Author Topic: 8-Day Dough  (Read 11768 times)

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Offline NY pizzastriver

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Re: 8-Day Dough
« Reply #25 on: January 23, 2010, 07:24:20 PM »
My 304-6 gram dougball using my formula (which NYPizzastriver also uses) seems to max out at 14" elasticitywise.  Especially when I use All Trumps, it's not the kind of dough that windowpanes to infinity. 

Hey GB, how are ya. Well I'm back to dough making tonight, 1st time in weeks, and here's what I get for a 15" before I add the 10% I usually added for the 12".

Flour (100%):    440.53 g  |  15.54 oz | 0.97 lbs
Water (61.05%):    268.94 g  |  9.49 oz | 0.59 lbs
IDY (0.19817%):    0.87 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
Salt (2.5%):    11.01 g | 0.39 oz | 0.02 lbs | 1.97 tsp | 0.66 tbsp
Total (163.74817%):   721.36 g | 25.44 oz | 1.59 lbs | TF = 0.071994
Single Ball:   360.68 g | 12.72 oz | 0.8 lbs

residue 1.5%

Are we using the same % s? I'm going to trust the calculator and make 2 of these as it states. I'll let ya know if I can get it to 15", I'm also going to freeze them for 15 minutes before they go in the fridge to help eradicate the newly discovered "ball too big to cool fast enough" factor.

Peace!
« Last Edit: January 23, 2010, 07:26:36 PM by NY pizzastriver »
"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1


Offline Glutenboy

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Re: 8-Day Dough
« Reply #26 on: January 23, 2010, 07:48:55 PM »
Yeah, we're in the same ballpark on everything.  Any percentage variations are minor, but the thing is that in my experience every flour is different as far as hydration capacity.  If you're not using the All-Trumps, it's gonna change the equation and then, if the flour is a new one, you're gonna have to feel your way a bit to achieve the consistency you want.  The yeast weights for me  - at the amounts we use - are table conversions from volume measurements so I'm sure there's some variation there.  To be as precise as I can for you, I use 1140 grams of All-Trumps to a measured .75 teaspoons of SAF instant dry yeast.  You can scale from there.  My hydration is 61.05632% but, again, I've been known to adjust for consistency while mixing.  My salt content is 2.45614% measured by weight.  Keep me posted, my friend.  I can't wait to hear about and see the results.  :chef:
Quote under my pic excludes Little Caesar's.

Offline NY pizzastriver

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Re: 8-Day Dough
« Reply #27 on: January 23, 2010, 07:51:30 PM »
Ah, funny you mention the flour. See what I just said here...
http://www.pizzamaking.com/forum/index.php/topic,576.msg88244.html#msg88244

I think I am going through an "00" learning curve of sorts.

Also correction, the above was obviously for 2 15s, not 1.

As far as yeast goes I have a standard digital scale, it goes from 1 gram to 2, so I eyeball the yeast in measuring spoons. .29tsp is a heaping 1/4 tsp. .33tsp, well it's the same, lol.
« Last Edit: January 23, 2010, 07:55:08 PM by NY pizzastriver »
"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1

Offline NY pizzastriver

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Re: 8-Day Dough
« Reply #28 on: January 23, 2010, 08:17:55 PM »
I can't wait to hear about and see the results.  :chef:

Maaan, lol. Ok so my formula was written and revised right next to each other on the same piece of paper. As a result, I used 290 gs of water for "kicked up" version, and 440 gs of flour. After it mixed for 5 minutes I went and looked, talk about stuck to the bowl! I just calculated it at 69% hydration on the dough calculator, the whole thing now resides in the trash!

Nice to be back to makin' pies again!

Round 2!
"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1

Offline Glutenboy

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Re: 8-Day Dough
« Reply #29 on: January 23, 2010, 08:22:40 PM »
Oh yeah, All-Trumps to 00 flour is like night to day.  As far as the formula for my dough, I don't know how applicable any of it will be.
Quote under my pic excludes Little Caesar's.

Offline widespreadpizza

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Re: 8-Day Dough
« Reply #30 on: January 23, 2010, 08:32:53 PM »
GB,  back when you started this thread,  I had just finished convicing my local bertuccis to sell me a bag of the unbleached unbromated all trumps,  so I decided to give your recipie a try.  I baked a couple of them up tonight in my WFO,  at medium temp.  They came out great, and browning was still going strong.  One of my favorite crusts for my oven is 50% caputo 50% all trumps aged in the fridge for a couple days,  but the 100% at is great too.  These dough balls went 10-11 days.  For commercial yeast,  the crust flavors were outstanding.  Excuse the slightly burned off grande,  as I had no fresh mozz on hand.  Anyhow,  thanks for the inspiration,  and rock on all trumps!  -marc
« Last Edit: January 23, 2010, 11:30:11 PM by widespreadpizza »

Offline Glutenboy

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Re: 8-Day Dough
« Reply #31 on: January 23, 2010, 10:37:46 PM »
Nice!  Any pics?
Quote under my pic excludes Little Caesar's.

Offline widespreadpizza

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Re: 8-Day Dough
« Reply #32 on: January 23, 2010, 11:32:53 PM »
GB,  they were supposed to be there the first time,  but my cardreader is freaking out for some reason.  I will post a couple that I took when I can......  -marc  here they are....
« Last Edit: January 24, 2010, 11:03:16 AM by widespreadpizza »

Offline Glutenboy

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Re: 8-Day Dough
« Reply #33 on: January 24, 2010, 01:41:56 AM »
Don't keep me waiting, Man.  Pizza is IMPORTANT!!! ;D
Quote under my pic excludes Little Caesar's.


Offline Glutenboy

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Re: 8-Day Dough
« Reply #34 on: January 24, 2010, 01:58:45 PM »
Oh yeah.  That's the stuff.   :chef:  Nice blistering.  And the heirloom tomatoes?  Excellent touch!
« Last Edit: January 24, 2010, 02:00:58 PM by Glutenboy »
Quote under my pic excludes Little Caesar's.

Offline widespreadpizza

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Re: 8-Day Dough
« Reply #35 on: January 26, 2010, 10:02:55 PM »
GB,  the last 3 dough balls form my previous post baked up tonight.  Two weeks old and still holding up.  These were cooked a little lower,  about 3 minutes.  Excellent crust flavors.  This is the type of dough to have in the fridge at all times I am thinking,  for when that craving strikes.  I must have used a little less yeast than you did or my fridge is colder maybe.  Just thought you might like to see the rest...  -marc

Online Pete-zza

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Re: 8-Day Dough
« Reply #36 on: January 26, 2010, 10:18:27 PM »
Marc,

Those pizzas look great. Did you use the same dough ball weight and pizza size as Glutenboy specified?

Peter

Offline Glutenboy

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Re: 8-Day Dough
« Reply #37 on: January 26, 2010, 11:41:03 PM »
Marc -

Those are beautiful.  It's interesting how similar in character the crust is to mine, at least visually.  Same flour, similar extended refrigeration.  The flavor that develops is amazing, isn't it?
Quote under my pic excludes Little Caesar's.

Offline widespreadpizza

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Re: 8-Day Dough
« Reply #38 on: January 27, 2010, 05:44:40 PM »
Peter,  I did use the same bakers percents ,  but a little more dough in each ball,  325g.  They were roughly 14 inches when streched,  so very similar,  but not exact.  GB it is suprizing how similar the crusts do look,  but i guess thats a good thing.  Also the flavor is great,  and addicting during eating.  -marc

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Re: 8-Day Dough
« Reply #39 on: January 27, 2010, 06:11:31 PM »
Peter,  I did use the same bakers percents ,  but a little more dough in each ball,  325g.  They were roughly 14 inches when streched,  so very similar,  but not exact.  GB it is suprizing how similar the crusts do look,  but i guess thats a good thing.  Also the flavor is great,  and addicting during eating.  -marc

Marc,

I forgot to ask what bake temperature you used, and did you use your WFO?

Peter

Offline widespreadpizza

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Re: 8-Day Dough
« Reply #40 on: January 27, 2010, 11:17:55 PM »
Peter,  I did use my wood fired oven for these,  and it is strange, over the last few years of getting to know my oven I have kind of given up on temps.  It is almost more like an intensity thing,  a rating that includes actual surface temps,  and live flame effect.  On a scale of one to ten,  I would say the intensity factor was like a 6 for these pizzas.  Hot enough to cook them in a few minutes,  but in the overall scheme of things not that hot.  I would venture to guess these were equivlent to about 600-700 degrees.  I hope this makes some sort of sense.  -marc

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Re: 8-Day Dough
« Reply #41 on: January 27, 2010, 11:27:48 PM »
Marc,

Yes, that makes sense. From the totality of your efforts as you described them, it looks like you pretty much followed Glutenboy's script in making your versions of his pizzas. I agree with you that is a neat idea to make a whole bunch of dough balls using Glutenboy's dough formulation and dough management methods to have on hand whenever the mood strikes you to make a pizza. When I tried Glutenboy's dough formulation, I used the dough ball after eight days but felt it could have gone a few more days.

Peter


Offline RichC

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Re: 8-Day Dough
« Reply #42 on: February 04, 2010, 09:34:18 AM »
I used Glutenboy's formulation to create some pies.
Last night, I used 2 8-day old skins that were made with
the last of my Bova generic hi-gluten flour.  All of my skins
starting with this weekends Super Bowl skins will be made with
KASL. 

These skins were fantastic.  I used a 305gr. ball, and was easily able
to reach 14".  The dough was so easy to stretch, I may have been able
to reach +15".  The center was so thin, that the kids commented on it.
It really didn't look like it would support the toppings, but it did. 

The crust had nice spring, but instead of golden brown, it was more of a
rustic tan coloring.  I had nice leapording on the bottom as my tiles reached
586dgf when the pizza was placed in the oven.  Total cook time was just about
7 minutes.  Some 6in1's were place on top with Sargento WM Mozz + 4 Cheese
Italian blend.  Some pepperoni and sausage with onions, plus one with mushrooms,
onions and peppers.  Overall, the best pies I have made to date.

I can't wait to try the next skins made with the KASL.  The dough felt very silky
smooth when i was making it, totally different then the Bova genenric flour.

« Last Edit: February 04, 2010, 09:39:20 AM by RichC »

Offline Mad_Ernie

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Re: 8-Day Dough
« Reply #43 on: February 04, 2010, 09:47:02 AM »
Nothing wrong with that!  :) :pizza:

Great looking pizza, Rich.  :D

-ME
Let them eat pizza.

Offline Bob1

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Re: 8-Day Dough
« Reply #44 on: February 04, 2010, 10:59:44 AM »
Looks good Rich,
I think the KASL will be even better.  I have to give this 8 day a try.  I've been admiring it for too long. 

Bob

Offline Glutenboy

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Re: 8-Day Dough
« Reply #45 on: February 04, 2010, 01:12:17 PM »
Rich -

Those pies look fantastic.  Great color and nice-n-airy.  Never having tried KASL myself, I can't wait to see what it brings to the formula.  Please post pics!
Quote under my pic excludes Little Caesar's.

Offline Glutenboy

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Re: 8-Day Dough
« Reply #46 on: February 09, 2010, 09:56:00 PM »
Hey Rich!  Still waiting on the KASL pics!  How did the pies come out?
Quote under my pic excludes Little Caesar's.


 

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