Author Topic: 10 hour dough  (Read 1491 times)

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Offline thezaman

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10 hour dough
« on: April 12, 2012, 12:09:41 PM »
had the hankering for pizza yesterday.so i did a 10 hour dough in my sp5. 3000 g caputo, 90g salt,4g cake yeast,1875 water . 30 minute bulk, 9.5 hours in balls 265 g. i did 6 balls at 10 hours.rest is refrigerated at 38 degrees. might cook it this weekend if i have time.
 i enclosed pictures of the pies actually did a couple of filetti pies, that's as creative as i get. i was happy with the taste and texture.seems that the same day dough is much easier to work with. the dough holds it shape better and over the hour of cooking the pizza didn't change at all. the biggest problem with this dough is baking temperatures. 825 floor gave me a nice balance top and bottom.at 900 you had to pretty much cook off of the floor.the lack of room in the oven makes placement and maneuvering hard. I'm not complaining i really like my oven.i believe that a dough that is proofed for 24 to 48 hours will handle the high heat better. the 10 hour has a lot of sugar left in it and caramelizes very fast. in comparison to the pizza of naples, da michele would be an example of a long fermented dough and trianon a same day dough.the finished color and texture is easy to spot. pictures


Offline thezaman

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Re: 10 hour dough
« Reply #1 on: April 12, 2012, 12:10:45 PM »
more,

Offline flyboy4ual

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Re: 10 hour dough
« Reply #2 on: April 12, 2012, 12:32:31 PM »
Nice pies!  What oven is that?

Scott D.

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Re: 10 hour dough
« Reply #3 on: April 12, 2012, 01:07:56 PM »
Those pies are beautiful. Nice job. 

Regards,

TinRoof

Offline thezaman

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Re: 10 hour dough
« Reply #4 on: April 12, 2012, 01:42:00 PM »
 the oven is a primevera 70 from forno bravo.

Offline The Dough Doctor

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Re: 10 hour dough
« Reply #5 on: April 12, 2012, 02:41:15 PM »
Thezaman;
After seeing those pictures, I've got a hankerin' to come by your place for a short visit and a few slices of your pizza!
They look great!
Tom Lehmann/The Dough Doctor

Offline JConk007

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Re: 10 hour dough
« Reply #6 on: April 12, 2012, 03:18:18 PM »
Looks great Larry! Glad you got your Neapolitan  fix! Some times we just gotta bake !  :o
See you soon !
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Offline TXCraig1

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Re: 10 hour dough
« Reply #7 on: April 12, 2012, 03:50:38 PM »
Beautiful pizza Larry. I love folks who aren't afraid to but some basil on a Margherita.
I love pigs. They convert vegetables into bacon.

Offline ringkingpin

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Re: 10 hour dough
« Reply #8 on: April 12, 2012, 03:55:02 PM »
Nice pics and cool oven.  Did you make the base or did Forno Bravo?
"Tell me what you eat, and I will tell you who you are."
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Offline andreguidon

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Re: 10 hour dough
« Reply #9 on: April 12, 2012, 06:37:04 PM »
Nice pies Larry! i also think the same about the 10-12h dough, it handles better and the gelatinization of the crumb look very, very GOOD!!

900F is too much for same day dough... 800F is better, that is around 420C that VPN call for... i never go above 850F because for me the balance of 800F is better.
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline thezaman

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Re: 10 hour dough
« Reply #10 on: April 12, 2012, 10:38:38 PM »
 tom the dough doctor you can come by any time. ate at a pizzeria in cleveland that attributes their success to your class at AIB. angelo's they were voted the best pizza in cleveland.

 ringkingpin, no i had the base built locally.

 craig, to me basil is very important to the overall taste in a margherita,as well as the fragrance.i'll bet the garage smell great on cooking days!!

 andre, you use a little oven don't you? mine is 28 inches and it is hard to turn the pizza keeping off of the floor.i have to pull it into the mouth to rotate it.

 john, when you say soon i hope you mean monday! want to shop for pizza toys along the bowery? i always like to go into ray barri .

Offline Ev

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Re: 10 hour dough
« Reply #11 on: April 13, 2012, 03:00:42 AM »
Great looking pies, Larry! Really nice!

Offline andreguidon

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Re: 10 hour dough
« Reply #12 on: April 13, 2012, 06:38:32 AM »

 andre, you use a little oven don't you? mine is 28 inches and it is hard to turn the pizza keeping off of the floor.i have to pull it into the mouth to rotate it.


my oven is also small, around 80cm inside.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline thezaman

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Re: 10 hour dough
« Reply #13 on: April 23, 2012, 04:13:21 AM »
tonight's bake used 24 hour dough. the dough was room proofed 5 hours. i was getting nervous the dough didn't rise much. but going into the fifth hour it came around. the weather was cold so the pies gave off a little steam.
« Last Edit: April 23, 2012, 10:51:12 AM by thezaman »

Offline The Dough Doctor

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Re: 10 hour dough
« Reply #14 on: April 23, 2012, 10:23:24 AM »
Lookin' good!!!!
Tom Lehmann/The Dough Doctor

Offline TXCraig1

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Re: 10 hour dough
« Reply #15 on: April 23, 2012, 10:57:07 AM »
I love that steaming pie picture.
I love pigs. They convert vegetables into bacon.

Offline Ev

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Re: 10 hour dough
« Reply #16 on: April 23, 2012, 10:59:46 AM »
I love that steaming pie picture.

Me too. That's a great shot of a beautiful pizza! :D

Offline norma427

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Re: 10 hour dough
« Reply #17 on: April 23, 2012, 11:23:56 AM »
Larry,

I really like the picture of the steaming pie too!  :)

Norma
Always working and looking for new information!

Offline RobynB

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Re: 10 hour dough
« Reply #18 on: April 23, 2012, 06:20:34 PM »
That first steamy photo is a keeper!  Love it.


 

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