Author Topic: New Soapstone  (Read 7035 times)

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Offline jever4321

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Re: New Soapstone
« Reply #75 on: August 26, 2010, 07:12:12 PM »
More.
-Jay


Offline jever4321

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  • Posts: 319
Re: New Soapstone
« Reply #76 on: August 26, 2010, 07:13:07 PM »
.
-Jay

Offline jever4321

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Re: New Soapstone
« Reply #77 on: August 26, 2010, 07:15:47 PM »
.
-Jay

scott123

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Re: New Soapstone
« Reply #78 on: August 27, 2010, 11:09:00 AM »
Jay, what are you feelings about these pies? Is it safe to assume that the additional water didn't create that noticeable of an improvement?  The pies look really good, but I think these days, really good is your baseline.

How did the stretch feel? Did the videos help at all?

I'm not sure 460 is exactly where you're going to end up, but I think that once you get rid of some of that dough, you're going to witness something pretty darn amazing.

Offline jever4321

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Re: New Soapstone
« Reply #79 on: August 27, 2010, 11:17:19 PM »
Jay, what are you feelings about these pies? Is it safe to assume that the additional water didn't create that noticeable of an improvement?  The pies look really good, but I think these days, really good is your baseline.

How did the stretch feel? Did the videos help at all?

I'm not sure 460 is exactly where you're going to end up, but I think that once you get rid of some of that dough, you're going to witness something pretty darn amazing.
Thanks again for the kind words Scott. I really liked these pies. The dough was nice and light and browned well, and they tasted great, especially the pepperoni sausage and onion pie. They cooked in about 5 minutes and had some decent charring. I have found that the whole foods mozzarella holds up better during the bake. It just bubbles, and doesnít tend to burn too fast which allows me to get the crust crispier.  The videos have helped me. The next time I make dough I will try to back off the total weight to around 500g instead of the 570g for a 16" pie. I feel like I can get the cornice thinner with less dough. I will stretch the outer rim like the videos show. Again many thanks, Iím having fun and my pies are improving.
-Jay

scott123

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Re: New Soapstone
« Reply #80 on: August 28, 2010, 12:59:38 PM »
Jay, do me a favor and try 480  ;D I want you to see the full impact of a thinner stretch and 500 might not be that dramatic.  It sounds like you liked these so much that you don't want to change too much, but, don't worry, you'll like 480.

480g 68% hydration and 550 deg.  I'm getting a good feeling about this  :) Make sure you watch it closely, though, as it will probably bake a little faster.

Offline jever4321

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Re: New Soapstone
« Reply #81 on: August 28, 2010, 03:59:25 PM »
Jay, do me a favor and try 480  ;D I want you to see the full impact of a thinner stretch and 500 might not be that dramatic.  It sounds like you liked these so much that you don't want to change too much, but, don't worry, you'll like 480.

480g 68% hydration and 550 deg.  I'm getting a good feeling about this  :) Make sure you watch it closely, though, as it will probably bake a little faster.
Scott. Hereís what I came up with on the Lehmannís calculator for a 480g ball, with 68% Hydration. This is what Iíll use the next time I make dough. Let me know if anything jumps out at you. I'm planning on a 24 hour cold ferment, minimal knead dough. Thanks again for all your help.

Flour (100%):    275.5 g  |  9.72 oz | 0.61 lbs
Water (68%):    187.34 g  |  6.61 oz | 0.41 lbs
ADY (.5%):    1.38 g | 0.05 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
Salt (2.5%):    6.89 g | 0.24 oz | 0.02 lbs | 1.43 tsp | 0.48 tbsp
Oil (1%):    2.75 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
Sugar (2%):    5.51 g | 0.19 oz | 0.01 lbs | 1.38 tsp | 0.46 tbsp
Total (174%):   479.37 g | 16.91 oz | 1.06 lbs | TF = 0.101
-Jay

scott123

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Re: New Soapstone
« Reply #82 on: August 29, 2010, 06:39:27 AM »
Jay, I think we've finally gotten to the bottom of your relative lack of yeast activity.  2.5% is a little high on the salt side.  Salt's a big time yeast inhibitor.  I would say that if you like a little more salt, 2% is about as high as you should go while still not impacting the yeast too much. Salt tightens up the gluten, though, so, as you dial back the salt, you might want to dial back the water a bit so the dough isn't too slack. 67% should be fine (with a drop to 66% after the bench flour from the knead is added).

Also, this is a 16" pie, right? I think the thickness factor you have listed is for a smaller pie.  With the salt/hydration mod and 16" size, here's where I think you should be:

Flour (100%):
Water (67%):
ADY (.5%):
Salt (2%):
Oil (1%):
Sugar (2%):
Total (172.5%):
277.01 g  |  9.77 oz | 0.61 lbs
185.6 g  |  6.55 oz | 0.41 lbs
1.39 g | 0.05 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
5.54 g | 0.2 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
2.77 g | 0.1 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
5.54 g | 0.2 oz | 0.01 lbs | 1.39 tsp | 0.46 tbsp
477.84 g | 16.86 oz | 1.05 lbs | TF = 0.08383

Offline jever4321

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Re: New Soapstone
« Reply #83 on: August 29, 2010, 12:01:59 PM »
Jay, I think we've finally gotten to the bottom of your relative lack of yeast activity.  2.5% is a little high on the salt side.  Salt's a big time yeast inhibitor.  I would say that if you like a little more salt, 2% is about as high as you should go while still not impacting the yeast too much. Salt tightens up the gluten, though, so, as you dial back the salt, you might want to dial back the water a bit so the dough isn't too slack. 67% should be fine (with a drop to 66% after the bench flour from the knead is added).

Also, this is a 16" pie, right? I think the thickness factor you have listed is for a smaller pie.  With the salt/hydration mod and 16" size, here's where I think you should be:

Flour (100%):
Water (67%):
ADY (.5%):
Salt (2%):
Oil (1%):
Sugar (2%):
Total (172.5%):
277.01 g  |  9.77 oz | 0.61 lbs
185.6 g  |  6.55 oz | 0.41 lbs
1.39 g | 0.05 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
5.54 g | 0.2 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
2.77 g | 0.1 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
5.54 g | 0.2 oz | 0.01 lbs | 1.39 tsp | 0.46 tbsp
477.84 g | 16.86 oz | 1.05 lbs | TF = 0.08383

Scott. thanks for catching the salt problem. I didnít even think about that inhibiting the yeast. I was just trying to add flavor to the dough. I will dial it back in the future. As for the pizza size, I was tinkering with the calculator to try and get as close to 470g total weight as possible, so if I remember correctly, I was around14.5 inch round just for the weight needed. I was just using that for the recipe, and will try to stretch it to 16 inches for a thinner shell. I will use your formula instead. Thanks for looking out for me.
-Jay