Author Topic: My balling method  (Read 2232 times)

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brayshaw

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My balling method
« on: August 24, 2010, 09:01:42 AM »
Hi guys, I made this video for Chau yesterday but thought I would share it with the forum.
I have already had some great advice, so any comments good or bad are very welcome.

Cheers,

Paul



Offline Jackie Tran

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Re: My balling method
« Reply #1 on: August 24, 2010, 10:51:32 AM »
Paul, thx for doing that. The video is great and the dough looks fantastic.

Offline PizzaSean

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Re: My balling method
« Reply #2 on: August 24, 2010, 10:55:33 AM »
Yeah thanks for that!  Especially helpful for me to see that balling method right now, since yesterday I tried something like it and semi-failed.

Sean

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Re: My balling method
« Reply #3 on: August 24, 2010, 11:00:46 AM »
Paul,

I could only find one fault with your technique. I didn't see you wearing a hair net or mask as Tom Lehmann and Jeff Zeak do in their video at   ;D.

Peter

Offline Jet_deck

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Re: My balling method
« Reply #4 on: August 24, 2010, 11:04:22 AM »
Thanks for the video, its always good to see how someone else does it. :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

scott123

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Re: My balling method
« Reply #5 on: August 24, 2010, 11:47:15 AM »
 ;D

Offline Bill/SFNM

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Re: My balling method
« Reply #6 on: August 24, 2010, 12:00:39 PM »
Very nice. So what is the purpose of trapping air in the dough ball @ around 1:05?

brayshaw

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Re: My balling method
« Reply #7 on: August 24, 2010, 01:00:43 PM »
Thanks guys, lol@ Scott/Peter! :)
Bill, the idea of trapping air in the dough is to trap air in the dough :-D seriously though its just what the baker told me to do when I worked there for 4years and it's all I have done since.
« Last Edit: August 24, 2010, 01:10:09 PM by brayshaw »

Online Tscarborough

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Re: My balling method
« Reply #8 on: August 24, 2010, 09:19:31 PM »
Trapping air=increased surface area=increased yeast action.


Offline Jackie Tran

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Re: My balling method
« Reply #9 on: August 24, 2010, 10:15:12 PM »
Trapping air=increased surface area=increased yeast action.

= large voids in the rim. Well, it seems to work for me anyhow.

Online Tscarborough

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Re: My balling method
« Reply #10 on: August 24, 2010, 10:32:19 PM »
I may be wrong in this, but I have been led to believe that the big bubbles are not caused by yeast action, but by steam in the crust under high heat.  This is borne out by the times I have used cold dough and beat it flat to within an inch of it's life then put it into a 900 degree oven, and still had fluffy crust.  I am pretty sure any yeast action is over in seconds under those conditions.

Online Pete-zza

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Re: My balling method
« Reply #11 on: August 24, 2010, 10:44:21 PM »
I may be wrong in this, but I have been led to believe that the big bubbles are not caused by yeast action, but by steam in the crust under high heat.  This is borne out by the times I have used cold dough and beat it flat to within an inch of it's life then put it into a 900 degree oven, and still had fluffy crust.  I am pretty sure any yeast action is over in seconds under those conditions.

I commented on this topic earlier today at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,11691.msg107832.html#msg107832.

Peter



Offline Jackie Tran

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Re: My balling method
« Reply #12 on: August 24, 2010, 11:04:51 PM »
I have noted the same thing Peter and Tscarborough posted about.  High hydration dough, High even top and bottom heat, a well fermented dough that is not over proofed, and I would add a bromated HG flour along with a few folds to trap big bubbles produces a nice airy crumb/rim.

« Last Edit: August 25, 2010, 07:10:16 AM by Jackie Tran »

Offline norma427

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Re: My balling method
« Reply #13 on: August 25, 2010, 12:00:08 AM »
Paul,

That was a great video and you dough looks wonderful!  :)

Thanks for sharing the video and your techniques.

Norma

brayshaw

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Re: My balling method
« Reply #14 on: August 25, 2010, 02:02:24 AM »
No problem Norma, thank you for the wonderful comments guys. :)

Offline jever4321

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Re: My balling method
« Reply #15 on: August 25, 2010, 03:47:17 PM »
No problem Norma, thank you for the wonderful comments guys. :)
Thanks for the video. Your dough looks perfect. I tried this technique today, which you make look so easy, and it made me realize I need more practice. :D
-Jay

brayshaw

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Re: My balling method
« Reply #16 on: August 25, 2010, 03:56:20 PM »
Wow! Thanks! I promise you will get there, it's just practice. Don't give up. :D

All the best,

Paul


brayshaw

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Re: My balling method
« Reply #17 on: August 25, 2010, 05:56:51 PM »
If I can get someone to film me, tomorrow I will record a video of me stretching out a dough or two and topping them...plus launching into the oven.
If you want to see anything else, please ask.

Paul

Offline Jackie Tran

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Re: My balling method
« Reply #18 on: August 25, 2010, 06:56:57 PM »
Paul if you don't mind...can you video yourself tossing a skin into the air and before it comes down, point at the camera and say "this ones for you bud!". But try to do it without laughing or giggling. That would be cool.  ;D

Kidding aside, your videos are great!  Keep making them.

brayshaw

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Re: My balling method
« Reply #19 on: August 25, 2010, 07:11:44 PM »
No problem Chau, that's a bit easy isn't it?  :P

Offline Jackie Tran

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Re: My balling method
« Reply #20 on: September 02, 2010, 09:11:14 PM »
Paul I'm trying my hand at making some baguette's tonight.  I found out that the technique you talked about in the 2nd half of your video is commonly referred to as "Preshaping" in the bread making world.  Hamelman shows a similar technique in his book but I used your technique instead.   :P  Thanks a bunch for doing the video. 

Chau

brayshaw

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Re: My balling method
« Reply #21 on: September 03, 2010, 02:19:25 AM »
Wow!  thanks for trying my method Chau! Did it feel ok? It might take a bit of practice if you haven't done it before but i am sure you will be fine.
No problem for doing the video, if you ever want different ones just ask buddy.

Paul
« Last Edit: September 03, 2010, 02:22:09 AM by brayshaw »

Offline Jackie Tran

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Re: My balling method
« Reply #22 on: September 03, 2010, 08:34:12 AM »
Wow!  thanks for trying my method Chau! Did it feel ok? It might take a bit of practice if you haven't done it before but i am sure you will be fine.
No problem for doing the video, if you ever want different ones just ask buddy.

Paul

Yeah, Paul I was feeling a bit nervous and unsure about the whole bread recipe in general along with "preshaping' method.  I remembered your video when I was reading about preshaping in Hamelman's book, so I decided to watch the video again.  Hamelman's method is very similar except he has you using both hands and the dough is rolled away from you instead of towards you.  I like your method b/c you can actually preshape 2 doughballs at once, one in each hand.

It seem pretty easy to do actually.  It was helpful b/c when i first was reading about it in the book and looking at their drawings, it wasn't super clear to me.  But then it sounded like the technique in your video and when I watched your video again, it made a lot of sense b/c it easier for me to see it done than reading about it.

I'm curious to know what you did when you were at the bakery.  Did you learn all the aspects of bread making from beginning to end?

Chau

brayshaw

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Re: My balling method
« Reply #23 on: September 03, 2010, 09:19:59 AM »
I'm glad it was a help.

The first 2 years at the bakery I was following the lead baker, watching everything he did and helping him (or should I say 'he was helping me') so I learnt all aspects of professional bread making from mixing-using the ovens.The other 2 years I was there I was given more responsibilities like making all the bread myself every morning so that the head baker could focus more on the wedding cakes and the sweet items. We used to make all our own pastries (sweet and savoury)/wedding cakes/puff pastry/croissants/pies and supply them to some local restaurants and hotels.

Paul


 

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