Author Topic: My First Boli  (Read 986 times)

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Offline Camaro10

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My First Boli
« on: June 02, 2013, 08:37:01 PM »
All trumps flour, had an extra dough ball left over from my NY style.

Mots, Pepperoni, Capicola, Salami
It was delicious, and I was quite surprised since it was my first attempt.
Sorry I dont have any pictures of the inside.


Offline pythonic

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Re: My First Boli
« Reply #1 on: June 03, 2013, 09:39:12 AM »
Looks Excellent!  Which dough recipe did you use for this?  I'd be scared to use my screen in case of drips.  What was bake temp and time?

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

Offline Camaro10

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Re: My First Boli
« Reply #2 on: June 03, 2013, 09:46:56 AM »
Actually I didn't get any drip off. The scores gave off oil from the cheese but not enough to drop down. I did 500 and just waited until it browned, I'd say 8 min then placed an aluminum pizza plate under it to slow the bottom cooking down and turned the broiler on to finish off the top.

Flour 100
Water 62
Salt 3
Idy .5


Offline Chicago Bob

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Re: My First Boli
« Reply #3 on: June 07, 2013, 08:25:48 PM »
Actually I didn't get any drip off. The scores gave off oil from the cheese but not enough to drop down. I did 500 and just waited until it browned, I'd say 8 min then placed an aluminum pizza plate under it to slow the bottom cooking down and turned the broiler on to finish off the top.

Flour 100
Water 62
Salt 3
Idy .5
Maybe try 450 on a pan upper rack for aprox. 12min. next time.
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