Author Topic: Post a Pic of Your Pie - Daily Update  (Read 117601 times)

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Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2760 on: Yesterday at 12:02:50 AM »
Looks great Jonas. :chef:  Are u serious about 87%?  I don't recall seeing a hydration that high.
Were you going for a super airy crumb?
« Last Edit: Yesterday at 12:05:59 AM by jvp123 »
Jeff

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2761 on: Yesterday at 12:05:55 AM »
Kamut really doesn't do "airy".  The San Francisco Baking Institute published a document that recommended 85-87% hydration for this flour as it is water thirsty.  85% was better
Things have never been more like today than they are right now.

Offline moose13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2762 on: Yesterday at 08:47:50 PM »
Had a leftover dough about 6 days old, figured i better cook it or toss it out.
No real oven spring to speak of but one of the better tasting pies to date.
Volpi salami and fresh mozz.
Sprinkled with basil, fresh grated parmesan and Craig's chili oil. Yeah baby.

Offline deb415611

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2763 on: Yesterday at 08:56:09 PM »
Another white Kamut Khorosan flour crust.  Hydration at 87% (I preferred the 85% version), Salt 2.5%, ADY 0.02%. It was pretty good for a hippy health-nut crust.  http://www.kamut.com/userfiles/2013_03_25%20-%20Nutritional%20Values%20Summary(US%20and%20Metric%20Units)(1).pdf  Baked at around 600 for 5 minutes in the Blackstone.

looks good Jonas.   Is it crispy?
Deb

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2764 on: Yesterday at 10:36:08 PM »

looks good Jonas.   Is it crispy?

Very much so.  I think my next attempt with this flour will be at 83% hydration; just a bit below the SFBI suggested level.
Things have never been more like today than they are right now.

Offline deb415611

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2765 on: Today at 06:59:45 AM »
Very much so.  I think my next attempt with this flour will be at 83% hydration; just a bit below the SFBI suggested level.

thanks.  I have been thinking about trying some different flours, this one is high on the list
Deb

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2766 on: Today at 09:35:14 AM »
It is a good flour. Note that the Bob's Red Mill Kamut flour (less than 10% protein) is NOT what I used.  That stuff is best reserved for pancakes and cookies. 

I tried Tony Gemignani's formulation for Kamut Khorosan flour (70% water), but that level of water was insufficient.  Peter once helped me do some calculations that indicated that the operational hydration of Kamut was 114%, so don't be afraid to try 80% and higher.
Things have never been more like today than they are right now.

Offline deb415611

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2767 on: Today at 09:56:11 AM »
It is a good flour. Note that the Bob's Red Mill Kamut flour (less than 10% protein) is NOT what I used.  That stuff is best reserved for pancakes and cookies. 

I tried Tony Gemignani's formulation for Kamut Khorosan flour (70% water), but that level of water was insufficient.  Peter once helped me do some calculations that indicated that the operational hydration of Kamut was 114%, so don't be afraid to try 80% and higher.

thank you on both points
Deb

Offline MrH

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2768 on: Today at 01:36:51 PM »
My dear old Grandma wanted a "no crust" pizza, so I made her an edge to edge pizza.

Offline zwarbles

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2769 on: Today at 01:55:07 PM »
Looks delicious MrH!!
You're making me very hungry!
Pat


Offline Markus M.

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2770 on: Today at 03:21:36 PM »
Back on a brief break from over the road. Still salivate till this day over Prince St. Pizzas Spicy Spring Slice, so this is my attempt. Using dough formulations from both Tony Gs / Pizza Bible and Kens Forkish / FLOUR WATER SALT YEAST.

Offline Markus M.

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2771 on: Today at 03:23:40 PM »
Ready to eat :D

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2772 on: Today at 03:42:19 PM »
Wow nice!!!
Jeff

Offline zwarbles

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2773 on: Today at 03:44:11 PM »
YUM!  I can taste that from here!  :D
Pat

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2774 on: Today at 04:50:47 PM »
Yup!
Things have never been more like today than they are right now.

Offline moose13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2775 on: Today at 06:18:21 PM »
Looks incredible Markus.

Offline mitchjg

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Pizza Bible Sicilian - Mmmm Mmmm Good!
« Reply #2776 on: Today at 10:03:45 PM »
We are head to a pizza party next weekend and we are going to bring a Sicilian pie with us.  So, a test run was in order - we made a pie from the Pizza Bible and tried to follow all the ingredients and steps rigorously.  Glad we did.  The dough was great and everything worked together well.  And yes, we used the infamous low diastatic malt powder.... >:D

1/2 the pie was pepperoni and sausage and the other 1/2 was "La Regina" (soppressata, prosiutto, mozzarella, provolone, and more). 

We loved the pie and inhaled it so fast it is just a memory.   :chef:  (the leftovers are not going to make it long...).  I was already happy I bought the book and am now triply so - highly reccomended.

Mitch

Online JD

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2777 on: Today at 10:23:44 PM »
Markus & Mitch, I'm lovin' the crumb shots on both your pizzas. Well done!