Author Topic: Poolish Sicilian  (Read 861 times)

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Offline Musky

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Poolish Sicilian
« on: December 14, 2013, 10:58:47 PM »
This is a second try at a Sicilian.  Made one last week that was good, but THICK.  I kind of winged it.  This week I used the expanded dough calculator for a 12 x 18 pie.  Flour was 70% KABF-30% Wholefoods Semolina.


Flour (100%):
Water (75%):
IDY (.25%):
Salt (1.75%):
Olive Oil (1%):
Total (178%):
464.43 g  |  16.38 oz | 1.02 lbs
348.32 g  |  12.29 oz | 0.77 lbs
1.16 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
8.13 g | 0.29 oz | 0.02 lbs | 1.69 tsp | 0.56 tbsp
4.64 g | 0.16 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
826.69 g | 29.16 oz | 1.82 lbs | TF = 0.135

Poolish on counter for 14 hours at 65*+-.

124 g KABF
124 g Water
1/16 Tsp IDY

Mixed poolish with remaining water until it was incorporated.  Then added remaining flour, oil, and IDY.  Mixed it with a dough hook until it came together.  Then folded every 10 minutes 6 times.  Then on the counter at 65* for 12 hours.  Then 4 hours in the fridge, then 3 more hours on the counter, the last hour stretched in the pan and covered.  Pan was greased with Butter flavored Crisco.  Baked for 24 minutes.  WM Mozzarella, crushed tomatoes sauce, sausage, and pepperoni.  We liked it.

Kevin
« Last Edit: December 14, 2013, 11:00:48 PM by Musky »


Offline dellavecchia

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Re: Poolish Sicilian
« Reply #1 on: December 15, 2013, 08:49:56 AM »
Looks great, and very good use of the poolish workflow. What temp did you bake this? You might want to try upping the oil to 2 or 3% and getting a total bake time for around 12-15 minutes. I am usually in the 450 range.

John

Offline Musky

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Re: Poolish Sicilian
« Reply #2 on: December 15, 2013, 11:04:10 AM »
Looks great, and very good use of the poolish workflow. What temp did you bake this? You might want to try upping the oil to 2 or 3% and getting a total bake time for around 12-15 minutes. I am usually in the 450 range.

John

Thanks for the comments.  I'll try that oil increase on the next one.  I was set at 450, but think I need to stick a thermometer in there and check it.  It might be running a little low.  I have a gas and electric oven and don't use this electric that often.

I think the dough may have fermented a tad too long and lost a little oompf by the time I baked it.

Kevin

Offline Musky

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Re: Poolish Sicilian
« Reply #3 on: December 22, 2013, 03:38:37 PM »
Tried this again with the poolish.  Upped the oil to 2.5%.  I made the first one in the rectangular pan in my electric wall oven at 475*.  21 minutes and while good, it just doesn't spring very well.  The other I did in a 14" deep dish pan after changing the percentages in the dough calculator.  Cooked this one at 500* in my gas range, and put the pan on a stone.  I liked the results so much better and it cooked in 15 minutes.

I've yet to par bake one. 

Kevin



 

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