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Author Topic: Gumbawill's N.Y. style sourdough saga 2019  (Read 13807 times)

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Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #20 on: June 05, 2019, 05:50:49 PM »
Tonights pie: 06/05/2019
The same wild yeast formula as above, 18". Quality ingredients are most defiantly worth the trouble of sourcing.  The East coast blend cheese and Rosa Grande pepperoni are out of this world!
I guess there are worse problems I could have. My wild yeast cold ferment dough is to bubbly. I had to pop more than a few bubbles before the pie was fully shaped. We like our pizza well done so the scorching at the back is a none issue. In fact I would tell the local place to keep it in the oven till he thought is was done, then cook it 2 more min. LOL.

Offline Rolls

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #21 on: June 05, 2019, 06:04:55 PM »
Very nice.  You're on a roll.


Rolls
Parmigiano-Reggiano doesn't come in a green box!   - Chef Jean-Pierre

Offline hammettjr

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #22 on: June 05, 2019, 06:44:56 PM »
Looks beautiful. Really like the melt and juiciness  :chef:

Matt

Offline DreamingOfPizza

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #23 on: June 07, 2019, 04:42:46 AM »
Are you using the all trumps flour yet?

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #24 on: June 07, 2019, 06:32:50 AM »
Yes, this is the first pie with the new flour.

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Offline DreamingOfPizza

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #25 on: June 07, 2019, 07:41:54 PM »
Notice any difference in flavor and texture?

Offline Carmine Abramo

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #26 on: June 07, 2019, 10:27:07 PM »
Many paths lead to the same destination. It is the final product, that New York chew and cheese pull. Commercial or wild  yeast is irreverent.

OK maybe my understanding sourdough was incorrect I was thinking of a kind of bread.

Offline DreamingOfPizza

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #27 on: June 08, 2019, 01:14:49 AM »
Yeah I think Gumba is referring to a natural preferment.

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #28 on: June 09, 2019, 05:26:23 AM »
Notice any difference in flavor and texture?

Truth, not really.

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #29 on: June 09, 2019, 04:01:27 PM »
06/09/2019 - Half Pepperoni,W.M. Mozzarella (cubed) All Trumps, wild yeast.

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Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #30 on: June 14, 2019, 05:46:28 PM »
O.M.G! I live in New York style pizza central. Joe's of Bleecker Street, John's of Bleecker street, Bleecker street pizza, and Prince street pizza all within walking distance. Even with my limited experience and amateur status, I would presume to put my signature black olive and pepperoni pie up against any of the above mentioned. Smile.
« Last Edit: June 15, 2019, 02:50:19 AM by GumbaWill »

Offline DreamingOfPizza

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #31 on: June 14, 2019, 08:25:44 PM »
Looks great! Very nice!

Offline hammettjr

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #32 on: June 14, 2019, 10:31:10 PM »
 Sure, but what about the pizzerias on Bleecker Street  ;)

Any thoughts on the whole milk vs the 50/50 blend?
Matt

Offline jkb

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #33 on: June 14, 2019, 10:57:10 PM »
Sure, but what about the pizzerias on Bleecker Street  ;)

Any thoughts on the whole milk vs the 50/50 blend?

I'm interested, myself.  I've never tried the WM, but I love ECB.  My wife spends a few hundred $$$/month for lunch meetings at a local place that uses Grande.  I would like to think they'd hook me up.
John

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #34 on: June 15, 2019, 02:56:28 AM »
Sure, but what about the pizzerias on Bleecker Street  ;)

Any thoughts on the whole milk vs the 50/50 blend?

Personally I like the way the E.C.B. sticks to the pie. The taste I think I would need to do a side by side. They both taste great. Which I prefer, hmm. I think that would come down to price. Next time I will actually note what I am paying for them and then compare. I was so exited at Sansones I let my wife pay while I wondered around like a kid! 

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Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #35 on: June 15, 2019, 03:29:10 AM »
Looks great! Very nice!

I should mention, that this is the same three pie 10% whole grain/wild yeast dough; (The Will Falzon method) the dough ball was thawed from frozen in the refrigerator for 24hr, then warmed to room temp for 2hrs; before shape/bake. I think next time, I will bench rest for three hours. My fresh (unfrozen) dough seems to have more oven spring. I am Still looking for that sweet spot, for both the frozen and unfrozen. Thanks for the encouragement and kind words.

« Last Edit: June 15, 2019, 03:33:16 AM by GumbaWill »

Offline DreamingOfPizza

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #36 on: June 15, 2019, 03:52:30 AM »
Nice dough mat, does it go up to 18"? Where'd you get it?

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #37 on: June 15, 2019, 04:52:13 AM »
Nice dough mat, does it go up to 18"? Where'd you get it?

It does go to 18", however I never stretch it all the way to 18" on the mat. I press and close hand stretch to about 12'-14", then pick it up and skip stretch it to 18" using the distance from the bottom of my kitchen cabinet to the counter as my guide. Works a peach no more guessing when it is big enough!  I got the mat on amazon last year. It is thin but has held up well I use it a lot, sponge scrub it and all! (fruit pie dough is sticky) I will look for the exact link for you.
« Last Edit: June 15, 2019, 04:57:17 AM by GumbaWill »

Offline GumbaWill

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Another Masterpiece!/Re: Gumbawill's N.Y. style sourdough saga 2019 /
« Reply #38 on: June 21, 2019, 06:25:24 PM »
I changed it up a little today, lightly caramelized shallots with thinly sliced garlic, pepperoni and fresh, sweet red peppers. The dough (in the Pyrex) is a 48hr. cold ferment. The two in the plasticrap bags went into the freezer. Molto bene!
 I got the fresh batch of sauce into the freezer, I have to say I really like the 7/11 ground tomatoes. Less work than the Alta Cucina, and makes a nice thick sauce!
« Last Edit: June 21, 2019, 06:38:22 PM by GumbaWill »

Offline PizzaJerk

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #39 on: June 21, 2019, 07:40:34 PM »
Good looking pie!

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