Author Topic: Norma's epoxy dough (Read 15301 times)

JimmyG · « **Reply #240 on:** June 07, 2012, 09:23:55 PM »

Norma,
The formula I used was actually at reply 108 http://www.pizzamaking.com/forum/index.php/topic,19129.msg189768.html#msg189768. The 3% salt was a goof on my part. I put in 2% in my actual formula, not 3%. I caught the error too late be for I could modify it. But in essence, your formula is virtually identical to mine, with the exception of the sugar and the oil. In my opinion, the dough is sweet enough without the sugar but if your getting good results with the sugar added in, by all means, use what works best. The 2% difference in the hydration level for the final dough, I would not worry about. I know some folks would argue differently, but it is such a small margin of difference that I would blame human error rather than the formula for any adverse or beneficial effects for that margin of difference. For example: the epoxy dough this week was 63% and the soaker I mixed at 62% and the two were virtual identical with minor flavor differences due to the preferment in the epoxy dough. Regarding the yeast, I know I used .20% IDY for the preferment and .40% in the soaker final dough, but if you need to go a little higher, by all means go for it.

In short, Norma I don't think your going to go wrong with what ever direction you take with your Lehmann formula, the only thing different we are doing to it is adding in a soaker and preferment, if you go that route.

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I also don’t really know how the slices will taste when I give them a quick reheat out of the controlled heating unit I keep them in.

There is only one way to find out.

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I don’t think it will be a true test how the epoxy method works with the Caputo flour and a sourdough starter without a WFO.

Oh... I don't know. I think it will be enough to gauge whether or not it this method will be successful in a WFO. While you are not use a WFO per se, if there is any adverse or beneficial effects from using this method with high temps or 00 flour, it should be evident. Hopefully, it should offer a nice boost to the natural flavors in the 00 flour as well.
In any case, good luck with what you decide. I think I am going to try this method with a durum flour formula next, but I will try to get something posted tomorrow.
Jim

norma427 · « **Reply #241 on:** June 07, 2012, 10:09:47 PM »

Jim,

Thanks for explaining what formulation you used, also about the salt amount and what hydration was used by you in the formulation.

I think I will go with what I planned in my last post to just make the soaker for one dough ball tomorrow after I do the calculations. You are using a little lower TF than I am too. I changed my TF to 0.10. I would not like to make a 5 dough ball batch and then find out the slices don’t stand up well in the heated unit, or not reheat that well.

Good luck to you in trying the durum flour formula if you start that experiment tomorrow. That also would be interesting.

Norma

norma427 · « **Reply #242 on:** June 08, 2012, 11:03:16 AM »

As “luck of the draw” will have it, Steve invited me to his home for some bakes in his WFO tomorrow this morning. He didn’t even know I started my “epoxy” Caputo Pizzeria flour experiment for tomorrow. I guess the “epoxy” Neapolitan dough will have a shot in a real WFO instead of my BBQ grill set-up.

My Ischia starter is almost active enough to mix the final dough. What I wondered if someone could check on my numbers to make sure I did the calculations right before I mix the final dough. These are the print outs from the dough calculations tools on what I did. The soaker part of the epoxy dough seems strong in gluten this morning and does have that sweeter taste than regular flour and water have.

The two pictures are of the soaker right after it was mixed yesterday and how it looks this morning.

If I figured out the calculations right for the epoxy Caputo Pizzeria flour for a Neapolitan dough, then I think I figured them out right also for the soaker Lehmann dough that I mixed the soaker for this morning. I did change the formulation for Lehmann dough a little for the next attempt with the soaker. I also did use Kyrol flour in the soaker for the Lehmann dough.

The temperature of the water for the soaker part for the Neapolitan using the Caputo flour was 118.9 degrees F and the water temperature for soaker for the Lehmann dough was 118.4 degrees F.

Norma

norma427 · « **Reply #243 on:** June 08, 2012, 11:05:00 AM »

Norma

JimmyG · « **Reply #244 on:** June 08, 2012, 12:33:34 PM »

Norma,
Excellent news. Your math is fine. Good luck with the bake.
Jim

norma427 · « **Reply #245 on:** June 08, 2012, 12:54:05 PM »

Quote from: JimmyG on June 08, 2012, 12:33:34 PM

Norma,

Your math is fine. Good luck with the bake.

Jim

Jim,

Thanks for checking over the math and the good luck with the bake.

Norma

norma427 · « **Reply #246 on:** June 08, 2012, 06:11:07 PM »

I had to mix the epoxy dough by hand because the amount was too small for my Kitchen Aid mixer. The dough came together well and quickly hydrated. The Ischia starter wasn’t up to maximum speed (but was bubbling on the top), but I couldn’t wait any longer to mix it because I had other things to do. I now have the epoxy dough Neapolitan dough ball in my homemade proofing box with an ice pack. The temperature is about 68 degrees F and staying constant since I left home and returned today.

Pictures of Ischia starter, dough ball and thermometer on my homemade proofing box.

Norma

norma427 · « **Reply #247 on:** June 08, 2012, 08:54:36 PM »

I mixed another test Neapolitan dough ball with the Ischia starter and the same formulation, but not using the “epoxy method”. I mixed this dough when I returned from market today. I would have used Pizzeria flour so the two tests would be more balanced, but didn’t have enough of the Pizzeria flour. I used Bova 00 flour instead. The Bova 00 flour also mixed very well by hand. They are both in my homemade proofing box now.

Norma

norma427 · « **Reply #248 on:** June 09, 2012, 03:01:15 PM »

These are what the two test dough balls look like at about 2:30 pm today. The epoxy experiment with the Caputo Pizzeria flour and Ischia starter is the first picture.

Norma

norma427 · « **Reply #249 on:** June 09, 2012, 09:59:12 PM »

Really all I have to say is Jim’s “epoxy method” did work to make a better tasting crust. The crust had a sweeter flavor and also was more complex in the taste, when using the Pizzeria flour and the Ischia starter.

Norma

norma427 · « **Reply #250 on:** June 09, 2012, 10:00:20 PM »

Norma

norma427 · « **Reply #251 on:** June 09, 2012, 10:01:38 PM »

Norma

norma427 · « **Reply #252 on:** June 09, 2012, 10:02:51 PM »

Norma

norma427 · « **Reply #253 on:** June 09, 2012, 10:03:42 PM »

Norma

norma427 · « **Reply #254 on:** June 09, 2012, 10:04:33 PM »

Norma

norma427 · « **Reply #255 on:** June 09, 2012, 11:21:18 PM »

These are the pictures of the dough ball, skin and final pizza using the Bova 00 flour with the Ischia Starter using the same formulation as the “epoxy dough” that I used to compare with the “epoxy dough“. This pie did taste very good, but didn’t have the complexity in the taste of the curst like the “epoxy method” did. I really liked the Bova 00 flour to make a Neapolitan pizza.

Norma

norma427 · « **Reply #256 on:** June 09, 2012, 11:22:31 PM »

Norma

norma427 · « **Reply #257 on:** June 09, 2012, 11:23:28 PM »

Norma

norma427 · « **Reply #258 on:** June 09, 2012, 11:24:31 PM »

Norma

norma427 · « **Reply #259 on:** June 09, 2012, 11:25:28 PM »

Norma