7 minute New York bake

[Jersey Pie Boy]

Thanks

[Yuvalvv]

High temp at 610 F for 6 minutes. I also bulked this longer (2 day bulk, 1 day balled). Idk if this is proven, but I noticed that stronger doughs that have been bulked longer tend to bake and brown faster. The 1.5% low diastatic malt also helps too

The high heat + malt (especially) is my educated guess. Bulk time shouldn't have any significant effect on browning (i.e. sugar level in the dough) unless we talk about big batches of dough (3+ kg)

[mrmafix]

6 minute bake.

When using the PM, what do you set the top and bottom levels to? Just got a Cuppone Tiziano and I've never had control over both top and bottom heat. Not sure what the rule of thumb is. Thank you! 

[Pizzaman106]

When using the PM, what do you set the top and bottom levels to? Just got a Cuppone Tiziano and I've never had control over both top and bottom heat. Not sure what the rule of thumb is. Thank you!

6 top 4 bottom.

[Pizzaman106]

65% hydration.

[TheRealJonnyD]

You never miss. 

[Pizzaman106]

You never miss. 

Oh, I definitely do miss lol.

[jkb]

Oh, I definitely do miss lol.

That's what the "thread of shame" is for.  It helps everyone take a deep breath and relax.

[Pizzaman106]

Playing around with 70% hydration dough. 6 minute bake at 630 F.

[foreplease]

Playing around with 70% hydration dough. 6 minute bake at 630 F.

Were you interested in increasing oven spring, changing the crumb, or something else with the increased hydration. I’m assuming flour was the same.

[Georgev]

What hydration do you think is best using a bread flour for oven spring and a hydration that holds its crispy ness.

[Pizzaman106]

Were you interested in increasing oven spring, changing the crumb, or something else with the increased hydration. I’m assuming flour was the same.

Yes on the oven spring. But i also wanted to play around with a higher temperature, so I decided to up my hydration to make sure my crumb wouldn't get too dry with the intense heat of 630 F.

[Pizzaman106]

What hydration do you think is best using a bread flour for oven spring and a hydration that holds its crispy ness.

I got best results with 64%. But, I am still gonna experiment further.

[Yuvalvv]

Yes on the oven spring. But i also wanted to play around with a higher temperature, so I decided to up my hydration to make sure my crumb wouldn't get too dry with the intense heat of 630 F.

If I remember correctly, Tom once said that lower hydration = more moisture retention (less dryness?)

Edit:
Here: https://www.pizzamaking.com/forum/index.php?topic=56843.msg573283#msg573283

[Pizzaman106]

65% hydration.

[billg]

That pie is smoking'!!!!!!!

[Pals pizza]

Cold ferment again?

Have you noticed a difference in browning in a CF vs. longer RT ?

[Pizzaman106]

I turned my leftover pizza doughs into Sesame and Everything Seasoning Hoagie for a Philly Cheesesteak.

[nanometric]

65% hydration.

Beautiful pie, Pizzaman106. I wonder about the texture of that well-done rim - how would you describe it?

[bjk]

I turned my leftover pizza doughs into Sesame and Everything Seasoning Hoagie for a Philly Cheesesteak.

Those look great. Would you mind telling me more? What weight are the doughballs you used for the rolls, oven temp, bake time?