My Dough

[nkozak]

I thought I'd share my dough and see what people thought of it.

Poolish Starter for 16 hours:

200g KAAP flour
200g water
pinch IDY

Dough:

Starter
400g KAAP flour
200g KA Bread Flour
305g water
16g salt
1/2 teaspoon IDY

90 Minute rise, then stretch, fold, separate into balls, and another 90 minutes. I thought it came out pretty good, but am always looking for suggestions.

Pictured is a Fig, Prosciutto, Arugula on a Margehrita.

[parallei]

I think you pie looks really good.

How did the dough taste and handle with the method you used?  Also, what did you bake it in/on?

[nkozak]

It had a very rich taste and a mild hint of sourness, I think because of the poolish. It had a very slight chew, probably from the bread flour and a slight crispness on the cornicione. Not quite as tender and soft as if I just use 100% AP or Caputo, but still pretty soft. It slapped out into an even 12" pretty easily. I baked it in an 800 degree wood-fired beast I made and it cooked in under 2 minutes.

I have more dough balls in the fridge that I will try today and see how the flavor developed in cold storage after a day.

[parallei]

I baked it in an 800 degree wood-fired beast I made and it cooked in under 2 minutes.

Nick -  I see.  I didn't make the connection with your beast here:  http://www.pizzamaking.com/forum/index.php/topic,19089.msg188089.html#msg188089

Give it a pat on the head and tell it "Good Beast, Good Beast" for me....nice work.

[nkozak]

I cooked the rest of the dough today and it had a little more flavor than yesterday, but a little less oven spring than yesterday. I may have not let the dough warm up long enough. It was out of the fridge for about 2 hours and not as relaxed as it was when it was fresh.

[Jbravo]

  Looks so good!

[dellavecchia]

Great job on your oven and resulting pies. Looks delicious. Your second dough ball may have over fermented, which would result in less elasticity and less oven spring due to gluten breakdown.

John

[TXCraig1]

That pie looks incredible. What I would pay for a slice of it right now...

[nkozak]

Great job on your oven and resulting pies. Looks delicious. Your second dough ball may have over fermented, which would result in less elasticity and less oven spring due to gluten breakdown.

John

I think you're right John. I should use less yeast if I intend on keeping it for more than a day.