Hi, just want to know if anyone is still working on this one? I haven't really noticed any activity since february.... I have given this a shot, many times now, and have been getting consistent results. The only thing I have to compare to is my one experience with Sullivan St. Bakery's version of it (Manhattan).
I have mainly followed Steingartens method, with the 90 minute rise. I've also retarded the dough overnight in the fridge, with 1/4t yeast, and then a 6 hour room temperature rise. I found the retarded rise makes for a subtle but noticeable difference in the character/texture of the bread, not so much the flavor.
So I have some questions for those of you who have been making this one -
1 - I have found that trying to slide it off of my peel into the oven and shake it and stretch it out has only resulted in disaster. I stretch it on parchment paper with no cornmeal underneath (not really a big fan of cornmeal on bread or pizza). This actually might be a tip for some who want to avoid a mess 100% of the time, but, just wondering for those who have been successful with the peel, shake method, if you have any advice or tips on how not to get it to immediately bond to the stone and cause a mess often.
2 -I am finding I cannot really get the "dimples" to stay there in the final product after the oven spring. It's not a big deal but I'm wondering if it's an indication I am trying to stretch it too much on the parchment, etc. I can tell when the dough has overrisen and "collapsed" so its definitely not a question of that, it's more like I can't achieve the texture I experienced at sullivan street. Part of the problem may be that the way the steingarten method calls for rolling into cylinders, etc, it's just not as WIDE as the bianca I've had. mine are at most maybe 5 inches wide. so maybe that's it. but wondering what everyone elses experiences are.
3- I want to experiment with longer, room temperature fermentation, to really get closer to Sullivan St and how I'm sure they do it in Rome. Anyone have any ideas how much yeast/time to use? I recently got a thermokool fridge as mentioned in the prep equipment section of the site, so am excited to mess around with some controlled risings..