Author Topic: supper  (Read 1180 times)

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Offline sdg638

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  • Posts: 7
  • Location: Akron, Ohio
supper
« on: January 06, 2010, 11:05:01 AM »
This was (I think) almost Sicilian. It was excellent! Flour was 160g KABF, 160g high gluten and 62g semolina.
Topped with pizza sauce with San Marzano tomatoes mixed in. Highly spiced. Onions, anchovies and  Cacciatore for the toppings. 550 for 16 minutes. I would like the crust with a slight bit more crunch though.

Flour (100%):    382.26 g  |  13.48 oz | 0.84 lbs
Water (65%):    248.47 g  |  8.76 oz | 0.55 lbs
ADY (.75%):    2.87 g | 0.1 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
Salt (1.5%):    5.73 g | 0.2 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
Oil (3%):    11.47 g | 0.4 oz | 0.03 lbs | 2.55 tsp | 0.85 tbsp
Sugar (1%):    3.82 g | 0.13 oz | 0.01 lbs | 0.96 tsp | 0.32 tbsp
Total (171.25%):   654.62 g | 23.09 oz | 1.44 lbs | TF = 0.15


Offline Jose L. Piedra

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  • Posts: 364
  • Location: Montreal, QC
  • Ebeddu e cavuru, e beddu davveru!
Re: supper
« Reply #1 on: January 06, 2010, 04:14:20 PM »
550 for 16 minutes.

Is that a typo ? (Judging by the looks of it, I'd guess it was baked at 450 for 16 minutes- that, or the two of us must have radically different pans and ovens).

In any case, a fine looking piece with what appears to be a great crumb structure.

-JLP
Scarsu d'ogghiu, e riccu di provolazzu ::)

Offline DanTheMan

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  • Posts: 40
Re: supper
« Reply #2 on: February 05, 2010, 10:02:57 PM »
Just curious.... how can you tell the difference in 100 degrees F? :pizza: :pizza:

Cheers


 

pizzapan