Author Topic: As close to perfection as I have come so far  (Read 11914 times)

0 Members and 1 Guest are viewing this topic.

Offline f.montoya

  • Supporting Member
  • *
  • Posts: 329
  • Age: 46
  • Location: Land of the Rising Sun
Re: As close to perfection as I have come so far
« Reply #100 on: June 04, 2013, 04:03:12 AM »
The only negative thing I can think of to say is...Your plate is too BIG! Open your wallet and get some 12'' plates, will ya Craig?!

Nah, just kidding. That pie looks mighty soft and I can almost smell it. Beautiful!!

BTW, is there any reason you decided to go with 61% Hydration this time? I'm wondering whether to go up or down on my next batch.
« Last Edit: June 04, 2013, 06:01:32 AM by f.montoya »


Offline kramer73

  • Registered User
  • Posts: 94
Re: As close to perfection as I have come so far
« Reply #101 on: June 04, 2013, 05:52:24 AM »
that looks really great Craig!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 20237
  • Location: Dutch Country, Pa.
    • learningknowledgetomakepizza
Re: As close to perfection as I have come so far
« Reply #102 on: June 04, 2013, 07:10:10 AM »
Craig,

All your pies look amazing!  :drool: 

Norma
Always working and looking for new information!

Offline deb415611

  • Supporting Member
  • *
  • Posts: 780
  • Location: CT
Re: As close to perfection as I have come so far
« Reply #103 on: June 04, 2013, 07:12:29 AM »
Craig,

All your pies look amazing!  :drool: 

Norma

 ^^^

Offline TXCraig1

  • Registered User
  • Posts: 10609
  • Location: Houston, TX
Re: As close to perfection as I have come so far
« Reply #104 on: June 04, 2013, 09:08:23 AM »
The only negative thing I can think of to say is...Your plate is too BIG! Open your wallet and get some 12'' plates, will ya Craig?!

Nah, just kidding. That pie looks mighty soft and I can almost smell it. Beautiful!!

BTW, is there any reason you decided to go with 61% Hydration this time? I'm wondering whether to go up or down on my next batch.

I like my 13" plates. Larger pies work well for they way we serve and eat them. They are more challenging too.

I love pigs. They convert vegetables into bacon.

Offline TXCraig1

  • Registered User
  • Posts: 10609
  • Location: Houston, TX
Re: As close to perfection as I have come so far
« Reply #105 on: June 04, 2013, 09:11:29 AM »
BTW, is there any reason you decided to go with 61% Hydration this time? I'm wondering whether to go up or down on my next batch.

I've been bouncing around between 61-62% lately. No reason other than trying to decide what I like best. With all the other factors that affect dough handling, there are so many different combinations to try.
I love pigs. They convert vegetables into bacon.

Offline f.montoya

  • Supporting Member
  • *
  • Posts: 329
  • Age: 46
  • Location: Land of the Rising Sun
Re: As close to perfection as I have come so far
« Reply #106 on: June 04, 2013, 11:01:54 AM »
I've been bouncing around between 61-62% lately. No reason other than trying to decide what I like best. With all the other factors that affect dough handling, there are so many different combinations to try.

As the weather has gotten warmer, it seems that my 65% were becoming droopy(for lack of better dough terminology) much earlier than my 60% on the day of a bake. I finally settled on 61% for the recent outdoor temps we're having here in Japan and it has bought me a bit more time, with most other factors remaining the same, before the balls become too soft to work with...well for at least my experience level to this point. For myself, I haven't noticed any other factors that have affected dough handling in any "noticeable" way, other than time spent in cooler or warmer conditions. So that said, I have a couple of questions for you Craig...

Let's say 5 of us here on the boards use the exact same recipe & ingredients for the exact same amount of dough. Let's also say that we all agree to bulk or ball ferment for the same duration and at roughly the same temps. What might cause us to see different results in dough handling and how pronounced are their affects? What other factors affect dough handling and how might someone like me(new guy to NP dough) learn to notice them?

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1077
  • Age: 47
  • Location: Wilmington, NC
Re: As close to perfection as I have come so far
« Reply #107 on: June 04, 2013, 11:38:54 AM »
I was pretty happy with this pie. The fresh garlic and oregano really goes well with the soppressata. About a 50 second bake, and just as tender as you could ever ask for. 61%HR, 48 hours at 64F. Ischia culture.

Craig,

How is the 48 hours divided up?

Thanks,

John K

Offline TXCraig1

  • Registered User
  • Posts: 10609
  • Location: Houston, TX
Re: As close to perfection as I have come so far
« Reply #108 on: June 04, 2013, 12:48:32 PM »
Craig,

How is the 48 hours divided up?

Thanks,

John K

24+24
I love pigs. They convert vegetables into bacon.


 

pizzapan