Author Topic: Latest sourdough NP's using 5Stagioni (Read 1693 times)

bakeshack · « **on:** January 27, 2013, 09:23:13 PM »

I haven't made a sourdough NP pizza in quite some time but I had some friends over last night and made these for them. These were some of the best tasting pies I've made and the texture was extremely soft and tender. I think the 5Stagioni needs to be handled much less than the Caputo Pizzeria and the hydration level, IMO, should be at least 66% or more to get to where I want it - soft and tender with no crispiness on the bottom and around the crust and very easy to fold.

100% 5Stagioni Napoletana
67% Water
1.5% Culture
2.8% Salt

Hand mixed/kneaded for a total of 8 mins. Rest for 20 mins, perform 1 stretch and fold, then bulk ferment for 20 hrs @ 60-62F. Ball then let mature for another 18 hrs at 65F. Baked for about 40-45 secs with a very large fire and the deck at around 825F.

Marlon

bakeshack · « **Reply #1 on:** January 27, 2013, 09:24:12 PM »

Pics of some other pies I made not included in the group picture:

taylorpetrehn · « **Reply #2 on:** January 27, 2013, 09:26:02 PM »

Beautiful looking pies!

Jet_deck · « **Reply #3 on:** January 27, 2013, 09:33:02 PM »

They look mighty tasty. Mmmmm.

bakeshack · « **Reply #4 on:** January 27, 2013, 09:34:48 PM »

Made some pizza in teglia as well as the some of the best doughnuts I've eaten - fried then tossed in vanilla/cinammon sugar with hazelnut powder and filled with nutella cream. Sorry, no pics with the filling.

bakeshack · « **Reply #5 on:** January 27, 2013, 09:35:47 PM »

Quote from: Jet_deck on January 27, 2013, 09:33:02 PM

They look mighty tasty. Mmmmm.

Quote from: taylorpetrehn on January 27, 2013, 09:26:02 PM

Beautiful looking pies!

Thank you, guys!

Mal · « **Reply #6 on:** January 27, 2013, 10:00:45 PM »

Marlon,

Those pizzas look incredible but I have to be honest, that donut is the one that did it for me. It looks impossibly light and airy.

Mal

bakeshack · « **Reply #7 on:** January 27, 2013, 10:15:37 PM »

Thank you, Mal! I ate 3 of those donuts right out of the fryer. It was really light with a thin crisp shell. Last summer, I got obsessed with malasadas from Hawaii. They were very light and really good but, IMHO, this donut really surpassed that experience.

dellavecchia · « **Reply #8 on:** January 28, 2013, 06:43:55 AM »

Incredible Marlon. What is the strain of your culture?

John

bakeshack · « **Reply #9 on:** January 28, 2013, 11:34:03 AM »

Thanks, John! I used Ischia on these.

Serpentelli · « **Reply #10 on:** January 28, 2013, 02:08:54 PM »

Those are amazing pies.

The malasades at Provincetown Portugese Bakery are some of my favorite things ever!

Please don't tell me that you also made that beautiful boule as well???!!!!

John

bakeshack · « **Reply #11 on:** January 28, 2013, 07:50:37 PM »

Quote from: Serpentelli on January 28, 2013, 02:08:54 PM

Those are amazing pies.

The malasades at Provincetown Portugese Bakery are some of my favorite things ever!

Please don't tell me that you also made that beautiful boule as well???!!!!

John

Thank you, John! The boule was made using same dough as the pizza in teglia.

Qarl · « **Reply #12 on:** January 28, 2013, 08:45:41 PM »

Looks to me that you've conquered the 5Stagioni!

Serpentelli · « **Reply #13 on:** January 28, 2013, 10:25:18 PM »

Did you post the pizza in teglia recipe?

I have the one from Frankie G's site at 85% hydration, 2% salt, 1% IDY

It was good but just interested to know if that's close to yours (which looks delicious).

John

bakeshack · « **Reply #14 on:** January 29, 2013, 12:37:50 AM »

Quote from: Serpentelli on January 28, 2013, 10:25:18 PM

Did you post the pizza in teglia recipe?

I have the one from Frankie G's site at 85% hydration, 2% salt, 1% IDY

It was good but just interested to know if that's close to yours (which looks delicious).

John

John, I used the formula here - http://www.pizzamaking.com/forum/index.php/topic,21646.msg226716.html#msg226716

The dough was hand mixed/kneaded and bulk fermented for 20 hrs in the refrigerator then divided and fermented for another 4 hrs at RT.

Marlon

TXCraig1 · « **Reply #15 on:** February 02, 2013, 09:56:12 PM »

Quote from: bakeshack on January 27, 2013, 09:23:13 PM

I haven't made a sourdough NP pizza in quite some time but I had some friends over last night and made these for them. These were some of the best tasting pies I've made and the texture was extremely soft and tender. I think the 5Stagioni needs to be handled much less than the Caputo Pizzeria and the hydration level, IMO, should be at least 66% or more to get to where I want it - soft and tender with no crispiness on the bottom and around the crust and very easy to fold.

This is the key - high hydration (I agree 66% is the minimum and probably the right number), don't overwork, and VERY VERY HOT/FAST BAKE! I think the bake time really needs to be <45 seconds.

I did an experiment tonight, I got the oven hotter and hotter and each pie was better than the last. The bake times, in order (pics in same order):

Mushroom - 90 sec
Margherita 1 - 66 sec
John's chive pie - 58 sec
Brussels - 55 sec
Margherita 2 - 48 sec
Maranara - 45 sec.

100% Stagioni Napoletana
67% Water (I'm going to use 66% next time)
2.0% Culture
2.8% Salt

Mixed in the KA for about 2 minutes. 20 minute rest and a set of stretch-and-folds. Let rest for a couple hours (at 60F) then a set of stretch-and-folds. 36 hours at 60F. Balled and another 8 at 80F followed by 2 at 68F.

As Marlon noted - ultra soft and tender with no crispiness at all and very easy to fold. You can really see the softness in the last picture. I'm not ready to say I like it as much as Caputo but it is growing on me. My youngest son who is my pizza connoisseur says it is better…

TXCraig1 · « **Reply #16 on:** February 02, 2013, 09:56:38 PM »

bakeshack · « **Reply #17 on:** February 03, 2013, 03:45:04 PM »

Craig, the pies look really good! It is a very good flour and can interchange with Caputo, IMO. When you baked the last pies in this batch, is the fire much larger than when you started baking the first pizzas?

Marlon

TXCraig1 · « **Reply #18 on:** February 03, 2013, 04:23:48 PM »

Quote from: bakeshack on February 03, 2013, 03:45:04 PM

Craig, the pies look really good! It is a very good flour and can interchange with Caputo, IMO. When you baked the last pies in this batch, is the fire much larger than when you started baking the first pizzas?

Thanks Marlon. Yes, MUCH larger. It was much larger than I've ever baked with. I think I can get it down to 40 seconds next time. As a benefit, with that much fire during the bake, I think I can cut down on the pre-heat a lot.

dellavecchia · « **Reply #19 on:** February 03, 2013, 04:44:59 PM »

Looks stellar Craig - Great job coaxing your signature pies out of the new flour. You and Marlon have a shoot out going here.

More and more I feel that Caputo's extensibility numbers are the true reason why it differs from all other NP-specific flours. Flours that have nearly the same protein quantity/quality almost always need a much higher hydration to get the suppleness and extensibility Caputo achieves at 60% hydration.

It was interesting that you noted no crispiness at all - that is probably due to the higher hydration.

John