Author Topic: Deb's Baking Steel Journey  (Read 16091 times)

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Offline deb415611

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Re: Deb's Baking Steel Journey
« 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
Deb


Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #51 on: January 27, 2013, 07:28:21 PM »


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?
Deb

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Re: Deb's Baking Steel Journey
« 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.

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #53 on: January 27, 2013, 08:08:51 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?
Deb

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #54 on: February 21, 2013, 06:35:08 AM »
Woo hoo!  ;D

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

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

Offline deb415611

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Re: Deb's Baking Steel Journey
« 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



« Last Edit: February 21, 2013, 07:00:38 AM by deb415611 »
Deb

Offline deb415611

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Re: Deb's Baking Steel Journey
« 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.
Deb

Offline norma427

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Re: Deb's Baking Steel Journey
« 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

Offline TXCraig1

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Re: Deb's Baking Steel Journey
« Reply #58 on: February 21, 2013, 12:48:45 PM »
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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline bfguilford

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Re: Deb's Baking Steel Journey
« 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
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #60 on: February 21, 2013, 04:54:01 PM »
Thanks Norma & Craig.

Barry - a little less oven spring and the crumb structure isn't quite as open.   I think that with 25% you'll see a little difference.  This last set of pictures didn't have any whole wheat, just the previous set.
Deb

Offline bfguilford

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Re: Deb's Baking Steel Journey
« Reply #61 on: February 21, 2013, 05:24:05 PM »
Barry - a little less oven spring and the crumb structure isn't quite as open.   I think that with 25% you'll see a little difference.  This last set of pictures didn't have any whole wheat, just the previous set.

Ah... thanks for clarifying.

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #62 on: March 16, 2013, 07:44:46 PM »
first try at a chicago thin
used Loo's recipe here http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574   with a few minor modifications to make it a quicker dough (thank you Chicago Bob).

done on the baking steel - was last pizza and turned oven down to 450 convection (which my oven turns down 25 degrees but I had calibrated up 35, so.... must be 460).  I didn't take steel reading.  Had to finish with the broiler.

sausage on 1/2,  1/2 had calabrian chili oil under the sauce


Deb

Offline Chicago Bob

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Re: Deb's Baking Steel Journey
« Reply #63 on: March 16, 2013, 08:08:46 PM »
Very nice first try Deb....real nice!
Unless you have a cutter pan....I would like to suggest 425 on that steel plate, no convection, for your next attempt. A 12-14 min. bake time should be your sweet spot for this style and I think your set up will give you a great pizza. Your dough looks great. Pretty easy pizza to make, eh?  ;)

Bob
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Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #64 on: March 16, 2013, 08:16:02 PM »
thanks Bob,  yes, definitely a little lower temp next time.  easy, it's weird working with such a low hydration and a rolling pin. 

it's going in the rotation
Deb

Offline Chicago Bob

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Re: Deb's Baking Steel Journey
« Reply #65 on: March 16, 2013, 09:38:18 PM »
thanks Bob,  yes, definitely a little lower temp next time.  easy, it's weird working with such a low hydration and a rolling pin. 

it's going in the rotation
Ha!  It's not "easy" for me working with the high hydration pizza's...always slapping my hand as it reaches for the drawer containing the rolling pin.   ;)   You did good girl!  :)

Bob
"Care Free Highway...let me slip away on you"

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #66 on: May 01, 2013, 08:55:48 PM »
decided this morning that I wanted pizza today and tried a quick version of one I had seen posted recently,  this crust won't be made again, I knew it had more sugar than I wanted but didn't take the time to find something different.  Someday I'll find an emergency dough that i'm happy with....

last week spent a couple days in NYC and was walking and saw Forcella - we had lunch and had the Fuorigrotta  (Burrata, Lemon, Arugula, Pecorino). 

here's my home attempt (next time better dough recipe & burrata instead of mozz ).  bake preheat , broiler on a few minutes before it went in.  Sub 3 minute pie. 

out of the oven -  fresh mozz, grated pecorino, thin sliced lemons (they were thinner than they look in the pic)
with arugula - I lightly dressed it with lemon juice and olive oil

Deb


Offline MightyPizzaOven

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Re: Deb's Baking Steel Journey
« Reply #67 on: May 31, 2013, 06:27:15 PM »
Hi Deb, this what I do for my emergency dough:

Dough: 100% KABF, 60% Water (room temperature), 1% ADY, 1% Sugar, 2% Salt, 3% EVOO, 1 hour bulk ferment in my oven with the light on, 1 hour balled / ferment at room temperature

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #68 on: May 31, 2013, 08:05:34 PM »
Hi Deb, this what I do for my emergency dough:

Awesome, thank you Bert!  That's what i'm doing next time

will be easy for me to find since it's in my thread   :)

Deb

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #69 on: May 31, 2013, 08:11:37 PM »
Kid's are home from college, did a few pizza's tonight

still experimenting, decided to try glutenboys formula  http://www.pizzamaking.com/forum/index.php/topic,7761.msg66669.html#msg66669   sweated it a little because I almost forgot to add the salt and handkneaded it in at the end.  worked fine,   family really liked this one

« Last Edit: May 31, 2013, 08:13:25 PM by deb415611 »
Deb

Online Pete-zza

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Re: Deb's Baking Steel Journey
« Reply #70 on: May 31, 2013, 08:19:46 PM »
Deb,

Your pizzas look wonderful. The Glutenboy NY style dough benefits from the temperatures that you can achieve with your pizza steel. In GB's case, he has an unusual old oven that gives him higher temperatures than what you can get with most standard home ovens.

You might want to post a link in the basic GB thread to cross reference to this thread.

Peter

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #71 on: May 31, 2013, 08:25:10 PM »
thanks Peter.  the temps that he was getting with his oven were what made me decide to use it.

I forgot to put in that I baked at ~72 days  hours

I hadn't thought to do a cross reference, I'll do that now.
« Last Edit: May 31, 2013, 08:29:20 PM by deb415611 »
Deb

Offline Essen1

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Re: Deb's Baking Steel Journey
« Reply #72 on: May 31, 2013, 08:47:16 PM »
Deb,

Those are fantastic.  :drool:

I think I have to give GB's formula a shot in the coming future
Mike

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Offline MightyPizzaOven

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Re: Deb's Baking Steel Journey
« Reply #73 on: May 31, 2013, 08:49:41 PM »
Awesome, thank you Bert!  That's what i'm doing next time

will be easy for me to find since it's in my thread   :)




You are welcome, I use 500 g of flour, which make it easy to calculate the rest of the ingredients.

Your pies looks delicious, what toppings do you have on the first one and the last one

Offline Chicago Bob

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Re: Deb's Baking Steel Journey
« Reply #74 on: May 31, 2013, 09:05:40 PM »
Yes Ma'am, now you're talk'in.....nice work Deb! :chef:
"Care Free Highway...let me slip away on you"