Author Topic: A couple blondies  (Read 331 times)

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Online Johnny the Gent

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A couple blondies
« on: July 27, 2014, 11:20:43 AM »
Tinkered with a recipe that I thought would work well in my gas oven (which doesn't have a top heating element/broiler). Not quite what I wanted color wise for the top, but the bottom came out PDG (pretty darn good).

First pie: Plain cheese (whole milk mozz over a sweet tomato sauce with minced garlic)

Second pie: Slices of smoked linguiça (some local mildly smoked sausage), raw mushrooms and a couple brazilian chillies (pimenta dedo de moça) for good measure.

I've been making 99% of my pies in an electric oven with top and bottom heating elements for the last several years, and as it turns out that thing really spoiled me.  I plan on using the gas oven more in the future, so it looks like yet another learning curve awaits. The madness never ends :o ;D

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Offline jsaras

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Re: A couple blondies
« Reply #1 on: July 27, 2014, 04:50:53 PM »
Are you baking on a stone, aluminum, steel?
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Online Johnny the Gent

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Re: A couple blondies
« Reply #2 on: July 27, 2014, 04:55:24 PM »
Soapstone, approx 3/4" thick.
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Offline parallei

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Re: A couple blondies
« Reply #3 on: July 27, 2014, 07:13:22 PM »
Handsome pies. :chef:

Online Johnny the Gent

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Re: A couple blondies
« Reply #4 on: July 27, 2014, 08:43:36 PM »
Thanks parallei.  I've got some oven set-up bugs to sort through in order to improve the topside browning.  For this bake I set the stone directly above the oven floor, with a cast iron skillet on the middle rack.  I've actually tried this set-up before in my electric oven but I wasn't really pleased with the results.

For any interested, here's the formula I used for this dough:

100% AP flour, 12% "Santa Luzia" brand (commonly found in local grocery stores here in my town)
55% cold water
10% fresh whole milk, previously boiled and allowed to come to room temp
2% salt
3.7% sugar
.4% fresh CY
2% olive oil

Water and milk into bowl. Salt, sugar whisked into liquids until dissolved.  Next, whisk in CY.  Slowly add all flour, roughly knead until a shaggy mass.  Stretch and folds x2 at 10 minute intervals.  Add oil.  Lightly knead, followed by more stretch and folds until dough is smooth and strong.  Place dough into fridge for 12 hours.  After, while dough is still cold, divide and ball, place in oiled containers and place back in the fridge for an additional 12 hours.
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Offline moose13

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Re: A couple blondies
« Reply #5 on: July 27, 2014, 10:05:14 PM »
Great looking pies Johnny!

Online Johnny the Gent

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Re: A couple blondies
« Reply #6 on: July 28, 2014, 08:34:22 PM »
Thanks moose!
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Offline TXCraig1

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Re: A couple blondies
« Reply #7 on: July 28, 2014, 11:38:28 PM »
Looks like a couple hot redheads to me.
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Offline gfgman

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Re: A couple blondies
« Reply #8 on: July 29, 2014, 12:49:44 PM »
Depends on how you like it I guess.  I like a more evenly browned bottom, but your top looks right on the money.  Looks like a really yummy boardwalk pie.

Online Johnny the Gent

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Re: A couple blondies
« Reply #9 on: July 29, 2014, 05:48:52 PM »
Looks like a couple hot redheads to me.

Sweet!  :-D I'm imagining a pie with red chillies & spicy sopressata...

Depends on how you like it I guess.  I like a more evenly browned bottom, but your top looks right on the money.  Looks like a really yummy boardwalk pie.

Yes, I agree with you gfgman- it all boils down to personal preference.  My wife thinks that my normal "NY" pies come out a little on the burnt side.  She really enjoyed these "blondies", and even mentioned that the mouthfeel of the crust/crumb was softer than my usual "NY" pies.

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Offline jever4321

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Re: A couple blondies
« Reply #10 on: July 29, 2014, 08:18:37 PM »
MMMMmmm Pies look awesome Johnny!  Nice work! :pizza:
-Jay

Offline wheelman

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Re: A couple blondies
« Reply #11 on: July 29, 2014, 11:59:26 PM »
PDG indeed.
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Online Johnny the Gent

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Re: A couple blondies
« Reply #12 on: Yesterday at 03:18:01 PM »
Thanks fellas!  ;D

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