Author Topic: Let the experimenting begin...  (Read 6322 times)

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Online Chicago Bob

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Re: Let the experimenting begin...
« Reply #25 on: January 15, 2013, 07:35:12 PM »
Chaz, also check to see if you can flip your rack and reinsert with lip(now facing down)nearest the door opening.
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Offline Chaze215

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Re: Let the experimenting begin...
« Reply #26 on: January 17, 2013, 08:33:50 PM »
Here's the dough made tonight (scott's recipe) with 100% AT. This ball is 360g and now in the fridge for an overnight nap in a lightly oiled container. When I added the dry to the wet and mixed with the danish dough wisk, the dough seemed VERY dry. But as soon as I started to knead by hand it came together nicely. Seemed a little sticky, but I guess this is to be expected? Below is what it looks like. Seems to be cottage cheesy to me. I didnt want to over knead it.
Chaz

Offline bfguilford

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Re: Let the experimenting begin...
« Reply #27 on: January 17, 2013, 09:28:01 PM »
Chaz, if the shape of your oven rack is robbing you of critical front to back real estate, get rid of it. Angle aluminum.  Cut two lengths and suspend them from shelf lip to shelf lip and rest the plate on that. Like this:

http://www.pizzamaking.com/forum/index.php/topic,12692.msg126602.html#msg126602

but with lightweight angle aluminum. Home depot usually has lengths stacked in a box.  Angle iron would work well too, but make sure it's lightweight. The 1/8" bed frame angle iron is too big- it's thermal mass would extend your preheats and rob from the plate- it also might not fit between shelf lips.

Chaz: The other option would be to see if you can source a flat rack. The appliance section of my local hardware had one in a demo oven (and they gave it to me... nice bonus). It is also much stronger than the original rack (which bowed quite a bit from the weight of the plate). That bought me an extra 3/4" of depth.

Barry
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Online Chicago Bob

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Re: Let the experimenting begin...
« Reply #28 on: January 18, 2013, 12:02:14 AM »
did you flip it?
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Offline Chaze215

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Re: Let the experimenting begin...
« Reply #29 on: January 18, 2013, 06:01:30 PM »
did you flip it?

I tried it all different ways...didnt work  >:(
Chaz

Offline deb415611

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Re: Let the experimenting begin...
« Reply #30 on: January 18, 2013, 06:02:46 PM »
I tried it all different ways...didnt work  >:(
[/quote

my rack doesn't flip either
Deb

Online Chicago Bob

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Re: Let the experimenting begin...
« Reply #31 on: January 18, 2013, 08:06:40 PM »
I know a lot of people don't like messing with their expensive oven equipment but you can modify that pesky lip with a 3 pound sledge(big hammer).
Also, an auto repair/muffler shop will have a "cut-off" wheel/tool that can make that lip go away in about 90 seconds.Or put it in their press if you don't have a heavy hammer/sledge.
Just say'in.  :)
« Last Edit: January 18, 2013, 08:10:39 PM by Chicago Bob »
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scott123

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Re: Let the experimenting begin...
« Reply #32 on: January 19, 2013, 06:02:10 AM »
Seemed a little sticky, but I guess this is to be expected? Below is what it looks like. Seems to be cottage cheesy to me. I didnt want to over knead it.

That's looks pretty good, Chaz, although I might take it a tiny bit further- maybe 30 more seconds of kneading.  If you overknead it, it has a propensity to get a bit too chewy (for my tastes), but if you underknead, you risk the ingredients not completely mixing, which can produce  wetter/more fragile areas during the stretch. You don't get much of a window.  This is why I work with lower protein flours :) 

Offline Chaze215

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Re: Let the experimenting begin...
« Reply #33 on: January 19, 2013, 08:15:45 AM »
That's looks pretty good, Chaz, although I might take it a tiny bit further- maybe 30 more seconds of kneading.  If you overknead it, it has a propensity to get a bit too chewy (for my tastes), but if you underknead, you risk the ingredients not completely mixing, which can produce  wetter/more fragile areas during the stretch. You don't get much of a window.  This is why I work with lower protein flours :) 

So do u think if I gave a little more kneading this am and reballed it til tonight that would be ok?
Chaz


Offline Chaze215

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Re: Let the experimenting begin...
« Reply #34 on: January 20, 2013, 07:47:00 PM »
So...I made a few pies tonight using 100% AT flour. I made a plain and a brussel sprouts/pancetta pie with the AT. Then to get a comparison to the bread flour I have been using in the past, I made a plain using BF  ;D The AT dough had a nice taste to it but was not as easy to work with as the BF. You can see that with the BF pie, I was able to get a more uniform crust. The AT crust was all over the place...lol I think the next time, I will do a combo of the AT and BF. I think this might be the best of both worlds. Below id the side by side AT & BF pies.
Chaz

Offline Chaze215

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Re: Let the experimenting begin...
« Reply #35 on: January 20, 2013, 07:50:29 PM »
Pancetta & Brussel Sprouts Pie
Chaz

Online Chicago Bob

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Re: Let the experimenting begin...
« Reply #36 on: January 20, 2013, 07:55:31 PM »
Those are good looking pizza's Chaze...very nice.
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Offline Chaze215

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Re: Let the experimenting begin...
« Reply #37 on: January 20, 2013, 08:34:14 PM »
Those are good looking pizza's Chaze...very nice.

Thanks Bob!
Chaz

Offline Chaze215

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Re: Let the experimenting begin...
« Reply #38 on: January 21, 2013, 09:20:03 PM »
I enjoyed the flavor and texture of the AT pies but I have 1 issue/problem with it. The crust was so light and airey with a ton of oven spring that the crust had some burning where those bubbles formed. Is there a way to avoid this? Should I bust those bubbles that I see in the crust prior to launching? I was trying to preserve the airyness so I didn't do that. What do u guys think? Maybe the answer is a blend of AT and BF I have on hand? Thanks in advance!

Chaz
Chaz

Online Chicago Bob

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Re: Let the experimenting begin...
« Reply #39 on: January 21, 2013, 09:34:15 PM »
Chaz,
I pre pop cornicion bubbles and stand at the ready with a long poker during the bake if I have an aggresive ferment dough.
fwiw, been seeing a few really nice looking pies recently where folks used AT/AP and BF/AP....Hmmm... ;)
"Care Free Highway...let me slip away on you"

Offline Chaze215

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Re: Let the experimenting begin...
« Reply #40 on: January 21, 2013, 09:45:44 PM »
Chaz,
I pre pop cornicion bubbles and stand at the ready with a long poker during the bake if I have an aggresive ferment dough.
fwiw, been seeing a few really nice looking pies recently where folks used AT/AP and BF/AP....Hmmm... ;)

I wish I could see you going to town on the bubbles with that poker :-D What do pizza shops do? I have seen bubbles on their pies but usually not burned like mine...lol
Chaz

Online Chicago Bob

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Re: Let the experimenting begin...
« Reply #41 on: January 21, 2013, 09:49:49 PM »
I wish I could see you going to town on the bubbles with that poker :-D What do pizza shops do? I have seen bubbles on their pies but usually not burned like mine...lol
They do jus what I said to do....if you see a pizzeria owner who's right arm is not devoid of hair like mine is then you need to run outta that shop!! Run son...run like hell...do not walk!!!   :-D
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Offline Chaze215

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Re: Let the experimenting begin...
« Reply #42 on: January 22, 2013, 07:05:18 PM »
Here she is....the 17 x 17 x .5 has arrived! I have it in the oven as i type this to get some IR temps. I have the oven set at 500. Is there a temp that Im ideally looking for?
Chaz

Online Chicago Bob

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Re: Let the experimenting begin...
« Reply #43 on: January 22, 2013, 07:18:29 PM »
Yes...very hot.  :)
Seriously, I would venture to say Scott would probably like to see somewhere in the 620-650 vicinity...maybe a 'lil more?
Crank her up Chaz!  8)
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Offline Chaze215

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Re: Let the experimenting begin...
« Reply #44 on: January 22, 2013, 07:43:45 PM »
Im on it Bob  ;Dl I will have to wait til scott checks in. He certainly is the steel expert around here...no offense to anyone else. I like to learn from anyone willing to share their knowledge.
Chaz

Offline Chaze215

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Re: Let the experimenting begin...
« Reply #45 on: January 22, 2013, 08:28:24 PM »
About 45 minutes at 550 (I bumped it up from 500 just out of curiosity). Not sure what to think right now since my stone was getting hotter than the steel in the same amount of time.
Chaz

Online Chicago Bob

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Re: Let the experimenting begin...
« Reply #46 on: January 22, 2013, 08:42:39 PM »
Patience grasshoppah....the mysteries of steel will be revealed. 8)
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Offline Chaze215

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Re: Let the experimenting begin...
« Reply #47 on: January 22, 2013, 09:45:25 PM »
I hope so Bob. After an hour at 550, it didn't get above 600.
Chaz

scott123

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Re: Let the experimenting begin...
« Reply #48 on: January 23, 2013, 01:15:33 AM »
That's a nice looking chunk of steel there, Chaz  :)

I can't tell from the shot in the oven, but did you take the mill scale (dark colored coating) off? It's not essential that you do, I'm just curious what your cleaning regime was.

The temperature you should be shooting for is whatever temp you need  ;D

Seriously, though, there are a variety of factors involved, hydration of the dough, fermentation time, added sugar/residual sugar, oil, thickness factor, desired style- these all impact the temperature you'll need to bake the pizza at.

The good news is that 574 will give you any non Neapolitan bake time you could possibly want.  With 1/2" steel, 574 might even break the 2 minute Neapolitan barrier- on the undercrust, of course. The top would most likely require a stronger broiler than you currently have (it wouldn't hurt to check, though), making the Neapolitan undercrust capability moot.

Generally speaking, for NY style, you're going to want to be in the 500-525 realm. If you're going with the last formula you used:

http://www.pizzamaking.com/forum/index.php/topic,22834.msg231958.html#msg231958

I would try 500 first, then 525.

Offline Chaze215

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Re: Let the experimenting begin...
« Reply #49 on: January 23, 2013, 06:33:21 PM »
Scott when I got the steel home last night, I just wiped it down with a sponge and some warm water. Seemed like most of the black stuff came off. Is there something else I should do with it?

I was able to get the steel to just under 600 (the same as my stone) after about an hour of it being in at 550. As far as a recipe goes, I think I will go with a combination of the AT and ConAgra BF (which has about as much protein as KAAP). So i think it will do something along the lines of your recipe. Do you think I should still go with the oven temp at 500? How about using the broiler?

Im gonna do the dough tonight with an expected bake on friday or saturday. I will post the specifics later.

Thanks for your assistance!
Chaz