Author Topic: Pizza Photography Tips using Iphone  (Read 5017 times)

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Offline pizzaneer

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Re: Pizza Photography Tips using Iphone
« Reply #100 on: September 25, 2012, 12:05:36 PM »
Bob, color temp refers to wavelength of visible light emitted.  K = Kelvins.  

For example, old fashioned car headlights are around 4000K, somewhat like incandescent bulbs.  Newfangled (annoying) xenon projector lamps are about 6-7000K.  See graph.
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Online TXCraig1

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Re: Pizza Photography Tips using Iphone
« Reply #101 on: September 25, 2012, 12:27:48 PM »
The add says "Color Temperature: 5000K". Does that indicate the brightness of the flash?


It's not an indication of brightness. It's a measure of the color of light it produces. 5000K is the deliniation between cool (blue-white) and warm (red-yellows).

The reason why color is measured in temperature is because as things heat up, they put off light - the hotter they get, the more light they put off in progressivly shorter wavelengths. Imagine a piece of metal heating, the longer wavelengths (IR and dark red) come first. As it gets hotter, it gets brighter red, then red-orange, then yellow, and ultimately white - hence the name white hot.

You can get an idea of it here: http://www.pizzamaking.com/forum/index.php/topic,18573.msg180743.html#msg180743
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Offline MightyPizzaOven

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Re: Pizza Photography Tips using Iphone
« Reply #102 on: September 26, 2012, 01:00:05 PM »
I had a batch of dough that have been siting in the fridge since last Thursday. I had added 50 g of flour to my regular recipe of 500 g. I didn't add any additional flour while kneading where with my regular recipe I add about 12 g while kneading, the dough gets sticky.

I had only couple hours of resting after balling... I placed the balls in my home oven with the light on to get them to rise faster.

I didn't have time to take pictures, hungry people were waiting. I took left over to work. See attached picture after microwaved.

I never had this beautiful dark brown crust before, it tasted great. I am not sure if the dark crust was contributed to additional flour in my recipe or to something else.
« Last Edit: September 26, 2012, 01:03:48 PM by MightyPizzaOven »
Bert,

Offline pizzaneer

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Re: Pizza Photography Tips using Iphone
« Reply #103 on: September 26, 2012, 01:58:25 PM »
Bert, it sounds as though you hit a "magic window" where the fermentation and hydration were just right for your conditions.  That's a pretty long period - do you have any data on your dough temp and rise rate?

I'd be really interested to see pics of the whole process.  Do you think you could repeat it?
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Offline MightyPizzaOven

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Re: Pizza Photography Tips using Iphone
« Reply #104 on: September 26, 2012, 02:10:12 PM »
Brian, unfortunately I didn't record any data, my goal to make my dough less sticky when kneading.

I wil try the recipe again, if I don't get same result, I will try something else.
Bert,

Offline Chicago Bob

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Re: Pizza Photography Tips using Iphone
« Reply #105 on: September 26, 2012, 02:33:16 PM »
I have seen honey(in the dough) do this on my Jerry Mac pizzas....adds a sweetness though.
So it looks like the sugar was doing something differentd in Bert's dough, no?
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Offline MightyPizzaOven

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Re: Pizza Photography Tips using Iphone
« Reply #106 on: September 26, 2012, 02:58:08 PM »
No sugar was used in the dough ???
Bert,

Offline rcbaughn

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Re: Pizza Photography Tips using Iphone
« Reply #107 on: September 26, 2012, 08:39:47 PM »
Dang, that is some really good browning for a dough that doesn't have sugar in it. The only way I've got a crust that dark was from adding the large amount of molasses that is called for in Peter and Norma's Mellow Mushroom formula. Good looking pie there for sure.
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Offline MightyPizzaOven

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Re: Pizza Photography Tips using Iphone
« Reply #108 on: September 27, 2012, 09:08:33 AM »
Flour consists of carbohydrates. and carbohydrates broken down into its simplest unit is glucose, I guess, some of the flour turned into glucose after that many days of fermentation.
Bert,

Offline Chicago Bob

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Re: Pizza Photography Tips using Iphone
« Reply #109 on: September 27, 2012, 09:11:21 AM »
Flour consists of carbohydrates. and carbohydrates broken down into its simplest unit is glucose, I guess, some of the flour turned into glucose after that many days of fermentation.

I was going to ask if you used the same flour...
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Offline MightyPizzaOven

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Re: Pizza Photography Tips using Iphone
« Reply #110 on: September 27, 2012, 09:51:17 AM »
I was going to ask if you used the same flour...

I did, King Arthur Bread flour.
Bert,


 

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