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Author Topic: 4 Hour Taglio  (Read 1694 times)

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Offline TXCraig1

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4 Hour Taglio
« on: May 17, 2021, 10:10:32 AM »
85% HR HG
2% salt
1% Red Star Platinum Instant SD yeast (adjusted to a straight IDY basis - multiply by IDY Q by 18/7 to get RSPISD%)

30 minute soak with flour and water only. Added salt and yeast and mixed for 5 min. A few sets of stretch and folds in the bowl over a ~1.5h bulk. Panned, rise for 1 h, deflate in pan with finger pokes, rise for 1 hour, bake at 550F on stone.

I used it for breakfast the next day as a base, toasted, for eggs baked in a tomato with parm melted on top for the last few minutes and some fresh oregano after.

It was a last minute thing. I was surprised how good it came out.
« Last Edit: May 17, 2021, 10:13:28 AM by TXCraig1 »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline PizzaPartisan

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Re: 4 Hour Taglio
« Reply #1 on: May 17, 2021, 12:04:14 PM »
That looks excellent. What protein content does your flour have, or more simply what flour did you use?

Offline psedillo

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Re: 4 Hour Taglio
« Reply #2 on: May 17, 2021, 12:06:00 PM »

I used it for breakfast the next day as a base, toasted, for eggs baked in a tomato with parm melted on top for the last few minutes and some fresh oregano after.


We need a picture of this breakfast Craig, don't be holding out on us!
Paul

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #3 on: May 17, 2021, 02:07:06 PM »
We need a picture of this breakfast Craig, don't be holding out on us!

You can kind of see the tomatoes in the background  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #4 on: May 17, 2021, 02:08:16 PM »
That looks excellent. What protein content does your flour have, or more simply what flour did you use?

Ardent Sunny Texas flour. 12.7-13.3% is what the spec says.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline PizzaPartisan

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Re: 4 Hour Taglio
« Reply #5 on: May 17, 2021, 02:21:15 PM »
Ardent Sunny Texas flour. 12.7-13.3% is what the spec says.

great!

Offline deb415611

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Re: 4 Hour Taglio
« Reply #6 on: May 17, 2021, 06:34:06 PM »
wow
Deb

Offline deb415611

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Re: 4 Hour Taglio
« Reply #7 on: May 17, 2021, 06:40:52 PM »
Craig - are you able to get that yeast in the grocery store ?
Deb

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #8 on: May 17, 2021, 07:47:01 PM »
Craig - are you able to get that yeast in the grocery store ?

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/
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline deb415611

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Re: 4 Hour Taglio
« Reply #9 on: May 17, 2021, 07:50:14 PM »
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/

thanks, I'll have to see if I can find it around here. 
Deb

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Offline scott r

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Re: 4 Hour Taglio
« Reply #10 on: May 17, 2021, 08:39:27 PM »
Yeah I agree... in a pinch if I don't feel like feeding the pets, this works!  Definitely a step up from straight dough for flavor.  is it possible that it helps texture a bit too?   Haven't done a side by side experiment yet but dough has been especially great........

Offline erickso1

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Re: 4 Hour Taglio
« Reply #11 on: May 18, 2021, 10:32:10 AM »
Interesting.  I'll have to give the Taglio, and the yeast a try.  Need to find it around here at the HEB first.

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #12 on: May 18, 2021, 12:05:34 PM »
I bought it at HEB.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline jsaras

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Re: 4 Hour Taglio
« Reply #13 on: May 18, 2021, 07:02:56 PM »
It was a last minute thing. I was surprised how good it came out.

No one else here is surprised
Things have never been more like today than they are right now.

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #14 on: May 18, 2021, 08:54:46 PM »
 ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline hotsawce

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Re: 4 Hour Taglio
« Reply #15 on: May 28, 2021, 12:09:00 AM »
Any oil in the pan or completely dry? Looks fantastic.

85% HR HG
2% salt
1% Red Star Platinum Instant SD yeast (adjusted to a straight IDY basis - multiply by IDY Q by 18/7 to get RSPISD%)

30 minute soak with flour and water only. Added salt and yeast and mixed for 5 min. A few sets of stretch and folds in the bowl over a ~1.5h bulk. Panned, rise for 1 h, deflate in pan with finger pokes, rise for 1 hour, bake at 550F on stone.

I used it for breakfast the next day as a base, toasted, for eggs baked in a tomato with parm melted on top for the last few minutes and some fresh oregano after.

It was a last minute thing. I was surprised how good it came out.

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #16 on: May 28, 2021, 08:45:48 AM »
Oil. Thanks!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Online RHawthorne

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Re: 4 Hour Taglio
« Reply #17 on: May 28, 2021, 10:21:25 AM »
That's gotta be the best looking quick rise pizza I've ever seen. I'm not all that into thicker crust, but my son is and I'm thinking I'll give that a shot some time. Thanks for the inspiration. But what does 'HR HG' stand for? I'm guessing it's hydration rate and HG is high gluten?
« Last Edit: May 28, 2021, 10:31:10 AM by RHawthorne »
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline TXCraig1

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Re: 4 Hour Taglio
« Reply #18 on: May 28, 2021, 10:41:40 AM »
Thanks! and yes on both acronyms.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline hotsawce

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Re: 4 Hour Taglio
« Reply #19 on: June 10, 2021, 03:17:41 PM »
Do you think you'll be making more of this style?

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