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Author Topic: 4 Hour Taglio  (Read 3142 times)

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Offline Heikjo

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Re: 4 Hour Taglio
« Reply #20 on: July 11, 2021, 03:41:32 AM »
Yes. Pretty much all the stores around here have it. I actually kind of like it.

https://redstaryeast.com/red-star-platinum-instant-sourdough-yeast/
Love the look of the first photo. How do you find instant SD compared to only normal IDY or only SD? Texture and taste. This was of course a pretty fast dough, but have you had any experience with the yeast for longer fermentation?
Heine
Oven: Effeuno P134H

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #21 on: July 18, 2021, 03:09:36 PM »
It's not the same as SD, but I kind of like it.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline thezaman

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Re: 4 Hour Taglio
« Reply #22 on: August 09, 2021, 05:25:21 AM »
 That looks great. You just used the packet at 1 percent of flour? Did you get any sour dough notes in the finished dough? I have seen this product and the recipes have all been based on using the full packet. Does the packet give the yeast vs other ingredients on the label?
 Can you list you flour amount and pan size? The thickness is perfect.

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #23 on: August 09, 2021, 08:21:40 AM »
Larry - yes, the packet yeast @ 1% of the flour. There are some SD notes, but it's not sour like a SF sourdough or anything like that. I kind of like the flavor. That was 905g in a standard 1/2 sheet pan if I remember correctly.  The Red Star Instant SD is just IDY and fermented rye flour. I talked to Red Star and they told me that there is no active lactic acid bacteria in the packet. The SD flavor comes from the fermented rye flour. It has kind of a strange smell, but it doesn't come through in the final baked product.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline thezaman

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Re: 4 Hour Taglio
« Reply #24 on: August 09, 2021, 06:34:49 PM »
Thanks definitely going to try this .

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Offline Yeasty Boy

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Re: 4 Hour Taglio
« Reply #25 on: September 01, 2021, 12:52:07 PM »
I attempted the 4-Hour Taglio Challenge. :D

I planned on using fresh garden tomatoes on the crust and baking the slices individually, so I tried sealing the top with grated whole milk mozz during the par bake to keep their released water from soaking into the crust. I also spread some fresh oregano on the top, since I have a ton of it available.

The crust turned out ok, but certainly not the airy crumb structure of Craig's. Maybe the mozz weighed the top down...or maybe when the cheese cooked, the oil it released kept the top from hardening, and the lack of surface tension didn't allow the rise as much? Who knows...

I wasn't a big fan of the instant sourdough yeast. It was fun to try and the flavor was "ok," but certainly not ever to be confused with the results you'd get from a real SD effort.

Thanks to Craig for inspiring me to try something different! :)

Hudson, OH

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #26 on: September 01, 2021, 02:21:04 PM »
Nice!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline corkd

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Re: 4 Hour Taglio
« Reply #27 on: September 30, 2021, 02:26:58 PM »
I’ve been enjoying this recipe lately- a 450g dough is a good size for a Lloyd’s Detroit pan. So easy!

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #28 on: September 30, 2021, 03:14:00 PM »
Nice!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Pizza-Face

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Re: 4 Hour Taglio
« Reply #29 on: September 30, 2021, 11:48:37 PM »
Ardent Sunny Texas flour. 12.7-13.3% is what the spec says.

Did you get this flour at HEB as well?

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Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #30 on: October 01, 2021, 01:29:01 AM »
Did you get this flour at HEB as well?

No. from a friend. Not that much different from HEB bread flour that it would make a difference however.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Swinger-mike

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Re: 4 Hour Taglio
« Reply #31 on: March 09, 2022, 08:45:53 AM »
Thought I give this a shot today.
Never really made any roman style pizza before.

80% hydration 3% evoo 2.5% salt 0.6% yeast, baked at 290c.

Wanted to bake this for dinner, but the dough was ready after 4h as it was pretty warm here today.

Did a 30 min autolyse with 77% of the water, then added yeast disolved in 3% water, salt, oil, mixed by hand as good as possible.
4 stretch and folds and left to rest for its final rise.

Wasnt the best idea to go ahead with 1kg of flour which was about 1.8kg of dough, once i started stretching i was scared if i can even get it in the oven, the stone is about 19.5x19.5".

very happy how it turned out, pretty sure im gonna try some roman style pizza with topings soon.




Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #32 on: March 09, 2022, 09:32:11 AM »
Nice!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Andrew t

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Re: 4 Hour Taglio
« Reply #33 on: March 09, 2022, 10:09:24 PM »
beautiful

Offline Swinger-mike

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Re: 4 Hour Taglio
« Reply #34 on: March 28, 2022, 01:52:47 PM »
5 hours today.

thats this weeks bread sorted  ;D

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Offline texmex

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Re: 4 Hour Taglio
« Reply #35 on: March 28, 2022, 02:04:23 PM »
5 hours today.

thats this weeks bread sorted  ;D


Nice! Craig's was in a pan, but yours is on stone only? 
I just made my first untopped Pala/teglia sourdough last week. I was going to bake in a pan but opted for stone. The distinctions in name are confusing to me, but I wonder about crispness of the 2 different bake styles. My Detroit's using similar dough did not crisp up enough on the bottom in the pan so I had to put them on the stone. I hate the oil on my stone. Just trying to get more insight on these methods.
« Last Edit: March 28, 2022, 02:22:59 PM by texmex »
Risa sin camisa, sinvergüenza.

Offline Swinger-mike

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Re: 4 Hour Taglio
« Reply #36 on: March 28, 2022, 11:26:07 PM »
I bake directly on the stone, so I guess this is technically not al taglio and rather pala pizza bianca? I dont know ;D

I stretch the dough out in semolina, lay it on my arm to pat off excess flour and then place on my wooden peel, it got a bit thin in the middle as this was 1.8k (80% hydration) of dough, i should have layed the dough sideways on my arm to distribute the dough weight more even.

I place the dough slightly compressed on my peel in the directon I am pulling out as it stretches this way a bit while launching.

Bottom becomes super crispy on the stone.

bake temp was 290c but i think next time I'll go 300c on the floor, that much dough at once sucks out quite alot of heat.

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