Author Topic: Caputo Red Bag : Is this ok ?  (Read 1571 times)

0 Members and 1 Guest are viewing this topic.

Offline ronchonou

  • Registered User
  • Posts: 44
Caputo Red Bag : Is this ok ?
« on: February 11, 2013, 03:48:57 AM »
Hello,

I have 2 questions about napoletan pizzas.

1st question :

Do you think that what I do is good ?

Flour 100% CAPUTO 00 RED BAG
Water 62%
Cake Yeast 0.1%
Salt 2%

Kneading : 20mn
Bulk rise : 18 hours at room temp
Balled : 4-5 hours at room temp

Do you think is it good ?

Thank You.

2nd question :
If I ball the dough at 8h00am, do you think that the dough balled will be good to put in the oven at 20h00 (8h00 pm) OR I will have to reballed the dough 4-5h before putting them in the oven ?

Thank you very much for yours answers.  ;)
« Last Edit: February 11, 2013, 04:42:24 AM by ronchonou »


Online dellavecchia

  • Lifetime Member
  • *
  • Posts: 2630
Re: Caputo Red Bag : Is this ok ?
« Reply #1 on: February 11, 2013, 06:12:13 AM »
Yes, your recipe looks very good - but what is your ambient room temp? If you room temp is very high, you might up the salt to 2.5% or higher.

In general with NP pizza you want a long balled stage. So your 12 hours balled is great - do NOT reball.

John

Offline ronchonou

  • Registered User
  • Posts: 44
Re: Caputo Red Bag : Is this ok ?
« Reply #2 on: February 11, 2013, 08:26:53 AM »
Thanks dellavecchia

My room temp is average 22C.

You said that NP pizza need long balled stage.

4-5 hours do you think is good ?

I would like to ball the dough at 8am to put the pizza in the oven at 1pm (13h00).

Thank you again  :chef:

Online dellavecchia

  • Lifetime Member
  • *
  • Posts: 2630
Re: Caputo Red Bag : Is this ok ?
« Reply #3 on: February 11, 2013, 08:32:28 AM »
I would personally want at least 6 hours balled, but at your room temp it should be fine. Make sure when you ball that it is not too tight and your fermentation is in full swing.

John

Offline TXCraig1

  • Registered User
  • Posts: 13321
  • Location: Houston, TX
Re: Caputo Red Bag : Is this ok ?
« Reply #4 on: February 11, 2013, 08:47:15 AM »
FYI -

If it is the 1kg red Caputo "Chef's Flour Tipo 00" that you are using, it is the same flour as the 25kg blue bag (Caputo Pizzeria).

Craig
Pizza is not bread.

Offline ronchonou

  • Registered User
  • Posts: 44
Re: Caputo Red Bag : Is this ok ?
« Reply #5 on: February 11, 2013, 09:17:52 AM »
Thank you all  :)

I will post some pics (if I succeed  ;D)

Offline ronchonou

  • Registered User
  • Posts: 44
Re: Caputo Red Bag : Is this ok ?
« Reply #6 on: February 13, 2013, 03:20:26 AM »
I don't understand, I think the dough is over-fermented.

I started the bulk rise at room temp yesterday at 01:00pm (13h00), and here are 2 pics of the dough today at 08:00am :

http://image.noelshack.com/fichiers/2013/07/1360743408-ferment1.jpg
http://image.noelshack.com/fichiers/2013/07/1360743433-ferment2.jpg

There is a strong smell of alcohol.

I didn't know what to do, so I balled them (in 2 parts) and put them in the fridge to slow down the yeast activity.

What's wrong ?

Thanks a lot  ???
« Last Edit: February 13, 2013, 03:23:04 AM by ronchonou »

Online dellavecchia

  • Lifetime Member
  • *
  • Posts: 2630
Re: Caputo Red Bag : Is this ok ?
« Reply #7 on: February 13, 2013, 05:39:46 AM »
Unfortunately your dough has gone way too far. My suggestion would be to up your salt to 3% and possibly lower the yeast to .075%. Are you sure you used .1% yeast and not made a math error for 1%?

John

Offline ronchonou

  • Registered User
  • Posts: 44
Re: Caputo Red Bag : Is this ok ?
« Reply #8 on: February 13, 2013, 08:34:51 AM »
Here is exactly what I did :

Flour   368.00gr ---> 100%
Water   228.16gr ---> 62%
Cake Yeast   0.37gr ---> 0.1%
Salt   7.36gr ---> 2%

To make 2 pizzas of 300gr each

I make the 2 pizzas today and I have another problem :
The sides of the pizzas stayed white (in a home oven - 270C) pre-heated during 1 hour.
I don't know why.

This is a complete fail  :-[



Offline TXCraig1

  • Registered User
  • Posts: 13321
  • Location: Houston, TX
Re: Caputo Red Bag : Is this ok ?
« Reply #9 on: February 13, 2013, 10:14:54 AM »
How did you measure your yeast?

Caputo is not designed for the low temperatures of a home oven. It will be difficult to get it to brown without adding sugar.
Pizza is not bread.


Offline ronchonou

  • Registered User
  • Posts: 44
Re: Caputo Red Bag : Is this ok ?
« Reply #10 on: February 13, 2013, 10:58:11 AM »
Hello TXCraig1,

For the cake yeast i measure it with a microbalance

I know that caputo is not designed for the home oven but I don't know why during the bulk rise I have a lot of bubble with this weight of yeast.

Do you think that 18h of bulk rise is too long ?

I think that 12 hours is good.

Offline TXCraig1

  • Registered User
  • Posts: 13321
  • Location: Houston, TX
Re: Caputo Red Bag : Is this ok ?
« Reply #11 on: February 13, 2013, 12:30:31 PM »
What you did sounds like it should work, obviously it didn't. There could be a dozen possible explanations. If you measured your yeast accurately, my guess is that it may be warmer than you think. A lot of pizza making is experimenting and fine tuning to find what works in your situation.
Pizza is not bread.

Offline bakeshack

  • Registered User
  • Posts: 717
Re: Caputo Red Bag : Is this ok ?
« Reply #12 on: February 13, 2013, 12:57:41 PM »
Your dough looks like it has more than 62% water.  It almost looks like a starter.  I have to leave my dough for about 48 hrs in bulk to get that kind of bubbling.  After the 20 min mix, what does the dough look like?  Can you take a picture of that next time?  

« Last Edit: February 13, 2013, 12:59:12 PM by bakeshack »