Author Topic: Aurelios Experiment 1a  (Read 146 times)

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Offline oxymoran

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Aurelios Experiment 1a
« on: February 13, 2015, 09:23:40 PM »
Hybrid experiment of OTRchefs Aurelios Perfected and Garveys Aurelios Quest.

I mixed the yeast, barley, water, and like a 1/4 cup of the flour together and let it sit for like 10 minutes.  In a separate container I mixed the remaining flour, salt, and oil.  Then I mixed it up a wee bit.  Once the yeast mixture was all spongy I added the other mixture and turned the mixer on.  It was really wet when it formed,despite the lower hydration.  Probably because of the oil and flour mixture.  So I sprinkled a touch more flour on  and it formed a nice ball.  Left it out overnight for about 11 hours or so and then put it in the fridge for two days. 

Flour (100%):
Water (40%):
ADY (.40%):
Salt (1.5%):
Olive Oil (3%):
Corn Oil (12%):
Non-Diastatic Barley Malt Syrup (1%):
Total (157.9%):
227.69 g  |  8.03 oz | 0.5 lbs
91.07 g  |  3.21 oz | 0.2 lbs
0.91 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
3.42 g | 0.12 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
6.83 g | 0.24 oz | 0.02 lbs | 1.52 tsp | 0.51 tbsp
27.32 g | 0.96 oz | 0.06 lbs | 6.07 tsp | 2.02 tbsp
2.28 g | 0.08 oz | 0.01 lbs | 0.33 tsp | 0.11 tbsp
359.52 g | 12.68 oz | 0.79 lbs | TF = 0.08238

Offline Garvey

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Re: Aurelios Experiment 1a
« Reply #1 on: February 13, 2015, 11:04:29 PM »
Looks nice!  How'd it eat?

Offline oxymoran

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Re: Aurelios Experiment 1a
« Reply #2 on: February 14, 2015, 09:50:12 AM »
Well my girlfriend and I ate the whole thing.  The crust was really close.  It had about the same thickness and texture.  It was rigid on the bottom and just a little floppy.  I haven't had Aurelios in about a year so I'm working on memory with the taste but there were a couple bites,especially with the pepperoni, that brought those back.  Next time I'm gonna try a higher hydration and mixing the oil after.  I think I might go all corn oil too. 


 

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