Author Topic: Omitting ingredients by accident?  (Read 1893 times)

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Offline pyegal

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Omitting ingredients by accident?
« on: June 05, 2005, 12:06:48 PM »
So...this morning I mixed up some pizza dough in the food processor - Lehmann's version from Pete-zza that uses only a pinch of yeast and a small amount of starter. A couple of hours later I realized I had left out the starter! Arrrrgh! Just now I mixed up the starter with a little flour and gradually kneaded it in the dough. We'll see how this method works.

If anyone has a suggestion as to what to do when you forget ingredients, I'd love to hear it.

Thanks!
pyegal


Offline Pete-zza

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Re: Omitting ingredients by accident?
« Reply #1 on: June 05, 2005, 01:59:52 PM »
Teresa,

I think you should be OK in your case, especially since you are also using commercial yeast. It doesn't take much commercial yeast to make a quality dough as long as you allow a long enough period of time for the dough to develop.

It's impossible to forget the flour and water, but it is possible to forget the yeast, salt or oil. At some point you would discover that you forgot to add yeast, but that wouldn't be fatal since the dough otherwise is just a mixture of flour and water and will just sit there doing nothing except hydrating. Such a dough will have a texture and look more like putty and will have no springback whatsoever, at any time, when you push your finger into it. That will usually make you ponder whether you forgot the yeast and, if so, you can recover from the omission by just hydrating the "missing" yeast (even IDY) in a little bit of water and working it into the dough.

Salt may be the ingredient that is most forgotten, especially if you are using an autolyse where the salt goes in at the end of kneading rather than at the beginning, which is far more common and makes forgetting less likely. Unfortunately, the only giveaway that you have forgotten the salt is that the dough will rise quite a bit higher without the salt. But you might credit the yeast for that. Worst case is that your crust will have poor taste and you will have to rely on adding salt to the finished pizza. You will still detect the lack of salt in the crust, and the crumb and crust may be different from one with salt, but at least the pizza will be salvageable.

If your dough recipe calls for oil, forgetting it will also not be a disaster. You can always coat the dough with the "missing" oil during rising or retardation or even when you are ready to shape it into a skin. It will ultimately get worked into the dough--either during a punchdown or when you start to shape it. This may not be as good as working the oil in the dough at the outset (to better coat the gluten strands and achieve better extensibility) but you will at least get the flavor and coloration effects of the oil upon baking.

I'll be interested in the results you achieve from adding the preferment a bit later in the sequence. But don't be surprised if you don't detect a lot of sourdough flavor. Maybe your preferment is more potent than mine, but I have discovered that when I combine both commercial yeast and a preferment, the flavor contributions from the preferment are noticeably reduced. Many people combine commercial yeast with a preferment as a belt and suspenders approach, often because they don't entirely trust their preferments to do the whole job.

Peter

Offline pyegal

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Re: Omitting ingredients by accident?
« Reply #2 on: June 05, 2005, 07:36:27 PM »
Pete-zza,
I am happy to report that tonight's pizza turned out fine with the 1 1/2 TB preferment being added after I remembered that I had left it out. The dough had the same texture that I liked in this Lehmann version and it behaved much as other pies of this version.

The dough probably rose for about 9 hours in a warm 80 degrees F. room. I stretched it out on my new
12-inch screen and baked it about 7 minutes in a 500 degree oven preheated for an hour. I liked using th screen, but it does take some of the excitement out of the process. I'm always holding my breath when I slide a pizza off the peel and onto the hot tiles. The bottom was quite brown, but no char.

This pizza had chopped canned tomatoes, Penzey's pizza seasoning, extra hot pepper flakes, a dash of olive oil, a bit of sugar, and a splash of balsamic vinegar. I added sliced mozzarella and thin sliced Vidalia onions that had been tossed in olive oil and sprinkled with thyme. A very tasty pizza!

I learned tonight that I won't freeze canned tomatoes again - too watery and I felt the need to drain them. I will freeze pizza sauce in the future that has been cooked down a bit. I've always had luck with that.

Here is a photo of tonight's Vidalia Onion Pizza;

<img src="http://pic5.picturetrail.com/VOL93/969683/3470095/99435304.jpg">

Offline Pete-zza

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Re: Omitting ingredients by accident?
« Reply #3 on: June 05, 2005, 07:52:59 PM »
Theresa,

I love posts addressed to me that begin with the words "I am happy to report.." The pizza looks absolutely delicious and I love the choice of toppings you used. That is a combination I will have to try.

Were you able to tell the presence of the preferment in the finished crust? Also, which Lehmann recipe did you use? I see that your pizza is about the same size as the pizza screen, so it looks like you may have used a dough ball size for a 12-inch pizza. Was it one of the recent recipes I posted or did you improvise?

Peter

Offline pyegal

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Re: Omitting ingredients by accident?
« Reply #4 on: June 05, 2005, 11:22:49 PM »
Can't say that I could taste any flavor from the preferment. But I don't really expect to when using
only 1 1/2 TB. I think my Carl Griffith's Oregon Trail Sourdough starter must be fairly mild in flavor.
That's only a supposition on my part because it's the only one I'm most recently familiar with.

The dough recipe is the one calling for 5/8 cup water, 1 3/4 cup plus 5 t. flour, pinch of yeast, some salt,
1 1/2 TB preferment, and 1/2 t. olive oil. Don't have my print out in front of me right now. I actually made two 12-inch crusts from this dough. The crust is pretty thin in the middle of the pie, but..."that's how I like it." This was an earlier version of your trials with the Lehmann dough.

Seems I've gotten into the habit of sharing the nice bready edge with the pooch. Now, he expects his
little bits of crust.

Pete-zza, I have to credit you and this forum for my daring do today when deciding how to add the preferment. I usually never waste food, and I wasn't about to throw out the crust just because I forgot
the starter. Instead, I took a minute and thought about the best way to get the thin starter into the
dough ball. I mixed the starter with some flour to make a thicker paste, flattened out the dough ball,
spread some of the starter on the dough and kneaded it in by hand. I repeated this two more times,
using up all the paste, put it back in the bowl, covered it, and hoped for the best. It worked!

pyegal

Offline lilbuddypizza

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Re: Omitting ingredients by accident?
« Reply #5 on: June 08, 2005, 11:38:46 AM »
 :o :P
That crust looks REAL good!