More Things to Do with Leftover Dough - By Far the Best Yet!

[Bill/SFNM]

Inspired by the Vesuvio sandwiches from this thread, I made these today. The 4-day old dough puffed up just beautifully (I'll post a video later today) and the inside texture was beyond beautiful (I thought the video camera was on when I cut into it; it was off  ).

These were topped with leftovers: mushroom puree, chicken/apple sausage, ham, salame rossa, fontina, and parm. These were so incredibly good, that I will be serving them as main event - not leftovers. This is perhaps what Quiznos apsires to - and misses by a mile.

[PizzaHog]

Wow do those look great!  Not the best pictures for me to see as I skipped lunch...
Looking forward to the videos.
Hog

[Bill/SFNM]

Thanks, Hog. Here is a rough-cut video. I sure wish I had the captured the splitting open of the bread. Still, watching the bread rise is fun:

<a href="http://www.youtube.com/watch?v=O0vFsRCqOJ4" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=O0vFsRCqOJ4</a>

Bill

[jeff v]

Thanks, Hog. Here is a rough-cut video. I sure wish I had the captured the splitting open of the bread. Still, watching the bread rise is fun:

http://www.youtube.com/watch?v=O0vFsRCqOJ4

Bill

Woohoo first view!

Great looking sandwich Bill.

[JConk007]

Bill,
I did watch the videos that were posted on tht vesuvious thread, but ran short on dough so I did not get to make it. Did the caputo balls puff up as fast as the video? I cannot access from here. ? What temp did they go in at? I'll post the 65 sec marg. tonight 
John

[PizzaHog]

Thanks, Hog. Here is a rough-cut video. I sure wish I had the captured the splitting open of the bread. Still, watching the bread rise is fun:

Yea it is!  Man, you have fire all around that oven plus the crackling sounds-I can almost feel the heat watchin' that little slab o' dough turn into something special.  Have watched all your vids and I'm not even gonna ask what you used to steam the baguette's or I'll have to go out and buy one.  Not to mention your oven, where by my count, it took like 6-7 seconds at the roof to leopard spot the pie.  
Hog

[Bill/SFNM]

YouTube compressed the heck out of my video. I think it looks much better at Vimeo. You can see more of the detail of the bread baking. Don't you agree?

<a href="http://vimeo.com/4362970" target="_blank" class="aeva_link bbc_link new_win">http://vimeo.com/4362970</a>

Bill

[Bill/SFNM]

Bill,
I did watch the videos that were posted on tht vesuvious thread, but ran short on dough so I did not get to make it. Did the caputo balls puff up as fast as the video? I cannot access from here. ? What temp did they go in at? I'll post the 65 sec marg. tonight 
John

The oven clip of the Vesuvio was sped up. The oven clip of the sandwich bread was not sped up. No idea what the oven temp was. I stopped measuring a while back, just going by feel these days.

Bill/SFNM

[widespreadpizza]

Bill,  those look fantastic!  I assume the dough went in at room temp right?  Was the middle hollow? -marc

[JConk007]

Really cool video just like the italian one. This is a preferment ( natural yeast) dough right?
John

[Bill/SFNM]

Bill,  those look fantastic!  I assume the dough went in at room temp right?  Was the middle hollow? -marc

Yes, dough had been reproofing at room temp for about 4 hours. Middle was NOT hollow, but was a perfect honeycomb of medium-sized holes. Next time (and there will definitely be a next time) I'll get a photo of it. It was so beautiful.

[Bill/SFNM]

This is a preferment ( natural yeast) dough right?

Right.

[widespreadpizza]

Bill,  had to show youf this one,  had some extra dough and knew it ahead of time,  so I streched out a full 400g ball into a skin which I do sometimes to collect any stray ash from the floor before cooking pies for the night.  This one was really hollow,  notice the steam.  -marc