Author Topic: Other uses for Neapolitan Dough  (Read 4115 times)

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Offline Matthew

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Other uses for Neapolitan Dough
« on: August 08, 2010, 12:59:57 PM »
Well, I was planing on firing up the WFO this afternoon but mother nature forced me to change my plans.  So......using my standard Neapolitan sour dough, I made a Boule & a cinnamon raisin bread.


Offline Matthew

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Re: Other uses for Neapolitan Dough
« Reply #1 on: August 08, 2010, 02:06:07 PM »
Some pictures of the crumb.  The last picture is topped with Burrata, cherry tomatoes, sun dried olives from Sicily & drizzled with Tuscan truffle oil. 
« Last Edit: August 08, 2010, 02:09:11 PM by Matthew »

Offline Jackie Tran

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Re: Other uses for Neapolitan Dough
« Reply #2 on: August 08, 2010, 02:31:02 PM »
Wow that all looks really good Matt!  Nice crumb shot as well.

Chau

Offline widespreadpizza

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Re: Other uses for Neapolitan Dough
« Reply #3 on: August 08, 2010, 02:33:02 PM »
Matt,  those look great.  tell me what temp did you cook that boule at.  It looks great,  and I have been thinking I need to start firing my breads hotter.  -marc

Offline Matthew

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Re: Other uses for Neapolitan Dough
« Reply #4 on: August 08, 2010, 03:52:56 PM »
Wow that all looks really good Matt!  Nice crumb shot as well.

Chau

Thanks Chau.

Matt,  those look great.  tell me what temp did you cook that boule at.  It looks great,  and I have been thinking I need to start firing my breads hotter.  -marc


Thanks Marc,
500 degrees (in a pre soaked clay baker) for 30 minutes with the lid on.
450 degrees for about 13 minutes with the lid off.

Matt

Offline norma427

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Re: Other uses for Neapolitan Dough
« Reply #5 on: August 08, 2010, 04:07:54 PM »

The pictures you added of the cut Boule and cinnamon raisin bread look delicious.  :) You are a great baker and pizza maker.

Great job,

Norma
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Offline Matthew

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Re: Other uses for Neapolitan Dough
« Reply #6 on: August 08, 2010, 04:54:59 PM »
The pictures you added of the cut Boule and cinnamon raisin bread look delicious.  :) You are a great baker and pizza maker.

Great job,

Norma

Thanks :)

Matt

Offline dmcavanagh

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Re: Other uses for Neapolitan Dough
« Reply #7 on: August 14, 2010, 11:23:35 PM »
Matt, that boule looks outstanding, great job!
Rest In Peace - November 1, 2014

Offline Matthew

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Re: Other uses for Neapolitan Dough
« Reply #8 on: August 15, 2010, 06:50:34 AM »
Matt, that boule looks outstanding, great job!

Thanks for the kind words.

Matt

Online TXCraig1

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Re: Other uses for Neapolitan Dough
« Reply #9 on: August 16, 2010, 04:24:26 PM »
That boule looks like it came from a cookbook photo shoot - a very fine example of bakers art.

Craig
Pizza is not bread.


Offline Matthew

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Re: Other uses for Neapolitan Dough
« Reply #10 on: August 16, 2010, 05:26:08 PM »
That boule looks like it came from a cookbook photo shoot - a very fine example of bakers art.

Craig

Thanks Craig,
You've got some fine hands as well my friend. ;)

Matt
« Last Edit: August 16, 2010, 05:28:50 PM by Matthew »

Offline Essen1

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Re: Other uses for Neapolitan Dough
« Reply #11 on: September 13, 2010, 05:38:42 PM »
Matt,

The Boule looks fantastic! Awesome job, Bro.

I wonder if the use of the Römertopf (Clay baker) eliminated spraying the Boule with water during the bake or the sometimes necessary cup of water on the bottom of the oven since you soaked it before?
Mike

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Offline Matthew

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Re: Other uses for Neapolitan Dough
« Reply #12 on: September 13, 2010, 06:29:30 PM »
Matt,

The Boule looks fantastic! Awesome job, Bro.

I wonder if the use of the Römertopf (Clay baker) eliminated spraying the Boule with water during the bake or the sometimes necessary cup of water on the bottom of the oven since you soaked it before?

Hey Bud,
I think so.  The Römertopf is great for batards , no so good for boules because of its shape.  On my SF soudough bread I did the stone & roasting pan method which worked out really well.

Matt

Offline Essen1

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Re: Other uses for Neapolitan Dough
« Reply #13 on: September 13, 2010, 06:55:03 PM »
Quote
On my SF soudough bread I did the stone & roasting pan method which worked out really well.

Not sure if I'm following you. You baked it in the Römer, no?
Mike

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Offline Matthew

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Re: Other uses for Neapolitan Dough
« Reply #14 on: September 13, 2010, 07:24:08 PM »
Not sure if I'm following you. You baked it in the Römer, no?

No the SF was baked on a stone, the loaf pictured above was baked in the Römer.  Have a good look at the Boule above& you'll see how the front it straight from the Römer. 

Offline Essen1

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Re: Other uses for Neapolitan Dough
« Reply #15 on: September 13, 2010, 08:28:32 PM »
Got it, thanks.

I guess I got it mixed up.
Mike

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Pizza01

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Re: Other uses for Neapolitan Dough
« Reply #16 on: November 29, 2010, 08:26:59 PM »
looking great!!!
you have the right touch

michael

Offline Matthew

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Re: Other uses for Neapolitan Dough
« Reply #17 on: November 30, 2010, 06:47:16 AM »
looking great!!!
you have the right touch

michael

Thanks Michael


 

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