Fibrament Stone Results

[Bob1]

Glad you still have the thread open.  The pies look great.  I was hoping you would try some at 500 degrees.  What formula are you using? 

[chickenparm]

Hi Bob,
Sorry I have been away for a bit.Not making much pies as usual.I clocked a 4 minute bake time recently and was very impressed with how much it cooked.

However,the oven temp was up all the way and the temps were in the low 600 range.

I keep forgetting to try a 500 degree setting.I will try it soon and report back my results.The formulas I use,is a basic lehmanns recipe found on the forum calculator.Its usually around 60-63% hydration for the doughs.
 

[chickenparm]

Peter and others,sorry I lost the recipes I used for the doughs.I had written them down on paper but threw the papers away.

However,here is what I can recall going by memory for most of my pies.

For example,the 16 inch at 63% hydration,
With a TF of .09,

Flour=308 Grams
Water=6.82 oz
IDY=1/4 tsp

Salt=1/2 tbsp
Sugar=1/2 tbsp.

Sometimes if I use oil,say a 1/2 to 1 TBS of oil,I will lower the water rate by 2%.These are cold risen doughs and sometimes I may cut the yeast back from the recipe if it rises too much in the fridge.
I will try and take better notes next time.