Author Topic: First attempts. Any pointers?  (Read 1423 times)

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Offline Pastorryanhayden

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First attempts. Any pointers?
« on: September 09, 2013, 10:52:28 PM »
I'm using bromated all trumps with Peter Reinarts neo-neapolitan recipe in my barrel style brick oven.  Any tips?


Offline pythonic

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Re: First attempts. Any pointers?
« Reply #1 on: September 13, 2013, 07:49:28 PM »
Not bad for first attempts.  Mine were worse.  Practice makes perfect though.  Post what recipe you used and what your trying to accomplish.

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

Offline Jackitup

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Re: First attempts. Any pointers?
« Reply #2 on: September 13, 2013, 11:04:30 PM »
Pies look pretty darned good, just need to work on your dough handling/shaping skills a bit, GREAT start!!

jon

Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Pastorryanhayden

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Re: First attempts. Any pointers?
« Reply #3 on: September 16, 2013, 12:06:58 AM »
My dough recipe was:

24oz all trumps
18 oz room temp water
1.25 teaspoon idy
2 teaspoon kosher salt
2 tablespoons oil
1 tablespoon sugar


It's a bit tacky and hard to handle.

Offline pythonic

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Re: First attempts. Any pointers?
« Reply #4 on: September 21, 2013, 07:37:42 AM »
For NY style the hydration % is around 58-62%.  I believe your attempt was 75%.  Try using only 14.5oz next time and it will be much easier to work with.
If you can dodge a wrench you can dodge a ball.