Author Topic: 10h dough  (Read 2834 times)

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Offline andreguidon

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10h dough
« on: April 01, 2012, 09:01:00 AM »
Well, i am always making 24h dough, this time i made a 10h dough.

100% 00 green 5stagioni flour (W250) http://www.le5stagioni.it/le5stagioniITA/prodotti-rinforzato.html

i made this by hand using the VPN formula.

+ - 1620g flour
1000l water
55g salt
3g CY

bulk for 2h and balled for 8h.
i liked this, specially because i made it with weaker flour.
please pay no attention to the mozzarella, this was not a good choice, this was more a dough test run.
this pies where all cold wen the picture was taken, the hot ones where eaten, and this i made to freeze (hope it works).

« Last Edit: April 01, 2012, 09:04:12 AM by andreguidon »
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Online Pete-zza

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Re: 10h dough
« Reply #1 on: April 01, 2012, 09:05:38 AM »
Andre,

Those are beautiful. You will have Mr. Margherita-ville (Larry) drooling over those :-D.

Peter

Offline andreguidon

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Re: 10h dough
« Reply #2 on: April 01, 2012, 09:52:25 AM »
thanks Peter! i really like the 10h dough made with weaker flour, wen i make it with stronger flour (caputo W280 or 5stagioni blue W320) its not so soft and tender.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

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Re: 10h dough
« Reply #3 on: April 01, 2012, 09:59:16 AM »
My gosh that is quite the picture Andre. Beautiful baking. I have a 12 hour dough fermenting right now using a weaker flour as you did. I have 10% starter at 68 degrees. At what temp did you bulk and ball?

John

Offline TXCraig1

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Re: 10h dough
« Reply #4 on: April 01, 2012, 10:03:16 AM »
Yes. Beautiful coloration. Very nice.

CL
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Offline andreguidon

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Re: 10h dough
« Reply #5 on: April 01, 2012, 10:33:11 AM »
thanks Guys! i really like the coloration that a shorter dough has, thats why i while back Peter help me with a formula for 24h using a poolish.

John, the room temp was 72F.
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Offline norma427

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Re: 10h dough
« Reply #6 on: April 01, 2012, 10:57:57 AM »
Andre,

Wow, those are all beautiful looking pies!   :chef:  Your coloration looks perfect.

Norma
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Offline Matthew

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Re: 10h dough
« Reply #7 on: April 01, 2012, 11:01:16 AM »
Bellisimi!

Offline andreguidon

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Re: 10h dough
« Reply #8 on: April 01, 2012, 11:53:39 AM »
thank Norma!
Grazie Matt!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Matthew

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Re: 10h dough
« Reply #9 on: April 01, 2012, 11:56:43 AM »
thank Norma!
Grazie Matt!

Are you with me in that a 10 hour dough with a weaker flour is as good as a 24 hour dough with stronger flour.


Offline andreguidon

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Re: 10h dough
« Reply #10 on: April 01, 2012, 11:59:58 AM »
yep! that was the conclusion that i got out of this.... i was always obsessed about longer fermentation, but this formula works great also!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Online Pete-zza

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Re: 10h dough
« Reply #11 on: April 01, 2012, 12:11:21 PM »
Andre,

Are you using a new dough formulation or did you adapt the poolish version to a shorter period?

Peter

Offline andreguidon

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Re: 10h dough
« Reply #12 on: April 01, 2012, 12:55:29 PM »
Peter, this was a direct dough, i followed the VPN formula. but i am thinking about adapting a poolish version for a 10h dough.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Pizza Napoletana

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Re: 10h dough
« Reply #13 on: April 01, 2012, 04:58:08 PM »
Well, i am always making 24h dough, this time i made a 10h dough. . . .

Dear Andre, well done! Thank you for the picture.
Recipes make pizzas no more than sermons make saints!

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Offline andreguidon

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Re: 10h dough
« Reply #14 on: April 01, 2012, 06:10:57 PM »
thanks!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline TXCraig1

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Re: 10h dough
« Reply #15 on: April 01, 2012, 06:22:48 PM »
Are you with me in that a 10 hour dough with a weaker flour is as good as a 24 hour dough with stronger flour.

Matt, for texture? Do you feel the same for sourdough?
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Offline TXCraig1

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Re: 10h dough
« Reply #16 on: April 01, 2012, 06:23:49 PM »
Well, i am always making 24h dough, this time i made a 10h dough.

100% 00 green 5stagioni flour (W250) http://www.le5stagioni.it/le5stagioniITA/prodotti-rinforzato.html

i made this by hand using the VPN formula.

+ - 1620g flour
1000l water
55g salt
3g CY

bulk for 2h and balled for 8h.
i liked this, specially because i made it with weaker flour.
please pay no attention to the mozzarella, this was not a good choice, this was more a dough test run.
this pies where all cold wen the picture was taken, the hot ones where eaten, and this i made to freeze (hope it works).



Andre,

What was your bake time and temp?

Thanks!
Pizza is not bread.

Offline andreguidon

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Re: 10h dough
« Reply #17 on: April 01, 2012, 06:27:05 PM »
My bake time is around 70-75s deck temp around 410-420C.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline TXCraig1

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Re: 10h dough
« Reply #18 on: April 01, 2012, 06:36:41 PM »
Thank you. Again, beautiful!
Pizza is not bread.

Offline andreguidon

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Re: 10h dough
« Reply #19 on: April 01, 2012, 06:47:30 PM »
Craig i am also curious about this 10h dough made with SD...
"Simplicity is the ultimate sophistication." Leonardo da Vinci


 

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