Author Topic: pizza last night  (Read 1374 times)

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Offline andreguidon

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pizza last night
« on: September 14, 2009, 10:30:31 AM »
this was a new test, 12h bulk room temp, did a fold than fridged it for another 12h bulk, then divided in to balls, 2 to 3h proof and baked.

100% Flour
63% Water
2.5% salt
and 1/16 Teaspoon IDY

here is the pic, will post video later, after i edit.
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline Mo

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Re: pizza last night
« Reply #1 on: September 14, 2009, 01:40:16 PM »
Looks nice, how's the flavor? Looks like a nice crumb...

Offline andreguidon

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Re: pizza last night
« Reply #2 on: September 14, 2009, 07:55:43 PM »
Hi Mo !

well the flavor was nice and very light, nice and airy... but is was harder to open the dough, i think the fold made gluten stronger....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: pizza last night VIDEOS
« Reply #3 on: September 17, 2009, 04:02:27 PM »




the picture is from de video above (the second one)
"Simplicity is the ultimate sophistication." Leonardo da Vinci


 

pizzapan