Author Topic: NY Style Album  (Read 997 times)

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Offline AustinSpartan

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NY Style Album
« on: January 22, 2013, 12:23:14 PM »
From start to finish:

http://imgur.com/a/RGYX3#0


Online JD

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Re: NY Style Album
« Reply #1 on: January 22, 2013, 12:46:17 PM »
Nice crust color... what's your recipe & technique (if you care to share)?
Josh

Offline dellavecchia

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Re: NY Style Album
« Reply #2 on: January 22, 2013, 12:58:22 PM »
Very nicely done. Looks pro all the way. Is this cold or room temp fermentation?

John

Offline AustinSpartan

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Re: NY Style Album
« Reply #3 on: January 22, 2013, 01:06:14 PM »
Nice crust color... what's your recipe & technique (if you care to share)?

Recipe is a custom mix that I seem to have finally perfected over time. Don't have the numbers on me, but it's pretty straight forward: starter, AP flour, water, salt, yeast, and olive oil. Baked on a stone in a gas oven at 550 for about 6-7 minutes.

Offline AustinSpartan

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Re: NY Style Album
« Reply #4 on: January 22, 2013, 01:07:18 PM »
Very nicely done. Looks pro all the way. Is this cold or room temp fermentation?

John

24 hour cold fermentation. Allowed to 'bench proof' in a warm convection microwave. Opened up easily.

Online JD

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Re: NY Style Album
« Reply #5 on: January 22, 2013, 01:13:09 PM »
Recipe is a custom mix that I seem to have finally perfected over time. Don't have the numbers on me, but it's pretty straight forward: starter, AP flour, water, salt, yeast, and olive oil. Baked on a stone in a gas oven at 550 for about 6-7 minutes.

Starter %? How long do you "bench proof" it for?
Josh

Offline AustinSpartan

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Re: NY Style Album
« Reply #6 on: January 22, 2013, 01:19:00 PM »
Starter %? How long do you "bench proof" it for?

It's a 100% hydration starter. I use ~27% per dough ball.

Bench proof was just long enough for it to come up to temp, which was about 2 hours from the time I popped it in the warm microwave.

Online JD

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Re: NY Style Album
« Reply #7 on: January 22, 2013, 01:41:28 PM »
It's a 100% hydration starter. I use ~27% per dough ball.

Bench proof was just long enough for it to come up to temp, which was about 2 hours from the time I popped it in the warm microwave.

Interesting, thanks again. I may try this as a "semi-emergency" dough.
Josh