Author Topic: Tonight's pie was a winner  (Read 3468 times)

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Offline pythonic

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Re: Tonight's pie was a winner
« Reply #40 on: August 23, 2013, 02:06:26 PM »
Awesome.  Gonna have quite the pizza party I see :)
Yes it is a sticky dough (62% hydration?).  What flour did you go with?  After 12hours my preferment is pretty bubbly on top but there will be some water beneath too.  Keep your eye on them in the fridge.  They take off real fast.
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: Tonight's pie was a winner
« Reply #41 on: August 23, 2013, 02:07:06 PM »
1/2 are ziploc brand and 1/2 are store brand. All from the local grocery store. Punch a pinhole in the let to let the gasses out our the lids will pop off.

I use the exact same ones.
If you can dodge a wrench you can dodge a ball.

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #42 on: August 23, 2013, 03:39:15 PM »
Awesome.  Gonna have quite the pizza party I see :)
Yes it is a sticky dough (62% hydration?).  What flour did you go with?  After 12hours my preferment is pretty bubbly on top but there will be some water beneath too.  Keep your eye on them in the fridge.  They take off real fast.
When you say 62% are you factoring in the oil? Water alone you were at 58% I believe?
I used 75% all trumps bromated and 25% KAAP. I used water = 59%

Offline pythonic

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Re: Tonight's pie was a winner
« Reply #43 on: August 23, 2013, 05:21:13 PM »
When you say 62% are you factoring in the oil? Water alone you were at 58% I believe?
I used 75% all trumps bromated and 25% KAAP. I used water = 59%

Yes you are right.  Sorry I was thinking before when I was using AT or bread flour I was doing 62% plus the oil.  The preferment shouldn't make the dough any stickier I don't think unless you are used to using cold water vs room temp water.  The weather perhaps?
If you can dodge a wrench you can dodge a ball.

Offline hockman4357

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Re: Tonight's pie was a winner
« Reply #44 on: August 24, 2013, 01:46:13 PM »
I use the exact same ones.
I determined that those were the Large bowl 7 cup Ziploc variety.  I couldn't find them locally, but I got a good deal online.  I am going to try the pizza soon.  I will be using All Trumps flour and cooking it on a 1/2" metal plate.  I'm curious to see how it turns out!

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #45 on: August 24, 2013, 05:14:00 PM »
PLans got shuffled a bit and pizza will have to be tomorrow night instead of tonight. The dough is pretty active though and I am afraid it might be overblown by tomorrow. Y'all think I should reball it now or just leave it?




Offline pythonic

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Re: Tonight's pie was a winner
« Reply #46 on: August 24, 2013, 07:43:13 PM »
It should be ok for 36-48hrs.  Huge flavor diff.  Save a few for tomorrow at least.
« Last Edit: August 24, 2013, 07:47:58 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #47 on: August 25, 2013, 04:58:43 PM »
Good results with this dough. Was airy and had good flavor.  By the time I opened the fifth one it was on the verge of being over-blown. I did not use the sixth and I might reball it for later in the week.  This is will be my go-to dough going forward. Thanks.

Offline pythonic

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Re: Tonight's pie was a winner
« Reply #48 on: August 25, 2013, 11:12:47 PM »
Good results with this dough. Was airy and had good flavor.  By the time I opened the fifth one it was on the verge of being over-blown. I did not use the sixth and I might reball it for later in the week.  This is will be my go-to dough going forward. Thanks.

Glad u had great results!  This is a really good dough.  Try dialing that yeast back by 1/4 on your next attention.  Keep poolish yeast amount the same but decrease the final yeast.  The flavor gets even better at 48hrs.

I have one more formulation to try if you like.  It is the one Scott123 uses.
« Last Edit: August 25, 2013, 11:14:49 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #49 on: August 26, 2013, 08:16:08 AM »
I will be curious to see how the last dough ball that I reballed last night is going to be when I use it tomorrow.

Yes,  please pass along another recipe of you have one.


 

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