Author Topic: Deb's Baking Steel Journey (Read 4109 times)

deb415611 · « **Reply #40 on:** January 19, 2013, 08:53:38 AM »

thanks Scott, I figured as much on the fibrament. I'm still going to try it closer to the stone but it would be nice to figure out a quicker preheat.

I want John's wolf oven. My friend has one and I baked a few pizzas using a screen it it, I was amazed at the difference from my regular gas oven. I can only imagine what could comeo out of it using a stone or steel

deb415611 · « **Reply #41 on:** January 26, 2013, 07:33:46 PM »

still using combo convection preheat, blast of broil and finishing with broil.

I need to find my notes and edit them in but more than 50% KA White whole wheat

pizza 1 - spinach on all, on one 1/2 cherry tomatoes and olives, the other 1/2 had roasted veggies (red & green pepper, yellow squash, zucchini, carrots), calabrian chili oil drizzled on all

pizza 2 - pepperoni

pizza 3 - sausage

Tscarborough · « **Reply #42 on:** January 27, 2013, 03:57:37 PM »

Nice!

scott123 · « **Reply #43 on:** January 27, 2013, 04:13:11 PM »

Deb, I'm not a huge WW fan, but, all things considering, those are some of the best WW pies I've seen. Is it me or are you dialing back the thickness factor?

deb415611 · « **Reply #44 on:** January 27, 2013, 05:34:40 PM »

thanks Tom

Scott - thanks, yes, a little thinner but not the TF you would recommend, for ww I'm going back to .10, thinner doesn't do it for me for ww..... next bake will be a scott123 special - spring king, whole milk mozz, even thinner and i'm going to try the convection only again

scott123 · « **Reply #45 on:** January 27, 2013, 05:45:49 PM »

Quote from: deb415611 on January 27, 2013, 05:34:40 PM

next bake will be a scott123 special - spring king, whole milk mozz, even thinner and i'm going to try the convection only again

Woo hoo!

Could you do two 'scott123 specials?' One with convection, one with the broiler?

deb415611 · « **Reply #46 on:** January 27, 2013, 05:53:58 PM »

Quote from: scott123 on January 27, 2013, 05:45:49 PM

Woo hoo!

Could you do two 'scott123 specials?' One with convection, one with the broiler?

yes, but they would have to be different bakes if the convection is going to be at fan level

scott123 · « **Reply #47 on:** January 27, 2013, 06:07:03 PM »

Deb, I know we talked about moving the stone around to try to get the most out of convection, but, theoretically speaking, with the fan circulating air through the entire oven, there should be no area that's hotter or colder. That's one of the benefits of convection baking.

Try putting the steel 5-7" from the broiler (if it isn't already) and do one bake with convection and one with broil.

deb415611 · « **Reply #48 on:** January 27, 2013, 06:21:02 PM »

Quote from: scott123 on January 27, 2013, 06:07:03 PM

Deb, I know we talked about moving the stone around to try to get the most out of convection, but, theoretically speaking, with the fan circulating air through the entire oven, there should be no area that's hotter or colder. That's one of the benefits of convection baking.

Try putting the steel 5-7" from the broiler (if it isn't already) and do one bake with convection and one with broil.

that's where it's living at the moment

what TF is the scott123 special?

scott123 · « **Reply #49 on:** January 27, 2013, 06:26:28 PM »

Deb, if you think you can stretch a skin that you can see light through, then I'd say .075, otherwise, I'd go with .08.

deb415611 · « **Reply #50 on:** January 27, 2013, 06:35:14 PM »

.08 for this trial, it's getting more comfortable but I won't push it

deb415611 · « **Reply #51 on:** January 27, 2013, 07:28:21 PM »

Quote from: scott123 on August 31, 2012, 09:07:23 AM

Also, for anyone interested, I'll be changing this within the next 6 months to do a room temp bulk, rather than the re-ball. Right now, when I take the partially fermented dough balls out of the containers to re-ball, the containers are a bit gummy, and it's kind of a hassle to wipe them out. If I bulk, I save myself this trouble. It's just a matter of dialing in the right amount of yeast for a room temp bulk and deciding on a time frame.

Scott - did you ever change to a room temp bulk?

scott123 · « **Reply #52 on:** January 27, 2013, 07:50:10 PM »

Deb, I tried a room temp bulk- 3 times, and came close to dialing in the right amount of yeast, but never really nailed it. Then I gave up and went back to my balled recipe. I'll give it another shot.

deb415611 · « **Reply #53 on:** January 27, 2013, 08:08:51 PM »

Quote from: scott123 on January 27, 2013, 07:50:10 PM

Deb, I tried a room temp bulk- 3 times, and came close to dialing in the right amount of yeast, but never really nailed it. Then I gave up and went back to my balled recipe. I'll give it another shot.

fine either way, I don't usually do bulk, just ball after making, then don't touch it again. your method says to reball after a day, do you think that it is necessary? what's it doing for me?

deb415611 · « **Reply #54 on:** February 21, 2013, 06:35:08 AM »

Quote from: scott123 on January 27, 2013, 05:45:49 PM

Woo hoo!

Could you do two 'scott123 specials?' One with convection, one with the broiler?

Scott - I did these, need to find time to post them

deb415611 · « **Reply #55 on:** February 21, 2013, 06:35:47 AM »

first Ischia dough

I need to find a good recipe for this, I just kind of guessed at percentages and pizza was good but need to put more thought into it

thank you Craig!, without your sourdough predictive model I wouldn't have had a quick starting point for the sourdough

deb415611 · « **Reply #56 on:** February 21, 2013, 06:49:55 AM »

did a test yesterday, I calibrated my oven up 35 degrees, preheated on convection at 550 which changes itself to 525 so should have been 560. After 2 hours the steel was 579 both top & bottom, another 30 minutes and was 584. Definitely need broiler assist during bake at this temp but I want to play with it some. I didn't get any times but will work on for future.

norma427 · « **Reply #57 on:** February 21, 2013, 10:46:29 AM »

Deb,

I am enjoying watching your journey in making different pizzas on your steel.

Norma

TXCraig1 · « **Reply #58 on:** February 21, 2013, 12:48:45 PM »

Quote from: deb415611 on February 21, 2013, 06:35:47 AM

first Ischia dough

I need to find a good recipe for this, I just kind of guessed at percentages and pizza was good but need to put more thought into it

thank you Craig!, without your sourdough predictive model I wouldn't have had a quick starting point for the sourdough

Glad it helped. The pie looks great! Keep tweaking.

bfguilford · « **Reply #59 on:** February 21, 2013, 01:58:56 PM »

Those pies are looking good, Deb. I've been thinking about starting to use around 25% white whole wheat in some of my bakes. How much of an effect does it seem to be having on crumb structure and oven spring?

Barry