Author Topic: Tonight's fix  (Read 606 times)

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Offline pythonic

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Tonight's fix
« on: June 16, 2013, 07:35:16 PM »
Yields two 14in pies

Bouncer bromated - 422g
Cold Tap water - 262g - 62%
IDY (instant dry yeast) - 2/3 tsp
Mortons Salt - 7g - 1.6%
Olive Oil - 15g - 2.8%
Sugar - 4g - 1%

Sorrento whole milk and parmiagiano reggiano.
4:15 bake
If you can dodge a wrench you can dodge a ball.


Offline Camaro10

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Re: Tonight's fix
« Reply #1 on: June 16, 2013, 08:32:57 PM »
Nice! What's your baking method?

Offline pythonic

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Re: Tonight's fix
« Reply #2 on: June 16, 2013, 09:59:40 PM »
Nice! What's your baking method?

This one was middle rack with stone preheated at 550 w/convection for 30 minutes.  I put other rack 7 inches above and layer with foil and then 2 quarry tiles to get more top heat.  I then turn off convection before launching.  I usually use 2nd rack from bottom but lately my pies have been browning too much on the bottom.  I have never measured stone temps but it must be pretty dang hot.

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

Offline Michael130207

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Re: Tonight's fix
« Reply #3 on: June 16, 2013, 10:06:19 PM »
Really nice! Light and airy crumb. Do you find the bromated flour makes a big difference?
Michael

Offline norma427

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Re: Tonight's fix
« Reply #4 on: June 16, 2013, 11:28:19 PM »
Nice job Nate! I really like your crumb structure.

Norma
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Offline wahoo88

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Re: Tonight's fix
« Reply #5 on: June 17, 2013, 05:14:23 PM »
Just out of curiosity, since you specified tap water, have you done testing on your tap water versus more filtered sources?  I'm interested because my tap water (which I use for dough) is extremely 'hard'.

Beautiful pie.

Offline pythonic

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Re: Tonight's fix
« Reply #6 on: June 17, 2013, 08:07:27 PM »
Really nice! Light and airy crumb. Do you find the bromated flour makes a big difference?

Yes I sure do.  Go get a bag of all trumps if u really want to see a difference.

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

Offline pythonic

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Re: Tonight's fix
« Reply #7 on: June 17, 2013, 08:08:24 PM »
Nice job Nate! I really like your crumb structure.

Norma

Thanks Norma.  This was was really good.  72hr ferment.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Tonight's fix
« Reply #8 on: June 17, 2013, 08:11:11 PM »
Just out of curiosity, since you specified tap water, have you done testing on your tap water versus more filtered sources?  I'm interested because my tap water (which I use for dough) is extremely 'hard'.

Beautiful pie.



My tap water is extremely hard as well and haven't played around with filleted water too much.  I would think it would change the dough somewhat.

Nate
« Last Edit: June 17, 2013, 08:12:42 PM by pythonic »
If you can dodge a wrench you can dodge a ball.