Author Topic: poolish for neapolitan...  (Read 10494 times)

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Online Pete-zza

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Re: poolish for neapolitan...
« Reply #75 on: March 09, 2011, 01:07:44 PM »
i get it !! you use to dough volume as a reference...

Andre,

Yes, that is correct. Using a doubling doesn't mean that you couldn't use the dough balls sooner or later (without overfermenting, of course). However, you would perhaps have to run a test or a few tests to find the point where the dough balls perform best. Knowing that point could be used to re-do some or all of the calculations to come up with a new value of cake yeast or IDY to get the final dough balls to that point. It's hard to be precise on these matters because there aren't many, if any, members who design their own dough formulations completely on paper before using as was done in your case with specific temperatures and timetables.

Peter


Offline andreguidon

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Re: poolish for neapolitan...
« Reply #76 on: March 09, 2011, 01:15:20 PM »
yea thats true, the temp control helped allot...
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Offline Fernando

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Re: poolish for neapolitan...
« Reply #77 on: May 30, 2011, 11:08:05 AM »
Hi Andre,
I've baked some Pizzas last Sat and I really enjoy it. Pizza's came out very tasty, even without using Caputo Flour.
Here are some photos of them.

Thanks.

Fernando

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Re: poolish for neapolitan...
« Reply #78 on: May 30, 2011, 12:24:33 PM »
Great Job Fernando!! what flour did you use? and did you use this recipe??
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Fernando

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Re: poolish for neapolitan...
« Reply #79 on: May 30, 2011, 02:16:58 PM »
Thanks Andre,
Next week I'll try to improve it.

I did 3 different types of dough for a test. One I did use the recipe in here with COLATIVA flour.
The second one i made with Bunge Premium Flour with a levain.
And the third I use the recipe of pizza dough from Hamelman.

All of them came out nice, tasty. There were slightly different between them.

I'm looking forward to get the Caputo flour.
Next time I'll use a better camera to take the pics...

I add a Catupiry pic bellow

Offline Fernando

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Re: poolish for neapolitan...
« Reply #80 on: June 06, 2011, 05:15:23 PM »
Another Batch...

Offline plainslicer

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Re: poolish for neapolitan...
« Reply #81 on: June 07, 2011, 10:08:33 AM »
Those are looking great, Fernando! Also, good to see more people from Sao Paulo here.

-Claudio

Offline TXCraig1

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Re: poolish for neapolitan...
« Reply #82 on: June 07, 2011, 10:25:30 AM »
Fernando, those pies are nothing short of gorgeous. Espically the last two - they are a couple of the best looking pies I've EVER seen. Wow.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Fernando

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Re: poolish for neapolitan...
« Reply #83 on: June 07, 2011, 10:45:14 AM »
Thanks a lot Claudio and Craig.

Where are you from Claudio?


Craig:
I've seen your pies from Acunto as well.. and they look Fantastic. I also enjoy your oven.
I'm looking foward to get Caputo flour and an Ischia Culture.
Do you think they really make difference?

Fernando



Offline TXCraig1

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Re: poolish for neapolitan...
« Reply #84 on: June 07, 2011, 11:19:32 AM »
The Ischia culture makes a difference - without a doubt. The flavor difference vs. commercial yeast is huge.

I don't have enough experience with Caputo to say one way or the other. I've always been a big KAAP fan, but I've never used it in the WFO. The caputo performed beautifully on the first bake. I have a lot of experiments I want to do with comparing the two. I'll post the results.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline andreguidon

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Re: poolish for neapolitan...
« Reply #85 on: June 07, 2011, 01:38:59 PM »
Nice Pies Fernando!! congrats on the bake!!

what flour did you use?
« Last Edit: June 07, 2011, 01:41:21 PM by andreguidon »
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Fernando

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Re: poolish for neapolitan...
« Reply #86 on: June 07, 2011, 02:09:34 PM »
Thanks André!

I used Renata Flour for 2 of my recipes and one with bunge.

Offline plainslicer

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Re: poolish for neapolitan...
« Reply #87 on: June 07, 2011, 02:19:11 PM »
Fernando, I am originally from SP but I moved to the US with my family in 1992. I only go back every three years or so but I always crave the food, even the ordinary pizza from carryout places.

Have you tried making your own starter?

Offline Fernando

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Re: poolish for neapolitan...
« Reply #88 on: June 07, 2011, 03:09:33 PM »
That's nice Claudio, so how is life in USA?
I was living in Australia for 1 year and a half. I really enjoy it.
I was working as pizza maker. But I've got bored about it. They just want to make money and they don't care about the quality of the product. 
Since I was kid I enjoyed Pizza.
Now I'm trying to make good quality pizzas.

I've made my own starter since I came back to Brazil (about 3 months ago), so it's going well. One of those pizza, I've used my starter and 0,1% of CY.
Do you have an Italian Culture or just a Wild Yeast Starter?



Offline plainslicer

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Re: poolish for neapolitan...
« Reply #89 on: June 07, 2011, 10:10:26 PM »
Things are OK up here, I certainly can't complain.

I remember trying a bunch of pizza places when I was a kid that weren't very good. When I was there this past February my family ordered from some local chain whose name escapes me that was OK at best. But when we lived there we knew a couple that were low-key, takeout joints but had very nice WFO's and excellent pizzas. It's not Neapolitan style at all but it's very good (I like most kinds of pizza if they're done well). If your goal is to make good quality pizzas you seem to be there already.

As for the starter, I have two home grown cultures right now but for some reason I have to use whole grain flours to keep them going. I can make a small batch of white flour starter to use in a dough but if I try to maintain it with while flour it gets extremely acidic and develops an unpleasant smell. One theory is that it has to do with my kitchen being too hot on average. One is actually brown rice flour so I can use it in gluten-free baking experiments but just a tiny bit of that starter plus some regular white flour works well for normal doughs too.

Anyway, good luck.


 

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