Author Topic: Todays bake with GM Neapolitan flour.  (Read 957 times)

0 Members and 1 Guest are viewing this topic.

Offline theppgcowboy

  • Registered User
  • Posts: 115
Todays bake with GM Neapolitan flour.
« on: September 16, 2013, 12:26:06 AM »
Just a couple a shots of a few pies while I work with the GM Neapolitan flour.  Things seem to be coming together. 


Offline fornographer

  • Supporting Member
  • *
  • Posts: 228
Re: Todays bake with GM Neapolitan flour.
« Reply #1 on: September 16, 2013, 05:23:54 AM »
I want to try his flour so bad.

Offline TXCraig1

  • Registered User
  • Posts: 12579
  • Location: Houston, TX
Re: Todays bake with GM Neapolitan flour.
« Reply #2 on: September 16, 2013, 09:20:16 AM »
Things seem to be coming together.

I would say so.  ;D
Pizza is not bread.

Offline f.montoya

  • Registered User
  • Posts: 329
  • Age: 46
  • Location: Land of the Rising Sun
Re: Todays bake with GM Neapolitan flour.
« Reply #3 on: September 16, 2013, 10:38:45 AM »
Very, very nice!!

Offline landras

  • Registered User
  • Posts: 217
  • Location: Houston, Tx
Re: Todays bake with GM Neapolitan flour.
« Reply #4 on: September 16, 2013, 11:47:53 AM »
Very nice, which oven do you have? hydration? work flow? thanks
nico

Offline theppgcowboy

  • Registered User
  • Posts: 115
Re: Todays bake with GM Neapolitan flour.
« Reply #5 on: September 17, 2013, 01:55:14 AM »
Very nice, which oven do you have? hydration? work flow?

It is a Forno Bravo Premio2g 120, bulk raise for 6 hours at room temp about 70 plus and then 36 hours in the fridge.

71% hydration
2.75 kosher salt
10% of flour, Ischia, I will cut that back a little next time
« Last Edit: September 17, 2013, 02:20:36 AM by theppgcowboy »


 

pizzapan