Thanks John! After filling in the blanks with the stretch and fold it clears things up, I'll be using 62% hydration with my next batch so should I be doing this slap and fold you infer on higher hydration doughs? I would love to try this!!! Thanks again!
And as for the olive oil, I thank craig for posting his favorites! Is this the one you speak of Craig? http://www.olio2go.com/Products/San-Damiano-di-Francesca-Barnato-2010__SND-005.aspx
If so, I would love to give it a try. And I am aware of its dimensions, but as I said I am very interested in cloning the da Michele pie and any bit of info sparks my interest. I would be intrigued if any of you are aware of the oil da Michele uses and I would appreciate the info.
I will be doing a set of test doughs when I recieve my trapani sicilian sea salt in the mail. Should be here soon! Here's my notes I wrote on my phone for the experiments. Maybe you guys could give me some input or methods I should alter in these trials in order for me to get better results. Here it goes!!
(1000g of flour)
500g flour (Caputo 00 Pizza)
310g water (Tap at room temp)
13.5g salt (sea salt)
.5g yeast (fresh yeast)
Take temperature of all ingredients and the ambient temp before, while, and after making dough.
Dissolve yeast in a little water and mix in a pinch of flour before measuring other ingredients
1st batch (method)
add 40% of flour
add yeast mixture and mix
Add rest of flour and combine
Rest for 20 min
Stretch and fold for a minute
Rest for 15 min
Stretch and fold one last time
2nd batch (method)
Follow all steps except no rest ("autolyse") and use knuckles to knead and trap air (ex. Pasquale video)
Both batches bulk ferment for 20-24 hours at 71-72deg (Da Michele Temp in chambers)
Makes 3 balls each batch. 250g each.
Balled ferment 4-16 hours
Test for both batches. Bake at...
1st ball - 4 hours
2nd ball - 8-10 hours
3rd ball - 16-24 hours
Record results and picturs.
So... What do you guys think?!