Author Topic: Not Cracker, but thin, crispy, slightly airy  (Read 2164 times)

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Offline mischael

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  • Posts: 12
Not Cracker, but thin, crispy, slightly airy
« on: April 04, 2011, 10:54:43 PM »
Hi all,

Im in for one more little quest for a perfectly flavourful and thin, crispy, slightly airy crust, but not exactly crackery. (I hope you get the idea, haha, probably not)

My Plans so far:

- I chose a rather-dry-but-not-so-dry dough with 45%

- 48h cold prefermentation with an "old dough" (same water % as in final dough, sugar idy salt mixed with total flour before using the preferment amount, so everything has same % as final dough )
I expect to get a good amount of structure and flavourrr from this.

- autolyse 15 min to help stretching the 45 dough

- not too sure how long to mix/knead it... I guess I have to use my hands after initial mix
with my DLX I wont get far with such a dry dough. :-\

- 2-10 days cold balled fermentation... to get flavour ... will test in between

- 2 hours out of fridge before bake, 30 min rise stretched in pan.

- will bake at 660-750 F I guess... I am not to sure about that. Id love to have a good amount of spring in the crust. Hope heat helps. Oven can go up to 840 I guess. Any suggestions? I am using non-perforated pans in an electric pizza deck oven.

- I like a pretty high salt amount for the taste, it also helps the dough getting beyond all the fermentation days i guess.

- Not sure weather to use oil or not. As I do have a really hot oven, I dont expect it to dry out. Then again, dont I want it to dry out if I want it crispy? But as Petezza uses Oil in his Cracker Style, here goes
1%.

- To get a little bit more of colour and taste 1% sugar added too.

- Im using Caputo 00 Pizzeria (Blue)

Total Formula:
Flour (100%):    1210 g  |  42.68 oz | 2.67 lbs
Water (45%):    544.5 g  |  19.21 oz | 1.2 lbs
Salt (3.5%):    42.35 g | 1.49 oz | 0.09 lbs | 7.59 tsp | 2.53 tbsp
IDY (0.25%):    3.03 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Oil (1%):    12.1 g | 0.43 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
Sugar (1%):    12.1 g | 0.43 oz | 0.03 lbs | 3.04 tsp | 1.01 tbsp
Total (150.75%):   1824.08 g | 64.34 oz | 4.02 lbs | TF = 0.0816
Single Ball:   364.82 g | 12.87 oz | 0.8 lbs

Preferment:
Flour:    411.4 g | 14.51 oz | 0.91 lbs
Water:    193.6 g | 6.83 oz | 0.43 lbs
Total:    605 g | 21.34 oz | 1.33 lbs

Final Dough:
Flour:    798.6 g | 28.17 oz | 1.76 lbs
Water:    350.9 g | 12.38 oz | 0.77 lbs
Salt:    42.35 g | 1.49 oz | 0.09 lbs | 7.59 tsp | 2.53 tbsp
IDY:    3.03 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Preferment:    605 g | 21.34 oz | 1.33 lbs
Oil:    12.1 g | 0.43 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
Sugar:    12.1 g | 0.43 oz | 0.03 lbs | 3.04 tsp | 1.01 tbsp
Total:    1824.08 g | 64.34 oz | 4.02 lbs  | TF = 0.0816


I would looove to get some input from you, fellow Pizzaholics!  ;D :pizza: :pizza: :pizza:


Offline mischael

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Re: Not Cracker, but thin, crispy, slightly airy
« Reply #1 on: April 05, 2011, 11:30:48 AM »
some more decisions on techniques:

If the crust turns out to be too bread like, I will try to laminate, using Pete's technique of warming the dough before
sheeting it manually. But I will do the warmup after the fermentation.

edit: the reason is that I am hoping to get a little bit more bubbles into the rim when doing it after fermentation. in addition i have never ever seen sheeted douhgs refridgerated for fermentation. funny though that it seems to work out nicely too. :)

 
« Last Edit: April 05, 2011, 11:35:20 AM by mischael »