Author Topic: The Thread of Shame.........  (Read 11730 times)

0 Members and 1 Guest are viewing this topic.

Offline JD

  • Supporting Member
  • *
  • Posts: 979
  • Location: NE Mississippi, but NY born & raised
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!
Josh


Offline mbrulato

  • Registered User
  • Posts: 850
  • Location: NJ
  • I Love Pizza!
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

Offline mitchjg

  • Supporting Member
  • *
  • Posts: 485
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


Offline breadstoneovens

  • Vendor
  • *
  • Posts: 523
  • Location: Dallas, TX
    • Bread Stone Ovens
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.

Offline mitchjg

  • Supporting Member
  • *
  • Posts: 485
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

Offline mbrulato

  • Registered User
  • Posts: 850
  • Location: NJ
  • I Love Pizza!
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

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21269
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
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
Always working and looking for new information!

Offline mbrulato

  • Registered User
  • Posts: 850
  • Location: NJ
  • I Love Pizza!
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

  • Lifetime Member
  • *
  • Posts: 2079
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
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

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21269
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
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
Always working and looking for new information!


Offline jeff v

  • Registered User
  • Posts: 1431
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Re: The Thread of Shame.........
« Reply #50 on: February 09, 2014, 01:05:55 PM »
This is a slice that was taken out of the fridge today and made last night. Probably the worst gum line I've ever made. Cooked at 550 on a stone in my home oven and finished under the broiler. Beautiful 18hr room temp dough with 70% hydration too. :'(
Need winter to get over so I can drag the mobile WFO out again!

Offline dylandylan

  • Supporting Member
  • *
  • Posts: 467
  • Location: Dunedin, New Zealand
Re: The Thread of Shame.........
« Reply #51 on: February 09, 2014, 01:41:21 PM »
A bit of a deviation...

I've only just discovered this weekend that I've been using the dough calculator on this forum incorrectly.  I'd been making two errors that combined to give me odd results.  My two errors were to express the preferment as a percentage of the total dough weight, instead of as a % of the flour weight, and secondly I mistakenly thought that the percentage of water in the preferment was a bakers percentage... I'd been entering 100% all this time when it should have been 50%.

Somehow this hadn't ruined my pizza, but it did mean my hydration levels and starter %s have been out of whack, and unsurprisingly whenever I did manual calculations I'd get completely different results.

I only twigged when I noticed that if the starter was supposed to be 2.5% and the salt was supposed to be 2.5% then why are they different weights??  How it had gone on for this long without me realising I'm not sure... but mystery solved!   

« Last Edit: February 09, 2014, 01:44:02 PM by dylandylan »

Offline peetzabone

  • Registered User
  • Posts: 37
  • Location: Denver
Re: The Thread of Shame.........
« Reply #52 on: February 09, 2014, 02:19:32 PM »
But, not everyone one of them turns out great, do they? (at least mine don't).
- Mitch

I think I'm headed for an entry here.. trying to make a "quick dough" again because I ran out of time to prep yesterday morning.

1) Carefully measured to the gram.. doing an early / wet mix in the KA mixer so I don't get the "climb the hook" issue I usually face. All is going well so I add more flour..  <pooooofff!> a mountain of flour flies back out of the bowl onto the counter. Not the end of the world, easy to correct by feel as I do a final hand knead.  But more problematic:

2) I needed something like 6g of yeast and I only had something close to 4.. I mixed it anyway and decided to see what happens..

It's either going to be a very heavy dough or a very bland-flavored one or both.

Offline kiwipete

  • Supporting Member
  • *
  • Posts: 237
  • Location: New Zealand
  • I Love Pizza!
Re: The Thread of Shame.........
« Reply #53 on: February 10, 2014, 08:14:55 PM »
I was experimenting with some different floor tiles in the WFO.

Things did not go as planned...

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21269
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Thread of Shame.........
« Reply #54 on: February 11, 2014, 09:56:19 PM »
Another pie for the thread of shame.  :-[ The inside was still a little moist though.  :-D

Norma
Always working and looking for new information!

Offline mbrulato

  • Registered User
  • Posts: 850
  • Location: NJ
  • I Love Pizza!
Re: The Thread of Shame.........
« Reply #55 on: February 11, 2014, 10:27:52 PM »
 :-D  You are awesome, Norma!
Mary Ann

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21269
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Thread of Shame.........
« Reply #56 on: February 11, 2014, 10:49:43 PM »
:-D  You are awesome, Norma!

Mary Ann,

That is what I get for talking too much and not paying attention to some of the pies in the oven.   :-D

Norma
Always working and looking for new information!

Offline mbrulato

  • Registered User
  • Posts: 850
  • Location: NJ
  • I Love Pizza!
Re: The Thread of Shame.........
« Reply #57 on: February 11, 2014, 10:54:26 PM »
Happens to me all the time.  You gave me a good laugh!
Mary Ann

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21269
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Thread of Shame.........
« Reply #58 on: February 11, 2014, 11:06:42 PM »
Happens to me all the time.  You gave me a good laugh!

Mary Ann,

You made me feel better when you said it happens to you all of the time.  I am glad I could give you a good laugh.

Norma
Always working and looking for new information!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9760
  • Location: North Carolina
  • Easy peazzy
Re: The Thread of Shame.........
« Reply #59 on: February 12, 2014, 01:13:29 PM »
I could definitely have eaten that one Norma....not a problem.  8)

Bob
"Care Free Highway...let me slip away on you"