Author Topic: Porcini Mushrooms on White Pizza  (Read 4394 times)

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Offline Bill/SFNM

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Re: Porcini Mushrooms on White Pizza
« Reply #20 on: August 17, 2010, 07:23:19 AM »
Interesting Bill,  thanks for the answer.  Putting heat aside,  would you say younger or older doughs are more likely to brown off like that?  Where is that point where sugar content is peaking? 
-marc

marc,

This issue has been raised several times in the past and I have usually stayed out of it. Time of fermentation/proofing is very closely related to temperature. And this relationship is exceedingly complex with very small changes seemingly having a big impact. Metabolism rates for the various organisms in the culture are not linear nor are they in sync with each other.

Everyone here has the ability to precisely control the time, but temperature is far more problematic to control. A five degree temperature difference (say 60F vs. 65F) can be more important in the final flavor of the crust (and color) than an additional day of fermentation.

I'm not saying precise temperature control is necessary to create your best crust. But it is useful in understanding the process so that you can recognize when your dough has reached certain stages in the process.

Sorry for rambling on - just sipping some coffee before the pup and I head up to the forest.

Bill/SFNM
« Last Edit: August 17, 2010, 04:35:02 PM by Bill/SFNM »


Offline sbinder77

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Re: Porcini Mushrooms on White Pizza
« Reply #21 on: August 17, 2010, 11:22:37 AM »
The amount of char you have is much closer to what I usually see in Italy, than what I see in many posts on this website.  I'm still working with oven temperatures and times to achieve this look but for me it is hard to have an 850+ oven and not scorch the bottom or side of the crust even when using caputo red or blue.  I'm sure more practice is required.  Each firing is a new learning experience.  Thanks for the great perspective, pictures and stories.

Offline Bill/SFNM

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Re: Porcini Mushrooms on White Pizza
« Reply #22 on: August 17, 2010, 02:53:38 PM »
In about 2 hours, the pup and I collected 15-20 pounds of boletes! What a great morning! Tomorrow we'll have some with the caps sliced and deep fried and the stems put into a light cream sauce for some fresh pasta. Thursday will be ... of course ..... pizza! The rest will go into the dehydrator to be dried.


Offline TXCraig1

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Re: Porcini Mushrooms on White Pizza
« Reply #23 on: August 17, 2010, 07:40:40 PM »
Bill, you definitely have life by the cojones.

Cheers!

Craig
Pizza is not bread.

Offline Bill/SFNM

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Re: Porcini Mushrooms on White Pizza
« Reply #24 on: August 18, 2010, 06:36:52 PM »
So here's what I did what the latest batch: the caps were sliced, floured, deep fried, and sprinkled with flake sea salt. The stems were chopped and made into a sauce:


Offline andreguidon

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Re: Porcini Mushrooms on White Pizza
« Reply #25 on: August 18, 2010, 07:51:33 PM »
that pasta plate look delicious !!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline norma427

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Re: Porcini Mushrooms on White Pizza
« Reply #26 on: August 18, 2010, 09:20:02 PM »
that pasta plate look delicious !!!

I second that. The pasta plate looks so delicious!  :)

Norma
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Offline jever4321

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Re: Porcini Mushrooms on White Pizza
« Reply #27 on: August 18, 2010, 09:57:04 PM »
I second that. The pasta plate looks so delicious!  :)

Norma




Wow. No kidding, that fettucini looks amazing. Great job.
« Last Edit: August 18, 2010, 09:59:07 PM by jever4321 »
-Jay

Offline Bill/SFNM

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Re: Porcini Mushrooms on White Pizza
« Reply #28 on: August 19, 2010, 02:13:59 PM »
So if I were to have a signature pie, this would be it: porcini mushrooms, shrimp, and shallots - all pre-roasted over coals in the WFO -with fresh mozzarella and other assorted cheeses.   

Offline norma427

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Re: Porcini Mushrooms on White Pizza
« Reply #29 on: August 19, 2010, 03:21:38 PM »
So if I were to have a signature pie, this would be it: porcini mushrooms, shrimp, and shallots - all pre-roasted over coals in the WFO -with fresh mozzarella and other assorted cheeses.   

Bill,

Your "if you would have a signature pie", has my mouth drooling.  Great job and fantastic looking pie!  :chef:

Norma
Always working and looking for new information!