Author Topic: MBE (Mini Black Egg) Project  (Read 70669 times)

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Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #325 on: October 20, 2010, 07:52:40 AM »
No worries about hijacking.  This is a good discussion and I appreciate this more than no discussion.

 :-D at you for quadrupling the yeast and a 10 hour garage ferment.

Chau


Offline Pete-zza

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Re: MBE (Mini Black Egg) Project
« Reply #326 on: October 20, 2010, 10:58:44 AM »
Jet_deck,

I am not surprised that your dough blew. At 0.4% cake yeast, that is equivalent to about 1.2% IDY. That is an amount that would be used to make an emergency dough at normal room temperature to be used to make pizzas within about a couple of hours. But lessons like this are good to experience since you won't use 0.4% cake yeast again for a 10-hour, 80 degrees F room temperature ferment  ;D.

Peter

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #327 on: October 24, 2010, 07:56:20 PM »
Polar opposite pies....

Tonight I made 2 experimental pies.   This is a blend of 00 and HG flour in search of something inspiring.

Cold fermented for a day and a half.   In search of an open airy crumb with a cold fermented dough which has been impossible for me up until tonight.  This only the 2nd time i've gotten a good crumb structure with a cold fermented dough. I hope there will be many more.

1st pie was a total bust.  Didn't have the stone hot enough.  Went to turn it and the pie stuck.  had to get the welding gloves to rotate the stone (a first for me)!  Pie is not attractive at all and tasted below mediocre.  No pic for the the first pie.

2nd pie (pic below), hearth temps increased.   Turned out an excellent NP style pie.  The best I have made in this category.  If I could imagine what a good NP pie should taste like, this would be it.

Light, airy rim (in most parts  :-D).  Taste and texture was just right.   Home made sauce, bufala mozz sprinkled with a blend of parm/romano.   Wow!!  This pie gives me hope.

Chau



« Last Edit: October 25, 2010, 10:51:18 AM by Jackie Tran »

Offline Bobino414

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Re: MBE (Mini Black Egg) Project
« Reply #328 on: October 24, 2010, 08:46:16 PM »

Chau

Fine looking pies.  You should be proud of your work. The crumb looks light, airy, and "moist."  Was there any crispiness?   As these were experimental pies, what did you change?  Give us the details.

Bob

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #329 on: October 24, 2010, 11:55:59 PM »
Thanks Bob.  This was 2/3 00 1/3 HG.  10% ischia w/ a pinch of IDY.  68% HR bulk 3h CF ~38h, then proofed 4h at 75f.
Minimally kneaded and was very supple & opened easily.   The parts that were experimental and new is that 1) I covered the balls in oil prior to CF'ing and 2) I had mix a bit of HG flour into it to get a bit more crunch to the rim and I think I did get that, but it was just a slight crisp.  Wasn't actually crunchy but slightly crisp.   It was just very satisfying to eat and gave me the idea that I was eating something that came out of a WFO and that was artisanal in character.   The crust had flavor but no notes of sourness at all.  Just a mild flavor characterisitic to ischia. 

The pie was not perfectly round and not charred evenly all around.  A few burnt spots here and there which actually added to it's artisanal feel & character.   It had a very similar texture to the ultra light HG pie I posted about back in reply #125 except that pie was all HG and crispier on bottom and in the rim.  I do remember tasting some smokiness to the crust.  I think b/c the charred spots were so airy, the taste of char and airy rim may have given the rim that slight smokey taste.  ???

I don't know, I can't really describe it well.  It's just one of moments when you eat a slice and the light bulb comes on inside your head and you start taking bigger bites and eating faster.  :-D  Using bufala and the parm/romano mix might have made a difference to the pie as well.  After eating so many of my own pies, I'm rarely actually impress with my own stuff anymore.

I mixed up another batch tonight and made some minor changes.  I hope to get some similar bakes in a few days. 

Chau
« Last Edit: October 25, 2010, 08:31:34 AM by Jackie Tran »

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #330 on: November 02, 2010, 09:43:29 PM »
made 4 good pies tonight using a 16 hour cold fermented dough.   I posted these in a different thread...
reply #37 http://www.pizzamaking.com/forum/index.php/topic,12140.20.html#lastPost

Thought I would post this here to show folks what is possible in the MBE. 

All pies were pretty darn good. 

Offline Jet_deck

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Re: MBE (Mini Black Egg) Project
« Reply #331 on: November 03, 2010, 09:55:08 AM »
The MBE is putting out some killer pizza fur shur!
« Last Edit: November 03, 2010, 10:00:53 AM by Jet_deck »
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Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #332 on: November 22, 2010, 12:31:57 AM »
Thanks JD.   I finally moved the MBE into the garage today so I can continue baking as winter approaches.   Last time I did a bake at night when the temps were down, I noted the preheat times taking longer. 

Made some really good pies tonight.


Offline Jet_deck

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Re: MBE (Mini Black Egg) Project
« Reply #333 on: November 22, 2010, 10:11:04 AM »
JT don't forget to leave the garage door cracked a bit, especially considering the time for the preheat.  I would hate for you to be a statistic this holiday season.  CARBON MONOXIDE KILLS.    :chef:  Related limerick:

"Little johnny was a smart little boy, but little johnny is no more.  For what he thought was H20 was H2SO4"
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Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #334 on: December 05, 2010, 02:14:39 PM »
Yesterday's lunch.   Inspired by the latest talk of NH/coal style pies (thx Scott r, John, & Matthew),  I decided to stretched the bake out to around 3.5m - 4m.   The results were really good.  I have done these types of pies before BUT have settled on them as my favorite.  My absolute favorite pies are a NY elite type crust, topped with a fresh tomato sauce & fresh cheese as is used in NP pies.  The main difference b/t these and most of my other pies is the bake time.  These were around 3.5-4m compared to the others at around 2.5m with higher temps. 

These were 50/50 HG/00 blend, no oil or sugar.   IDY and room temp ferment around 12h.   Next up, I will do a 75/25 (either HG/00 or vice versa) and a 100% 00 baked for ~ 4 mins to see what I get.  These are the type of pies I would serve if I were to own a pizzeria.

Chau
 
« Last Edit: December 05, 2010, 02:18:06 PM by Jackie Tran »

Online norma427

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Re: MBE (Mini Black Egg) Project
« Reply #335 on: December 05, 2010, 02:39:08 PM »
Chau,

You really make me smile!  ;D  The crumb and pizza look delicious.  :)

Norma

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #336 on: December 12, 2010, 09:07:46 PM »
Chau,

You really make me smile!  ;D  The crumb and pizza look delicious.  :)

Norma

Thanks Norma.  I hope to keep you smiling.   Here is the same 50/50 blend again with 1% sugar added for giggles.   This time I went with 0.05% IDY and these were fermented at room temps for close to 22h.  The dough was hand mixed, rested 30m, did a few folds, rested another 10 min, a few more folds, bulked 16h, lightly balled, and proofed ~5.5h.   

This workflow was adapted and inspired by Roberto's dough video and Norma's pictures of Roberto's dough.
Thank you Roberto and Norma.

220gm doughballs stretched out to 11".  A rim was left after opening and the edge pulled/extended prior to baking.  First pie had buffala and the 2nd one fior di latte with roasted green chile. 

Chau

« Last Edit: December 12, 2010, 09:33:08 PM by Jackie Tran »

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #337 on: December 12, 2010, 09:09:58 PM »
Here are some crumb shots from these pies.

Offline gtsum2

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Re: MBE (Mini Black Egg) Project
« Reply #338 on: December 12, 2010, 09:20:37 PM »
I bow down to that pie Chau! :chef: :chef:  Wonderful looking pie!  What were your bake times and temp on the MBE?  Also, what HR was that?  Mine are getting closer to that, but I still have a ways to go..I am going to try a long room ferment with lower IDY %'s this week.  Nicely done sir!

Shaun

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #339 on: December 12, 2010, 09:31:37 PM »
Thanks Shaun.  I was just coming back to put that bit of info in as I forgot to mention it.  This was ~68% HR.  Lately I have been approximating at least a 4-5% HR difference for my particulary climate versus a relatively humid climate at sea level.   For those who live at sea level and want to do what  I do, I would cut the HR by about 4% and see if that is manageable. 

I didn't time this bake but the hearth temp was around 600F and typically that is a bout a 2.5m bake.  I like the pies better when they bake for closer to 3.5-4m.  The sugar in the formulation cause permature browning  :-D...which is not ideal for baking pizza.  I just threw it in there for giggles.  I'll be taking it out next time.

Shaun - what is this I'm hearing?  You are getting closer? I'm not sure I can improve my pies much more.   :-D  I'm glad you are making improvements.  Are you still thinking about getting a WFO?

Chau

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Re: MBE (Mini Black Egg) Project
« Reply #340 on: December 12, 2010, 11:31:41 PM »
Thanks Norma.  I hope to keep you smiling.   Here is the same 50/50 blend again with 1% sugar added for giggles.   This time I went with 0.05% IDY and these were fermented at room temps for close to 22h.  The dough was hand mixed, rested 30m, did a few folds, rested another 10 min, a few more folds, bulked 16h, lightly balled, and proofed ~5.5h.   

This workflow was adapted and inspired by Roberto's dough video and Norma's pictures of Roberto's dough.
Thank you Roberto and Norma.

220gm doughballs stretched out to 11".  A rim was left after opening and the edge pulled/extended prior to baking.  First pie had buffala and the 2nd one fior di latte with roasted green chile. 

Chau



Chau,

I am still smiling!   ;D  Those pies look wonderful.   ;D  Glad you had success with your new method.  I had to laugh when you said you put sugar in for the giggles.

Norma

Offline c0mpl3x

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Re: MBE (Mini Black Egg) Project
« Reply #341 on: December 14, 2010, 12:52:33 AM »
i settle into 6-10min pies much easier for some reason.  think its the meddling of cheese and toppings.   recently i made a green onion (stem and bulb), green pepper, pepperoni mushroom pizza on a knockoff PJ clone recipe scaled down to NY thickness and i was amazed.  never had such rave reviews from so many people
Hotdogs kill more people than sharks do, yearly.


Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #342 on: December 27, 2010, 04:43:19 PM »
Pies from my pizza party yesterday. 

1. cheese
2. Pepperoni mushroom
3. Sausage, red onion, roasted green chile
4. White pizza:  Alfredo, garlic chicken

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #343 on: December 27, 2010, 04:45:23 PM »
5. Buffalo chicken pizza
6. Pepperoni, sausage, jalapeno
7. Pepperoni
8. Apple pie

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #344 on: December 27, 2010, 04:48:34 PM »
My kitchen after it was all over. 


Offline BrickStoneOven

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Re: MBE (Mini Black Egg) Project
« Reply #345 on: December 27, 2010, 05:10:39 PM »
Man those look good, especially the last pepperoni. By the way what brand are you using or are they just cut thick? I like when pepperoni cups like that. I wish I had that counter space at my house.

Offline Jet_deck

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Re: MBE (Mini Black Egg) Project
« Reply #346 on: December 27, 2010, 05:27:08 PM »
Very nice selection of pizza.  They look very good, did they all meet your expectations?  My invitation must have got lost in the mail. :'(
Did Santa bring you a wfo?
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Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #347 on: December 27, 2010, 05:58:27 PM »
Man those look good, especially the last pepperoni. By the way what brand are you using or are they just cut thick? I like when pepperoni cups like that. I wish I had that counter space at my house.

Thanks David.   The brand of pepperoni is Dietz & Watson.  It's probably my #2 favorite after Boar's head.  I do slice it moderately thick by hand.   I buy this brand b/c it's fairly cheap and readily available.  After trying so many and being somewhat disappointed, this brand and boar's head are my go to. 

Here's more pictures of that Pepperoni Pie.  I too like the look of this pie.  I like how the pepperoni and cheese oil off together.   I have to say that I'm quite happy with the way the MBE bakes now.  I can get a real even char above and below and the cheese and toppings seem to cook just right.   

Chau

Offline Jackie Tran

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Re: MBE (Mini Black Egg) Project
« Reply #348 on: December 27, 2010, 06:13:55 PM »
Very nice selection of pizza.  They look very good, did they all meet your expectations?  My invitation must have got lost in the mail. :'(
Did Santa bring you a wfo?

Thank you Gene.  Did they meet my expectations?  Wow what a can of worms that is!  For the most part yes.  I do remember the days of turning out mediocre pies for my family and friends and apologizing to them.  They were always so kind and paid undue compliments but it always spurred me on to work harder.  When I got compliments last night, I received them whole heartedly b/c the pies did deserve them.   I was asked to make pizza for my BIL's brother who was in town for the holidays.  In the midst of making pizza I caught some indistinct chatter from the other room.   My guest was dissecting the pie and said the crust was really good and reminded him of a local high end pizzeria "Il Vicino" who claims WFO pizzas.   I then heard my SIL say, "he has come really far with it".  I was happy to over hear real compliments spoken behind my back.   ;D

To be really picky, I did overknead this batch a bit so I had to work a little bit harder than normal to open the skins.   But from start to finish it took me about 2 hours just to turn out about 9 pies, so I was please the dough lasted.  I had a slice from each pie and some of them, the crust, was really good.   These were 100% HG and room feremented about 12hr.   I would like to re-explore a 24hr ferment and/or perhaps cut in 25% 00 flour to aid in increasing the digestibility of my pies.   

Chau

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Re: MBE (Mini Black Egg) Project
« Reply #349 on: December 27, 2010, 06:30:26 PM »
Digestibility be damned! I'll pay the price tomarrow.  ;D Tonight the song of the pizza sounds as a siren's song does to a lonesome sailor alone at sea. ( cue dramatic music in the backgound)