Author Topic: 55lbs of Supremo Italiano"00" for practice  (Read 6987 times)

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Offline dellavecchia

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Re: 55lbs of Supremo Italiano"00" for practice
« Reply #50 on: January 30, 2012, 09:06:12 AM »
The dough was kind of sticky which tells me that the hydration was ok right?

Actually, that may mean the hydration is a little too high. Drop it from 62 to 60 and see if that helps.

John


Offline capamando

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Re: 55lbs of Supremo Italiano"00" for practice
« Reply #51 on: January 30, 2012, 09:26:59 AM »
John,

Ok... will do with our next batch... and still do one round of fold and turn in between the 15 minutes rest periods.

Thanks

Offline capamando

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Re: 55lbs of Supremo Italiano"00" for practice
« Reply #52 on: January 31, 2012, 10:28:04 AM »
Hello,

 So... let's try this again per JDellavecchia.... 60% hydration...knead the mass a few more times between the two 15 minutes of rest . I decided to mix the ingredients in my doughmate proofing box...that worked better than in a bowl...I forgot what youtube I was watching but I watched an Italian pizza maker using a wooden box to mix his ingredients....so..why not try it? right?

Photo1: Dough mass after mixing... followed by a 30 minutes rest (covered)

« Last Edit: January 31, 2012, 04:00:13 PM by capamando »

Offline dellavecchia

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Re: 55lbs of Supremo Italiano"00" for practice
« Reply #53 on: January 31, 2012, 11:02:54 AM »
Armando - Maybe you should let the group know why you are doing this dough development experimentation by hand.

John

Offline capamando

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Re: 55lbs of Supremo Italiano"00" for practice
« Reply #54 on: January 31, 2012, 11:55:48 AM »
Hello,

In case you are wondering, the reason for this hand workflow was to cut out 17 passes in the KA that it would take to make 100 balls of dough. My old KA would die in a very short time. So John suggested doing one or two big bulks of dough by hand instead. One more thing... If my KA was able to do the job, there is still the issue of the machine generating too much heat thus affecting the dough temp before cold proofing.

So.... the photos below will show the dough ball after the last kneading and the dough balls ready for cold proofing.. One note, if you look at the balls one of them is smaller than the rest (180 grams vs. 240 grams) I am not sure why...I did include 1.5% waste in the formula...maybe I need to make it 3%. I put the proofing tray in the fridge partially open for fifteen minutes to help the cooling and slow down the fermentation.  One question for those that are reading this.... do you prefer to work on marble or stainless steel?

Thanks


Offline capamando

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Re: 55lbs of Supremo Italiano"00" for practice
« Reply #55 on: February 02, 2012, 01:43:09 PM »
Hello,

Here is what my dough balls look like after 48 hrs in the fridge... I will allow them to warm up for 2-3 hrs. more or less...my room temp is around 72.



Offline JConk007

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Re: 55lbs of Supremo Italiano"00" for practice
« Reply #56 on: February 02, 2012, 07:37:25 PM »
They look nice Armando!
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline capamando

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Re: 55lbs of Supremo Italiano"00" for practice
« Reply #57 on: February 02, 2012, 10:49:40 PM »
Hello,

Thanks John C. but as you have told me before...the real evaluation of one's dough is after you fire it!

Okay, so we pulled the proofing tray out of the fridge and left it at room temp (70-72 degrees) for an hour.  After that first hour, in order to raise the ambient temperature, I decided to place the tray in the oven with the light on.  In the past I have been able to create an ambient temp in the oven of 85 degrees by leaving the oven light on for at least an hour. I did not wait that long so I don't believe that I was able to raise the temp any higher than a few degrees above the room temp.

The result was that I found the balls to be kind of sticky which made it difficult to keep their round shape when I took them out of the tray.  I am not sure why this happened.... hydration? not enough time proofing at my particular room temperature? The dough balls were around 68 degrees when I initially tried to form the skins...not sure what is the ideal dough temp.  After experiencing some difficulties shaping the skin, I decided to wait up to ten minutes to see if it would make a difference..... it did make it easier to form the skins. I did bake one pie using a screen.....I included a photo but keep in mind that I am using "00" flour which requires more heat than what I can get from my electric oven. I usually just throw the skins in the garbage..until the day that I can bake them at the right temp in our wfo.

Photo 1: dough balls two hours out of the fridge
Photo 2:  what can you tell me about my dough by this photo?
Photo 3:  the skin that I waited 10 minutes before forming it
Photo 4:  the not for prime time pie.... :-D


40 pounds of practice done... 15 more to go!
« Last Edit: February 03, 2012, 07:16:42 AM by capamando »


 

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