Author Topic: Oh What The Heck! (Read 1455 times)

Ev · « **on:** September 07, 2012, 07:17:18 PM »

I made yeast raised waffles this morning and had left over batter. I was going to throw it out but said to myself; Oh what the heck, I think I'll use this to make a sicilian dough. So I used it as a poolish and made these two pies this evening. Light and semi-airy, almost cake-like.

Ev · « **Reply #1 on:** September 07, 2012, 07:18:24 PM »

Ev · « **Reply #2 on:** September 07, 2012, 07:19:39 PM »

TXCraig1 · « **Reply #3 on:** September 07, 2012, 07:26:51 PM »

Those are totally gorgeous. Will you share the whole recipe?

dellavecchia · « **Reply #4 on:** September 07, 2012, 07:29:33 PM »

Awesome. The crumb looks like L&B.

John

Ev · « **Reply #5 on:** September 07, 2012, 07:30:16 PM »

What? You mean the waffles, or the pizza?

TXCraig1 · « **Reply #6 on:** September 07, 2012, 07:31:16 PM »

Quote from: Ev on September 07, 2012, 07:30:16 PM

What? You mean the waffles, or the pizza?

Pizza. Please.

Ev · « **Reply #7 on:** September 07, 2012, 07:34:17 PM »

Quote from: dellavecchia on September 07, 2012, 07:29:33 PM

Awesome. The crumb looks like L&B.

John

It tasted a bit like L&B and was very light like them as well. Mine was just not as uniform in thickness.

Ev · « **Reply #8 on:** September 07, 2012, 07:45:26 PM »

Quote from: TXCraig1 on September 07, 2012, 07:31:16 PM

Pizza. Please.

Sure Craig.

Flour (KABF) 100%
Water 67%
Salt 2%
ADY - I started out with 1 packet in the waffle batter. Who knows how much was left in the poolish??
Sugar 1%

Poolish(waffle batter) 10% of total dough weight

Next time, I'm going to replace the batter with Ischia

Mixed everything and let sit on the counter all day doing periodic stretch and folds. Divided and let rise in the pans an hour and a half or so. Baked at 525 about 12 minutes.

Chicago Bob · « **Reply #9 on:** September 07, 2012, 07:58:44 PM »

Excellent looking bake there Ev. You and that Norma....I swear, improvisational supreme. Have you ever done any "stand up" dude?

pizzaneer · « **Reply #10 on:** September 07, 2012, 09:30:20 PM »

Thought I'd compliment you on not just the fantastic sicilian pies but the really cute dogs in the last picture. The thought balloon over their heads could read "Are there leftovers YET?!"

RobynB · « **Reply #11 on:** September 07, 2012, 09:37:11 PM »

That looks so good! Certainly looks like you meant to make it all along. I love it when experiments come out well!

JConk007 · « **Reply #12 on:** September 07, 2012, 09:38:55 PM »

YUM E !!
man they look great steve

Ev · « **Reply #13 on:** September 07, 2012, 10:52:24 PM »

Thanks folks! We all get lucky once in a while! At least that's what the dogs were hoping!

TXCraig1 · « **Reply #14 on:** September 07, 2012, 11:58:41 PM »

Quote from: Ev on September 07, 2012, 10:52:24 PM

Thanks folks! We all get lucky once in a while! At least that's what the dogs were hoping!

I bet your dogs were hoping you didn't get lucky this time...

Jackie Tran · « **Reply #15 on:** September 08, 2012, 07:09:41 AM »

Excellent looking pie Steve. Love the crumb.

deb415611 · « **Reply #16 on:** September 08, 2012, 08:21:02 AM »

those look great Steve

TXCraig1 · « **Reply #17 on:** September 08, 2012, 10:09:16 AM »

Quote from: Ev on September 07, 2012, 07:45:26 PM

Sure Craig.

Flour (KABF) 100%
Water 67%
Salt 2%
ADY - I started out with 1 packet in the waffle batter. Who knows how much was left in the poolish??
Sugar 1%

Poolish(waffle batter) 10% of total dough weight

Next time, I'm going to replace the batter with Ischia

Mixed everything and let sit on the counter all day doing periodic stretch and folds. Divided and let rise in the pans an hour and a half or so. Baked at 525 about 12 minutes.

Steve, can you tell me how much flour you used and how big those pans are?

Ev · « **Reply #18 on:** September 08, 2012, 10:29:24 AM »

You bet!

639 g + 120 g of batter
698 g +/- total flour. Comes out to a .15 TF

The pans are 10 X 14 steel

TXCraig1 · « **Reply #19 on:** September 08, 2012, 10:33:42 AM »

Thank you!