Hi NP guys..
I could use some advice/input as I begin trying Neopolitan pies on my BS..So far, I'm not liking what I'm making. Here's recipe of first try
300 gms OO flour (Anna flour..what I had available)
.625 gms IDY 0.1%
4.375 ms salt 1.45%
186 gms water 70F 62%
After a small amount of hand--kneading, 3 stretch/folds then bulk for 29.5 hours at 64F followed by 5-6 hours balled at RT of 65F, the to CF at 35F
First bake was after CF for 36 hours
Brought DB to RT of 63 for 3 hours before baking. Then launched in BS at about 830, bake was about 90 seconds, maybe less?
Nice leoparding, very good OS, but very soft and flavor extremely mild..too mild for me, after being used to long CF NY doughs with lots of complex flavors, not to mention great chew.
Tried second bake this morning..more time at lower temps per advice from Bob and Jonas..This dough had been CF for 106 hours, then counter RT for two hours before baking. Launch temp approx 760, bake time 3.5 minutes (this is no longer NP time is that right---Did i essentially make an NY pie with NP dough?). Oven spring less than first time, chew and flavor better, though maybe a little tough and the flavor still didn't touch my NY pies.
So...I'm thinking what next? Do I try doing the 5-ish day CF and then going back to a hotter,faster bake..or will the Neo 00 dough not respond well to this? . Or...should I mix another flour along with the 00 ( I was thinking BF, but I see TXCraig says to use AP flour at these higher temps..right? (why?) . Or, and maybe this is heresy here, is it just possible that NP style is too soft and mild-tasting for me..or am I missing an important point.? I'm happy to experiment, just a little in need of direction to turn on this one. ( I know Ischia starter will change flavor soome , but I should be able to get good NP results with IDY, yes?0