Author Topic: Unlearning Bread and a Question  (Read 1520 times)

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Offline Pete-zza

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Re: Unlearning Bread and a Question
« Reply #40 on: Today at 09:01:49 AM »
I can't find them on the web site, but I think I got my Detroit pans from here.  :)
Steve,

You are correct in that the company at one time sold the pans that many used to make the Detroit style pizzas. They continued to sell them when other sources for the pans were drying up, but even they eventually ran out. However, for old times sake, I was able to find the Wayback Machine version of the original links, at http://web.archive.org/web/20130825050536/http://www.redhillgeneralstore.com/housewares/kitchen/kitacc/Blue-Steel-Utility-Dripping-Pans.htm.

Peter


Online rparker

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Re: Unlearning Bread and a Question
« Reply #41 on: Today at 09:25:07 PM »
This is pretty close to a classic baguette dough, 33% of the flour in the poolish: http://www.pizzamaking.com/forum/index.php/topic,15563.msg154203.html#msg154203

I usually use unbleached flours; I'd go with this one: http://www.redhillgeneralstore.com/bulkfoods/flour/General-Mills-Full-Strength-Unbleached-Flour.htm

I can't find them on the web site, but I think I got my Detroit pans from here.  :)
Thanks for the links.
The poolish is sounding like a must try kind of thing. I saw it in the formula listed as "starter". I thought that was the sourdough starter thing that folks purchase on-line and keep alive?

On the flour thing, I'm going to head over that way and see if they have some already bagged up into smaller amounts like some of those co-op or bulk places do. It'd be nice to be able to try a few. I do have two candidates for a good go-to formulation right now, meaning stable ground enough to try a few things with the flour. 


 

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