Author Topic: Screwed up - ?s  (Read 1358 times)

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Offline pythonic

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Screwed up - ?s
« on: July 04, 2013, 01:11:24 PM »
So I'm experimenting today with an emergency poolish but I forgot to add the remaining yeast to the final formulation.  Initially I was adding 1/4tsp of yeast to 200g of flour and would do a 17hr poolish and add another 3/4tsp yeast and 410g of flour.  Today I added 1/2tsp yeast to 280g of flour and did a 3hr poolish and then added the remaining flour (330g)  but I forgot to add the other 1/2tsp of yeast.  Since this will be a room temp rise and not a cold one should I be ok?

Nate
« Last Edit: July 04, 2013, 02:37:46 PM by pythonic »
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Offline pythonic

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Re: Screwed up - ?s
« Reply #1 on: July 04, 2013, 02:30:59 PM »
*Update - it's been about 2 1/2hrs since I made the balls and they are looking good.  Should be ok I think.  Plan on making pizza in 2hrs.
If you can dodge a wrench you can dodge a ball.

Offline jeffereynelson

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Re: Screwed up - ?s
« Reply #2 on: July 04, 2013, 06:06:34 PM »
If you're running behind you can always just turn on your oven for a minute or so then put it there to proof in a ~100F degree environment.

Offline pythonic

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Re: Screwed up - ?s
« Reply #3 on: July 04, 2013, 10:48:36 PM »
Pizza turned out excellent.  Crust was amazingly good for a 7-8hr dough.   Only one pic to show since they were devoured quickly.  Got to use my cousins Wolf oven tonight.   Family and friends were very impressed and asking me to start a catering business.  Told them all to settle down lol.

Nate
« Last Edit: July 04, 2013, 10:50:12 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline norma427

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Re: Screwed up - ?s
« Reply #4 on: July 04, 2013, 11:01:10 PM »
Nate,

Your pizza looks very good!

Norma
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Offline pythonic

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Re: Screwed up - ?s
« Reply #5 on: July 04, 2013, 11:08:21 PM »
Nate,

Your pizza looks very good!

Norma

Thanks Norma.  Got some great blistering on the crust that may be hard to see in this photo.  In gonna have to toy around more with this recipe I think.  The dough flavor was easily as good as a 2 day dough.
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Offline Chicago Bob

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Re: Screwed up - ?s
« Reply #6 on: July 05, 2013, 02:04:17 PM »
Thanks Norma.  Got some great blistering on the crust that may be hard to see in this photo.  In gonna have to toy around more with this recipe I think.  The dough flavor was easily as good as a 2 day dough.
Really  ???   C'mon Nate...please spill the beans on this formula.  :chef:
I want to try it right now. Thanks!
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Offline pythonic

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Re: Screwed up - ?s
« Reply #7 on: July 05, 2013, 03:41:14 PM »
Really  ???   C'mon Nate...please spill the beans on this formula.  :chef:
I want to try it right now. Thanks!

Yields three 14in pies.

3hr room temp poolish:

280g hi gluten flour
383g "warm water"
1/2tsp IDY

After 3hrs then add:

330g hi gluten flour
12.35g salt
12.35g sugar
12.35g olive oil

Combine all ingredients then knead for 2-3minutes and then ball.
Put into well oiled containers with lids and let them rise for 4-5hrs at room temp (mine was 73F).

Let me know how it turns out Bob.  I thought this one was a but better than Mikes emergency one.  The poolish really adds another factor to the taste.
« Last Edit: July 05, 2013, 03:48:32 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Pete-zza

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Re: Screwed up - ?s
« Reply #8 on: July 05, 2013, 04:03:32 PM »
Nate,

Technically, your preferment is not a poolish. A poolish is elaborated by using equal weights of flour and water. There is no name that applies to your mixture other than "preferment". However, that doesn't detract from the fine results you achieved.

Peter

Offline dmcavanagh

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Re: Screwed up - ?s
« Reply #9 on: July 05, 2013, 04:15:36 PM »
As for forgetting to add yeast, I've done that before and simply added some IDY to the already formed dough ball and then hand kneaded to work it in. The dough turned out fine, probably need a somewhat well hydrated dough to get the best results.


Offline Chicago Bob

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Re: Screwed up - ?s
« Reply #10 on: July 05, 2013, 04:17:40 PM »
Yields three 14in pies.

3hr room temp poolish:

280g hi gluten flour
383g "warm water"
1/2tsp IDY

After 3hrs then add:

330g hi gluten flour
12.35g salt
12.35g sugar
12.35g olive oil

Combine all ingredients then knead for 2-3minutes and then ball.
Put into well oiled containers with lids and let them rise for 4-5hrs at room temp (mine was 73F).

Let me know how it turns out Bob.  I thought this one was a but better than Mikes emergency one.  The poolish really adds another factor to the taste.
Thank you Nate!  :chef:
I got a jump on this exactly 2 hrs. ago when I first posted. Got your preferment going but with not knowing your hyd. # I mixed 10oz. of water with the recommended 1/2 t. yeast and 280 grams of All Trumps. It's cooking real good....I guess I'll be adding the other 3.5oz. of water I am lacking in an hour from now when I incorporate everything together.
Do you think I should add the other 1/2 t. IDY?
Looking forward to baking this tonight; thanks dude!  :chef:
« Last Edit: July 05, 2013, 04:20:22 PM by Chicago Bob »
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Offline pythonic

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Re: Screwed up - ?s
« Reply #11 on: July 05, 2013, 04:35:59 PM »
Thank you Nate!  :chef:
I got a jump on this exactly 2 hrs. ago when I first posted. Got your preferment going but with not knowing your hyd. # I mixed 10oz. of water with the recommended 1/2 t. yeast and 280 grams of All Trumps. It's cooking real good....I guess I'll be adding the other 3.5oz. of water I am lacking in an hour from now when I incorporate everything together.
Do you think I should add the other 1/2 t. IDY?
Looking forward to baking this tonight; thanks dude!  :chef:

Do not add anymore yeast if doing room temp rise.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Screwed up - ?s
« Reply #12 on: July 05, 2013, 04:49:33 PM »
Do not add anymore yeast if doing room temp rise.
Didn't think I should  ;D...I'm doing outside rise in SS kitchenaid bowl sitting on top of SS grill...she's cook'in man!  :-D
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Screwed up - ?s
« Reply #13 on: July 05, 2013, 07:59:22 PM »
Didn't think I should  ;D...I'm doing outside rise in SS kitchenaid bowl sitting on top of SS grill...she's cook'in man!  :-D

I'm making two more tonight.  Prosciutto on one and spicy sopressata on the other.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Screwed up - ?s
« Reply #14 on: July 05, 2013, 08:01:53 PM »
Nate,

Technically, your preferment is not a poolish. A poolish is elaborated by using equal weights of flour and water. There is no name that applies to your mixture other than "preferment". However, that doesn't detract from the fine results you achieved.

Peter

Peter,

I think John Fazzari described this as a 100% hydration poolish (whatever that is) in one of his threads.  He got it from Reinhardt or something.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Screwed up - ?s
« Reply #15 on: July 05, 2013, 08:17:27 PM »
I'm making two more tonight.  Prosciutto on one and spicy sopressata on the other.
Half cheese, half shaved sauw-seegh for me.  :drool:
ps. dough looks an feels awesome.
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: Screwed up - ?s
« Reply #16 on: July 05, 2013, 08:19:10 PM »
Nate,

Since hydration is calculated by dividing the weight of flour by the weight of water, if the flour and water are of equal weights, the hydration is 100%. If this subject is of interest to you, a couple of good articles by Didier Rosada can be found at http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm and at http://web.archive.org/web/20050829015510/www.cafemeetingplace.com/archives/food4_dec2004.htm.

Peter

Offline Chicago Bob

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Re: Screwed up - ?s
« Reply #17 on: July 05, 2013, 08:28:55 PM »
Nate, did you do the numbers on this dough of yours yet....looks like about 58% hydration and the salt etc are around 1.5%, no? This is just my general observation, haven't actually done the math yet. This dough is looking beautiful though so far, satiny smooth....very impressive.  :chef:
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Offline pythonic

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Re: Screwed up - ?s
« Reply #18 on: July 05, 2013, 09:21:00 PM »
Round 2.  Damn good.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Screwed up - ?s
« Reply #19 on: July 05, 2013, 09:26:04 PM »
Nate, did you do the numbers on this dough of yours yet....looks like about 58% hydration and the salt etc are around 1.5%, no? This is just my general observation, haven't actually done the math yet. This dough is looking beautiful though so far, satiny smooth....very impressive.  :chef:

I have it as 62.7%.  It's definitely a nice sticky dough but easy to work with when it's time to shape.   I can definitely tell you that my cousins Wolf brand oven is better than mine too.
If you can dodge a wrench you can dodge a ball.