Author Topic: Malnatis deep dish made from poolish  (Read 834 times)

0 Members and 1 Guest are viewing this topic.

Offline pythonic

  • Registered User
  • Posts: 2191
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Malnatis deep dish made from poolish
« on: February 18, 2014, 01:50:22 PM »
This could be a first in the world of deep dish.  I have been wanting to do this for awhile but it's been on the back burner.  My current crust recipe is very good but I want to see if great can be achieved.  Doing a cold rise is a little better than my normal 5hr rise inside a lit oven.  I know I have had great success using poolish with NY style so here goes.

Poolish (4hr room temp)

85g AP flour
85g water
1/4 tsp IDY

Added these final ingredients to poolish:

10g semolina
90g AP flour
1/4 sugar
1/8 salt
36g corn oil
6g olive oil

Mixed together and did a 2hr oven rise and 1hr room temp rise.  Below are pics of the dough.  Results coming soon.

Nate

If you can dodge a wrench you can dodge a ball.


Offline Garvey

  • Registered User
  • Posts: 485
  • I wish could have pizza every day.
Re: Malnatis deep dish made from poolish
« Reply #1 on: February 18, 2014, 02:07:22 PM »
There was some dude named Pythonic/Nate who asked about this a while back and said he was going to try it.  You might want to hit him up and see how it went.

 ;D

http://www.pizzamaking.com/forum/index.php?topic=20768.0


Offline pythonic

  • Registered User
  • Posts: 2191
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis deep dish made from poolish
« Reply #2 on: February 18, 2014, 02:39:25 PM »
There was some dude named Pythonic/Nate who asked about this a while back and said he was going to try it.  You might want to hit him up and see how it went.

 ;D

http://www.pizzamaking.com/forum/index.php?topic=20768.0

The house smells amazing right now!
If you can dodge a wrench you can dodge a ball.

Offline pythonic

  • Registered User
  • Posts: 2191
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis deep dish made from poolish
« Reply #3 on: February 18, 2014, 03:24:34 PM »
Ok so the results are in.  I definitely thought there was more flavor in this dough then doing a normal or cold rise.   In the future though I would do a smaller poolish as it was hard to incorporate the oil into it and there were oil clump spots in it.   Here are the pics.  I will play around with this recipe procedure more to get it right.
« Last Edit: February 18, 2014, 03:58:30 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Francois.du.nord

  • Registered User
  • Posts: 23
  • Location: Twin Towns MN
  • Crust rules
Re: Malnatis deep dish made from poolish
« Reply #4 on: April 15, 2014, 01:36:18 PM »
Nice work  on the polish Pythonic.  Why not Latvian  ;)

You are definitely pushing the bounds of the ferment. I'm on lunch seeing this and need to spend some more time with your post, but did you specifically choose poolish over biga as a pre-ferment?  I might have to do a bit of research on this and add some thoughts and ideas.

Keep up the good work!

Best, Fran


 

pizzapan