Author Topic: Norma's epoxy dough  (Read 34050 times)

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Offline Jimbo53

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Re: Norma's epoxy dough
« Reply #500 on: July 02, 2012, 11:42:45 AM »
Jimmy,

I didn’t reball my soaker Neapolitan doughs, but if you think your soaker dough is too sticky, or has spread, or fermented too much you could do a reball.  I would think if you decide to do a reball you will have to wait until the gluten realigns, which you probably already know since you do reballs. You would have to watch the dough ball to see when that might be.  If you are cold fermenting, (like you posted), if you want to use the dough after a reball in a few hours, you might want to let it at room temperature ferment so the dough ball relaxes enough to open it.  It is probably up to you if you want to do a reball.

Norma

Norma,


Thanks for your reply.  I don't think I will re-ball this dough, I think it was probably the smoothest, silkiest dough I have made to date.  I was thinking a re-ball might have made it little softer and airier, but after your reply I think it will do just fine.  After all, experimenting is over half the fun.


Jimmy
« Last Edit: July 02, 2012, 11:44:55 AM by Jimbo53 »


Offline johnnydoubleu

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Re: Norma's epoxy dough
« Reply #501 on: July 02, 2012, 11:43:58 AM »
So I had mentioned a "delayed fermentation" approach where a liquid levain is added to the soaker after some time. In my gut, I feel like this is a very practical approach.

Turns out this method is employed by an award winning French baker (Phillipe Gosselin) for his rustic baguettes and is the basis for Reinhart's Pain à l'Ancienne recipe from BBA.

http://www.thefreshloaf.com/node/10147/gosselin039s-pain-%C3%A0-l039ancienne-rustic-baguettes-and-ciabatta

Nice to see my approach validated by its use in making one of the best breads in France. I am just in the early stages of tinkering with soaking and delayed fermentation but I may make a thread about my adventures.

Offline norma427

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Re: Norma's epoxy dough
« Reply #502 on: July 02, 2012, 11:47:09 AM »
Norma,


Thanks for your reply.  I don't think I will re-ball this dough, I think it was probably the smoothest, silkiest dough I have made to date.  I was thinking a re-ball might have made it little softer and airier, but after your reply I think it will do just fine.  After all experimenting is over half the fun.


Jimmy

Jimmy,

Glad to hear your soaker dough is probably the smoothest, silkiest dough ball you have made yet.   :)

This thread is a lot about experimenting and you are right that it is fun to see how the experiments work out.

Good luck in the bake!  ;)

Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #503 on: July 02, 2012, 11:51:17 AM »
So I had mentioned a "delayed fermentation" approach where a liquid levain is added to the soaker after some time. In my gut, I feel like this is a very practical approach.

Turns out this method is employed by an award winning French baker (Phillipe Gosselin) for his rustic baguettes and is the basis for Reinhart's Pain à l'Ancienne recipe from BBA.

http://www.thefreshloaf.com/node/10147/gosselin039s-pain-%C3%A0-l039ancienne-rustic-baguettes-and-ciabatta

Nice to see my approach validated by its use in making one of the best breads in France. I am just in the early stages of tinkering with soaking and delayed fermentation but I may make a thread about my adventures.


John,

Your idea of a “delayed fermentation” approach is good!  :) Great to see the method is employed by Phillipe Gosselin and Reinhart.  I would be interested is you started a new thread and your adventures in trying it.

Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #504 on: July 04, 2012, 10:32:15 AM »
The two Papa Gino’s dough balls were used yesterday (one with soaker and one without soaker).  Both dough balls opened up easily and were left at room temperature (about 93 degrees F) for about 1 ½ hrs.  They both felt about exactly the same, opened the same, baked about the same, and also looked about the same after the bake, although two different kinds of dressings were used on both of the pizzas.

The first pizza made was the soaker Papa Gino’s.  The dressings were my regular tomato sauce, fresh mozzarella I had purchased at the 9th St. Italian Market at Reply , hand made pepperoni purchased from the Italian Market (pictured at Reply 22 http://www.pizzamaking.com/forum/index.php/topic,19792.msg194195.html#msg194195 ) and my blend of cheeses.  It was then dressed with fresh basil from my garden.  The second Papa Gino’s pizza was dressed with my regular tomato sauce, Pancetta from the Italian market, fresh mozzarella from the Italian Market, my blend of cheeses, grated Parmigiano-Reggiano from the Italian Market and fresh basil from my garden added after the bake.  

Although both pizzas looked the same after the bake, the soaker pizza rim crust was moister in the rim and also had a better taste in the rim.  It also was interesting to me how the bottom crusts of both pizzas browned in my deck oven.  Both pizzas were good, but since I never tasted a real Papa Gino’s pizza I am not sure if either of the pizzas tasted the same as a real Papa Gino’s pizza.  

I had wanted to save and bring home two slices for a reheat and even put two slices in a pizza box (on top of the pizza pans), but with the heat yesterday I was hurrying to clean up and get the other things ready to take home and forgot the slices of two experiments.  I guess I won’t know how the two slices reheat.  :( Darn the heat and making me forget the two slices.  :-D The homemade pepperoni from the Italian Market was really delicious and cupped very nicely in the deck oven.

The mistake I made in the amount of yeast that I added to both doughs didn’t seem to matter.

Norma
« Last Edit: July 04, 2012, 10:40:32 AM by norma427 »

Offline norma427

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Re: Norma's epoxy dough
« Reply #505 on: July 04, 2012, 10:33:35 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #506 on: July 04, 2012, 10:34:40 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #507 on: July 04, 2012, 10:35:44 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #508 on: July 04, 2012, 10:36:48 AM »
Norma


Offline norma427

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Re: Norma's epoxy dough
« Reply #509 on: July 04, 2012, 10:37:37 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #510 on: July 04, 2012, 10:38:59 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #511 on: July 04, 2012, 10:39:51 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #512 on: July 04, 2012, 10:42:52 AM »
The non soaker Papa's Gino's pizza.

Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #513 on: July 04, 2012, 10:44:07 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #514 on: July 04, 2012, 10:45:45 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #515 on: July 04, 2012, 10:46:40 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #516 on: July 04, 2012, 10:47:33 AM »
Norma


Offline norma427

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Re: Norma's epoxy dough
« Reply #517 on: July 04, 2012, 10:48:30 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #518 on: July 04, 2012, 10:49:15 AM »
Norma

Offline norma427

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Re: Norma's epoxy dough
« Reply #519 on: July 04, 2012, 10:53:31 AM »
Norma

Offline Chicago Bob

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Re: Norma's epoxy dough
« Reply #520 on: July 04, 2012, 10:38:03 PM »
You should name that the "Spring-O-Matic" dough Norma!   ;D  Wow, very nice and it sounds like you scored some great toppings from your recent market trip. You are a hard act to follow..... :'(
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Offline norma427

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Re: Norma's epoxy dough
« Reply #521 on: July 04, 2012, 11:16:45 PM »
You should name that the "Spring-O-Matic" dough Norma!   ;D  Wow, very nice and it sounds like you scored some great toppings from your recent market trip. You are a hard act to follow..... :'(

Bob,

I think your idea of “Spring-O-Matic” dough is funny.  :-D You have to ask Jim about that, because I think he is trying to find a new name for the soaker dough. 

I did find some great toppings on my trip recently, but wish now I would have purchased more.  I am not really a hard act to follow, but do like to do experiments to see what happens.  I have many experiments in mind I still haven’t done. 

Norma


 

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