt / yeast solution with a whisk first and mixing the flour with a Danish whisk instead of a plastic scraper ?

Thanks in advance for your input.

Christophe



4
General Pizza Making / Re: My Latest Pies
« Last post by JohnnyQuest on Today at 07:24:38 AM »
Even though we have a lot of snow on the ground still, had fun over the weekend experimenting with pizza.  I did take a shot at making dough - in lieu of using sugar, I used a Barley Malt.  My goal was a very thin crust pizza with a nice crunch to the crust, which worked pretty good.  I made a couple of different fennel sausage and mushroom pizzas, and in addition to making my own fennel sausage, I used a new spice to top it off with - Fennel Pollen.  The flavor it added was exceptional!




5
Neapolitan Style / Re: Napolitan verace pizza with natural yeast
« Last post by SAUZER.ITALY on Today at 06:58:12 AM »
Renato, last night's pizzas had a better lift of the cornicione. It appears that the main factor is fermentation and this is related to the activity of my new LM. Last night I mixed a new batch as per your recipe, 62% hydro and 8% LM. Today I will have the results.
Have a good day
Korinthos

Perfect! let me know  :pizza:
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Resources / Re: FAKE OLIVE OIL
« Last post by deb415611 on Today at 06:44:35 AM »
california olive ranch is in glass and I think Kirkland is too
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Neapolitan Style / Re: Napolitan verace pizza with natural yeast
« Last post by SAUZER.ITALY on Today at 06:43:35 AM »
Good Morning !!!
This time, here is a mix made with 50% and Caputo Pizzeria Farina Garofalo 260 w (really very fragrant).
hydro 65%
salt 27 gr.
7% LM.
1000 gr flour.
rising 5.5 hours autolysis + 11 + 8.5
I must say that this mix of flour gave me a very good result, especially for the final taste of the product.
I wanted to try with 5.5 hours of autolysis and also qui..nessun problem, indeed .. even if the temperature has already risen in comparison
Two weeks ago, the rising has done its job.
usual cooking 60/80 seconds.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by zwarbles on Today at 06:35:30 AM »
 ^^^
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by deb415611 on Today at 06:33:00 AM »
Markus & Mitch, I'm lovin' the crumb shots on both your pizzas. Well done!

what josh said
10
New Forum Members / Re: New to forum
« Last post by zwarbles on Today at 06:20:37 AM »
Welcome Kathy.
I'm sure you'll find what you're looking for here. Everyone is very helpful.
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