Author Topic: 10h dough (Read 1784 times)

andreguidon · « **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).

Pete-zza · « **Reply #1 on:** April 01, 2012, 09:05:38 AM »

Andre,

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

.

Peter

andreguidon · « **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.

dellavecchia · « **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

TXCraig1 · « **Reply #4 on:** April 01, 2012, 10:03:16 AM »

Yes. Beautiful coloration. Very nice.

CL

andreguidon · « **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.

norma427 · « **Reply #6 on:** April 01, 2012, 10:57:57 AM »

Andre,

Wow, those are all beautiful looking pies!

Your coloration looks perfect.

Norma

Matthew · « **Reply #7 on:** April 01, 2012, 11:01:16 AM »

Bellisimi!

andreguidon · « **Reply #8 on:** April 01, 2012, 11:53:39 AM »

thank Norma!
Grazie Matt!

Matthew · « **Reply #9 on:** April 01, 2012, 11:56:43 AM »

Quote from: andreguidon on April 01, 2012, 11:53:39 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.

andreguidon · « **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!!

Pete-zza · « **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

andreguidon · « **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.

Pizza Napoletana · « **Reply #13 on:** April 01, 2012, 04:58:08 PM »

Quote from: andreguidon on April 01, 2012, 09:01:00 AM

Well, i am always making 24h dough, this time i made a 10h dough. . . .

Dear Andre, well done! Thank you for the picture.

andreguidon · « **Reply #14 on:** April 01, 2012, 06:10:57 PM »

thanks!

TXCraig1 · « **Reply #15 on:** April 01, 2012, 06:22:48 PM »

Quote from: Matthew on April 01, 2012, 11:56:43 AM

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?

TXCraig1 · « **Reply #16 on:** April 01, 2012, 06:23:49 PM »

Quote from: andreguidon 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).

Andre,

What was your bake time and temp?

Thanks!

andreguidon · « **Reply #17 on:** April 01, 2012, 06:27:05 PM »

My bake time is around 70-75s deck temp around 410-420C.

TXCraig1 · « **Reply #18 on:** April 01, 2012, 06:36:41 PM »

Thank you. Again, beautiful!

andreguidon · « **Reply #19 on:** April 01, 2012, 06:47:30 PM »

Craig i am also curious about this 10h dough made with SD...