Author Topic: Where are you dough ?  (Read 14327 times)

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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?
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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?
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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...
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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 »

Offline shuboyje

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Re: Where are you dough ?
« Reply #40 on: February 22, 2013, 01:44:14 PM »
7.7 oz is about 220 grams.  A little on the low end for 12" but certainly within normal.  12 oz would be off the charts high.
-Jeff

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #41 on: February 22, 2013, 02:38:48 PM »
7.7 oz is about 220 grams.  A little on the low end for 12" but certainly within normal.  12 oz would be off the charts high.
Sorry, I was thinking of something else.
Here is a generic recipe I just plugged into the calculator....it is for an .08 TF...edit:(sorry link won't work, got to figure out how to do that..it wouldn't save what I had plugged in there)   Anyway the total was 9oz. @ 62% hyd.

Also, Jeff what do you think of Morgans dough here...http://www.pizzamaking.com/forum/index.php/topic,23178.msg238586.html#msg238586

OK, I figured out how to do it...sorta I think.  ::)

Flour (100%):
Water (62%):
IDY (2%):
Salt (2%):
Oil (2%):
Total (168%):
152.68 g  |  5.39 oz | 0.34 lbs
94.66 g  |  3.34 oz | 0.21 lbs
3.05 g | 0.11 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp
3.05 g | 0.11 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp
3.05 g | 0.11 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp
256.5 g | 9.05 oz | 0.57 lbs | TF = 0.08

And here is what it looks like if you go with Morgan's 11.5 pizza size and a .1 TF

Flour (100%):
Water (62%):
IDY (2%):
Salt (2%):
Oil (2%):
Total (168%):
175.28 g  |  6.18 oz | 0.39 lbs
108.67 g  |  3.83 oz | 0.24 lbs
3.51 g | 0.12 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
3.51 g | 0.12 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
3.51 g | 0.12 oz | 0.01 lbs | 0.78 tsp | 0.26 tbsp
294.47 g | 10.39 oz | 0.65 lbs | TF = 0.1
« Last Edit: February 22, 2013, 03:44:01 PM by Chicago Bob »
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Offline Morgan

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Re: Where are you dough ?
« Reply #42 on: February 22, 2013, 03:47:02 PM »
Bob, i made this last dough little smaller than the last 3 and it came out very nicely. I might not left enough dough for the rim before.
Launched stonetemp at 370c, baking time around 05:00 minutes. This really was great tasting pie!

« Last Edit: February 22, 2013, 03:48:35 PM by Morgan »

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #43 on: February 22, 2013, 03:56:01 PM »
Looking good there Morgan...cornice is coming right along.  ;)
Thanks for the crumb pics...they help a lot. Were are you at on hydration on that pizza?
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Offline Morgan

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Re: Where are you dough ?
« Reply #44 on: February 22, 2013, 04:04:07 PM »
Looking good there Morgan...cornice is coming right along.  ;)
Thanks for the crumb pics...they help a lot. Were are you at on hydration on that pizza?

Hydration 63%, but i use flour when i stretch the dough so i really cant say what is the hydration when i launch the pie.
Maybe i should try even higher hydration ? I will make new patch tomorrow, i got some new flour which i never used before.

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #45 on: February 22, 2013, 04:17:36 PM »
Hydration 63%, but i use flour when i stretch the dough so i really cant say what is the hydration when i launch the pie.
Maybe i should try even higher hydration ? I will make new patch tomorrow, i got some new flour which i never used before.
OK...are you working off the recipe Scott123 gave you? If so, how is the flavor...do you think it would still be good while dialing the oil back a little or entirely? In exchange you could bump salt up 1% maybe. What type of oil are you using Morgan?

Flour (100%):
Water (63%):
ADY (.5%):
Salt (1.75%):
Oil (2%):
Sugar (1%):
Total (168.25%):
   131.31 g  |  4.63 oz | 0.29 lbs
82.73 g  |  2.92 oz | 0.18 lbs
0.66 g | 0.02 oz | 0 lbs | 0.17 tsp | 0.06 tbsp
2.3 g | 0.08 oz | 0.01 lbs | 0.41 tsp | 0.14 tbsp
2.63 g | 0.09 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
1.31 g | 0.05 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
220.93 g | 7.79 oz | 0.49 lbs | TF = 0.09
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Offline Morgan

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Re: Where are you dough ?
« Reply #46 on: February 22, 2013, 04:33:42 PM »
OK...are you working off the recipe Scott123 gave you? If so, how is the flavor...do you think it would still be good while dialing the oil back a little or entirely? In exchange you could bump salt up 1% maybe. What type of oil are you using Morgan?

Flour (100%):
Water (63%):
ADY (.5%):
Salt (1.75%):
Oil (2%):
Sugar (1%):
Total (168.25%):
   131.31 g  |  4.63 oz | 0.29 lbs
82.73 g  |  2.92 oz | 0.18 lbs
0.66 g | 0.02 oz | 0 lbs | 0.17 tsp | 0.06 tbsp
2.3 g | 0.08 oz | 0.01 lbs | 0.41 tsp | 0.14 tbsp
2.63 g | 0.09 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
1.31 g | 0.05 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
220.93 g | 7.79 oz | 0.49 lbs | TF = 0.09

Yes this was just my own experiment. I added oil and sugar because i used tipo 00 that isn't malted so i was hoping better browning with this setup.
Scott123 dough recipe was made for Hiivaleipäjauho, but maybe it would also work with this tipo 00.

Just testing and experimenting, maybe adding some fat to my belly on the side :-D
So you are thinking i should try to bump the salt 2.75% and cutting the oil off ? I use olive oil, usually it is extra virgin.

I might go back and just re-make the Scott123 suggested formula with this new flour.
« Last Edit: February 22, 2013, 04:39:15 PM by Morgan »

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #47 on: February 22, 2013, 04:40:52 PM »
I understand...I think to make that crust you talk about in your 1st. post though...you gonna need more heat. Tyr a 50/50 with those 2 flours, no oil and a big hyd number and double the yeast...5 or 6 hours on the counter with some stretch an folds then a few hrs balled on counter....good luck!! :chef:
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Offline Morgan

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Re: Where are you dough ?
« Reply #48 on: February 22, 2013, 05:05:15 PM »
I understand...I think to make that crust you talk about in your 1st. post though...you gonna need more heat. Tyr a 50/50 with those 2 flours, no oil and a big hyd number and double the yeast...5 or 6 hours on the counter with some stretch an folds then a few hrs balled on counter....good luck!! :chef:

Stone temperature is not a problem, but the heat from top. I can sure try to launch when stone is +400c, but it will bake the bottom fast.

Which 2 flours are you talking about ? Tipo 00 and Hiivaleipäjauho or something else ?

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #49 on: February 22, 2013, 05:16:45 PM »
Stone temperature is not a problem, but the heat from top. I can sure try to launch when stone is +400c, but it will bake the bottom fast.

Which 2 flours are you talking about ? Tipo 00 and Hiivaleipäjauho or something else ?
Yes, those 2. What about maybe 335 c?
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