Author Topic: A little experiment with an Emergency crust  (Read 8095 times)

0 Members and 1 Guest are viewing this topic.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
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
"Care Free Highway...let me slip away on you"


Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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 »
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
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

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: A little experiment with an Emergency crust
« Reply #53 on: May 01, 2013, 07:24:37 PM »
You have the bromated flour right? 
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
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.
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
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?
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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.
If you can dodge a wrench you can dodge a ball.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23367
  • Location: Texas
  • Always learning
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

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
Re: A little experiment with an Emergency crust
« Reply #60 on: May 02, 2013, 02:40:50 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,
Nate was talking to me about following Essen's instructions on a problem I had.
His reference to placing in the frig applies to his second attempt(which he cold fermented).
We were sort of talking quickly back and forth about 2 different things.  ;)

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

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1260
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: A little experiment with an Emergency crust
« Reply #61 on: May 02, 2013, 06:40:02 PM »
Mike, Bob & Nate.... great looking pies.
Bert

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
Re: A little experiment with an Emergency crust
« Reply #62 on: May 02, 2013, 07:07:29 PM »
Mike, Bob & Nate.... great looking pies.
Thanks Bert...I am a work in progress with this that's for sure. Mike an Nate are making some real fine pizzas here, no doubt!
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1260
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: A little experiment with an Emergency crust
« Reply #63 on: May 02, 2013, 07:19:30 PM »
Bob, what kind of cheese did you use?
Bert

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
Re: A little experiment with an Emergency crust
« Reply #64 on: May 02, 2013, 07:46:21 PM »
Bob, what kind of cheese did you use?
Sorrento whole milk low moisture Mozz, Scarmorza, from a grocery store 1lb. block of semi dry Asiago. Equal parts Bert. I can add that Asiago(aprox. 30%) to any retail low moisture Mozz(Pollyo,Sorrento,Stella)and it makes it half livable. I want my Grande.... :'(    But that's a whole nother story man.  ::)
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: A little experiment with an Emergency crust
« Reply #65 on: May 02, 2013, 07:52:50 PM »
Making up another batch tonight.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
Re: A little experiment with an Emergency crust
« Reply #66 on: May 02, 2013, 08:01:45 PM »
Making up another batch tonight.
Me too...Haha!   :chef:

Baking an 8% oil Chi-thin in just a bit(normally has zero oil but think I stumbled onto something from a failed HRI experiment).....
"Care Free Highway...let me slip away on you"


Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: A little experiment with an Emergency crust
« Reply #67 on: May 02, 2013, 08:29:39 PM »
Me too...Haha!   :chef:

Baking an 8% oil Chi-thin in just a bit(normally has zero oil but think I stumbled onto something from a failed HRI experiment).....

Can I please take pics of your Chicago thin making procedures?  You some of the best pics I have seen on this site.  Are you using the Loo recipe?  I've got NY and deep dish down but my party cut pizza needs some major work.

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

Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: A little experiment with an Emergency crust
« Reply #68 on: May 02, 2013, 08:40:45 PM »
Here I am making the pie from last night.

]
« Last Edit: May 02, 2013, 08:53:24 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
Re: A little experiment with an Emergency crust
« Reply #69 on: May 02, 2013, 09:04:31 PM »
Here I am making the pie from last night.

]
Whoa boy...you a movie mak'in mogul Mr. Nate. That is down right awesome dude!  Dang!!  ;D
Bob wants to make some vids too man.  8)  Haha.

I'm glad you did this cause for a long time now I keep forgetting to buy a tri-pod for my phone. I've looked on line at several...can you recommend to me the right gear that you pros are using.  :)

Nate, I was sure glad when I saw that you got that dough "crusted out" man....we speak the same lingo!  :-D
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: A little experiment with an Emergency crust
« Reply #70 on: May 02, 2013, 09:15:45 PM »
Whoa boy...you a movie mak'in mogul Mr. Nate. That is down right awesome dude!  Dang!!  ;D
Bob wants to make some vids too man.  8)  Haha.

I'm glad you did this cause for a long time now I keep forgetting to buy a tri-pod for my phone. I've looked on line at several...can you recommend to me the right gear that you pros are using.  :)

Nate, I was sure glad when I saw that you got that dough "crusted out" man....we speak the same lingo!  :-D

Bob,

Honestly I just use a drawer to prop it up on.  No tripods here.  It's an iPhone though so it is flat and can stand up on its side.

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

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
Re: A little experiment with an Emergency crust
« Reply #71 on: May 02, 2013, 09:22:10 PM »
Bob,

Honestly I just use a drawer to prop it up on.  No tripods here.  It's an iPhone though so it is flat and can stand up on its side.

Nate
My Evo phone has a kickstand so maybe I'll mount a mirror on the ceiling and get this production thing rolling ala David Copperfield. I need to borrow a smoke machine for my entrance though, ya think?   ;D
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: A little experiment with an Emergency crust
« Reply #72 on: May 02, 2013, 09:41:08 PM »
My Evo phone has a kickstand so maybe I'll mount a mirror on the ceiling and get this production thing rolling ala David Copperfield. I need to borrow a smoke machine for my entrance though, ya think?   ;D

Need some pyrotechnics as well!
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12491
  • Location: Durham,NC
  • Easy peazzy
Re: A little experiment with an Emergency crust
« Reply #73 on: May 02, 2013, 10:04:19 PM »
Need some pyrotechnics as well!
See, I could tell that you have excellent production skilzz bro.... 8)
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: A little experiment with an Emergency crust
« Reply #74 on: May 03, 2013, 03:15:01 PM »
From the latest batch.
If you can dodge a wrench you can dodge a ball.