Author Topic: A Blackstone Down Under  (Read 50435 times)

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Offline norma427

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Re: A Blackstone Down Under
« Reply #325 on: August 07, 2014, 08:52:42 AM »
kind words my friend...

chris

 ^^^  8)

Norma
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Offline Tampa

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Re: A Blackstone Down Under
« Reply #326 on: August 07, 2014, 09:07:31 AM »
^^^  8)

Norma
Yep.  You are a forum gem Dylan.
Dave

Offline daviwill

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Re: A Blackstone Down Under
« Reply #327 on: August 07, 2014, 10:51:52 AM »
 
Yep.  You are a forum gem Dylan.
Dave

 ^^^
Read your entire thread which was informative, inspiring, and entertaining.  I wonder how many members have thought about painting a door purple?  :-D

Offline TXCraig1

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Re: A Blackstone Down Under
« Reply #328 on: August 07, 2014, 11:32:02 AM »
I wonder how many members have thought about painting a door purple?  :-D

Down here, it's not as uncommon as you might think. We're not that far from LSU.   :-D
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Offline deb415611

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Re: A Blackstone Down Under
« Reply #329 on: August 07, 2014, 02:27:17 PM »

 ^^^
  I wonder how many members have thought about painting a door purple?  :-D

I saw an entire purple house yesterday, fence was purple too
Deb

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #330 on: August 08, 2014, 06:37:53 PM »
Catching a few rays

Offline vandev

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Re: A Blackstone Down Under
« Reply #331 on: August 08, 2014, 06:58:40 PM »
Catching a few rays

Whow... first class dough.. If i did that here in florida it would out fire my blackstone... Just walking by a window is like walking by a flame thrower... ;D

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #332 on: August 08, 2014, 07:01:13 PM »
Quite the opposite down here, it's a crisp winter's day.  Need every bit of help I can muster to get the dough up to temp.

Offline vandev

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Re: A Blackstone Down Under
« Reply #333 on: August 08, 2014, 07:27:16 PM »
Quite the opposite down here, it's a crisp winter's day.  Need every bit of help I can muster to get the dough up to temp.

Lucky you know what.... :P


Offline dylandylan

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Re: A Blackstone Down Under
« Reply #334 on: August 09, 2014, 12:35:26 AM »
As usual with guests around the photography takes a back seat.  Enjoying the 5 Stagioni again, feels like home.   The surprise winner of the day was the red funghi pie, topped with the scant few remaining pieces of mushroom after the other bakes.  I'll repeat red funghi after this one for sure.

250g 5 Stagioni: 62%,2.5%,4%SD 24+24@60f-70f

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #335 on: August 09, 2014, 12:37:55 AM »
Hah just noticed the gull photobombing my dough box shot.

Offline vandev

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Re: A Blackstone Down Under
« Reply #336 on: August 09, 2014, 06:45:30 AM »
wow..simply awesome pies...  and the mannequin photo bombed as well..   :-D   Really nice pies dylan...the marg is perfect..  my marg didn't goes as well  last night so i felt cheated.. :'(
Great stuff as usual ... ;D

chris
« Last Edit: August 09, 2014, 09:31:15 AM by vandev »

Offline TXCraig1

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Re: A Blackstone Down Under
« Reply #337 on: August 09, 2014, 08:53:28 AM »
Beautiful as always. I really like the look of that Margherita.
Pizza is not bread. Craig's Neapolitan Garage

Offline Tampa

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Re: A Blackstone Down Under
« Reply #338 on: August 09, 2014, 09:04:38 AM »
The surprise winner of the day was the red funghi pie, topped with the scant few remaining pieces of mushroom after the other bakes.  I'll repeat red funghi after this one for sure.
I'm at a loss for words.  All the superlatives have were awarded to your earlier creations, and now these....   So, um, I think those pies look pretty good. :chef:  Edit - I think they look simply amazing!

FWIIW, I like the window warm-up and use it for refrigerated sourdough and dough in a pinch.  I also use warm water sometimes.  In every case, I monitor frequently to ensure the temp well-below the 130F where yeast dies.  These techniques seem to work well, but I haven't searched through the threads to confirm the science. :-[

Dave
« Last Edit: August 09, 2014, 12:08:27 PM by Tampa »

Offline csafranek

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Re: A Blackstone Down Under
« Reply #339 on: August 09, 2014, 10:37:14 AM »
Pizzas look great Dylan!

Chad

Online Pete-zza

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Re: A Blackstone Down Under
« Reply #340 on: August 09, 2014, 01:04:48 PM »
Dave,

Technically, yeast starts to die at around 140-143 degrees F, which usually takes place in the oven. If the yeast is put in with the flour, which acts as a buffer, one can use water at a temperature of around 120-130 degrees F without harming the yeast.

Peter

Offline parallei

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Re: A Blackstone Down Under
« Reply #341 on: August 09, 2014, 02:31:05 PM »
Looking good!


Offline Tampa

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Re: A Blackstone Down Under
« Reply #342 on: August 09, 2014, 02:43:44 PM »
Dave,

Technically, yeast starts to die at around 140-143 degrees F, which usually takes place in the oven. If the yeast is put in with the flour, which acts as a buffer, one can use water at a temperature of around 120-130 degrees F without harming the yeast.

Peter
Thanks Peter!

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #343 on: August 09, 2014, 02:51:36 PM »
wow..simply awesome pies...  and the mannequin photo bombed as well..   :-D   Really nice pies dylan...the marg is perfect..  my marg didn't goes as well  last night so i felt cheated.. :'(
Great stuff as usual ... ;D

chris

Beautiful as always. I really like the look of that Margherita.

Thanks Chris, Craig, the marg was a winner.  I'm not usually a slapper but tried it with opening this pie.

I'm at a loss for words.  All the superlatives have were awarded to your earlier creations, and now these....   So, um, I think those pies look pretty good. :chef:  Edit - I think they look simply amazing!

FWIIW, I like the window warm-up and use it for refrigerated sourdough and dough in a pinch.  I also use warm water sometimes.  In every case, I monitor frequently to ensure the temp well-below the 130F where yeast dies.  These techniques seem to work well, but I haven't searched through the threads to confirm the science. :-[

Dave

Thanks Dave  :)   And thanks for the thoughts around the yeast-killing temp.  I was paranoidly checking the temp often too, it was getting up to about 95f when they'd had enough, so only by luck I hadn't fried them!

Pizzas look great Dylan!

Chad
Thanks Chad!


Technically, yeast starts to die at around 140-143 degrees F, which usually takes place in the oven. If the yeast is put in with the flour, which acts as a buffer, one can use water at a temperature of around 120-130 degrees F without harming the yeast.

Peter

Thanks Peter, Dave - quick question to demonstrate my ignorance, you're referring to yeast, I assume same temperatures would kill sourdough culture?    I'll probably do more of the sun-assist in the coming months and would be good if I don't kill too many dough balls.

Looking good!
Thanks!

Online Pete-zza

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Re: A Blackstone Down Under
« Reply #344 on: August 09, 2014, 03:21:35 PM »
Dylan,

That's a good question on the impact of temperature on wild yeast, but I would say that the same temperature rules apply to wild yeast as to commercial yeast. So, you most likely wouldn't tempt fate by using excessively high water temperatures. As a practical matter, the question may be moot when you consider that the internal temperature of a pizza as it bakes can get up to around 180 degrees F. See, for example, numbered page 16 of this document:

http://www.pfmills.com/filebin/pdf/technical_informational_booklet_v1-opt.pdf

Peter

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #345 on: August 09, 2014, 03:35:04 PM »
Thanks Peter, useful info.  In my currently cold climate I'm using the 90f water for mixing, and then if I have the time and the sun is shining I'll use direct sunlight to accelerate the dough fermentation a few hours ahead of bake time.  I suspect if I left the dough out for too long in direct sunlight it would go over 100f, so I've been rotating the dough boxes to keep them under about 90f.

The table in that PDF is very interesting, those activation/deactivation processes must run their course very quickly at neapolitan temps.

Offline Tampa

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Re: A Blackstone Down Under
« Reply #346 on: August 09, 2014, 05:16:18 PM »
FWIIW, warm water brings a container of dough or sourdough up to temperature faster than leaving it in the sun (even in FL).  It is like dropping into a hot tub vs dry sauna - water is quicker.

Back to the accolades.  It is quite an accomplishment to land three beauties in one bake.  Knowing you, I bet it was 3/3 as opposed to 3/10 (which is what I might share - but not admit it).  Are the undersides spot on as well?  I'm starting to think about resurrecting that Blackstone Challenge.

Dave

Offline Chicago Bob

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Re: A Blackstone Down Under
« Reply #347 on: August 09, 2014, 05:39:09 PM »
I thought Scott already met the challenge.   ???

If not, don`t worry...I`m about to bust out with some moves here very shortly.  :chef:
"Care Free Highway...let me slip away on you"

Offline cervicornis

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Re: A Blackstone Down Under
« Reply #348 on: August 11, 2014, 01:36:31 AM »
Beautiful pies, Dylan.  FWIW, those photos inspire my attempts to improve by copying the aesthetics of others' work here.  I like how your pizzas have a sense of orderly chaos.  If you happen to get a chance, I'd love to see what your current skins look like, just before you launch them in the Blackstone.
It's evolution, baby

Offline dylandylan

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Re: A Blackstone Down Under
« Reply #349 on: August 11, 2014, 02:58:50 AM »
Thanks!  There is a bit of chaos around here, and just enough order to get a pie topped and into the oven.  I'll snap some unbaked pie pics when the next bake comes around.