Author Topic: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil  (Read 19750 times)

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Offline pythonic

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Bob,

Was that 175g flour and 10g semolina?  Looks great.

Nate
If you can dodge a wrench you can dodge a ball.


Offline SDBob

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Nate,
175g flour recipe minus the semolina, 1tsp ADY, 1/2tsp diastatic malt powder.
-Bob
« Last Edit: May 11, 2015, 12:29:01 PM by SDBob »

Offline drmatt357

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So I gave my shot at it. 3 day cold ferment. Took the dough out for a 6 hour RT rise before cooking. Had a nice wine smell. I used ADY because I didn't feel like buying a brick of fresh yeast at RD

I went 2.5% salt with 50/50 corn/avocado oil(Jonas style). Loved the flavor but I don't know if it had the malt flavor Nate talks about.

I brushed melted butter on the inside of the crust before filling it.

I did not use semolina although I do prefer the texture it imparts and will use it in the future. I don't know if that's more or less like Malnatis because its been several decades since I had theirs.

I would like to hear results when someone uses the fresh yeast with a 3 day ferment.
« Last Edit: May 15, 2015, 10:07:39 PM by drmatt357 »

Offline PizzaGarage

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That is one great looking pan!  Very nice work......


Offline pythonic

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Terrific pie!
If you can dodge a wrench you can dodge a ball.

Offline SDBob

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That looks delicious!  How much salt does 2.5% equate to?  I remember hearing somewhere that salt inhibits yeast.  Does anyone else know more about this?  I usually use a pinch because I'm worried about adding too much and killing them off.  How much yeast did you add?
-Bob

Offline drmatt357

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Bob, I used to think the same and only used 1% yeast but someone told me to go 2% (Scott123) and it was life changing!

No issue with inhibiting yeast. Crust has a new flavor dimension.

Offline SDBob

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Dr Matt,

What amounts of flour, yeast and salt did you use? 
-Bob

Offline drmatt357

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I have an 8" pan so:
150g KAAP
46% H2O
20% oil
2.5% salt
1% sugar
1/4t ADY

And my post above should say that I use to use 1% SALT...
And I changed to 2% salt...
« Last Edit: May 19, 2015, 04:53:33 PM by drmatt357 »


 

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