Author Topic: Todays bake  (Read 968 times)

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Offline p.elkjaer

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Todays bake
« on: May 02, 2013, 12:19:34 PM »
Had the day off, so I made pizza  :pizza:

100 manitoba tipo00
60 % water
3 % salt
0,1% fresh yeast

Bulked for 8 hours and left outside. Coldish.
Balled and another 8 hours at room temp.

I had a little problem with the pies puffing to much today - could it be to short proofing time?

I also made a bread using recipe from this forum - 100% fine semolina flour.


Offline bakeshack

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Re: Todays bake
« Reply #1 on: May 02, 2013, 12:51:27 PM »
Very nice!

Online Serpentelli

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Re: Todays bake
« Reply #2 on: May 02, 2013, 01:06:29 PM »
Semolina Recipe if you don't mind? It (the loaf) looks even better than the pizzas!!! Which look stupendous!!


Thanks,

John K
I'm not wearing hockey pads!

Offline p.elkjaer

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Re: Todays bake
« Reply #3 on: May 02, 2013, 03:33:12 PM »
Thank you both.
Any idea why the pies are puffing this much?

John: recipe is Johnnys: http://www.pizzamaking.com/forum/index.php/topic,24649.0.html
His look even better!

Online Serpentelli

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Re: Todays bake
« Reply #4 on: May 02, 2013, 03:55:51 PM »
Any idea why the pies are puffing this much?

Ask me in another year or two!  :-D  I have guesses, but I'll leave it to the experts here to give you better advice.

One thing that I can tell you is that the main variable in your workflow so far seems to be the temperature. So I'd focus in on isolating that variable first and then work on HYD, YEAST, TIME, etc.

I finally bought a small fridge and am in the process of trying to keep constant temps during bulk and ball, and documenting my results with notes and photos so that I can find what I like best as I learn.

And BTW, YOUR PIES LOOK AWESOME!!! Even with the puffiness!!!

John K
I'm not wearing hockey pads!

Offline TXCraig1

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Re: Todays bake
« Reply #5 on: May 02, 2013, 04:01:06 PM »
Any idea why the pies are puffing this much?

Beautiful pies!

The puffing you don't like is the large bubbles around the rim - particularly the one with the arugula? I really don't see much undesirable in the pictures other than that (and that's pretty minimal).

A couple things to think about:

- was the dough noticeably risen when you balled it? This contributes to blowouts on the rim as you force gas to the edge when you ball.
- did you change anything in your mixing routine? weaker dough will probably blow out more.
- gentle opening will reduce blowouts as you avoid pushing gas to the edge of the skin.

CL
Pizza is not bread.

Offline p.elkjaer

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Re: Todays bake
« Reply #6 on: May 02, 2013, 04:08:22 PM »
- did you change anything in your mixing routine? weaker dough will probably blow out more.
Yes, actually I normally mix the dough in my kenwood mixer.
This time I Got inspired by another threat, and hand kneaded The dough.
And it never became really soft, untill after The proofing. It was easy to open.
That point could be it.
And also as John says, my temp during proofing are not always The same.

Offline Jackie Tran

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Re: Todays bake
« Reply #7 on: May 02, 2013, 04:35:57 PM »
I really like the way these pies look.  I like puffiness as long as it is not chewy.  Can you detail your hand kneading method?  Also how was the crumb?  Did you happen to take a crumb shot?

Offline RobynB

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Re: Todays bake
« Reply #8 on: May 02, 2013, 04:44:43 PM »
I really like the puffiness - I think they look fantastic.  Can you just send me everything pictured, please?  Thanks.   ;D

Offline p.elkjaer

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Re: Todays bake
« Reply #9 on: May 02, 2013, 05:12:28 PM »
No crumb shot, sorry  ;)
It was soft but not silky. Not chewy though.
I used same approach as in this video.
Richard Bertinet making bread (DVD from the book DOUGH)


Offline bakeshack

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Re: Todays bake
« Reply #10 on: May 02, 2013, 05:21:16 PM »
Maybe the type of flour you used is also worth looking at.  I think the Manitoba, even though it is 00, is still a much stronger flour than the traditional Italian 00 soft wheat flour like Caputo.

Offline p.elkjaer

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Re: Todays bake
« Reply #11 on: May 02, 2013, 05:25:22 PM »
Good point.
Caputo is not availible in Denmark though.

Offline bakeshack

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Re: Todays bake
« Reply #12 on: May 02, 2013, 06:30:29 PM »
Good point.
Caputo is not availible in Denmark though.

Try increasing the hydration to 62-64% and try to stop kneading right when you feel the dough is starting to come together with medium gluten devt.  That happens right when I finish mixing the last batch of flour.  I stop and let it rest for about 20 mins then do 1 stretch/slap and fold and you're done.  If the dough does not develop a smooth surface, let it rest again for about 10-15 mins and do another S & F. 

Offline fornographer

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Re: Todays bake
« Reply #13 on: May 02, 2013, 07:40:44 PM »
Beautiful pies.  Those are the types of pies I'm enjoying more nowadays..the ones with very tender puffy corniciones. 

Offline acbova

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Re: Todays bake
« Reply #14 on: May 03, 2013, 11:49:50 AM »
looks fantastic