Author Topic: Where are you dough ?  (Read 10199 times)

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Offline Morgan

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Re: Where are you dough ?
« Reply #21 on: February 04, 2013, 10:37:06 AM »
I took one dough out of the freezer today, different patch than you suggested. Here is a picture of the bottom, how does it look ?


Offline Morgan

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Re: Where are you dough ?
« Reply #22 on: February 11, 2013, 12:29:24 PM »
Here is pie from today, used double fermented frozen dough, this seems to be working for me. Baked using countertop oven, stone temperature 360c.
Pie is 12" with 280gr dough, toppings tuna and pepperoni, 100gr of mozzarella cheese. Is it to much dough for 12" pie and what do you think of the outcome ?
« Last Edit: February 11, 2013, 02:53:06 PM by Morgan »

Offline Morgan

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Re: Where are you dough ?
« Reply #23 on: February 14, 2013, 04:39:12 PM »
This dough came from freezer and slowly fermented two days on fridge, it was little over fermented, but it is part of my testing. Dough is made from bun flour.

Only sauce, mozzarella, tomato and salami.

« Last Edit: February 14, 2013, 04:42:02 PM by Morgan »

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #24 on: February 14, 2013, 04:51:33 PM »
Bun flour? if you please...
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Offline Morgan

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Re: Where are you dough ?
« Reply #25 on: February 14, 2013, 05:12:56 PM »
Bun flour? if you please...

 :-D

Not sure what you call it in us, but its just a flour which has 28% of wholegrain and the rest is just wheatflour.
It is made for buns, pies, pizza and bread, i think you have the same, but its called something else.

Sorry i lost something in translation, it is not for sweet bun, but more like bread roll. Look the picture!
« Last Edit: February 14, 2013, 05:14:55 PM by Morgan »

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #26 on: February 14, 2013, 05:15:16 PM »
Thanks Morgan...looks like some sort of Finnish bliss.... :)
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Offline Morgan

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Re: Where are you dough ?
« Reply #27 on: February 18, 2013, 06:15:00 AM »
Just made a patch combining tipo 00 and hiivaleipäjauho, tipo00 400gr and hiivaleipäjauho 118gr.

Flour (100%):
Water (63%):
IDY (0.17%):
Salt (2.5%):
Oil (2%):
Sugar (2%):
Total (169.67%):
Single Ball:
518.65 g  |  18.29 oz | 1.14 lbs
326.75 g  |  11.53 oz | 0.72 lbs
0.88 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
12.97 g | 0.46 oz | 0.03 lbs | 2.32 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.31 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.6 tsp | 0.87 tbsp
880 g | 31.04 oz | 1.94 lbs | TF = N/A
220 g | 7.76 oz | 0.49 lbs

Offline Morgan

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Re: Where are you dough ?
« Reply #28 on: February 19, 2013, 12:56:34 PM »
Just made a patch combining tipo 00 and hiivaleipäjauho, tipo00 400gr and hiivaleipäjauho 118gr.

Flour (100%):
Water (63%):
IDY (0.17%):
Salt (2.5%):
Oil (2%):
Sugar (2%):
Total (169.67%):
Single Ball:
518.65 g  |  18.29 oz | 1.14 lbs
326.75 g  |  11.53 oz | 0.72 lbs
0.88 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
12.97 g | 0.46 oz | 0.03 lbs | 2.32 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.31 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.6 tsp | 0.87 tbsp
880 g | 31.04 oz | 1.94 lbs | TF = N/A
220 g | 7.76 oz | 0.49 lbs

Taste was OK, but the rim didn't rise so well. Cold fermented for 24h bulk + 6-8h room temp each ball.
I know this isn't the best flour for pizza, but should i still get a better result ? Scott123, The dough doctor, Bob anyone!

Crust was to dense and tight not enough spring.
« Last Edit: February 19, 2013, 01:03:47 PM by Morgan »

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #29 on: February 19, 2013, 01:04:09 PM »
Taste was OK, but the rim didn't rise so well. Cold fermented for 24h bulk + 6-8h room temp each ball.
I know this isn't the best flour for pizza, but should i still get a better result ? Scott123, The dough doctor, Bob anyone!


How much did the ball increase in size after your room temp proof Morgan?
"Care Free Highway...let me slip away on you"


Offline Morgan

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Re: Where are you dough ?
« Reply #30 on: February 19, 2013, 01:12:10 PM »
Damn I'm not sure how much, but the total increase was about 100% or even more. I made 4 balls total and i left one in the fridge and 2 to freezer, lets see if the fridge dough is any better tomorrow. Last time i had good result with frozen dough.
« Last Edit: February 19, 2013, 01:15:11 PM by Morgan »

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #31 on: February 19, 2013, 01:55:26 PM »
Damn I'm not sure how much, but the total increase was about 100% or even more. I made 4 balls total and i left one in the fridge and 2 to freezer, lets see if the fridge dough is any better tomorrow. Last time i had good result with frozen dough.
Have you looked at any of the utube videos on how to open and stretch a dough ball. Yours do look a bit flat(before bake) and I'm just wondering if maybe you are deflating/pressing all the air/gas out of them?
"Care Free Highway...let me slip away on you"

Offline Morgan

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Re: Where are you dough ?
« Reply #32 on: February 19, 2013, 02:45:37 PM »
Have you looked at any of the utube videos on how to open and stretch a dough ball. Yours do look a bit flat(before bake) and I'm just wondering if maybe you are deflating/pressing all the air/gas out of them?

Bob, you are funny pal :-D I will try to be extra careful tomorrow, but maybe one reason is that this was just 220gr dough. I used up to 280gr for the same size pie earlier in this thread.

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #33 on: February 19, 2013, 06:13:41 PM »
Bob, you are funny pal :-D I will try to be extra careful tomorrow, but maybe one reason is that this was just 220gr dough. I used up to 280gr for the same size pie earlier in this thread.
Well, you did say...

Taste was OK, but the rim didn't rise so well.
Crust was to dense and tight not enough spring.

And I'm just thinking that this may have contributed to that...
"Care Free Highway...let me slip away on you"

Offline Morgan

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Re: Where are you dough ?
« Reply #34 on: February 20, 2013, 09:52:18 AM »
Just made another pie from the same patch, cold fermented about +24h more than the dough before. Better rise and better crust!
Launched to a 380c stone.

Toppings sauce no2, mozzarella, pepperoni, ground beef and meatballs.


« Last Edit: February 20, 2013, 09:59:15 AM by Morgan »

Offline Morgan

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Re: Where are you dough ?
« Reply #35 on: February 21, 2013, 04:28:03 PM »
Todays pie! Same patch as the two before, 24h cold ferment and then frozen and today 6h on fridge + 1h in room temp.
Sauce no2, mozzarella, pepperoni, ground beef and chipotles with adobo sauce. Launched the pie stonetemp around 300c.

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #36 on: February 21, 2013, 04:43:22 PM »
Very nice Morgan....I see you're working on that cornicione, eh?  :chef:
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Offline Morgan

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Re: Where are you dough ?
« Reply #37 on: February 21, 2013, 05:32:34 PM »
With this dough i have to leave little extra dough to the rim, it doesn't rise so good. These are 220gr balls and diameter around 11.5", is this right size dough for this size or should i use bigger dough ? I tried 280gr, but i think the bottom comes to thick with that, maybe in the oven it would work, but i baked these on the countertop oven and the maximum diameter is 12".

I have one more dough left from last patch and tomorrow i get some flour i never used before :chef:
« Last Edit: February 21, 2013, 05:35:52 PM by Morgan »

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #38 on: February 21, 2013, 05:55:50 PM »
With this dough i have to leave little extra dough to the rim, it doesn't rise so good. These are 220gr balls and diameter around 11.5", is this right size dough for this size or should i use bigger dough ? I tried 280gr, but i think the bottom comes to thick with that, maybe in the oven it would work, but i baked these on the countertop oven and the maximum diameter is 12".

I have one more dough left from last patch and tomorrow i get some flour i never used before :chef:
Yes, you are at 7.7 oz...typical 12in NY will use around 12oz dough. Something is going on here with your dough Morgan...the bottom of that dough container pic showed a very fermented dough. I have a feeling this dough is too slack...is it real soft and pliable...you can press it out real easy with your fingers...or does it have some elasticity to it and you can pick it up and stretch it out on the back of your knuckles...
Have you tried making a dough without the 00 flour?
Bob

« Last Edit: February 21, 2013, 05:57:38 PM by Chicago Bob »
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Offline Morgan

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Re: Where are you dough ?
« Reply #39 on: February 22, 2013, 05:52:07 AM »
Yes, you are at 7.7 oz...typical 12in NY will use around 12oz dough. Something is going on here with your dough Morgan...the bottom of that dough container pic showed a very fermented dough. I have a feeling this dough is too slack...is it real soft and pliable...you can press it out real easy with your fingers...or does it have some elasticity to it and you can pick it up and stretch it out on the back of your knuckles...
Have you tried making a dough without the 00 flour?
Bob

Really is it that big for a 12" ?

There is some elasticity on this dough, but you can stretch it with your knuckles, but i prefer using countertop. With knuckles its going big too fast and i have the 12" maximum size on the oven. Yes i have tried making dough without 00, i allways tell what dough I'm using when i post a picture. You can see the dough formula in the earlier post, i made 4 220gr dough and the pictures after that are all from that patch.


Just made a patch combining tipo 00 and hiivaleipäjauho, tipo00 400gr and hiivaleipäjauho 118gr.

Flour (100%):
Water (63%):
IDY (0.17%):
Salt (2.5%):
Oil (2%):
Sugar (2%):
Total (169.67%):
Single Ball:
518.65 g  |  18.29 oz | 1.14 lbs
326.75 g  |  11.53 oz | 0.72 lbs
0.88 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
12.97 g | 0.46 oz | 0.03 lbs | 2.32 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.31 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.6 tsp | 0.87 tbsp
880 g | 31.04 oz | 1.94 lbs | TF = N/A
220 g | 7.76 oz | 0.49 lbs
« Last Edit: February 22, 2013, 05:53:58 AM by Morgan »


 

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