Author Topic: Latest sourdough NP's using 5Stagioni  (Read 2544 times)

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Offline TXCraig1

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Re: Latest sourdough NP's using 5Stagioni
« Reply #20 on: February 03, 2013, 05:02:17 PM »
It was interesting that you noted no crispiness at all - that is probably due to the higher hydration.

I think the ultra fast cook time is also largely responsible. Some time ago, I made a couple pies with 5 Stagioni at 65% but with 80ish second bakes, and they had a crispier outer shell that I would expect from Caputo.
I love pigs. They convert vegetables into bacon.


Offline dellavecchia

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Re: Latest sourdough NP's using 5Stagioni
« Reply #21 on: February 03, 2013, 05:06:11 PM »
I think the ultra fast cook time is also largely responsible. Some time ago, I made a couple pies with 5 Stagioni at 65% but with 80ish second bakes, and they had a crispier outer shell that I would expect from Caputo.

One other note is that Caputo has very low enzymatic activity - which means it takes a little longer to brown when baking. So if your fermentation workflow stayed the same for this flour, it may have had more activity in the same time period and browned faster, making you pull the pie faster. Not sure this actually happened, but I wanted to note it.

John

Offline TXCraig1

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Re: Latest sourdough NP's using 5Stagioni
« Reply #22 on: February 03, 2013, 05:18:18 PM »
One other note is that Caputo has very low enzymatic activity - which means it takes a little longer to brown when baking. So if your fermentation workflow stayed the same for this flour, it may have had more activity in the same time period and browned faster, making you pull the pie faster. Not sure this actually happened, but I wanted to note it.

John

I think you're right about that. I do think it browns faster - a lot faster. It also takes some massive heat to get any spotting to come out. The two converge to necessitate sub 45 seconds pies, IMO.
I love pigs. They convert vegetables into bacon.

Offline David Deas

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Re: Latest sourdough NP's using 5Stagioni
« Reply #23 on: February 03, 2013, 07:17:56 PM »
Any experience with San Felice?

Offline TXCraig1

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Re: Latest sourdough NP's using 5Stagioni
« Reply #24 on: February 03, 2013, 07:29:42 PM »
Any experience with San Felice?

No. I've never had the opportunity. I'd like to try it if I had a reliable source.
I love pigs. They convert vegetables into bacon.

Offline bakeshack

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Re: Latest sourdough NP's using 5Stagioni
« Reply #25 on: February 03, 2013, 08:14:39 PM »
I have used the San Felice STG before with excellent results as well. 

http://www.pizzamaking.com/forum/index.php/topic,16227.msg174471.html#msg174471


Offline thezaman

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Re: Latest sourdough NP's using 5Stagioni
« Reply #26 on: February 09, 2013, 07:09:13 PM »
 bake, you could get a good pie out of cake flour!!

Offline Pizza Napoletana

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Re: Latest sourdough NP's using 5Stagioni
« Reply #27 on: February 23, 2013, 05:55:06 PM »
Made some pizza in teglia....

Dear Marlon, I know that you are also interested in preparing other types of Italian pizzas besides Neapolitan pizzas. Have you noticed the new flour by Caputo, which is, according to the company, ideal for "pizza a metro, teglia, focaccia, pala e poi tacca a voi..."?

https://www.facebook.com/photo.php?fbid=519953724694746&set=a.519953708028081.106999.194937410529714&type=3&theater

Have a great day!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline bakeshack

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Re: Latest sourdough NP's using 5Stagioni
« Reply #28 on: February 23, 2013, 06:00:48 PM »
Dear Marlon, I know that you are also interested in preparing other types of Italian pizzas besides Neapolitan pizzas. Have you noticed the new flour by Caputo, which is, according to the company, ideal for "pizza a metro, teglia, focaccia, pala e poi tacca a voi..."?

https://www.facebook.com/photo.php?fbid=519953724694746&set=a.519953708028081.106999.194937410529714&type=3&theater

Have a great day!

Omid

Omid, thank you very much for the info! 


 

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