Author Topic: The Thread of Shame.........  (Read 23564 times)

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Offline Chicago Bob

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Re: The Thread of Shame.........
« Reply #340 on: February 03, 2015, 09:54:49 PM »
This dough skin was one of the worst I have ever tried to work with.  :-D

Norma

  The world will never know if it would have had awesome micro-blisters.  :'(
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: The Thread of Shame.........
« Reply #341 on: February 04, 2015, 10:44:38 AM »
  The world will never know if it would have had awesome micro-blisters.  :'(

There were no blisters on that rim Bob.

Norma
Always working and looking for new information!

Offline carl333

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Re: The Thread of Shame.........
« Reply #342 on: February 07, 2015, 08:36:49 AM »
I had an unexpected visitor, got rattled and forgot the pie in the oven.  I didn't check on the pie at all to see if it needed any bubbles popped, and never rotated the pie.

I think it looks something like another planet pizza in the galaxy, so it might be fitting to put it into a pizza box like Dave made.  :P

Norma

I'd take that pie home for a couple of bucks!!
Carl

Offline Jersey Pie Boy

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Wait, is it whole wheat..or Hole wheat?
« Reply #343 on: February 08, 2015, 05:33:07 PM »
Uh, clearly the latter...and a major fail at my first attempt at 100% whole wheat pizza. (Obviously too much bench flour too, but that's like saying the deck chairs weren't arranged neatly on the Titanic.)

 Barry VaBeach: My apologies for messing up your fine recipe. I did have to hydrate the poolish more than yours, but still the final hydration was on the mark. I did a three day CF after RT fermentation, but it opened just fine and handled nicely on the peel. But I could tell a couple of minutes into the BS bake at 610, it was heading south. Tried to save it by a bit of shuffling , but clearly, only part of the pie joined me. Funny thing was that I took a taste of what was left, and though it obviously needed more time, it wasn't half-bad. Thought it looked pretty much all bad.  My Bad.

I'm thinking that either the CF was my downfall   (does WW even develop the nice fermented flavor with fridge time..I didn't seem to notice any) , since the dough was pretty wet, hence the extra bench flour..though I didn't have peel sticking with my usual rice flour technique..or maybe more likely, I stretched the pie too thin, trying to get it to where my usual pies are. The DB was about 240-250gms, and the pie was a good 12 inches (well a good 12 inches around the outside, not so good on the inside.   
« Last Edit: February 08, 2015, 05:34:50 PM by Jersey Pie Boy »

Offline TXCraig1

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Re: The Thread of Shame.........
« Reply #344 on: February 08, 2015, 06:51:46 PM »
This is where the Blackstone falls flat. In a WFO, you can just throw the remnants of the pie on the fire and pretend like it never happened.  :-D
Pizza is not bread. Craig's Neapolitan Garage

Offline Tscarborough

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Re: The Thread of Shame.........
« Reply #345 on: February 08, 2015, 06:59:48 PM »
That feeling you get when you spread the coals over a stain on your heart that was supposed to be a pizza....

Offline Jersey Pie Boy

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Re: The Thread of Shame.........
« Reply #346 on: February 08, 2015, 08:39:07 PM »
throw the remnants of the pie on the fire and pretend like it never happened.

LOL! Right you are, Craig! 

Offline CaptBob

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Re: The Thread of Shame.........
« Reply #347 on: February 08, 2015, 08:46:04 PM »
I've sooooo been there Bill!!!
Bob

Offline JD

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Re: The Thread of Shame.........
« Reply #348 on: February 08, 2015, 10:22:52 PM »
Did it again  >:(  Checked it at 30min and thought it only needed 10 more. I'll get it right one day...

Offline vtsteve

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Re: The Thread of Shame.........
« Reply #349 on: February 08, 2015, 11:09:23 PM »
Did it again  >:(  Checked it at 30min and thought it only needed 10 more. I'll get it right one day...

I bet it tastes great:drool:


Offline CaptBob

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Re: The Thread of Shame.........
« Reply #350 on: February 08, 2015, 11:12:55 PM »
Did it again  >:(  Checked it at 30min and thought it only needed 10 more. I'll get it right one day...

I don't know Josh... That looks pretty good to me.....
Bob

Offline Jersey Pie Boy

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Re: The Thread of Shame.........
« Reply #351 on: February 08, 2015, 11:33:03 PM »
Me too, Josh.  I've been following Ken Forkish's method of baking the loaves nice and dark..almost but not quite too far. He says it brings out extra developed flavor  in the crust and from what I've baked, I'd have to agree.  I have a version  of his Field Blend #2   (with an improvised cornmeal and bulgur  soaker) proofing overnight right now. By the way, I really like the way you scored that loaf. 

Offline JD

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Re: The Thread of Shame.........
« Reply #352 on: February 09, 2015, 09:03:52 AM »
Hopefully I'll be surprised, I know the inside will taste good at least. I'm not used to baking bread in a WFO obviously.

Offline JD

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Re: The Thread of Shame.........
« Reply #353 on: February 09, 2015, 06:05:55 PM »
Crust was definitely overdone, pretty bitter, but crumb was excellent. Cape fear can't be beat.

Offline mitchjg

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Re: The Thread of Shame.........
« Reply #354 on: February 09, 2015, 08:08:03 PM »
Oops. 

I had an 80% hydration focaccia dough and decided to fool around and make sort of a couple of "Mozza" style pie in the oven.  The first one came out OK.  When I had the second opened, I walked away for a few minutes to talk to someone,  and came back and proceeded to put it on the paddle, etc.  Too cocky to use parchment and I ended up with a good old failed launch.  Not even a calzone.  And, like a goofball, I let the doughballs do their final rise on a pile of flour.  The bottom was gross looking and a bit bitter.

The good news is I think i would know what to do better if I want to deal with a high hydration dough again.







Mitch


 

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