Author Topic: Jim Lahey Method with Caputo 00 in WFO Trial  (Read 2508 times)

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Offline first crush

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Jim Lahey Method with Caputo 00 in WFO Trial
« on: May 25, 2012, 06:50:05 PM »
Bought the Jim Lahey Pizza Book and thought I'd give his method a try with the Caputo 00 Flour I had on hand.  70% hydration dough with a slow 24 hour room temp fermentation, balled and rested for 2 hours before baking.   Very light, puffy cornicione, with a nicely developed crumb and pretty tasty.  Baked in the WFO at 800 for about 75 seconds.  Going to try this again with some different flour blends.


Offline pizza dr

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #1 on: May 25, 2012, 06:58:22 PM »
BEAUTIFUL PIZZA !!!!

Not familiar with Jim Lahey's methods.  What is unique?   

Thanks

Scot

Offline first crush

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #2 on: May 25, 2012, 07:04:33 PM »
Jim Lahey is a NYC baker known for "no-knead" technique with slow ferment, very light handling.  He won a lot of attention with his no knead bread recipe published in NY Times several years ago that allows a novice to produce a pretty appealing loaf of bread with a very simple technique.  Typically very high hydration doughs, letting the the glutens develop naturally over time vs. through kneading.

Offline pizza dr

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #3 on: May 25, 2012, 07:28:57 PM »
Oh Yeah... Knew about the no knead bread but didn't connect the dots to his name.  Makes since for pizza dough...

Nice Work

May have to give the book a looksy. 

Thanks for posting... been missing some good pizza pics

Scot


Online TXCraig1

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #4 on: May 25, 2012, 07:44:18 PM »
Very nice looking pies!
Pizza is not bread.

Offline first crush

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #5 on: May 25, 2012, 08:04:06 PM »
Thank you TX Craig - man I dream about having a set up like you have with the Acunto in the garage - that's the ultimate. Weather proof, professional quality...you rock!

Offline nkozak

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #6 on: May 29, 2012, 11:53:05 AM »
I've been using this same dough and it definitely develops nice flavor. It is very soft, tender, and delicate. I would like a slight bit more chew, so I may try a blend of more bread flour, or slightly less hydration. Overall, awesome dough so far! Very easy.
Nick

Offline ringkingpin

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #7 on: May 30, 2012, 10:48:25 AM »
sorry to be off topic but can I ask who's oven is that and who makes the stand?

"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline nkozak

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #8 on: May 30, 2012, 12:46:06 PM »
sorry to be off topic but can I ask who's oven is that and who makes the stand?



That looks like a primavera from forno bravo. They make the stand as well.
Nick

Offline tinroofrusted

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #9 on: May 30, 2012, 01:18:07 PM »
Your pies look great!  Very inspiring. I've used Lahey's formula and techniques and I've been pretty happy with them, other than setting off my smoke alarms. 

Regards,

TinRoof


Offline first crush

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #10 on: June 02, 2012, 11:08:07 AM »
Ring kingpin,

The oven is the Primavera 60 from Forno Bravo, which ships with the stand.  Nice little oven, but if was doing it over, I'd probably go for a slightly larger oven.  One pie at a time in the P60, without a lot of breathing room...but it cranks temp wise.  Not that easy to regulate temps because it's so small, but after a couple of years of practice I have a routine down that mostly works.

Offline thezaman

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #11 on: June 21, 2012, 08:06:28 PM »
 jim lahey should have used those pizzas to represent his work. absolutely beautiful looking pizza !!!

Offline bicster

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #12 on: June 22, 2012, 10:10:44 AM »
Beautiful looking pies, you should be very proud.

Not to hijack your thread but I would like to ask you a question about your oven.  Due to HOA bull----t I will not be able to build the oven I want.  I was looking at the Primavera 60 but was also concerned about the size.  Do you have any opinion on this oven: 

http://www.fornobravo.com/store/Andiamo70-Assembled-28-Wood-Pizza-Oven.html

Do you think 28'' is a big difference from 24''?

Thanks in advance

Offline first crush

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #13 on: June 22, 2012, 06:07:37 PM »
Thanks Larry!  Definitely an admirer of your handiwork.

Bicster, I would definitely go with the 28" oven vs.the 24"?  Those extra 160 square inches should give you a little more breathing space to work with.  The 24" oven is extremely tight.  I personally like the looks of the Andiamo.  Unfortunately wasn't an option 2 years ago when I was shopping.  The stand looks sturdy, and depending on your patio set up, casters could come in handy as well?

Offline Redshirt

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #14 on: June 24, 2012, 06:48:31 AM »
very great looking pies.  was the dough sour?

Offline moose13

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Re: Jim Lahey Method with Caputo 00 in WFO Trial
« Reply #15 on: June 24, 2012, 11:15:03 AM »
Looks awesome!
Very jealous of you WFO owners. :(


 

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