Author Topic: New Soapstone  (Read 6660 times)

0 Members and 1 Guest are viewing this topic.

scott123

  • Guest
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

  • Registered User
  • Posts: 319
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

  • Guest
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

  • Registered User
  • Posts: 319
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


 

pizzapan