Author Topic: What did I make this time? Preferment dough for home oven  (Read 3147 times)

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Online TXCraig1

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Re: What did I make this time? Preferment dough for home oven
« Reply #20 on: July 26, 2011, 12:07:45 PM »
ARgggh!   

Lost everything I posted cuz my photo files crashed it.  Photo file standards seem very inconsistent here, and I have no idea why.

Guess i have to start again...phooey!

Annoying as heck isn't it. Unless I'm only typing a couple sentences, I type into MSWord and copy over to here - that way if it pukes on me, I don't have to retype it.

Great looking pies as always!

CL
Pizza is not bread.


Offline texmex

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Re: What did I make this time? Preferment dough for home oven
« Reply #21 on: July 26, 2011, 01:08:09 PM »
Annoying as heck isn't it. Unless I'm only typing a couple sentences, I type into MSWord and copy over to here - that way if it pukes on me, I don't have to retype it.

Great looking pies as always!

CL

Well Craig, It never happened to me before, but I should know to never trust any html text box in any forum I type information in.  Loss of posts has happened too often all over the internet and I just otter know better.  ;)

So what do you think of this higher hydration 20% unfed starter dough?  How is it possible that not babying this dough in any way could create such good results?  I'm really surprised that I have met with so few failures in the pies I've made, especially when my methods are not very traditional from what I've read.  Here I thought it was important to get the starter domed first, then take a very small amount of that and create a preferment, then mix with part of the flour and water and definitely not the salt, then add the other stuff after autolyse, blah, blah, blah.  I just tossed it all in at once and was extremely happy with the results.

blah, blah, blah...that wasn't very nice,  :-[  and I'm half-joshin' y'all,
 but I am flummoxed by this greatly unexpected outcome.
Reesa

Offline texmex

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Re: What did I make this time? Preferment dough for home oven
« Reply #22 on: September 07, 2013, 03:30:32 PM »
So much time has passed since my last experiments.  I had some health problems to deal with (stupid cancer), but I'm gonna try to make some Mini pizzas in my mini black egg tomorrow.  Since this was my last stepping off spot, I'm going to try a toss it together starter dough and hope for the best.

BTW, my neglected starter has been in the back of my fridge for 2 years and it was a fairly solid mass which had a slightly pleasant aroma-but an awful grey color. I tossed it out and made a new batch using some dried starter I had stored in my freezer. So glad I had the foresight to save me some dried starter. :) 

Looking forward to getting back into the swing of pizza making bliss.

I created 2 batches of preferment Saturday night and started mixing 2 batches of dough at 6am Sunday morning. I used a 20% preferment calculation for this dough to create a total of 30 balls @ 200 grams each, which I plan to try in my mini black egg (at lower temps) today around 2pm. Have not cranked up that beast for a few years, so I may have to switch this to an oven bake or even try the bbq grill.  ;D 

I created this "quick dough" after reading up on use of yeast with preferment because I forgot to give myself enough time to prepare for a long cold ferment and a pizza party is happening.

Here's the formula:

Flour (100%):    1717.69 g  |  60.59 oz | 3.79 lbs
Water (70%):    1202.38 g  |  42.41 oz | 2.65 lbs
Salt (2%):    34.35 g | 1.21 oz | 0.08 lbs | 7.16 tsp | 2.39 tbsp
IDY (.4%):    6.87 g | 0.24 oz | 0.02 lbs | 2.28 tsp | 0.76 tbsp
Oil (2%):    34.35 g | 1.21 oz | 0.08 lbs | 7.63 tsp | 2.54 tbsp
Sugar (2%):    34.35 g | 1.21 oz | 0.08 lbs | 8.62 tsp | 2.87 tbsp
Total (176.4%):   3030 g | 106.88 oz | 6.68 lbs | TF = N/A
Single Ball:   202 g | 7.13 oz | 0.45 lbs

Preferment:
Flour:    303 g | 10.69 oz | 0.67 lbs
Water:    303 g | 10.69 oz | 0.67 lbs
Total:    606 g | 21.38 oz | 1.34 lbs

Final Dough:
Flour:    1414.69 g | 49.9 oz | 3.12 lbs
Water:    899.38 g | 31.72 oz | 1.98 lbs
Salt:    34.35 g | 1.21 oz | 0.08 lbs | 7.16 tsp | 2.39 tbsp
IDY:    6.87 g | 0.24 oz | 0.02 lbs | 2.28 tsp | 0.76 tbsp
Preferment:    606 g | 21.38 oz | 1.34 lbs
Oil:    34.35 g | 1.21 oz | 0.08 lbs | 7.63 tsp | 2.54 tbsp
Sugar:    34.35 g | 1.21 oz | 0.08 lbs | 8.62 tsp | 2.87 tbsp
Total:    3030 g | 106.88 oz | 6.68 lbs  | TF = N/A

The first batch had molasses as the sugar and had ADY with warm water.

The second batch had pure maple syrup and IDY with warm water.

Both batches were stirred with a spoon and hand mixed into shaggy dough just until flour was incorporated. Rested at room temp approximately 30 minutes and folded, then another 30 minutes and folded. 30 minutes more and I balled the bulk blob of dough until it was silky with tension and split into 15 200 gram balls which I placed in fridge. The same method was used with second batch as well.  At this point the dough is springy enough to think it will make excellent pizza.  Maybe I used too much yeast?  I'll post more later with pics.


« Last Edit: September 08, 2013, 11:01:17 AM by texmex »
Reesa