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Author Topic: More flavour in dough  (Read 332319 times)

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Offline norcoscia

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Re: More flavour in dough
« Reply #3320 on: January 23, 2018, 09:27:14 AM »
Wishing your mom a speedy recovery !!!!!
Norm

Offline yarbrough462

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Re: More flavour in dough
« Reply #3321 on: January 23, 2018, 11:13:48 AM »
yarbrough462,

Thanks for asking about Mom.  She is in rehab now but has a way to go to get back to her normal self.  She has 5 broken ribs (5-9 and the 8th and 9th are broken in two places.  Has two types of influenza and viral pneumonia.  Did have a partial pneumothorax but the last x-ray the hospital did they said it must have gotten smaller because they couldn't see it anymore.   Also coughed while taking pills at the hospital  after being in IICU for 4 days and then had to see the speech therapist.  She now has to eat all pureed foods and they add stuff to her water and juices to make them thicker.  Probably tomorrow she will see a speech therapist again to have some more tests.  Mom said today she would do about anything to get a good glass of cold regular water.  She had physical therapy today and it was the first day they dressed her in regular clothes.  Her spirits are getting better.  Just hope the body heals.  She was having problems with her blood pressure dropping and fell.  The Geriatric Specialist said since Mom's Parkinson is getting worse and that can cause her blood pressure to drop when going from a sitting position to a standing position.  Mom also had Trauma doctors in the hospital.

Norma

We will be praying for her!

Offline Jersey Pie Boy

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Re: More flavour in dough
« Reply #3322 on: January 23, 2018, 11:43:26 AM »
Good thoughts coming your way from us, Norma

Offline norma427

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Re: More flavour in dough
« Reply #3323 on: January 26, 2018, 07:05:41 AM »
All of the frozen dough balls worked out good. Some of the photos.  Really liked the cheddar and Foremost Farms mozzarella blend.  A different buttery taste.

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3324 on: February 04, 2018, 07:32:26 PM »
Mixer broke today while mixing the first batch of dough.  Wonder what will happen to this batch since the oil wasn't fully incorporated.

Had wanted to be able to make pizzas Tuesday. 

Norma

« Last Edit: February 05, 2018, 07:56:52 AM by norma427 »

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Offline norma427

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Re: More flavour in dough
« Reply #3325 on: February 05, 2018, 09:18:26 PM »
Looked at the dough batch today that the oil wasn't incorporated enough.  Should have just balled it to see what would happen.  Instead did some stretch and folds.  Big mistake.  :-D. Really fouled up the gluten.  Did scale and ball though.  Will check on the dough balls Wednesday and then maybe freeze.  The men came to pick up the Hobart around lunch time today.  Didn't hear anything about it today.

Norma

Offline Little bean

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Re: More flavour in dough
« Reply #3326 on: February 05, 2018, 09:35:50 PM »
I hope this works out for you Norma, what size doughballs were those?

Offline norma427

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Re: More flavour in dough
« Reply #3327 on: February 06, 2018, 07:34:02 AM »
I hope this works out for you Norma, what size doughballs were those?

Little Bean,

Thanks!  Will see if the gluten relaxes and if they will still make good pizzas if frozen.  When trying to ball them they didn't want to close right either, from the oil not being incorporated right when the mixer broke.  The dough balls were 1.25 lbs.  If things don't turn out right at least learned something.

Norma

Offline Little bean

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Re: More flavour in dough
« Reply #3328 on: February 06, 2018, 08:15:31 AM »
Little Bean,

Thanks!  Will see if the gluten relaxes and if they will still make good pizzas if frozen.  When trying to ball them they didn't want to close right either, from the oil not being incorporated right when the mixer broke.  The dough balls were 1.25 lbs.  If things don't turn out right at least learned something.

Norma
are your pies at the market 16 inch or 18 inch?

Offline norma427

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Re: More flavour in dough
« Reply #3329 on: February 06, 2018, 09:17:47 AM »
are your pies at the market 16 inch or 18 inch?

Little Bean,

The pies at market are about 17" to 17 ½”.  Would like them to be 18" but the heated rotating cabinet doesn't fit that large of pies.

Norma

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Offline Little bean

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Re: More flavour in dough
« Reply #3330 on: February 06, 2018, 09:43:43 AM »
Little Bean,

The pies at market are about 17" to 17 ½”.  Would like them to be 18" but the heated rotating cabinet doesn't fit that large of pies.

Norma
thank you, love looking at your pizzas

Offline norma427

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Re: More flavour in dough
« Reply #3331 on: February 06, 2018, 09:57:35 AM »
thank you, love looking at your pizzas

Little bean,

Thanks!

Norma

Offline waltertore

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Re: More flavour in dough
« Reply #3332 on: February 06, 2018, 03:18:18 PM »
Dough is very forgiving especially when chilled long and slow. I bet you come out ok.  Hope the mixer is done soon. 
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Offline norma427

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Re: More flavour in dough
« Reply #3333 on: February 07, 2018, 08:18:03 AM »
Dough is very forgiving especially when chilled long and slow. I bet you come out ok.  Hope the mixer is done soon.

Walter,

Thanks for telling me that dough is very forgiving, especially when chilled long and slow.  :) Hope you are right about it coming out okay.  Will check on the dough balls later today when it gets done snowing.

The mixer was done yesterday to the tune of $697.50 later in the afternoon.  They said they would bring it to market.  I said it would be too hard to get it in on market day and market management doesn't like things tying up parking.  I said how about today and the man said the driving would be too bad.  I said wait until next week then.  Also was visiting with my sick Mom.  Wasn't going to leave since I wasn't there to visit very long.

Norma

Offline Jon in Albany

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Re: More flavour in dough
« Reply #3334 on: February 07, 2018, 11:59:34 AM »
Wow. $700 seems steep. Did they say what was wrong with it?

Hope you had a good visit with your mom.

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Offline norma427

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Re: More flavour in dough
« Reply #3335 on: February 07, 2018, 08:56:15 PM »
Dough balls today.  A little yeast goes a long way.  Wish one of the dough balls could have been tried today.  Now they look like they might be close to overfermentation.   :-D

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3336 on: February 07, 2018, 09:00:30 PM »
Wow. $700 seems steep. Did they say what was wrong with it?

Hope you had a good visit with your mom.

Jon in Albany,

It was almost that much to repair the Hobart a few years ago.  I didn't ask what was wrong but will get details on the bill.  They had to travel about 30 minutes to get to market and then back to their shop.  Took two men to get that heavy mixer out of market and onto the lift gate.

Yes, had a good visit with my mom. 

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3337 on: February 09, 2018, 08:15:42 AM »
Surgery was successful.

Norma

Offline Rolls

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Re: More flavour in dough
« Reply #3338 on: February 09, 2018, 09:16:33 AM »
Norma,

Glad to hear the surgery went well and I wish you a speedy recovery. 


Rolls

Offline Jon in Albany

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Re: More flavour in dough
« Reply #3339 on: February 09, 2018, 09:55:47 AM »
Good news! Heal fast, Norna.

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