Author Topic: Keste Clone  (Read 26947 times)

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Offline thezaman

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Re: Keste Clone
« Reply #25 on: December 21, 2010, 07:22:53 PM »
John, please tell me about your preparation of the baccala pie, i want to do it for Christmas . all of your pies look great, that one jumps out at me.


Offline dellavecchia

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Re: Keste Clone
« Reply #26 on: December 21, 2010, 07:54:16 PM »
Larry - That baccala is actually the filling for ravioli we have on Christmas eve, along with grilled lobsters. The meal was early this year due to traveling, which is why I had the leftovers for the pies.

My recipe is essentially the same as the filling in the recipe link below, and the filling was spooned on. The pie used fior di latte sparingly, and was drizzled with olive oil that was heated through with lemon zest, lemon juice and a splash of limoncello. Finished with fresh marjoram (you could substitute oregano).

http://www.lacucinaitalianamagazine.com/recipe/salt_cod_ravioli_with_herbed_butter_sauce

John

« Last Edit: December 21, 2010, 07:57:53 PM by dellavecchia »

Offline dellavecchia

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Re: Keste Clone
« Reply #27 on: December 21, 2010, 08:08:26 PM »
Bravo!!

John, I can only hope that I can serve pies that look (and I'm sure, taste) that amazing!

Come up to Nashua after the New Year and make dough for me so I can look over your shoulder.  ;D ;D

-Steve

Steve - Thanks very much. Scott R would be a better consultant for your dough (he is a professional). But I am happy to oblige if I can cook a few pies in your Ferrara oven! I am sure David (BrickStoneOven) would come along as well.

John

Offline hotsawce

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Re: Keste Clone
« Reply #28 on: December 22, 2010, 01:51:07 AM »
Oh, wow. If you didn't tell me I'd think those pies came straight out of Keste's kitchen...they look delicious!

Offline BrickStoneOven

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Re: Keste Clone
« Reply #29 on: December 22, 2010, 10:16:17 AM »
Steve - Thanks very much. Scott R would be a better consultant for your dough (he is a professional). But I am happy to oblige if I can cook a few pies in your Ferrara oven! I am sure David (BrickStoneOven) would come along as well.

John

I'm down.

Offline pizzablogger

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Re: Keste Clone
« Reply #30 on: December 29, 2010, 06:45:44 AM »
Good lord....can't wait to get home and see these pics full size. John and Chau....tremendous looking pizzas. I  contemplated putting my cell in my mouth and taking a bite! :P ;)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline DodgerBlue

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Re: Keste Clone
« Reply #31 on: December 31, 2010, 02:19:45 PM »
All I have to say is wow. Great pies john and chau, they look amazing. It's tough looking at these great pizzas, meanwhile my ovens broke till early next week. I will say that the more I experiment with long warm rises the better my pizzas are getting. My starter is performing way better than it ever has and I'm using way less than ever before. Keep up the great work.

Erich

Offline Tscarborough

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Re: Keste Clone
« Reply #32 on: January 06, 2011, 04:35:30 PM »
It has been a while since I used any Caputo, so I decided to buy a little bag and give it another chance.  I am going to use your mix and methodology:

Flour (100%):
Water (60%):
CY (.075%):
Salt (2%):
Total (162.075%):


691.04 g  |  24.38 oz | 1.52 lbs
414.62 g  |  14.63 oz | 0.91 lbs
0.52 g | 0.02 oz | 0 lbs |
13.82 g | 0.49 oz | 0.03 lbs | 2.88 tsp | 0.96 tbsp
1120 g | 39.51 oz | 2.47 lbs | TF = N/A
280 g | 9.88 oz | 0.62 lbs

But plan on making 4 dough balls, so do you see an issue making it in one batch?

Offline dellavecchia

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Re: Keste Clone
« Reply #33 on: January 06, 2011, 05:46:45 PM »
But plan on making 4 dough balls, so do you see an issue making it in one batch?

Not at all, I usually make 4-6 per batch.

You are going to need to cook these pies at a high temp with a roaring fire. Are you sure you want all that leoparding and char?  ;)

John


Offline Tscarborough

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Re: Keste Clone
« Reply #34 on: January 06, 2011, 05:49:02 PM »
The way I look at it is: if it is as popular as it is, then it must taste good, and perhaps I have just never had or made a good Neapolitan style pizza.  So I will give it another go!

Offline dellavecchia

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Re: Keste Clone
« Reply #35 on: January 06, 2011, 05:54:21 PM »
The way I look at it is: if it is as popular as it is, then it must taste good, and perhaps I have just never had or made a good Neapolitan style pizza.  So I will give it another go!

You will love them. Shoot for a floor of 850-900 and a 60 second bake. That is when the Caputo sings.

John

Offline thezaman

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Re: Keste Clone
« Reply #36 on: January 07, 2011, 10:00:13 AM »
ts, what style of pizza do you like? just curious.

Offline Tscarborough

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Re: Keste Clone
« Reply #37 on: January 07, 2011, 10:41:06 AM »
I would call it New York, style, mainly, but I like variety more than anything else.

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Re: Keste Clone
« Reply #38 on: January 15, 2011, 05:49:41 PM »
john amazing pies, very good job, you know what you are doing. i bet the pies taste great.
i understand that in the video he said he add the salt after 1 minute, and after seeing several video of bread making i noticed they do the same, they say if they add the salt with the yeast, sugar and water it will take 30% more time kneading for the dough to developed.
i noticed you wrote that you add the salt after puting the flour in the mixer for few second.



« Last Edit: January 15, 2011, 05:56:55 PM by msheetrit »

Offline dellavecchia

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Re: Keste Clone
« Reply #39 on: January 15, 2011, 06:08:44 PM »
john amazing pies, very good job, you know what you are doing. i bet the pies taste great.
i understand that in the video he said he add the salt after 1 minute, and after seeing several video of bread making i noticed they do the same, they say if they add the salt with the yeast, sugar and water it will take 30% more time kneading for the dough to developed.
i noticed you wrote that you add the salt after puting the flour in the mixer for few second.

Michael - Personally, I do not think it matters that much when the salt is added. For a workflow such as this, the yeast is such a small amount that extra care is given as not to be in direct contact with the salt. But in recipes with larger amounts of yeast I have never had an issue with dissolving the salt in the water, and then adding the yeast directly to the brine.

John

Pizza01

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Re: Keste Clone
« Reply #40 on: January 15, 2011, 06:13:49 PM »
thank you for quick answer john.
your pies are truly astounding.
perfection!

Offline dellavecchia

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Re: Keste Clone
« Reply #41 on: January 15, 2011, 07:32:44 PM »
Thanks Michael!

John


Pizza01

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Re: Keste Clone
« Reply #42 on: January 16, 2011, 07:55:43 PM »
john i wanted to try dough similar to than, but i got mixed with the amount of yeast instead of 0.075 i puted 0.75 :-\
550 gram bread flour
420 gram/cc water
i added sugar 1.5 tsp
1tsp salt not loaded
3.5-4 gram cy
my house tem is between 19-20 cl
i puted the dough in plastic box and opened  a litel the cover otherwise it will open from it self
lets see what will happen i did the dough 4 hours ago, and it start to ferment, i see litel bubbles 3mm-4.5mm size
here its 3 am i am off to sleep lets see what i will find in the morning
i was planing to make the pies about 16 hours from now, i hope it will be okay
i am trying to understand, Roberto at the video: after mixing the dough, the dough is puted into conteinor over night, then rolled into balls and antoher 24-30 hours rise?
« Last Edit: January 16, 2011, 08:03:50 PM by msheetrit »

Offline dellavecchia

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Re: Keste Clone
« Reply #43 on: January 17, 2011, 07:18:27 AM »
Michael - Put the dough in the fridge instead of doing the room temp ferment. That amount of yeast should be fine for a 16 hour rest in the fridge. This way you can extend the fermentation time without it being overblown.

In the video, the total fermentation time is 30-40 hours. The dough is balled after 24, and is allowed to proof until use.

John

Pizza01

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Re: Keste Clone
« Reply #44 on: January 17, 2011, 07:28:03 AM »
 :) this morning 4 hour after my reply i puted the dough in the fridgh. i let it out now in about 2 hour from now i plann to make the bowl.
but i want to do another dough with the 0.075 amount of yeast.
i hope you dont mind i am writing in your thread john, if it doesent please tell me.
and thank you for replying john.

Offline dellavecchia

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Re: Keste Clone
« Reply #45 on: January 17, 2011, 07:31:28 AM »
i hope you dont mind i am writing in your thread john, if it doesent please tell me.

By no means is this my thread, this is a forum - we are all learning! Glad to extend some help, as so many here have helped me.

Looking forward to seeing your results.

John

Pizza01

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Re: Keste Clone
« Reply #46 on: January 17, 2011, 12:28:05 PM »
i am glad to hear i will post
i never worked with 76% water

Pizza01

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Re: Keste Clone
« Reply #47 on: January 21, 2011, 10:01:38 PM »
well its have been a while since my last reply to your thread john, it gave me lots of material to think about, and i want to ask couple of questions.
when i mixed with the amount of yeast from 0.075% to 0.75% the whole process became somthing else, not bad but somthing else. so i want to go back a litel bit and try to understand some basic fact, and those basic fact/stuff thats what i want to ask you john. and please correct me if i am wrong.
i think that in 30 hours room temp fermenting somthing diferent happening from cold fermenting in the fridge and i might be mistaken, that lead me to ask, before reshaping the dough into balls after mixing, in the 24 hour that the dough is outside in the room fermenting is it covered? or does it have space to "breathe" and grow wild yeast ?
the reason i am asking that is because when i read this thread i was curious to see what will happen when i make it, but it went to diferent path and i havent got the chance to see, it made me think maybe the small amount of yeast is just the spark for the whole process and somthing else happens here. if i am right then this formula is somthing very unique. and somthing i want to experience with, it looks to me it is similar to the dough i make usually but multiplied by at least 25 time of hours for rising and would be somthing that would taste the taste i am searching.
 
as for how it went and how it came out, i have to say i dont realy like cold fermenting, every time i go with it the taste of the dough feels to me litel numb. the color seems to be litel bit yello and somthing look like its not baked enough inside. the color of the crust is missing a shade, and beside the fact that the dough is very strong and that i am the only one that think this way here its a litel too much chewy for my taste.

but somthing truly amazing happened, somthing that i will remember for my whole life :) and somthing to think about in the future and smile while looking back at it.
my only child, my doughter, my 10 month old baby, oriane. who i love more then my own life it self tasted pizza for the first time of her life. my pizza! my wife, her mom let her ate pizza because i made it only from natural ingredients. the sauce, the dough, topping, every thing. no pouder, no paste, nothing from a cann. she doesent have yet teeth, but she ate my pizza, and loved it! she enjoyed the cheeze, the crumb as you can see in the photo. it was very exciting  :D she was smiling and laughing.
i am glad to post her photo in your thread john.
take a look at the love of my life in the photo i even tattod her name on my arm :)

« Last Edit: January 21, 2011, 10:53:15 PM by msheetrit »

Offline dellavecchia

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Re: Keste Clone
« Reply #48 on: January 22, 2011, 07:05:31 AM »
Michael - What a glorious picture to have posted of your daughter. I know the feeling all to well. As far as Oriane is concerned, it seems, you nailed that Keste clone!

As for the room temp cover question, keeping the cover on will prevent the dough from drying out and forming a crust. And the amount of wild yeast in the air is minuscule compared to the .075% you have in the formulation. I asked this very same question toward the beginning of this thread.

John

Offline Jackie Tran

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Re: Keste Clone
« Reply #49 on: January 22, 2011, 07:32:51 AM »
Michael, what a beautiful baby girl you have and what a great experience and story about your daughter's first pizza.  I have a 16 month old girl who enjoys eating my pizza crust and spoonfuls of pizza sauce.  It's like she can't get enough of it.

Chau
« Last Edit: January 22, 2011, 09:37:44 AM by Jackie Tran »


 

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