Author Topic: Flour Profiles  (Read 5796 times)

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Offline Mo

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Re: Flour Profiles
« Reply #25 on: March 08, 2009, 09:43:33 AM »
I had two more doughs in process using the friz78 formulation but I used cool water and went straight into the cooler with both. The one that was ready yesterday was a little over double after 24hrs. I've attached a picture of the dough as it sat on the bench. I didn't stay to see how the dough was cooking, but I'll follow up with my guy tomorrow to see how it was doing.

So, I also have scaled the A16-48 hour cold ferment dough for use on Wednesday.

As far as our oven is concerned, I think I'm starting to hate the woodstone. I can't get it as hot as I would like without flouting the manufacturers instructions. If I'm firing several (4-6) pies at the same time or many in succession, the crust seems to steam a little bit, making an otherwise crispy crust soften a bit...Live and learn I suppose. As nice as the Woodstone people are, I don't think I would put another one in anywhere...




Offline Mo

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Re: Flour Profiles
« Reply #26 on: March 10, 2009, 04:49:00 PM »
So, posted below is a pic of the friz78 cold-ferment dough that went 48 hours bulk rise and then scaled with another 24 hours cold. It did not go crazy (see picture from my last post) and formed really easily today. into the oven and the results were really, really good. I've been eating a ton of Nea-style pizza lately and I would put this finished crust up against anybody's (I'm a little competitive). I checked the A16 dough toady after 24 hours and it is going SLOW. One more day to go, though. Pete-zza made a comment about the high percentage of yeast/salt in the friz78 dough and after scaling the two separate recipes, I gotta say, fermentation characteristics aside, the quantity of salt in the friz78 dough seems much more plausible from a taste standpoint than the A16 dough. There was so little salt in the A16 dough that it doesn't seem to be likely to come through in the crust. But, I haven't tasted it yet, so I cannot honestly say at this point...

I welcome any and all feedback concerning my attempts posted, so let's hear 'em...

 

Online Pete-zza

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Re: Flour Profiles
« Reply #27 on: March 10, 2009, 05:22:20 PM »
Mo,

Whatever works best for you is all that really matters. But I like the looks of the last pizza. It seems to me to be a winner--good looks and good taste. I assume you are serving the pizzas with the friz78 dough to patrons. If so, how are they reacting?

I will also be interested in your results with the A16 clone. After two days, you might revisit whether you should push the dough--or maybe a piece of it--out to three days.

Peter

Offline Mo

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Re: Flour Profiles
« Reply #28 on: March 10, 2009, 05:32:09 PM »
Mo,

Whatever works best for you is all that really matters. But I like the looks of the last pizza. It seems to me to be a winner--good looks and good taste. I assume you are serving the pizzas with the friz78 dough to patrons. If so, how are they reacting?

I will also be interested in your results with the A16 clone. After two days, you might revisit whether you should push the dough--or maybe a piece of it--out to three days.

Peter

To be honest, most of our patrons were happy with what we've been doing up to this point, and haven't noticed or commented on a difference. I think the distinctions I have been making here have gone largely unnoticed. Having said that, all of our guests have been very positive about our efforts and have enjoyed the addition of a wood-fired pizza oven to their club. To us bunch of enthusiasts, the results might look quite different, but not necessarily so for the untrained eye. We have had good success using upscale ingredients and thoughtful methods to try and recreate an authentic-seeming experience.


Offline Mo

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Re: Flour Profiles
« Reply #29 on: March 11, 2009, 09:41:37 PM »
I cooked some of the A16 batch today and with mixed results. While it browned up quite nice with even color, there was not much spotting at all. I think it could easily have gone another day. I think I'll try it again in the next couple days. What would be ideal is to combine the best aspects of the two formulations: good, even browning with some nice fermenty spots...that would be a monster.

The search continues...

Offline Mo

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Re: Flour Profiles
« Reply #30 on: March 12, 2009, 09:49:40 AM »
Here's the photo to go with the above post...

Offline Mo

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Re: Flour Profiles
« Reply #31 on: March 12, 2009, 09:15:01 PM »
I gotta say, after one more day in the cooler the A16 dough did very nicely. Still not as much fermenty spots but did get some and coupled with the nice browning is making a great looking/tasting pie.

I got my cultures from sourdo today and started the activation process. Will post experiments in a new topic...

Thanks to Peter and the others for your feedback. Wish you could taste the pies!

Mo.

Online Pete-zza

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Re: Flour Profiles
« Reply #32 on: March 12, 2009, 09:43:05 PM »
Mo,

I'm glad to hear that things turned out well with the longer-fermented 00 dough. I'm sure what you have learned will come in handy in your future efforts.

I remember that one of our members, scott r, who has visited just about every well known pizza place in the country, including A16, and who played around with one of the core A16 clone dough formulations on the forum, felt that that A16 clone formulation was quite good compared with the actual A16 product, as he noted at Reply 236 at http://www.pizzamaking.com/forum/index.php/topic,1298.msg22209/topicseen.html#msg22209. Scott's "good housekeeping seal of approval" gave us confidence that we were on the right track.

I look forward to reading about your efforts using natural starters.

Peter