Author Topic: My latest pie - 4 minute bake  (Read 923 times)

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Offline pythonic

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My latest pie - 4 minute bake
« on: January 26, 2013, 08:49:31 AM »
Configuration:

Stone positioned on bottom rack with false ceiling 4 inches above.
Preheated at 550F with convection for 30 mins.
No IR gun yet so stone temp unknown.
Bake time w/o convection:  4 mins

Dough Formulaton:

Flour:  100%  (GM Better for Bread)
Water:  62%
IDY:  .50%
Salt:  2%
Oil:  2.4%
Sugar:  2%  

  


« Last Edit: January 27, 2013, 12:16:56 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline mkevenson

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Re: My latest pie - 4 minute bake
« Reply #1 on: January 26, 2013, 11:56:19 AM »
Very nice looking pie! Is that yeast % a typo?

Mark
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Online Tscarborough

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Re: My latest pie - 4 minute bake
« Reply #2 on: January 26, 2013, 03:12:43 PM »
PMO, one of my favorites, looks great.

Online Chicago Bob

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Re: My latest pie - 4 minute bake
« Reply #3 on: January 26, 2013, 04:01:57 PM »
Hey Nate, Looks like a real tasty pie right there, excellent crust color.
What is your setup for the "false ceiling" please?
Bob
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Online scott123

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Re: My latest pie - 4 minute bake
« Reply #4 on: January 26, 2013, 05:17:08 PM »
Looks good, Nate.

I had an idea about the excessive color on the rim. Normally I'm pretty confident about oven tweaks, but this is a wild card. It's easy, though, so it's worth a try.  Run shiny foil along the bottom outer two inches of the stone. There's a chance this might bounce enough heat back to help balance out the stone heat. If that doesn't work, I'd consider deflection- hanging a larger pan under the shelf where the stone sits. I talk about that technique in my broilerless oven setup here:

http://www.pizzamaking.com/forum/index.php/topic,21503.msg217026.html#msg217026

Is there any way you can work with a 3" gap rather than 4"?

Offline pythonic

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Re: My latest pie - 4 minute bake
« Reply #5 on: January 26, 2013, 10:39:27 PM »
Hey Nate, Looks like a real tasty pie right there, excellent crust color.
What is your setup for the "false ceiling" please?
Bob

Thanks Bob.  I put foil and quarry tiles on the rack above.  I left a 1 inch gap right in the middle of it though to let the heat vent better per Scott123's recommendation.

Nate
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: My latest pie - 4 minute bake
« Reply #6 on: January 27, 2013, 12:17:25 PM »
Very nice looking pie! Is that yeast % a typo?

Mark

Yep should be .50%
If you can dodge a wrench you can dodge a ball.