Author Topic: again! flour question.  (Read 1357 times)

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Offline Chet

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again! flour question.
« on: March 11, 2009, 09:59:27 AM »


  I have a local store who carries Domenick's HG flour, being it is rather expensive, can I mix it 50/50 with GM better for bread flour and get some decent results, and a question on rapid rise yeast, I noticed this one chef using it, any pro's & con's on using rapid rise yeast. check out this video and take a look at the cooked dough. for some reason I have yet to get a nice looking crust and any raising in the home oven, most of my crust come out a little lighter in color than card board tan color.
 
         Chet



Online Pete-zza

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Re: again! flour question.
« Reply #1 on: March 11, 2009, 12:04:00 PM »
Chet,

Without knowing what kind of pizza you are trying to make it is difficult to say whether the blend of Domenick's high gluten flour and the General Mills Better for Bread flour is a good way to go.

On the matter of the RapidRise yeast, if you click on the small icon to the left of the search box on this page and do an Advanced forum search using the expressions RapidRise, Rapid-Rise and Rapid Rise and my forum name Pete-zza, you will find a considerable amount of information on that yeast. Leave the member box empty, and you will find posts of other members on this subject.

Without seeing your dough recipe and knowing exactly how you made and managed the dough and how specifically you baked the pizzas, it is hard to diagnose why you haven't been getting adequate crust coloration.

Peter

Offline Chet

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Re: again! flour question.
« Reply #2 on: March 11, 2009, 12:32:33 PM »
Peter

   I went to the site and copied it. this is it.


             
250    ml    water
5    tsp    olive oil
7    cup    plain flour
1    tsp    salt
1/2    tsp    sugar
1    bag    yeast 7 gram pkt (quick raise )
        

   1. take warm water
   2. Sprinkle in yeast, sugar,salt,and a cup of all purpose flour and mix. Stand covered    for 10 minutes.
 3.  Mix in yeast mixture into flour.
   4. Knead for 3-4 minutes till soft dough.
   5. Cover and rest for 1 hr.
   6.Knead again, for 3 minutes and rest for 30 min.
   7. Take a lump of dough, pat or roll into a pizza base.
   8. Use dry flour to dust if required.
   9.  Add pizza gravy as required, add toppings,
  10 Bake in a hot (300C) oven, till base is crisp and light.

Online Pete-zza

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Re: again! flour question.
« Reply #3 on: March 11, 2009, 01:58:59 PM »
Chet,

The recipe you reproduced is the one given at http://www.vahrehvah.com/recipedetails.php?recipe_id=289. However, I note that the oil was not accounted for in the recipe, either the original one or the one you reproduced. But from the video, the oil is added as part of step 3. Also, the recipe calls for only 250 ml (250 grams) of water for 7 cups of flour (Ceresota flour according to the video), although in the video it looks like only 6 cups of flour are used, and heavy-handed cups at that. Either way, that is nowhere near enough water (about 25-30% by my estimation). Since this is the recipe you said you used, how were you able to make the dough with so little water? And did you use a pizza stone or pan (such as a chapatti or sheet pan) such as discussed in the video and did you use an oven temperature of 300 degrees C (578 degrees F) as called for in the instructions for the recipe or at 450-475 degrees F as mentioned in the video?

Also, is the Dominick's flour from the supermarket of the same name or is it this one, http://www.fantes.com/images/16483pizza.jpg, from the Creative Pizza Company, at http://www.creativepizza.com/images/CPC-CAT-2008.pdf ? In either case, can you tell me the protein content (the photo suggests 14%)?

I will await your answers before replying further.

Peter

« Last Edit: March 11, 2009, 04:31:27 PM by Pete-zza »

Offline Chet

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Re: again! flour question.
« Reply #4 on: March 11, 2009, 05:18:17 PM »
Chet,

The recipe you reproduced is the one given at http://www.vahrehvah.com/recipedetails.php?recipe_id=289. However, I note that the oil was not accounted for in the recipe, either the original one or the one you reproduced. But from the video, the oil is added as part of step 3. Also, the recipe calls for only 250 ml (250 grams) of water for 7 cups of flour (Ceresota flour according to the video), although in the video it looks like only 6 cups of flour are used, and heavy-handed cups at that. Either way, that is nowhere near enough water (about 25-30% by my estimation). Since this is the recipe you said you used,

Peter, I never made this dough yet. but in the video it looked so nice.my oven will not go to 578deg, so maybe I will pass on trying the dough.

 how were you able to make the dough with so little water? And did you use a pizza stone or pan (such as a chapatti or sheet pan) such as discussed in the video and did you use an oven temperature of 300 degrees C (578 degrees F) as called for in the instructions for the recipe or at 450-475 degrees F as mentioned in the video?

Also, is the Dominick's flour from the supermarket of the same name or is it this one, http://www.fantes.com/images/16483pizza.jpg, from the Creative Pizza Company, at http://www.creativepizza.com/images/CPC-CAT-2008.pdf ? In either case, can you tell me the protein content (the photo suggests 14%)?

 Yes the local bakery carries the same bag as in your photo. I can check the protein, I am going to get a bag or two tomorrow. they also have the pizza book by Domenick.

I will await your answers before replying further.

Peter




 

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