Author Topic: Latest experiment......  (Read 924 times)

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Offline Mangia Pizza

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Latest experiment......
« on: October 27, 2012, 08:38:36 PM »
Caputo pizzeria 48 hr rise  VS Caputo pizzeria quick VPN dough.....

48 hr rise

Flour (100%):    1286.99 g
Evian Water (62%):    797.93 g
CY (.05%):    0.64 g
Salt (2.8%):    36.04 g
Total (164.85%):   2121.6 g
Single Ball:   265.2 g

VPN 8 hr rise

Flour (100%):    1286.05 g 
Evian Water (62%):    797.35 g 
CY (.17%):    2.19 g
Salt (2.8%):    36.01 g
Total (164.97%):   2121.6 g
Single Ball:   265.2 g

Same exact oven conditions and same very amateur pizzaiolo......

What should I expect to see?



Paolo


Offline andreguidon

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Re: Latest experiment......
« Reply #1 on: October 28, 2012, 08:31:23 AM »
VPN 8 hour - More browning, tighter cornicione, but still soft, and easy to handle.
48h dough - more leopard spots, soft, and harder to work with.
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Pete-zza

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Re: Latest experiment......
« Reply #2 on: October 28, 2012, 08:37:18 AM »
Paolo,

What will the fermentation protocols be and the fermentation temperatures?

Peter

Offline Mangia Pizza

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Re: Latest experiment......
« Reply #3 on: October 28, 2012, 06:36:38 PM »
Paolo,

What will the fermentation protocols be and the fermentation temperatures?

Peter

Peter, the 48 hrs dough was kept at 60F, while the 8 hrs was kept at room temp. 70F.

Mixing technique same for both....

bulk for the 48 was 12 hrs, balled for 32.5 hrs so I guess it really was a 44.5 hr total rise.

bulk for the 8 was 1 hr and balled for 7 hrs
Paolo

Offline Mangia Pizza

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Re: Latest experiment......
« Reply #4 on: October 28, 2012, 06:36:56 PM »
VPN 8 hour - More browning, tighter cornicione, but still soft, and easy to handle.
48h dough - more leopard spots, soft, and harder to work with.

Correct!
Paolo

Offline bakeshack

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Re: Latest experiment......
« Reply #5 on: October 28, 2012, 07:18:14 PM »
Nice work!  Did you notice any difference in texture and flavor?  Which one did you prefer in general?

Offline Mangia Pizza

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Re: Latest experiment......
« Reply #6 on: October 28, 2012, 07:30:34 PM »
I didn't notice too much difference in texture, flavor was a bit deeper with the longer fermentation.

Overall, the leoparding of the 48 hrs dough makes it more appealing to the eye, but it is harder to work with.

Conclusions:

It is nice to know that you don't always have to plan 2 days in advance if you want to make some pies.

The 8 hrs were actually much better than I thought they would be for such a short fermentation.....
Paolo