Author Topic: Where are you dough ?  (Read 7700 times)

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Offline scott123

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Re: Where are you dough ?
« Reply #80 on: March 15, 2013, 02:46:42 PM »
I just ordered some diastatic malt powder and i will try it out when it arrives. How much do i use it ?

That's great, Morgan. What are the ingredients for the diastatic malt powder?


Offline Morgan

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Re: Where are you dough ?
« Reply #81 on: March 16, 2013, 05:48:38 AM »
That's great, Morgan. What are the ingredients for the diastatic malt powder?


It is Barry farms diastatic malt powder thats all i know. Its from ebay: http://www.ebay.com/itm/Malt-Powder-diastatic-4-ounces-packaged-by-Barry-Farm-with-windowed-tin-/320980727184?pt=LH_DefaultDomain_0&hash=item4abbf13590

Offline vtsteve

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Re: Where are you dough ?
« Reply #82 on: March 19, 2013, 01:36:49 AM »
I would start at 0.5% of flour weight. Too much will give the crust a gummy texture.

Offline Morgan

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Re: Where are you dough ?
« Reply #83 on: March 19, 2013, 05:01:09 AM »
I would start at 0.5% of flour weight. Too much will give the crust a gummy texture.

Doesn't seem like much. Do i just blend it with flours or water ?

Offline scott123

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Re: Where are you dough ?
« Reply #84 on: March 21, 2013, 02:26:53 PM »
Morgan, since this product appears to be diluted with wheat flour and dextrose, I'd start off at 1%. Stir it into your dry ingredients, before incorporating dry into wet.

Offline Morgan

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Re: Where are you dough ?
« Reply #85 on: March 21, 2013, 04:24:10 PM »
Morgan, since this product appears to be diluted with wheat flour and dextrose, I'd start off at 1%. Stir it into your dry ingredients, before incorporating dry into wet.

Thanks Scott, i will try this. It should be here in about week or two i guess.


I have to clarify one flaw what i noticed at the dough recipes i used on this thread, i have allways used ady instead of idy! I don't know if its a big deal, but i would like to hear what you guys think about it ???
« Last Edit: March 21, 2013, 04:41:14 PM by Morgan »

Offline Morgan

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Re: Where are you dough ?
« Reply #86 on: March 23, 2013, 05:10:05 AM »
Malt came yesterday that was fast shipping i tell you :D I made a Jim Laheys no-knead pizza dough just before i got the malt so i made another batch with malt. I will bake pies from each dough today and see is there any difference. Pics coming today!

Offline Morgan

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Re: Where are you dough ?
« Reply #87 on: March 23, 2013, 10:59:18 AM »
Just made this batch, 250gr of Molino 00 pizza flours and 50gr of yeastbread flours. I used cane sugar instead of regular white.


Flour (100%):
Water (58%):
IDY (0.17%):
Salt (3%):
Oil (2%):
Sugar (2%):
Total (165.17%):
Single Ball:
302.72 g  |  10.68 oz | 0.67 lbs
175.58 g  |  6.19 oz | 0.39 lbs
0.51 g | 0.02 oz | 0 lbs | 0.17 tsp | 0.06 tbsp
9.08 g | 0.32 oz | 0.02 lbs | 1.63 tsp | 0.54 tbsp
6.05 g | 0.21 oz | 0.01 lbs | 1.35 tsp | 0.45 tbsp
6.05 g | 0.21 oz | 0.01 lbs | 1.52 tsp | 0.51 tbsp
500 g | 17.64 oz | 1.1 lbs | TF = N/A
250 g | 8.82 oz | 0.55 lbs


Wow it took long time! This dough fermented 10 days in the fridge and 5h in room temp.


Offline Morgan

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Re: Where are you dough ?
« Reply #88 on: March 23, 2013, 11:01:35 AM »
So this was made using Jim Laheys no-knead pizza recipe with cane sugar. Fridge about 18h + 5h room temp.

Offline Morgan

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Re: Where are you dough ?
« Reply #89 on: March 23, 2013, 11:06:48 AM »
This is the same Laheys no-knead pizza dough, but no sugar and added 1% of diastatic malt (berry farms). Fermented on the fridge 18h + 5h room temp.


Offline Morgan

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Re: Where are you dough ?
« Reply #90 on: March 23, 2013, 11:09:17 AM »
Laheys dough with malt. This actually got little stuck on the peel on the way to the stone...

« Last Edit: March 23, 2013, 11:10:52 AM by Morgan »

Offline Morgan

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Re: Where are you dough ?
« Reply #91 on: March 23, 2013, 11:14:39 AM »
So Bob, Scott, what do you think of these ? I think these are the better ones i made in a while. Diameter is only about +10" and dough weight around 220-250gr. All the doughs were nicely fermented and raised superb compared to the pies i made on the last 2-3 weeks.

Offline scott123

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Re: Where are you dough ?
« Reply #92 on: March 23, 2013, 04:23:27 PM »
Morgan, those are looking extremely respectable. How was the texture on the malted pies? Were they a little more tender?

Refresh my memory, what's the protein percentage for the Molino?

What temperature is your stone prior to launching?

On a scale of 1 to 10, how are these comparing to the frozen pies?

Offline Morgan

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Re: Where are you dough ?
« Reply #93 on: March 23, 2013, 06:04:19 PM »
Morgan, those are looking extremely respectable. How was the texture on the malted pies? Were they a little more tender?

Refresh my memory, what's the protein percentage for the Molino?

What temperature is your stone prior to launching?

On a scale of 1 to 10, how are these comparing to the frozen pies?

Thanks Scott ^^^

Malted pies were little more puffier than the others and i could taste sugar flavor even i didn't add any.

Molino protein content 11.5gr/100gr. Launched around 350-380c.

Well i think these were really good looking pies and the dough allmost better than the frozen one, but the frozen pie has very soft
bottom its totally different, its foldable if you know what i mean. I'm almost sure that the frozen pies dough has more sugar in it.

I have not been thinking of the frozen pie so much lately, but just enjoying the journey as a experience.
« Last Edit: March 23, 2013, 06:12:53 PM by Morgan »

Offline Morgan

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Re: Where are you dough ?
« Reply #94 on: April 12, 2013, 05:46:18 AM »
Molino with orange patch, suitable for 2/6 days fermentation. I also added 1% malt powder. I made it much drier than usual since i will try to spin it little pit.



Flour (100%):
Water (58%):
ADY (0.3%):
Salt (2.5%):
Oil (2%):
Sugar (3%):
Total (165.8%):
Single Ball:
1206.27 g  |  42.55 oz | 2.66 lbs
699.64 g  |  24.68 oz | 1.54 lbs
3.62 g | 0.13 oz | 0.01 lbs | 0.96 tsp | 0.32 tbsp
30.16 g | 1.06 oz | 0.07 lbs | 5.4 tsp | 1.8 tbsp
24.13 g | 0.85 oz | 0.05 lbs | 5.36 tsp | 1.79 tbsp
36.19 g | 1.28 oz | 0.08 lbs | 9.08 tsp | 3.03 tbsp
2000 g | 70.55 oz | 4.41 lbs | TF = N/A
250 g | 8.82 oz | 0.55 lbs

« Last Edit: April 12, 2013, 05:47:51 AM by Morgan »

Offline scott123

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Re: Where are you dough ?
« Reply #95 on: April 12, 2013, 07:42:15 AM »
Morgan, FYI, in my experience, a dough that's ready in 2 days won't be ideal in 6, and vice versa. 

Btw, have you familiarized yourself with the work being done by your fellow Fin?


http://www.pizzamaking.com/forum/index.php/topic,24225.msg246985.html#msg246985

Offline Morgan

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Re: Where are you dough ?
« Reply #96 on: April 12, 2013, 11:36:15 AM »
Morgan, FYI, in my experience, a dough that's ready in 2 days won't be ideal in 6, and vice versa. 

Btw, have you familiarized yourself with the work being done by your fellow Fin?


http://www.pizzamaking.com/forum/index.php/topic,24225.msg246985.html#msg246985


"Flour for pizza and focaccia suitable for long proving times. Single-process and double-process method. Pellets in a storeroom may be kept for 2/6 days. Suitable also as cut flour for weak flours."

It could be true, but i just wanted to mention that this flour is suitable for long fermentation times. I'm going away for weekend so the dough will ferment at least 2 to 3 days in fridge.

Fellow Finnish you tell me...I didn't noticed it, thanks for letting me know Scott :pizza:

Offline Morgan

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Re: Where are you dough ?
« Reply #97 on: April 12, 2013, 11:47:27 AM »
Made this Laheys noknead few days ago. After 20h i reballed and put them to ferment for a couple more hours...
I should get some bigger proofing boxes.
« Last Edit: April 12, 2013, 11:56:01 AM by Morgan »

Offline Morgan

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Re: Where are you dough ?
« Reply #98 on: April 12, 2013, 12:47:41 PM »
Is King Arthurs organic bread flour any good ? I could order it from ebay, but if it aint good i will let it be.


Offline scott123

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Re: Where are you dough ?
« Reply #99 on: April 12, 2013, 05:43:34 PM »
Bigger containers, and round :)

Those look like pretty good pies for exploded dough.

I'm not a huge fan of King Arthur, but, for the choices you have at your disposal, I strongly believe that's going to be far superior.  Pull that trigger!  ;D


 

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