Author Topic: freekehlicious flour for testing (Read 2393 times)

TXCraig1 · « **Reply #20 on:** October 22, 2012, 09:18:34 AM »

Definitely looks like it is fermenting. I think a regular pie would be more interesting. I think it would tell more about the strength of the dough.

norma427 · « **Reply #21 on:** October 22, 2012, 09:48:24 AM »

Quote from: TXCraig1 on October 22, 2012, 09:18:34 AM

Definitely looks like it is fermenting. I think a regular pie would be more interesting. I think it would tell more about the strength of the dough.

Craig,

Thanks for your suggestion and why you think I should try a regular pie. Why do you think a regular pie would tell more about the strength of the dough?

Norma

TXCraig1 · « **Reply #22 on:** October 22, 2012, 05:27:54 PM »

Quote from: norma427 on October 22, 2012, 09:48:24 AM

Craig,

Thanks for your suggestion and why you think I should try a regular pie. Why do you think a regular pie would tell more about the strength of the dough?

Norma

For a regular pie the dough is stretched harder (you can roll pan dough), it's not cooked on a pan, and it is generally eaten by hand requiring a whole slice to be held and stay together. Just a thought that it could be strong enough for pan pizza but not a slice, but vice-versa is probably not a concern.

norma427 · « **Reply #23 on:** October 22, 2012, 05:40:38 PM »

Quote from: TXCraig1 on October 22, 2012, 05:27:54 PM

For a regular pie the dough is stretched harder (you can roll pan dough), it's not cooked on a pan, and it is generally eaten by hand requiring a whole slice to be held and stay together. Just a thought that it could be strong enough for pan pizza but not a slice, but vice-versa is probably not a concern.

Craig,

Thanks for your thoughts.

I guess it will be a regular pizza that is tried tomorrow.

I don’t normally roll my doughs for a pan, but do let them proof awhile so the crumb might become better. I can always try that experiment another week, all depending how the dough is tomorrow.

Norma

norma427 · « **Reply #24 on:** October 22, 2012, 05:42:44 PM »

I think the GM Full Strength/Freekeh dough ball fermented some more today. These pictures were taken after 1:00 pm.

Norma

The Dough Doctor · « **Reply #25 on:** October 22, 2012, 06:03:02 PM »

Norma;
Being "roasted", my concerns would be with gluten quality. Wheat flour/protein is easily denatured with heat, hence my concern about the gluten quality.
Tom Lehmann/The Dough Doctor

norma427 · « **Reply #26 on:** October 22, 2012, 06:09:46 PM »

Quote from: The Dough Doctor on October 22, 2012, 06:03:02 PM

Norma;
Being "roasted", my concerns would be with gluten quality. Wheat flour/protein is easily denatured with heat, hence my concern about the gluten quality.
Tom Lehmann/The Dough Doctor

Tom,

Did you ever hear of the Freekeh flour before? I can’t tell by the sheets I received how much protein is in the Freekaeh flour.

I can understand about your concerns if it is roasted. I didn’t think about that before.

I wonder how Dino’s Cucina that I mentioned at Reply 14 http://www.pizzamaking.com/forum/index.php/topic,21623.msg218483.html#msg218483 uses the Freekeh flour in their pizzas.

Norma

norma427 · « **Reply #27 on:** October 23, 2012, 06:14:26 AM »

As of right now, my DSL isn't working. I don't know if it can will be repaired today or tomorrow, but I emailed Freekeh and they sent me an Excell sheet to look at and more information about the Freekeh flour.

Norma.

The Dough Doctor · « **Reply #28 on:** October 23, 2012, 07:59:51 AM »

Norma;
It was off of my radar.
Tom Lehmann/TDD

norma427 · « **Reply #29 on:** October 23, 2012, 09:27:15 PM »

Whew, my DSL was working when I returned home from market tonight. I did call my DSL provider this morning, but they weren’t sure if they could fix it from afar, or if they had to come into where I live. Thankfully they had it fixed tonight.

This is the email I received from Thomasina.

Norma -
The enclosed excel sheet gives you the Moisture, Ash, and Protein.
And yes, the whole grain freekeh goes through a 'smoking' or roasting process that locks in the nutrients. In the smoking process - the enzymes in the grain are captured and thus retain the nutritional value.
I'm no expert in using the flour as a pizza dough, but I can tell you, you are correct in letting it rest overnight and since it has very little gluten, it must be used with another flour - white, rye, etc. So I believe you are on the right track!
All the best and I hope you enjoy working with the flour.

Thomasina

My computer said I would need to reduce the number of fonts to see it correctly. I really don't know how to open the excell sheet. Does anyone know how to open a xls (28 KB)?

The pizza did turn out good today though.

Norma

Chaze215 · « **Reply #30 on:** October 23, 2012, 09:37:08 PM »

Quote from: norma427 on October 21, 2012, 07:56:33 AM

I also wonder if any member lives near Old Tappan, NJ and could check out their Freekeh pizza.

Norma

Im in NJ, but I dont have a clue where Old Tappan is located...lol I will have to check.
Are those poppy seeds on the dough to see how much rise you have gotten?

Chaz

norma427 · « **Reply #31 on:** October 23, 2012, 09:55:40 PM »

Quote from: Chaze215 on October 23, 2012, 09:37:08 PM

Im in NJ, but I dont have a clue where Old Tappan is located...lol I will have to check.
Are those poppy seeds on the dough to see how much rise you have gotten?

Chaz

Chaz,

Dino’s Cucina has the Freekeh pizzas, and is located at 183 Old Tappan Road, Old Tappan, NJ 07675.

http://www.dinoscucina.com/menu.htm

Peter explains the “poppy seed trick” at http://www.pizzamaking.com/forum/index.php/topic,6914.0.html I think it is a good way to watch how dough ferments.

Norma

scott123 · « **Reply #32 on:** October 23, 2012, 10:08:32 PM »

Old Tappan is basically as far North and as far East as you can get in NJ. I think John Conklin is the only member here who might be close to that area.

norma427 · « **Reply #33 on:** October 23, 2012, 10:24:59 PM »

This is how the GM Full Strength/ Freekeh pizza turned out today. It was very tasty with a moist rim and had a much different taste than any other pizza I tasted before.

The dressings used for this pizza were apple wood smoked bacon that was baked in the deck oven, my regular sauce and cheese blend and also Vermont Smoked Pepperoni. The apple wood smoked bacon sure went well with the Vermont Smoked Pepperoni and the crust.

The dough was easy to open and I didn’t seem to have any problems with the dough at all.

Norma

norma427 · « **Reply #34 on:** October 23, 2012, 10:27:00 PM »

Norma

norma427 · « **Reply #35 on:** October 23, 2012, 10:29:31 PM »

Norma

norma427 · « **Reply #36 on:** October 23, 2012, 10:33:39 PM »

Norma

norma427 · « **Reply #37 on:** October 23, 2012, 10:35:01 PM »

Norma

norma427 · « **Reply #38 on:** October 23, 2012, 10:36:35 PM »

If anyone wants me to post the formulation work sheet I used, I can.

Norma

TXCraig1 · « **Reply #39 on:** October 23, 2012, 10:53:40 PM »

The pizza looks like it came out really well. I had not thought of combining bacon and VT pepperoni. That sounds really good. I might have to borrow that from you. What brand of apple wood smoked bacon did you use?

What sort of flavor did the crust have?