My trip to Naples and back

[Wario]

Another take on poolish and i think the dough came out nice. The rise was even without big bubbles. One of my better doughs i suspect. I let the poolish rise 24 h CT and the whole dough 8 hours RT. The poolish came out more thick than RT which increases the dough handling.

[Wario]

Not the best picture of my best pizza prosciutto yet! I baked it at 430 C in 1,5 minutes. Normally i baked hotter and quicker but this pie was amazing!
I folded it so it stays hot.

[Yuvalvv]

Looking good, but man you gotta work on your picture taking skills, these are all too zoomed in

[Wario]

Thanks!

I know, i know but rather bad pictures than a cold pie! 

[Wario]

Tried another poolish, the rise was okay but this dough is too wet for me. Next time i'll lower the hydro.

But i must say in all honesty that i might go back to direct dough in not such a long time. Cause contrary to what i thought at first, i cannot taste much, if any difference.

[Wario]

Another underfermented pie, i am done with poolish.

[Yuvalvv]

What went wrong? Was the poolish fully fermented?

[Wario]

What went wrong? Was the poolish fully fermented?

Probably not since this morning the remaining ball was perfect.
Mixing the final dough in the morning and eating pizza the same night is just not enough time with 0,5 grams of yeast. That is what went wrong plus balling up to late prior to baking. The dough was still very elastic.

Next time i'll make the poolish 24 hours up front and than mix the final dough the night before.

[Wario]

I'm not giving up on poolish yet, one more try to see what happens.

I whisked 0,5 grams of idy in 200ml lukewarm water, added 200gr of flour and mixed it. Now i put it in the fridge for 24h and tomorrow i'll mix the final ingredients with the poolish. Then 12 hours bulk and Thursday 4-5 hours prior to baking i'll ball up the dough. Or i might ball up one ball even earlier like 8 hours prior to baking. Just to see what goes best.

[Wario]

Yesterday night the poolish came out good after 24 hours CT. Then i added the rest and cut a few grams of the water by adding 13 grams instead of 20 and mixed it in the machine for 25 minutes at slow speed. Then let it rest in bulk overnight at RT.

This morning the dough was already nicely fermented, just how i like it. This afternoon about 6 hours ago i balled up the dough and i just baked my prosciutto ten minutes ago.

The oven was set to top 470 and bottom 400 Celsius and i baked the pie without turning in 100 seconds. Since i use a little more water than i am used to lately, i moved away from 50 second bakes. This pizza was probably my best yet. It certainly convinced me that i would be foolish to quit with poolish!

I might have been a lickle too salt, but not in a way that it bothered me. Instead of 3% next time i'll try 2.8%.

[Icelandr]

Well Done! Took a bit of chasing but you finally got it . . . Nice looking pizza!
And now the  . . . What if  I try. . . . . . . .

[Wario]

Well Done! Took a bit of chasing but you finally got it . . . Nice looking pizza!
And now the  . . . What if  I try. . . . . . . .

Thanks Greg, couldn't be happier!

If you try you might get hooked, like me! 

[Wario]

The second and last dough ball from yesterday. Pizza with self made cherry tomato meat sauce and mozzarella. It could have used a lickle Parmesan cheese but i was out and didn't feel like going to the store. 

[Wario]

I always make dough for extra balls in case i mess up. So, since i did not mess up i had a remnant!

Pizza cherry tomato meat sauce and mozzarella again, which i am liking more and more. The sauce is according a Sardinian recipe. I always make some extra which i keep in the fridge.

Baking just under 90 seconds, i like a little longer cook now i am in the contemporary dough.

[Wario]

Still into poolish. By accident i increased the hydro to 75 + % making the dough nearly impossible to handle. I considered a calzone but the stretching went much better than expected so i decided Margherita instead. It slid fairly easy of the Peel and tasted amazing. i added a little Dutch cheese to give the mozzarella a lickle more taste.

[Yuvalvv]

Nice!

[Wario]

Thanks!

[Wario]

Pizza from supermarket flour. It was a two hour dough and tasted pretty good.
(about:invalid)

Edit cannot post pictures anymore, that is too bad.

[Icelandr]

Sorry if this is unnecessary or an insult, I would love to see your pictures . . .does this not work for you?

[Wario]

Extremely insulting sir, i am blue now!! No, just kidding!

When i tried that the picture shows up while i am typing the message but when i press the post button i get the following:

(about:invalid)

I am clueless and cannot contribute anymore.