Author Topic: Nice bake  (Read 4111 times)

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Offline dellavecchia

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Nice bake
« on: November 03, 2013, 07:59:06 PM »
10 hour dough - 20% levain.

John


Offline csafranek

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Re: Nice bake
« Reply #1 on: November 03, 2013, 08:23:18 PM »
Awesome! Good to see you making pizzas!

Offline Serpentelli

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Re: Nice bake
« Reply #2 on: November 03, 2013, 09:36:04 PM »
Yes John, Great looking pies with LARDO (?!?)

Is your Levain at 100% hydration?

What temp did you ferment/bake at?

John K
I'm not wearing hockey pads!

Mal

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Re: Nice bake
« Reply #3 on: November 04, 2013, 04:56:58 AM »
Took me a while to figure out the "translucent" topping on the second pie. Now I realise it's the lardo from the second pic (duh!) :)
Awesome looking pies there John.  :pizza: 

Offline f.montoya

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Re: Nice bake
« Reply #4 on: November 04, 2013, 07:56:20 AM »
Those pies look just like Craig's. And only 10 hours?? Bravo!!

Offline mkevenson

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Re: Nice bake
« Reply #5 on: November 04, 2013, 12:11:38 PM »
Very Nice looking pies. Hurah!! ^^^
"Gettin' better all the time" Beatles

Offline landras

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Re: Nice bake
« Reply #6 on: November 04, 2013, 12:44:48 PM »
wow, very nice looking pies!

Offline dellavecchia

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Re: Nice bake
« Reply #7 on: November 04, 2013, 12:51:53 PM »
Yes John, Great looking pies with LARDO (?!?)

Is your Levain at 100% hydration?

What temp did you ferment/bake at?

John K

Thanks all.

Yes, pork fat I cured for six months in grey sea salt. Levain was 100% hydration, young. Ferment was around 80 degrees. 3 stretch and folds over an hour, then balled till bake. Caputo pizzeria, 61%, 2.5 salt.

John

Offline Matthew

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Re: Nice bake
« Reply #8 on: November 04, 2013, 03:47:16 PM »
Beautiful John!


Matthew

Offline wheelman

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Re: Nice bake
« Reply #9 on: November 04, 2013, 04:40:56 PM »
looks great John.  is the doughball pic at the end of 10 hours? 
bill


Online Pete-zza

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Re: Nice bake
« Reply #10 on: November 04, 2013, 05:45:58 PM »
John,

"Nice bake" doesn't do your pizza justice.

Peter

Offline deb415611

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Re: Nice bake
« Reply #11 on: November 04, 2013, 05:47:18 PM »
John,

"Nice bake" doesn't do your pizza justice.

Peter

 ^^^    beautiful John

Offline dellavecchia

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Re: Nice bake
« Reply #12 on: November 04, 2013, 06:01:27 PM »
looks great John.  is the doughball pic at the end of 10 hours? 
bill

Bill - I think around hour 8.

John

Offline TXCraig1

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Re: Nice bake
« Reply #13 on: November 04, 2013, 06:18:35 PM »
Absolutely lovely, though I would expect nothing less.

How would you describe the baked lardo?
Pizza is not bread.

Offline dellavecchia

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Re: Nice bake
« Reply #14 on: November 04, 2013, 07:52:09 PM »
Absolutely lovely, though I would expect nothing less.

How would you describe the baked lardo?

Lardo was luscious. Melted on contact. I put it on post bake and domed for a few seconds.

John

Offline RobynB

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Re: Nice bake
« Reply #15 on: November 04, 2013, 08:03:22 PM »
Your pizzas always have such an ethereal quality, at least in appearance.  They are so beautifully prepared, and stunningly photographed.  Just lovely, as always. 

Offline Peasant

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Re: Nice bake
« Reply #16 on: November 05, 2013, 12:17:24 AM »
Every once in awhile I see gorgeous well used/loved knives/kitchen utensils that I wish I could taste what they have over the  years.  :P

gorgeous; your pics have inspired me to try this soon.  Have you tried a greater percentage of levain?

Offline dellavecchia

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Re: Nice bake
« Reply #17 on: November 05, 2013, 07:07:50 AM »
Have you tried a greater percentage of levain?

Again, thank you all for the positive comments.

In regards to levain I have never gone beyond 25%. I want some degree of extended fermentation so taste, texture and appearance somewhat approach a longer, slower ferment. The only reason I do it this way instead of an 18-24 hour session is because I simply no longer have the time to tend to it. Technically this dough is bread, not Neapolitan pizza.

John

Offline crkoller

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Re: Nice bake
« Reply #18 on: November 05, 2013, 06:14:50 PM »
Beautiful pies JDV. Really great looking, and in 10 hours, woah!

Offline thezaman

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Re: Nice bake
« Reply #19 on: November 06, 2013, 03:21:48 PM »
john, as stated above by all of us pizza makers love to see your pies. i also checked out you other two sites and there is some beautiful pictures and interesting  information on them !!


 

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