Author Topic: For NY style and using home oven - KA Sir Lancelot or Special?  (Read 1472 times)

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Offline JWK1

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Hi everyone.  The title says it all.  I'm ready to take the plunge and get a 50 lb. sack.  My home oven says it can go to 550, but I don't know if I can really count on anything over 500.  My mixer is an Electrolux Assistant.  I would like to do overnight proofing in the fridge.  I am shooting for a puffy, chewy crust.  I am pretty familiar with bread making and have my own scale, etc.  I would really appreciate suggestions on whether to go with the KASL or special (bread flour), what hydration and suggestions on yeast amounts as I am not familiar with how much to cut back for the longer fermentation times.  I plan on using a standard 2% salt amount unless someone has a reason  for using less.  Oh, and mixing times would be appreciated too.

Thanks for any help.  Great forum!  I've learned a lot already.


Offline Aimless Ryan

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Re: For NY style and using home oven - KA Sir Lancelot or Special?
« Reply #1 on: April 14, 2012, 12:38:02 PM »
All Trumps.

Offline JWK1

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Re: For NY style and using home oven - KA Sir Lancelot or Special?
« Reply #2 on: April 14, 2012, 12:59:58 PM »
I can't get All Trumps where I live.

Offline Aimless Ryan

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Re: For NY style and using home oven - KA Sir Lancelot or Special?
« Reply #3 on: April 15, 2012, 03:55:21 PM »
Do you have any foodservice distributors nearby? If you do, they'll probably sell to you.

Offline Ev

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Re: For NY style and using home oven - KA Sir Lancelot or Special?
« Reply #4 on: April 19, 2012, 11:21:14 AM »
Nothing wrong with All Trumps at all. I've used it in the past with good results, but now I prefer KASL with equally good results. I like that it's un-bromated. I After the initial mix I let it stand for about 15 minutes to hydrate and then mix/knead on low for 4 minutes. I use a Bosch Uni. plus.

Offline JWK1

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Re: For NY style and using home oven - KA Sir Lancelot or Special?
« Reply #5 on: April 19, 2012, 04:14:59 PM »
Yeah, I'm going to try KASL.  I've got a place within a 15 minute drive of me that can get me the 50 lb. sack for $30.00.  I also grind my own flour, so the extra gluten will help out with the mixtures I do of whole and white.

We'll see how it goes.  Thanks Ev and AimlessRyan for your advice.

Offline Ev

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Re: For NY style and using home oven - KA Sir Lancelot or Special?
« Reply #6 on: April 19, 2012, 05:47:50 PM »
Sounds good. Now bake some pizzas and post some pictures! :-D

Offline nirc

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Re: For NY style and using home oven - KA Sir Lancelot or Special?
« Reply #7 on: April 25, 2012, 12:01:57 AM »
Yeah, I'm going to try KASL.  I've got a place within a 15 minute drive of me that can get me the 50 lb. sack for $30.00.  I also grind my own flour, so the extra gluten will help out with the mixtures I do of whole and white.

We'll see how it goes.  Thanks Ev and AimlessRyan for your advice.

as of 4/25/12, for those who live in the Chicago area --- Midwest Foods @ 773-927-8870 offers 50 lb bags of KASL flour for $35.36 and has a cash & carry option.

this was too late for me as i just bought Bakers & Chefs Bread Flour (+ Bob's Red Mill VWG) to use for my pizzas, but thought it might help others.
« Last Edit: April 25, 2012, 09:07:59 AM by nirc »


 

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