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191
Off-Topic Foods / Re: Pasta Carbonara- A new rabbit hole
« Last post by Jackitup on May 20, 2022, 03:13:48 AM »
I bet she could beat MOST of us arm wrestling!!!💪
192
General Pizza Making / Re: Do you over ferment?
« Last post by Swinger-mike on May 20, 2022, 03:09:51 AM »
So Mike, you feel the point is very subjective. By that definition, tonight's bake was not on point. It was like fairly dense and ate heavy. Flavor was good but not in love. Opened and handled very nicely. But photos quite misleading; looks airy and open. The ferment and proof went pretty far..too far? Craig, what would your call be? Blend of 47% PPower Flour, 43 Graincraft NP 00, 10 Bob's Red Mill Ww. 5% moby,, 3 oil, 2.7 salt 70 HR. 3 and 3:30 bakes.
Can't be sure if it's a flour blend issue or being over..or also the SD ?

To me judging by the looks of this dougball its overfermented, but it is indeed subjective.

pizza looks good though.
193
General Pizza Making / Re: Do you over ferment?
« Last post by Jersey Pie Boy on May 20, 2022, 01:45:05 AM »
I used to late ball, but just as you noted, the dough suffered..many thin areas. An issue resolved by balling sooner
.
194
Dough Clinic / Re: Poolish vs Cold Fermentation
« Last post by Yael on May 20, 2022, 01:27:00 AM »
195
General Pizza Making / Re: Do you over ferment?
« Last post by Yael on May 20, 2022, 01:26:42 AM »
Any idea how much the ball has expanded at that point? And how long time in balls vs total time?
[...]

During this pizza class I mentioned in your old thread, there was my Italian friend and pizza instructor Ermanno Furlanis who was saying "the pizzaiolo needs to take some risks" while talking about when using the dough. "Most of them don't want to take risks", he said.

I very seldom use individual container, I use plastic dough tray/box, so I don't how's the dough under, but it somewhere between 2 and 3 times the original size.

Thing is, in order to know when to ball, there are many factors to take into consideration:
- hydration
- flour strength
- room temperature
- mixing technique

And from my experience:
- higher hydration = later balling;
- higher flour strength = sooner balling;
- higher RT = sooner balling;
- longer mixing (what we call in French "intensive" mixing, I'm not sure about the equivalent in English, it basically means a long high-speed kneading) = sooner balling.

Then you have to juggle between all these factors in order to reach the best result.

On the face of it, a later balling seems safer than a sooner one because the dough kind of get a second life, but, in addition to the low level of sugar remaining in the dough that a late balling can lead to, once the dough already fermented for a while the gluten network starts to be very obvious, very present, and this kind of late balling may yield an uneven dough ball, with a lot of "nerves", that can be problematic for the dough opening.

Hope you guys get my meaning  :-D
196
General Pizza Making / Re: Do you over ferment?
« Last post by Loarina Vega on May 20, 2022, 01:06:01 AM »
I Feel Like My Sweet Spot is 44-53 hrs.  CF at 40    24 hrs After that it seems to collapse to the point of no return .....i often wonder if that Flatbread kind of bake That ChicagoPizza n Grinder Co.... is made from their Overproofed Blown out dough ...I toss it.... but thinking to try it  🤔
197
Off-Topic Foods / Re: Pasta Carbonara- A new rabbit hole
« Last post by Quebert on May 20, 2022, 12:44:40 AM »
I figure you would appreciate this one!

https://www.facebook.com/reel/287000343634688?fs=e&s=cl

INSANE skills, if I tried that there would be 37 eggs on the floor. I struggle using 3 or 4 eggs in a well and always end up with it busting open and egg running all over the counter.  That entire video would have to be CGI FX's if it was me doing it lol.
198
General Pizza Making / Re: Do you over ferment?
« Last post by Jersey Pie Boy on May 20, 2022, 12:27:11 AM »
So Mike, you feel the point is very subjective. By that definition, tonight's bake was not on point. It was like fairly dense and ate heavy. Flavor was good but not in love. Opened and handled very nicely. But photos quite misleading; looks airy and open. The ferment and proof went pretty far..too far? Craig, what would your call be? Blend of 47% PPower Flour, 43 Graincraft NP 00, 10 Bob's Red Mill Ww. 5% moby,, 3 oil, 2.7 salt 70 HR. 3 and 3:30 bakes.
Can't be sure if it's a flour blend issue or being over..or also the SD ?
199
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by RHawthorne on May 19, 2022, 11:43:04 PM »
Ooni Fyra pies-
 Red sauce pie is from YT'er Brian Lagerstrom Trenton style sauce and dough-250 gram dough balls, CF for 24 then RT for 8 hours
Papa Johns garlic butter pie

Native NE Ohio so always 100% provolone cheese
I'm curious- what is Trenton style sauce?
200
Off-Topic Foods / Re: Chinese take out style recipes. Post them here!
« Last post by FeCheF on May 19, 2022, 11:36:15 PM »
Got to say, ive only ever done rack of lamb. Far from asian influence. But that dish reminds me of chinese pepper steak. I havent had it in ages, but it was delicious. I just prefer broccoli, or other vegetables.
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