Author Topic: A little experiment with an Emergency crust  (Read 5953 times)

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Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #20 on: April 05, 2013, 11:29:38 AM »
Mike,
Would you please explain why you think a 7-8 min. bake with this dough will taste better than Nate's 5 min. bake?
I'd like to try this dough but if I follow your suggested "get your stone as hot as possible" it will cook in under 5 min.  Thanks.

Bob
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Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #21 on: April 05, 2013, 11:38:06 AM »
Bob,

I didn't say the crust would taste better than Nate's, I don't think that's possible. What I did with this one was to bake it out as much as possible without turning it into a black frisbee. What it does, though, is it achieves a thin, crisp outer layer which, imho, adds to the a nice touch to the crust.

Also, I noticed that at the very start of the bake, right when the pie hits the hot stone, it truly "explodes" and the rim puffs up to great proportions. That's another nice effect, which I like.

Next time I'll make the dough I'll give the 5 minutes a shot and compare. However, the responses I got from several other people, who tried the pizzas, were very positive.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #22 on: April 05, 2013, 12:55:35 PM »
Nate,

Sorry for the delay in getting back to you...

Yes, the stone never leaves the bottom rack, even when I use the broiler on occasion. The crust should come out, even after 8 mins in the oven, a tad moist and soft on the inside.

Nate,

That pie looks great! Thanks for giving this recipe a try and I'm glad the outcome was pleasant, which is not always the case when it comes to same-day/emergency doughs, imho  ;D

If you use the formula again at some point, get your stone as hot as possible and try an 8-minute bake or perhaps 7 minutes. makes a big difference.

Mike,

I had my stone on the 2nd rack and 5 minutes was the most it could go without burning the bottom.   I will try to move the stone up and bake it longer.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #23 on: April 05, 2013, 09:34:53 PM »
Baked these two tonight.  5 mins was tops again. My stone gets too hot.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #24 on: April 06, 2013, 07:22:54 PM »
Nate,

Dismiss my 8 min suggestion  ;D

Stick with what works best for you and the 5-minute bakes seem definitely do the trick.
Mike

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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #25 on: April 06, 2013, 08:55:50 PM »
Mike,

These pies turned out really good.  I have never sifted my flour before either so maybe that is making them so good.  I tried a cold fermented one straight out of the mixer and I liked it as well.  This will definitely be my go to emergency recipe.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #26 on: April 06, 2013, 09:41:54 PM »
Baked these two tonight.  5 mins was tops again. My stone gets too hot.

Nate
Those are some purdy, purdy crusts there Nate.  :chef:
"Care Free Highway...let me slip away on you"

Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #27 on: April 07, 2013, 01:33:43 AM »
Mike,

These pies turned out really good.  I have never sifted my flour before either so maybe that is making them so good.  I tried a cold fermented one straight out of the mixer and I liked it as well.  This will definitely be my go to emergency recipe.

Nate

Nate,

Yeast loves oxygen. Sifting in the flours aerates it. 
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #28 on: April 26, 2013, 10:39:50 PM »
Made up another batch of this dough.  Good stuff.

Nate
If you can dodge a wrench you can dodge a ball.

Offline chickenparm

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Re: A little experiment with an Emergency crust
« Reply #29 on: April 27, 2013, 01:54:55 PM »
Wow,everyone did a great Job!Love all the pies!
 :chef:

Mike, It seems lately all I do is make emergency doughs at times when I want pizza.Don't feel like waiting for 2 days.
 :-D

I just use very warm water and after mixing,ball it,bowl it,and let it rise for 3 hours room temp,or near a warm stove if the kitchen is cool.I use IDY so it seems to become active fast enough for me.I also notice,adding a little extra yeast helps,just not too much or it may get a huge bubble on top.
 :D
-Bill


Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #30 on: April 27, 2013, 06:40:58 PM »
Made up another batch of this dough.  Good stuff.

Nate

Nate,

Great-looking pizzas.  :drool:
Mike

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Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #31 on: April 27, 2013, 06:44:11 PM »
Wow,everyone did a great Job!Love all the pies!
 :chef:

Mike, It seems lately all I do is make emergency doughs at times when I want pizza.Don't feel like waiting for 2 days.
 :-D

I just use very warm water and after mixing,ball it,bowl it,and let it rise for 3 hours room temp,or near a warm stove if the kitchen is cool.I use IDY so it seems to become active fast enough for me.I also notice,adding a little extra yeast helps,just not too much or it may get a huge bubble on top.
 :D

Bill,

I have tried that same approach a couple of times but found that I had to punch the dough down more than I liked. How did it turn out for you?
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline chickenparm

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Re: A little experiment with an Emergency crust
« Reply #32 on: April 28, 2013, 11:52:50 AM »
Oh yeah Mike,if its a bit warm inside,the dough gets a ton of bubbles in it.Have to punch down a bit more,but not really a big deal.Yet,the bigger the dough ball made,the more work!
 :)
-Bill

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #33 on: April 29, 2013, 06:45:45 AM »
Thanks Mike.  This formulation cold fermented works excellent as well.  Really good in fact.  After the dough sits on the counter for 30 minutes I move to the fridge.  This one was 60hrs.  Best I've made in weeks.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #34 on: April 29, 2013, 02:16:17 PM »
I like that last "ghost crumb" pic...it is spookylicious.  8)
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #35 on: April 30, 2013, 05:36:12 PM »
Thanks Bob.  Giving this a shot with my last bag of Bromated All Trumps tonight. 

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #36 on: April 30, 2013, 06:55:34 PM »
Thanks Bob.  Giving this a shot with my last bag of Bromated All Trumps tonight. 

Nate
Ha!  I am doing the very same thing Nate.  8)
60%?
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #37 on: April 30, 2013, 07:11:32 PM »
Ha!  I am doing the very same thing Nate.  8)
60%?

Yep.  Haha.  But I also mixed with 30% KAAP.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #38 on: April 30, 2013, 07:33:37 PM »
But I also mixed with 30% KAAP.
Good deal, we'll compare cause I went with straight dope. Dialed the sugar an oil back just a tad so I can see if I duplicate the slightly lighter color of the slice joint where I ate lunchy at today.  :o
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #39 on: April 30, 2013, 07:34:32 PM »
Cool.  I also am doing a 3 day cold ferment as well.
If you can dodge a wrench you can dodge a ball.


 

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