Author Topic: A little experiment with an Emergency crust  (Read 5532 times)

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Online Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #40 on: April 30, 2013, 07:40:15 PM »
Cool.  I also am doing a 3 day cold ferment as well.
Niiiice.  :pizza:
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #41 on: April 30, 2013, 09:09:45 PM »
Went with simple cheese tonight.  Mozz, prov and white cheddar.  Pulled 4:45.  Preheated stone for only 25 mins.  Forgot how good the all trumps was.

Nate
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Online Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #42 on: April 30, 2013, 09:23:10 PM »
You too fast boy...wait up!  ;D

That looks damn good Nate...how long did you proof her and what size/weight is that beauty, pleeez.  :chef:
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #43 on: April 30, 2013, 09:28:34 PM »
Bob,

Just a 14in.  30 minute rest on counter after 6 min knead.  Then 1 hour in 85F oven and 2 more hours on the counter.  I don't have the weight but I used 422g of flour total. 
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Online Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #44 on: April 30, 2013, 09:38:41 PM »
Bob,

Just a 14in.  30 minute rest on counter after 6 min knead.  Then 1 hour in 85F oven and 2 more hours on the counter.  I don't have the weight but I used 422g of flour total.
Thanks man, just about the exact same M.O. here.  8)
Ha....even cheese is similar. I'm doing Mozz, Asiago and Scarmorza.....are you spying on me dude? This is getting creepy...  :-D
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #45 on: April 30, 2013, 09:43:52 PM »
Thanks man, just about the exact same M.O. here.  8)
Ha....even cheese is similar. I'm doing Mozz, Asiago and Scarmorza.....are you spying on me dude? This is getting creepy...  :-D

Ha.  That is a good mix too.  Lemme know how it turns out.
If you can dodge a wrench you can dodge a ball.

Online Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #46 on: May 01, 2013, 01:53:54 PM »
This is a great same day dough that Essen1 has come up with...thanks Mike!
Used only 12oz of dough on a 12" pie but I think I'd like it even a bit thinner.
Start to finish was about 4 hrs. and it was a good tasting pizza.  :)
« Last Edit: May 01, 2013, 01:55:46 PM by Chicago Bob »
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Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #47 on: May 01, 2013, 02:36:29 PM »
Bob & Nate,

Those are all excellent-looking pies! Looks like you two are having a field day with that crust :)

Glad you're enjoying 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 #48 on: May 01, 2013, 03:00:11 PM »
Couldn't wait 3 days.  This was 21hr dough.   This one was unbelievable!
« Last Edit: May 01, 2013, 03:07:46 PM by pythonic »
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #49 on: May 01, 2013, 03:31:25 PM »
Bob,

Nice pie.  Love the overflowing cheese like on a Chicago thin.
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Online Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #50 on: May 01, 2013, 03:57:03 PM »
Bob,

Nice pie.  Love the overflowing cheese like on a Chicago thin.
I know man...hard to teach an old dog new tricks.  :-D

Yours turned out great....it looks perfect to me!!  8)  The crumb opened up real nice;just the way I was hoping for. Wonder what I did wrong this time.  ::)   ;D
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #51 on: May 01, 2013, 04:03:41 PM »
What temp water did you use?  I used like 90F.   Did you overknead?  Trumps gets over kneaded very easily and that is why it is good to mix in with some AP flour.  Now don't get me wrong the one last night was a 7/10 but this one here was a 9.5.  Those 17hrs in the fridge did magic to this dough.

Nate
« Last Edit: May 01, 2013, 07:25:24 PM by pythonic »
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Online Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #52 on: May 01, 2013, 04:25:08 PM »
Yes, used hot water. But I was playing around doing stretch an folds with around 30min rests...3 times!
Ha...guess I best not do that again.  :)
What a difference a day made on your crust boy...that is faaantastic.  :chef:
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #53 on: May 01, 2013, 07:24:37 PM »
You have the bromated flour right? 
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Online Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #54 on: May 01, 2013, 07:48:03 PM »
You have the bromated flour right?
Yes I do Nate.
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #55 on: May 01, 2013, 07:48:16 PM »
Yes, used hot water. But I was playing around doing stretch an folds with around 30min rests...3 times!
Ha...guess I best not do that again.  :)
What a difference a day made on your crust boy...that is faaantastic.  :chef:

Ahhh u said u dialed the sugar back?  That may be the cause for lack of oven spring right there.  Did your doughball double in size?

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

Online Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #56 on: May 01, 2013, 10:29:53 PM »
Ahhh u said u dialed the sugar back?  That may be the cause for lack of oven spring right there.  Did your doughball double in size?

Nate
Yep, about half the sugar plus I was punching it down after only about a 50% rise...did that twice.  :-[
Darn Icehouses!  ;D
It was fun though and I'm going to make one again tomorrow and let it chill for 24 hrs.  How much sugar you recommend for that adventure Nate?
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #57 on: May 01, 2013, 11:37:34 PM »
Yep, about half the sugar plus I was punching it down after only about a 50% rise...did that twice.  :-[
Darn Icehouses!  ;D
It was fun though and I'm going to make one again tomorrow and let it chill for 24 hrs.  How much sugar you recommend for that adventure Nate?

Oil - 3.7%
Sugar - 4%

I put into fridge after 30 min counter rise.  Follow Essen's instructions on 1st page.
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Offline Pete-zza

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Re: A little experiment with an Emergency crust
« Reply #58 on: May 02, 2013, 08:25:01 AM »
Oil - 3.7%
Sugar - 4%

I put into fridge after 30 min counter rise.  Follow Essen's instructions on 1st page.
Nate,

Since Mike did not use cold fermentation, can you tell us which instructions you were referring to? Or did I miss something?

Peter

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #59 on: May 02, 2013, 01:58:59 PM »
Nate,

Since Mike did not use cold fermentation, can you tell us which instructions you were referring to? Or did I miss something?

Peter

Peter,

I used the same steps as Mike referred to.  After all ingredients have been mixed (no more visible flour) do a 5 minute rest.  Then knead for 6 mins at speed 2, remove from mixer then give it another 30 min rest on counter.  After that I ball and put into fridge.

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


 

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