Author Topic: Caputo flour with CY, today  (Read 556 times)

0 Members and 1 Guest are viewing this topic.

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2416
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Caputo flour with CY, today
« on: April 14, 2013, 07:11:22 PM »
100 % Caputo 00 Pizzeria flour.  212g
58 % water                                  123g
0.2% CY +                                     0.4g +
2% salt                                          4.2g


Flour 65.7 F
water 97.5 F
dough ball temp 74 F


Mix/knead 12 min Bosch compact #1 setting
rest 5 min


ball
into box, box temp 64 F
in box 24 hr temp 61-64 F
out of box in fridge 2 hrs
out of fridge on counter 1 hr


Bake time 2 min 17 sec at approx 700-750 f


taste was good, a bit more chew in crust than anticipated. Not quite the oven spring as hoped for.


Mark
 
"Gettin' better all the time" Beatles


Offline Jackie Tran

  • Registered User
  • Posts: 6988
  • Location: Albuquerque NM
Re: Caputo flour with CY, today
« Reply #1 on: April 14, 2013, 07:21:41 PM »
Nice job.  Looks good though.

Offline shuboyje

  • Registered User
  • Posts: 1131
  • Location: Detroit
Re: Caputo flour with CY, today
« Reply #2 on: April 14, 2013, 07:33:22 PM »
For my taste 12 min of kneading seems like a lot for a 24h+ fermentation time.  Just for fun next time try about a minute of kneading followed by a 20 minute rest and then a few stretch and folds about a half hour apart.  I bet you get a softer texture and better spring. 

btw, they do look good, but I think most of us here understand what it is like to always want more, lol.
-Jeff

Offline JConk007

  • Vendor
  • *
  • Posts: 3681
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Caputo flour with CY, today
« Reply #3 on: April 14, 2013, 08:44:53 PM »
In my Bosch UP 20 Min autolyse and then no more than 6-7 minutes  max, mix time
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


 

pizzapan