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Author Topic: The Doughs of My Life  (Read 97637 times)

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Offline Roberto_buonissimo

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Re: The Doughs of My Life
« Reply #1140 on: September 10, 2021, 01:25:33 AM »
wow Arne the Pizzas look absolutley stunning !!

The pulled pork one especially with those smoky Whisky sprinkles and fresh parsley ist just amazing.  :drool: :drool: :drool:

love your thread !

all the best from Austria
Robert

PS: i have a 67% hydration dough (Caputo Pizzeria) on the go for tonight ;)
cheers

Offline 9slicePie

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Re: The Doughs of My Life
« Reply #1141 on: September 10, 2021, 10:33:58 AM »
Could you post pics of a cross-section of your corniciones from a couple* of pies?




*to increase the sample size.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1142 on: September 10, 2021, 11:42:48 AM »


wow Arne the Pizzas look absolutley stunning !!

The pulled pork one especially with those smoky Whisky sprinkles and fresh parsley ist just amazing.  :drool: :drool: :drool:

love your thread !

all the best from Austria
Robert

PS: i have a 67% hydration dough (Caputo Pizzeria) on the go for tonight ;)
cheers

Thanks Robert. The pulled pork pizza is a fun one! Liberal spritzing adds flavor and is great entertainment.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1143 on: September 10, 2021, 11:46:22 AM »
Sorry to obfuscate your thread, sometimes the silliness takes over . . . . OK, often, perhaps incorrigible
Thanks for livening things up.
As often is the case, you are putting some quite outrageous pictures in my head. Here we spritz, on Gabriola they chug. I bet there are hoses involved.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1144 on: September 10, 2021, 11:46:43 AM »
Could you post pics of a cross-section of your corniciones from a couple* of pies?




*to increase the sample size.
Sure!

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1145 on: September 21, 2021, 01:10:04 PM »
It was a bad dough day, but there was pizza.

I started out pretty happy. Not only had I managed to convince my family to have pizza outside (it's getting chilly), but I had even gotten hold of a few kilos of Petra 5063.

The plan was to do a 24 hour ferment at 21 įC and go low on the water (62%), keep the salt level at my usual 2.8%, and use 5.5% SD.

Lazy Salvatore! I knew this, and I did compensate. But today he just did not want to get to work. I ended up letting it go for a total of 27 hours. Late dinner, no crisis... But even then the spy reported a measly 55% volume expansion.

We kept the toppings relatively simple today. My boys wanted plain cheese, one with and one without salsiccia. Me and Camilla shared a margherita, a Scarpetta and a ... leftovers pie.

Photos below, with cross sections of the cornicione.

Offline 9slicePie

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Re: The Doughs of My Life
« Reply #1146 on: September 21, 2021, 01:47:14 PM »
Photos below, with cross sections of the cornicione.

Thanks for that.

Offline Jon in Albany

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Re: The Doughs of My Life
« Reply #1147 on: September 21, 2021, 02:06:46 PM »
Whenever you make a Scarpetta, it reminds me that I want to try but I never remember. They look great (the others do too).

Offline Icelandr

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Re: The Doughs of My Life
« Reply #1148 on: September 21, 2021, 06:46:33 PM »
Perhaps you should have asked Salvatore . . .


give me a PM and we can arrange for you to have some of my Salvatore.
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline Heikjo

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Re: The Doughs of My Life
« Reply #1149 on: September 22, 2021, 03:07:45 AM »
Still looks good. The window of usability is fortunately large. The occasional 50% rise pies arenít the best, but it works.

Iím sure you know by now where the spy should be at various times during fermentation. Do you sometimes move them to a warmer location if things are moving slowly or stick to the schedule, delay bake and take what you get?
Heine
Oven: Effeuno P134H

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Offline SAUZER.ITALY

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Re: The Doughs of My Life
« Reply #1150 on: September 22, 2021, 04:05:47 AM »
BRAVO ! BRAVO !  ^^^ ;)

Offline tlb2017

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Re: The Doughs of My Life
« Reply #1151 on: September 22, 2021, 08:00:47 AM »
It is very nice to see SAUZER sniffing around again.
WELCOME BACK

Offline sk

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Re: The Doughs of My Life
« Reply #1152 on: September 22, 2021, 08:46:06 AM »
Still looking very good Arne.  Hopefully King Winter is not to close!!
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Offline DoouBall

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Re: The Doughs of My Life
« Reply #1153 on: September 22, 2021, 09:48:27 PM »
It was a bad dough day, but there was pizza.

You know considering your circumstances, the pizza still looks very good!

A couple of considerations wtih Petra 5063. One is that the flour has very high enzyme activity. I tried to autolyse with this flour for just one hour and the dough turned very liquiidy. Two is that the flour is designed for 8-10 hour rise at room temp or 24h rise in the fridge. See the datasheet here:

https://www.farinapetra.it/SCHEDATEC/?permalink=petra-5063

This flour just doesn't seem very forgiving in my experience. If you ferment too long, waiting for the sourdough to rise, the enzyme activity may deteriorate your dough too much before baking. If your starter is acting sluggish, you might consider adding a bit of instant yeast to the mix. Yes, it will reduce the flavor a bit but it will help you get the results you're used to from a rise and texture standpoint.
Alex

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1154 on: September 27, 2021, 01:41:43 PM »
Perhaps you should have asked Salvatore . . .

You are probably right, time to face the fact that he's the boss.  :-[

Iím sure you know by now where the spy should be at various times during fermentation. Do you sometimes move them to a warmer location if things are moving slowly or stick to the schedule, delay bake and take what you get?

Well, I usually adjust the temperature in the fermentation box to compensate for deviations. But maybe I was a little stubborn this time.  :-D 

Still looking very good Arne.  Hopefully King Winter is not to close!!

Thanks Scott, I'm hoping for the same.  :chef:

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1155 on: September 27, 2021, 01:52:49 PM »
You know considering your circumstances, the pizza still looks very good!

A couple of considerations wtih Petra 5063. One is that the flour has very high enzyme activity. I tried to autolyse with this flour for just one hour and the dough turned very liquiidy. Two is that the flour is designed for 8-10 hour rise at room temp or 24h rise in the fridge. See the datasheet here:

https://www.farinapetra.it/SCHEDATEC/?permalink=petra-5063

This flour just doesn't seem very forgiving in my experience. If you ferment too long, waiting for the sourdough to rise, the enzyme activity may deteriorate your dough too much before baking. If your starter is acting sluggish, you might consider adding a bit of instant yeast to the mix. Yes, it will reduce the flavor a bit but it will help you get the results you're used to from a rise and texture standpoint.

Alex, thank you for the insight. Your suggestions make total sense, and I will keep them in mind for sure.

I have been resisting the idea of "boosting" my sourdough with yeast for a long time. Call it vanity or, at the very least, stubborness on my part. But the seed has been planted and the idea has started to grow on me. It sounds like a fun little project actually.

Oh well, it will probably have to wait for 2022...  :pizza:

Offline Pete-zza

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Re: The Doughs of My Life
« Reply #1156 on: September 27, 2021, 03:35:31 PM »
Greg,

I recall that you mentioned in an earlier post about using a proofing box in lieu of the pluviometer but can you elaborate further on what the proofing box is made of and how it works and what it looks like?

Peter

Offline Icelandr

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Re: The Doughs of My Life
« Reply #1157 on: September 27, 2021, 04:11:57 PM »
Sorry Arne if I am encroaching . . . . The idea did come from you!


Pete-zza, here was the mention in my thread, if you want further info, pictures sources, let me know


https://www.pizzamaking.com/forum/index.php?topic=41907.msg675519#msg675519
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline Pete-zza

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Re: The Doughs of My Life
« Reply #1158 on: September 27, 2021, 05:22:07 PM »
Greg,

Thank you. Now I remember seeing the post you cited. But what you made didn't look like the one that I made so it slipped my mind. I described the proofing box I made at Reply 6 at:

https://www.pizzamaking.com/forum/index.php?topic=403.msg4887#msg4887

Maybe you can try the poppy seed trick some time ;D if you have a standardized method of dough storage (such as a standard storage bowl and standard dough ball weights). I was introduced to that method by member November and I later described the method at:

https://www.pizzamaking.com/forum/index.php?topic=6914.msg59335#msg59335

Many times I helped Norma with her dough balls and we both used the poppy seed method. That way, we were always in sync. Also, that method came in handy when I made dough balls that cold fermented for long periods of time, such as weeks. I could track the progress of the dough balls over the entire fermentation period. Combined with visual observation of a dough ball in decline, that pretty much assured that the dough ball would not overferment.

I do not mean to downplay or dismiss the value of the pluviometer method or any other method for that matter. They all have a place in the pantheon of methods for monitoring dough performance over time.

Peter

Offline sk

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Re: The Doughs of My Life
« Reply #1159 on: September 28, 2021, 11:47:53 AM »
Greg,

Thank you. Now I remember seeing the post you cited. But what you made didn't look like the one that I made so it slipped my mind. I described the proofing box I made at Reply 6 at:

https://www.pizzamaking.com/forum/index.php?topic=403.msg4887#msg4887


I found your description of the proofing box at Reply 6 very interesting.  I know Arne and Greg have made more elaborate versions but yours seems quick and easy.  My observation for here in Georgia is I need to keep the dough cooler, not warmer.  A bottle of ice works but it does not stay constant over a period of time.  I typically resort to the TXCraig method of a bottle of ice in a cooler with the lid closed.

Scott
Pizza Party 70x70 WFO/Saputo Floor

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