Author Topic: How to get rid of the water (Read 24598 times)

scott r · « **Reply #120 on:** January 28, 2011, 11:01:23 AM »

Fazarri, im not trying to answer for brian here, but this brings up something I have been thinking about lately. I have found the difference between a 625 degree floor and a 700 degree floor in my oven to make the largest difference in texture/browning of any other 75 degree swing. Last year I got an imported Italian electric oven capable of going up to almost 900 degrees and its been fun to see how the jump between temps changes things. a 620 degree floor is still sort of "normal" ny style pizza, which I love, but right at 700 it definitely takes on a coal oven texture and super browned new haven style look. Right at about 825 I find that I can drop any browning/softening agents (malt oil etc.) and bring on the 00 for a neapolitan style. At this temp malted flours like harvest king just turn black before the inside is done. Of course hitting that bullseye on the proofing is going to give you the most browning, and with more yeast that window gets smaller. If its too fermented or not quite fermented enough the pies are going to be less colored.

Pete-zza · « **Reply #121 on:** January 28, 2011, 12:33:43 PM »

For those who are interested, a short while ago I posted two Brian Spangler dough formulations, one for the 18" size and the other for a 12" size, at Reply 155 at http://www.pizzamaking.com/forum/index.php/topic,7225.msg124914.html#new. Those formulations supplement the original Brian Spangler dough formulation as described in the same thread at Reply 17 (as recently edited) at http://www.pizzamaking.com/forum/index.php/topic,7225.msg76431.html#msg76431.

Peter

Matthew · « **Reply #122 on:** January 28, 2011, 07:13:11 PM »

Quote from: Pete-zza on January 28, 2011, 12:33:43 PM

For those who are interested, a short while ago I posted two Brian Spangler dough formulations, one for the 18" size and the other for a 12" size, at Reply 155 at http://www.pizzamaking.com/forum/index.php/topic,7225.msg124914.html#new. Those formulations supplement the original Brian Spangler dough formulation as described in the same thread at Reply 17 (as recently edited) at http://www.pizzamaking.com/forum/index.php/topic,7225.msg76431.html#msg76431.

Peter

Peter,
I'm not sure if I missed it or not, but at what temperature is the poolish fermented at? According to a reference made in Bread by Hamelman a poolish with .1 -.25% fresh yeast (which converts to .33 -.08% IDY) can be left to ripen at 70-75 degrees for up to 16 hours. Can I assume that room temp will be fine?

Matt

Pete-zza · « **Reply #123 on:** January 28, 2011, 07:35:36 PM »

Quote from: Matthew on January 28, 2011, 07:13:11 PM

I'm not sure if I missed it or not, but at what temperature is the poolish fermented at? According to a reference made in Bread by Hamelman a poolish with .1 -.25% fresh yeast (which converts to .33 -.08% IDY) can be left to ripen at 70-75 degrees for up to 16 hours. Can I assume that room temp will be fine?

Matt,

At Reply 63 earlier in this thread, at http://www.pizzamaking.com/forum/index.php/topic,11994.msg123994.html#msg123994, in the last sentence, Brian says that his kitchen is "always around 74 degrees". Presumably, the poolish is also prefermented at that temperature.

Peter

Matthew · « **Reply #124 on:** January 28, 2011, 09:31:39 PM »

Thanks Peter.

Matthew · « **Reply #125 on:** January 29, 2011, 05:54:05 PM »

Brian,
YOU ROCK! It was nothing short of fabulous, thanks so much.

Matt

widespreadpizza · « **Reply #126 on:** January 29, 2011, 06:20:46 PM »

Matt those look killer. You must love having that oven for the winter huh. It looks like it does a great job. -marc

Matthew · « **Reply #127 on:** January 29, 2011, 06:24:37 PM »

Quote from: widespreadpizza on January 29, 2011, 06:20:46 PM

Matt those look killer. You must love having that oven for the winter huh. It looks like it does a great job. -marc

Thanks Marc,
Love that little oven!

Matt

Pete-zza · « **Reply #128 on:** January 29, 2011, 06:32:34 PM »

Matt,

What took you so long

? They look great.

What size did you make, and which recipe did you use?

Peter

Matthew · « **Reply #129 on:** January 29, 2011, 06:47:23 PM »

Quote from: Pete-zza on January 29, 2011, 06:32:34 PM

Matt,

What took you so long ? They look great.

What size did you make, and which recipe did you use?

Peter

I know, I was itching. They were 16" & I used 475 grams of dough. I took your formula & created a spreadsheet in excel so that all I have to do is enter the dough ball weight & quantity & the calculator takes care of the rest. You're long overdue no?

Matt

norma427 · « **Reply #130 on:** January 29, 2011, 06:53:21 PM »

Matt,

I agree, those pies do look great.

How did you like the taste of the crust and what kind of flour did you use in the formula.

Norma

Essen1 · « **Reply #131 on:** January 29, 2011, 07:23:47 PM »

Matt,

Unbelievable! They look fantastic. Great job, as always, bro.

I got to give the formula a shot this coming week.

widespreadpizza · « **Reply #132 on:** January 29, 2011, 07:28:26 PM »

Not to change the subject on this thread, but I was wondering if you think this approach is very similar to Biancos methods? Maybe without the oil? Just a thought. -marc

ponzu · « **Reply #133 on:** January 29, 2011, 07:47:47 PM »

Matt,

Great looking pies. Very new york in their appearance. How does the new countertop oven function for more neapolitan formulations and temps?

AZ

BrickStoneOven · « **Reply #134 on:** January 29, 2011, 07:50:56 PM »

Matt those look awesome, I want that pepperoni pizza right now.

Matthew · « **Reply #135 on:** January 29, 2011, 08:11:31 PM »

Thank you all for the kind words.

Mike, Were you able to donload the calculator?

Norma, I used my usual Unbleached Hard Spring Wheat Flour aka Manitoba

AZ, Doesn't do a good job at Neo temps, the bottom scorches before the top cooks. The oven does a great job at around 700 degrees.

EDIT:
The amount of yeast used in the poolish is extremely minuscule, neither of my 2 scales (KD700 pro & 400-z) can accurately read the amount required. I like this formula so much that I've added a 3rd scale to my collection that has a readability of .01g.

We had some friends over last night & the leftover pizza disappeared in a hurry, according to them it was the best pizza they had ever had. They wanted to know where I ordered it from & didn't believe that I made it until I brought them downstairs & showed them my lab. For the past while now I have been using a combination of premium pizza mozzarella & bufala; the combination is outstanding.

Matt

Matthew · « **Reply #136 on:** January 30, 2011, 05:41:36 AM »

Quote from: widespreadpizza on January 29, 2011, 07:28:26 PM

Not to change the subject on this thread, but I was wondering if you think this approach is very similar to Biancos methods? Maybe without the oil? Just a thought. -marc

Marc,
I remember that in Pete Taylor's video from Biancos he made a comment about Chris's biga & Chris just looked & chuckled. I could be wrong, but I remember reading a while ago that Chris uses a pate fermentee.

Matt

Essen1 · « **Reply #137 on:** January 30, 2011, 02:26:19 PM »

Quote from: Matthew on January 29, 2011, 08:11:31 PM

Mike, Were you able to download the calculator?

Matt,

I tried it at work and at home and both machines, or Windows versions I should say, tell me they can't open it. It's really strange.

But let me ask you something. When you say 'premium pizza mozzarella', what brand are you referring to?

Matthew · « **Reply #138 on:** January 30, 2011, 07:56:26 PM »

Quote from: Essen1 on January 30, 2011, 02:26:19 PM

Matt,

I tried it at work and at home and both machines, or Windows versions I should say, tell me they can't open it. It's really strange.

But let me ask you something. When you say 'premium pizza mozzarella', what brand are you referring to?

It's from Saputo cheese & it's called mozzarellissima premium pizza mozzarella.

Matt

Essen1 · « **Reply #139 on:** February 01, 2011, 01:10:27 PM »

Quote from: Matthew on January 30, 2011, 07:56:26 PM

It's from Saputo cheese & it's called mozzissima premium pizza mozzarella.

Matt

Thanks, Bro.

I'll see if I can find it locally. Thanks for the info.