Author Topic: Where are you dough ?  (Read 9155 times)

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Offline Morgan

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Re: Where are you dough ?
« Reply #120 on: April 19, 2013, 07:42:37 AM »
how did your version compare to the KP one taste-wise etc?

Dough taste  is the same, difference comes only with the sauce and toppings. You can recognise easily that its the same dough what is used everywhere tru the Fin.


Offline mitten

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Re: Where are you dough ?
« Reply #121 on: April 19, 2013, 09:15:23 AM »
Dough taste  is the same, difference comes only with the sauce and toppings. You can recognise easily that its the same dough what is used everywhere tru the Fin.

I figured...  :) it's funny because I used to think about that, how uncanny it was that almost all pizzeria pizzacrusts in Finland tasted so similar, now we know why eh? ;)
« Last Edit: April 19, 2013, 02:27:34 PM by mitten »

Offline Morgan

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Re: Where are you dough ?
« Reply #122 on: April 20, 2013, 10:26:54 AM »
Todays pie! 200gr dough and diameter 11". Lauched at 415c and baked 1m 30s + conventional ovens top broiler.


Quote
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. Fermented 3 days in fridge and freezed after that.

    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


Offline Morgan

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Re: Where are you dough ?
« Reply #123 on: April 20, 2013, 01:22:48 PM »
Fazers 150gr dough, this over fermented so i could strech it only to a 8". Toppings pepperoni and cherry-paprika.
Launched at 418c and baked 1m 30s + broiler at the conventional oven.


Offline Chicago Bob

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Re: Where are you dough ?
« Reply #124 on: April 20, 2013, 02:11:34 PM »
To me, that looks like your best one yet Morgan. Over fermented or not that crumb shot in pic 2 must make you very happy. Good job.  :chef:

Bob
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Offline Morgan

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Re: Where are you dough ?
« Reply #125 on: April 20, 2013, 04:23:18 PM »
To me, that looks like your best one yet Morgan. Over fermented or not that crumb shot in pic 2 must make you very happy. Good job.  :chef:

Bob

I was happy with the result, but you know how it is whit over fermented dough, its just not very cooperative. Part of the success was higher stone temp IMO.
Before high temp (+400c) was a problem because top side didn't have enough heat so it take too long and always burned the bottom. Now i just bake the bottom with high heat and the top on the conventional ovens broiler, right now this seems to be the best choice for me.

Offline Morgan

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Re: Where are you dough ?
« Reply #126 on: April 21, 2013, 12:29:07 PM »
300gr dough, stone temp 440c, baked 1m 30s + broiler on conventional oven. Only sauce, sliced garlic, olive oil and parmesano on top.


Quote
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. Fermented 3 days in fridge and freezed after that.

    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

Offline Morgan

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Re: Where are you dough ?
« Reply #127 on: April 23, 2013, 06:10:38 AM »
King Arthur organic bread flour arrived today so i made this batch. I will bulk ferment in fridge, but how long ? I will make balls after that and use roomtemp for final rise.

Flour (100%):
Water (60%):
ADY (0.75%):
Salt (2.5%):
Oil (1%):
Sugar (2%):
Total (166.25%):
Single Ball:
601.5 g  |  21.22 oz | 1.33 lbs
360.9 g  |  12.73 oz | 0.8 lbs
4.51 g | 0.16 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
15.04 g | 0.53 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
6.02 g | 0.21 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
12.03 g | 0.42 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp
1000 g | 35.27 oz | 2.2 lbs | TF = N/A
200 g | 7.05 oz | 0.44 lbs

Offline Morgan

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Re: Where are you dough ?
« Reply #128 on: April 23, 2013, 06:53:31 AM »
Made also another batch with the same formula, but used Mylläri organic wheat flour. I let this batch rise in roomtemp.

Flour (100%):
Water (60%):
ADY (0.75%):
Salt (2.5%):
Oil (1%):
Sugar (2%):
Total (166.25%):
Single Ball:
601.5 g  |  21.22 oz | 1.33 lbs
360.9 g  |  12.73 oz | 0.8 lbs
4.51 g | 0.16 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
15.04 g | 0.53 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
6.02 g | 0.21 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
12.03 g | 0.42 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp
1000 g | 35.27 oz | 2.2 lbs | TF = N/A
200 g | 7.05 oz | 0.44 lbs

Offline Morgan

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Re: Where are you dough ?
« Reply #129 on: April 24, 2013, 05:10:36 AM »
King Arthur organic bread flour arrived today so i made this batch. I will bulk ferment in fridge, but how long ? I will make balls after that and use roomtemp for final rise.

Flour (100%):
Water (60%):
ADY (0.75%):
Salt (2.5%):
Oil (1%):
Sugar (2%):
Total (166.25%):
Single Ball:
601.5 g  |  21.22 oz | 1.33 lbs
360.9 g  |  12.73 oz | 0.8 lbs
4.51 g | 0.16 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
15.04 g | 0.53 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
6.02 g | 0.21 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
12.03 g | 0.42 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp
1000 g | 35.27 oz | 2.2 lbs | TF = N/A
200 g | 7.05 oz | 0.44 lbs


Fermented +20h in fridge and  2h in roomtemp. There was to much yeast since it was allready over fermented in the fridge.
This was a 200gr dough + sauce and 100gr mozzarella, diameter around 10-11". Baked one minute at 440c and then some broiler.



Offline mitten

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Re: Where are you dough ?
« Reply #130 on: April 24, 2013, 08:38:41 AM »
damn Morgan, even overfermented that looks pretty wonderful, love the browning on the cheese! and you get browning underneath I can only dream of

when are you inviting me over to eat?  :)
« Last Edit: April 24, 2013, 09:06:51 AM by mitten »

Offline Morgan

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Re: Where are you dough ?
« Reply #131 on: April 24, 2013, 01:08:14 PM »
Made also another batch with the same formula, but used Mylläri organic wheat flour. I let this batch rise in roomtemp.

Flour (100%):
Water (60%):
ADY (0.75%):
Salt (2.5%):
Oil (1%):
Sugar (2%):
Total (166.25%):
Single Ball:
601.5 g  |  21.22 oz | 1.33 lbs
360.9 g  |  12.73 oz | 0.8 lbs
4.51 g | 0.16 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
15.04 g | 0.53 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
6.02 g | 0.21 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
12.03 g | 0.42 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp
1000 g | 35.27 oz | 2.2 lbs | TF = N/A
200 g | 7.05 oz | 0.44 lbs

I think this is the best Finnish flour i have tested. Baked one minute at +400c and some broiler. Dough 300gr and 11".

Offline mitten

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Re: Where are you dough ?
« Reply #132 on: April 24, 2013, 02:30:37 PM »
all of your pies are looking really nice (can't wait to get to your level) - what was the Myllärin crust like compared to KABF? Crispiness? Chewyness? Dryer or moister? was the crust elastic/hard in the shell? (when you pinch it did it spring back or kind of crack?)

Offline Morgan

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Re: Where are you dough ?
« Reply #133 on: April 24, 2013, 03:09:14 PM »
all of your pies are looking really nice (can't wait to get to your level) - what was the Myllärin crust like compared to KABF? Crispiness? Chewiness? Dryer or moister? was the crust elastic/hard in the shell? (when you pinch it did it spring back or kind of crack?)

Thanks mitten, I'm sure you will be at the same level very soon or even much better since you know what real NY is all about ;)

Both of the crusts were elastic and soft and also spring back if you pinch. Mylläri is more chewier than KBAF, but I'm not sure if theres correlation with the over fermentation. IMO biggest difference was the chewiness. When you mix the flours Mylläri is more moist than KBAF with the same hydration so you need little more bench flour.

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #134 on: April 24, 2013, 04:21:46 PM »
Boy, those last 2 doughs look strikingly similar. Look forward to seeing a KA dough that is not blown.
Morgan, when you say cooked for 1 minute and then some broiler...less than 1 min. under broil, correct?
That is a fast bake(under 2 min.) even at around 750 degrees. I think you are getting very good balance from your oven(It's one of those table top ovens, yes?)

Bob
"Care Free Highway...let me slip away on you"

Offline Morgan

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Re: Where are you dough ?
« Reply #135 on: April 24, 2013, 05:05:25 PM »
Boy, those last 2 doughs look strikingly similar. Look forward to seeing a KA dough that is not blown.
Morgan, when you say cooked for 1 minute and then some broiler...less than 1 min. under broil, correct?
That is a fast bake(under 2 min.) even at around 750 degrees. I think you are getting very good balance from your oven(It's one of those table top ovens, yes?)

Bob

Yes Bob, one minute on countertop oven and then some broiler at the conventional oven. I don't time the broiler time, i just keep it until i see some color!

Offline Chicago Bob

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Re: Where are you dough ?
« Reply #136 on: April 24, 2013, 05:20:03 PM »
OK great...."you've come a long way baby" as they say, looking back in this thread from even just 3-4 weeks ago.
Very impressive Morgan!  :chef:
"Care Free Highway...let me slip away on you"

Offline Morgan

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Re: Where are you dough ?
« Reply #137 on: April 25, 2013, 01:50:44 PM »
This i had to re-ball and let it fermend about 2 times before i could bake it, dough didn't look or feel so good, but this was the best pie i made
so far. Only sauce with herbs and basil, smoked ham, 50gr of mozzarella and hint of parmesano. This was really good! I am running the pie first at +400c for 1 minute and then throw it to the conventional oven for some broiler.

King Arthur organic bread flour.

Flour (100%):
Water (60%):
ADY (0.75%):
Salt (2.5%):
Oil (1%):
Sugar (2%):
Total (166.25%):
Single Ball:
601.5 g  |  21.22 oz | 1.33 lbs
360.9 g  |  12.73 oz | 0.8 lbs
4.51 g | 0.16 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
15.04 g | 0.53 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
6.02 g | 0.21 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
12.03 g | 0.42 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp
1000 g | 35.27 oz | 2.2 lbs | TF = N/A
200 g | 7.05 oz | 0.44 lbs

Offline Morgan

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Re: Where are you dough ?
« Reply #138 on: June 02, 2013, 04:16:57 AM »
I had a little off-season on pizza, but made few pies yesterday. Just a basic Laheys no knead pizzadough about 20h roomtemp ferment, used Molino flours and IDY.



« Last Edit: June 02, 2013, 04:20:10 AM by Morgan »