Author Topic: Nice bake  (Read 4675 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

Offline 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
Deb

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. Craig's Neapolitan Garage

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 !!

Offline corkd

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Re: Nice bake
« Reply #20 on: November 08, 2013, 11:12:03 AM »
all looks terrific-- but that knife pic is really something.

clay

Offline Gags

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Re: Nice bake
« Reply #21 on: November 08, 2013, 05:54:52 PM »
all looks terrific-- but that knife pic is really something.

clay

I just looked at this thread and thought the same thing -- even the knife has tons of character!!
Totally envious!!
Great pix!!
"I'd trade it all for just a little bit more"

Offline TheD-Pizz

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Re: Nice bake
« Reply #22 on: November 09, 2013, 12:41:35 AM »
hey sorry for simple question I'm new, Ive been looking for a few hours on how to clarify the process of making the "levain" for neapolitan style pizza can you tell me how to make it exactly? I have maintained a sourdough starter in the past so I'm kind of familiar with that process is it the same? With the sd starter i just bought a packet at the grocery store and fed it every day and kept it in a warm area. Is that what a levain is for neapolitan style pizza or do you just mix half water and half flour and let it sit for a day or two? Its confusing because there is a poolish/levain/starter/fresh yeast and i don't totally understand the difference as the terms are thrown around the forum  and I'm trying to learn what the most authentic process is for the neapolitan. thanks

Offline Pete-zza

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Re: Nice bake
« Reply #23 on: November 09, 2013, 02:47:37 AM »
TheD-Pizza,

For definitions of some of the terms you mentioned, you might take a look at the forum's Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html .

Peter

Offline TheD-Pizz

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Re: Nice bake
« Reply #24 on: November 09, 2013, 11:48:22 AM »
Thanks Pete i did that this week already there is nothing there (that i can find) about how exactly a levain is made, other than its like a sourdough starter(which i don't know how to make other that to buy a starter), so in all these neapolitan threads when people say 20% levain, they created a sourdough starter and just use that?

So is that what authentic neapolitan pizzas are made from, a sourdough starter, water salt and flour? if so, when recipes call for 20% levain wouldn't that create inconsistencies in the recipes because some levains would more yeast-y than others and create much different rises during baking verses (1tsp of ady) which would be consistently the same?

If this is the case, do all you professionals use a sourdough starter that you just buy at the grocer or is there a simple way to make one with out going into the mountains and finding fungus or something like I've seen people talk about in threads?

Sorry for the amateur questions but Im just trying to get a consistent process down that i can build on for these neapolitan pizzas, as I am new to making them.

Thanks by the way, for all your posts as I've been coming to this site for years for tips on other kinds of pizzas, but just recently registered, I tried to register a few years back a couple times but i kept getting error messages and i just didn't follow up on it, but i was able to learn a lot and enjoyed reading the threads. Your posts are always very thorough and logical.