Author Topic: The Thread of Shame.........  (Read 37490 times)

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Offline mbrulato

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Re: The Thread of Shame.........
« Reply #25 on: January 20, 2014, 08:40:28 PM »
Flew off the peel.

John

No 5 second rule there :-D
Mary Ann


Offline Chicago Bob

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Re: The Thread of Shame.........
« Reply #26 on: January 20, 2014, 09:50:01 PM »
No 5 second rule there :-D
I don't know Mary Ann....I'll bet Jon could have maybe made something out of that.  ;D

Bob
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Offline Aimless Ryan

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Re: The Thread of Shame.........
« Reply #27 on: January 21, 2014, 02:00:19 PM »
I would be on that like a tick on a dog, no shame there brother, looks GREAT, shape is secondary!!!

jon

Yeah, I think it looks great. Which means you should be ashamed of yourself for having the balls to post it on the thread of shame.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline norma427

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Re: The Thread of Shame.........
« Reply #28 on: January 21, 2014, 05:23:57 PM »
The Longo's dough ball opened too well for the BS.  The result, burnt rim crust on some of the edges of the crust.  The skin opened to more than 16” before I realized it.

Norma

Offline Jackitup

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Re: The Thread of Shame.........
« Reply #29 on: January 21, 2014, 07:24:49 PM »
Only because it's a doctored up frozen Tombstone pizza. Just finished 6 twelves in a row and did not have the energy for much more. Added some Garvey sauce from a squirt bottle, chopped cheese curds, pepperoni and Garvey seasoning shook from a shaker over the pie. Should be OK anyway??????????

jon
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Offline Jackitup

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Re: The Thread of Shame.........
« Reply #30 on: January 21, 2014, 08:20:36 PM »
MUUUUCH improved by my own additions as listed, so toppings were pretty good,  but....that subtle hint of brown paper/cardboard flavor, you know, that smell from cardboard or burlap, still snuck in on the back notes. Texture not bad, crunchy, biscuity texture to the last bite, But the paper flavor came thru at the end. Done eating for 20 minutes now and can still taste cardboard smell :-X More drunk would have been much better, like the old days when you get that bar pizza at midnite baked in those stainless pizza ovens behind the bar and everyone inhales it at the table and burns the roof of their mouth!!! This was done on my one hour pre-heated Fibrament stone at 500 for 8 minutes, maybe I needed to go for the mouth blister and blunt the taste from the crust! :-D

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Kale dog

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Re: The Thread of Shame.........
« Reply #31 on: January 25, 2014, 04:58:22 PM »
I'm not sure if this counts as "shame"  :-[
But this is my method for separating my dough..
At least i'll have a tasty snack afterwards  ::)
*Sigh*

Mal

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Re: The Thread of Shame.........
« Reply #32 on: January 25, 2014, 05:01:10 PM »
Forgot to add salt to the dough in my last bake.  :-\
Ate some anyway :-D

Offline mbrulato

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Re: The Thread of Shame.........
« Reply #33 on: January 28, 2014, 02:19:55 PM »
Does this count?  It happened while I was working at my kitchen counter on some pizza dough  :-X
Mary Ann


Offline JD

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Re: The Thread of Shame.........
« Reply #34 on: January 28, 2014, 03:35:19 PM »
I think some people may be envious of that  :o

Offline breadstoneovens

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Re: The Thread of Shame.........
« Reply #35 on: January 28, 2014, 06:36:23 PM »
Does this count?  It happened while I was working at my kitchen counter on some pizza dough  :-X
Absolutely fantastic.

I did that once over night and it was running all the way down from the counter top to the the floor.
Drove my wife crazy  :-D
WFO cooking is about passion.

Offline mbrulato

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Re: The Thread of Shame.........
« Reply #36 on: January 28, 2014, 07:01:20 PM »
Absolutely fantastic.

I did that once over night and it was running all the way down from the counter top to the the floor.
Drove my wife crazy  :-D

 :-D
Mary Ann

Offline mbrulato

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Re: The Thread of Shame.........
« Reply #37 on: January 30, 2014, 03:09:23 PM »
I think some people may be envious of that  :o

Well Josh, that may be true.  But I'm sure you won't be envious of this.  Forgot to check on it in the basement this morning before I left and this is what I came home to.  It's a good thing it was supposed to be an experiment and didn't happen to my normal Friday night pizza dough, which I forgot to make yesterday....and today.... ???

Mary Ann

Offline Chicago Bob

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Re: The Thread of Shame.........
« Reply #38 on: January 30, 2014, 03:51:29 PM »
Well Josh, that may be true.  But I'm sure you won't be envious of this.  Forgot to check on it in the basement this morning before I left and this is what I came home to.  It's a good thing it was supposed to be an experiment and didn't happen to my normal Friday night pizza dough, which I forgot to make yesterday....and today.... ???
Mary Ann,
Oven spring is supposed to happen in the oven dude!  ;D

Bob
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Offline mbrulato

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Re: The Thread of Shame.........
« Reply #39 on: January 30, 2014, 03:58:07 PM »
Mary Ann,
Oven spring is supposed to happen in the oven dude!  ;D

Bob

LMAO, Bob.  That's hilarious  :-D
Mary Ann

Offline JD

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Re: The Thread of Shame.........
« Reply #40 on: January 30, 2014, 04:46:20 PM »
Well Josh, that may be true.  But I'm sure you won't be envious of this.  Forgot to check on it in the basement this morning before I left and this is what I came home to.  It's a good thing it was supposed to be an experiment and didn't happen to my normal Friday night pizza dough, which I forgot to make yesterday....and today.... ???

Looks like an excuse for zeppole's to me!

Offline mbrulato

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Re: The Thread of Shame.........
« Reply #41 on: January 30, 2014, 05:01:27 PM »
Looks like an excuse for zeppole's to me!

Dang it!  I wish I'd thought of that before I chucked it  :(
Mary Ann


Online mitchjg

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Re: The Thread of Shame.........
« Reply #42 on: February 03, 2014, 11:29:04 AM »
Not ashamed.  But, this was a shame.  So close to "just right."

Mixed up a no knead dough on Saturday PM. 

12 ounces KABF
2 ounces KA White Whole Wheat
2 ounces Bob's Red Mill Rye
_
16 ounces flour
12 ounces water
2% salt (about 9 grams)
2 ounces sourdough starter

Fermented 13 hours, stretch and fold, 15 minute rest, formed ball, into the brotoform, rose for 2 hours.
Into the WFO which was still over 400 from the previous day's pizza bake for 50 minutes.  30 minutes with the cloche (not preheated) lid on, 20 minutes off.

So easy, so little time to put into it, etc.

This, however, was the first time I had ever used the cloche without parchment paper.  Oops, the bread stuck.  Did not use Elmer's glue but I patched it up as best I could.  Oh well...........still tastes good!

- Mitch

Mitch

Offline breadstoneovens

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Re: The Thread of Shame.........
« Reply #43 on: February 03, 2014, 12:27:25 PM »
Looks good to me  :chef:

Also as I a side note, if you use the insulated door with a small tray of water in the back of the oven, you probably don't need the cloche.
WFO cooking is about passion.

Online mitchjg

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Re: The Thread of Shame.........
« Reply #44 on: February 03, 2014, 12:45:41 PM »
Looks good to me  :chef:

Also as I a side note, if you use the insulated door with a small tray of water in the back of the oven, you probably don't need the cloche.

Thanks Antoine.  I knew I could use that approach.  To make one loaf, with one of my goals being fast and easy, I was avoiding the use of the water pan, a peel, the flouring of the peel (or parchment paper), etc.  I will need to oil or use parchment paper for the cloche.  I guess I can handle that load!

- Mitch
Mitch

Offline mbrulato

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Re: The Thread of Shame.........
« Reply #45 on: February 06, 2014, 01:41:58 PM »
Lately, it seems like every week I have a "thread of shame" entry.  Why should this week be any different?

This was supposed to be dough for one 17 inch NY style.  Fermented for 48 hours at 61 degrees.  Now it looks like there's enough dough for 5 pies.  Hope this makes you laugh as much as it made me LOL  :-D


I wish I had taken a "before" picture.

Mary Ann

Offline norma427

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Re: The Thread of Shame.........
« Reply #46 on: February 07, 2014, 08:46:00 AM »
This pizza started out to be a stuffed crust pizza, but turned into a lasagna pizza.  I don't think I ever heard of a lasagna pizza.  At least the Sclafani whole peeled tomatoes crush by hand (for the top layer of sauce) on the top crust with Parmesan cheese tasted very good.  The texture of the whole stuffed crust pizza was like lasagna.  :-D

Norma

Offline mbrulato

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Re: The Thread of Shame.........
« Reply #47 on: February 07, 2014, 12:07:41 PM »
Still looks good to me, Norma.  I would totally eat that  :drool:
Mary Ann

Offline mkevenson

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Re: The Thread of Shame.........
« Reply #48 on: February 07, 2014, 12:15:57 PM »
Looks VERY moist, pass a slice here, please!
"Gettin' better all the time" Beatles

Offline norma427

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Re: The Thread of Shame.........
« Reply #49 on: February 07, 2014, 01:03:51 PM »
Still looks good to me, Norma.  I would totally eat that  :drool:

Looks VERY moist, pass a slice here, please!

Mary Ann and Mark,

It was edible, but both crusts tasted like lasagna noodles, even after the stuffed crust was baked for about 45 minutes at about 425 degrees F.  I do not think any forum members would want their crusts to turned out like those did.  That what I get for fooling around with crazy stuff for dough.

Norma


 

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