Author Topic: 4 Hour Taglio (Read 3553 times)

TXCraig1 · « **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.

PizzaPartisan · « **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?

psedillo · « **Reply #2 on:** May 17, 2021, 12:06:00 PM »

Quote from: TXCraig1 on May 17, 2021, 10:10:32 AM

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!

TXCraig1 · « **Reply #3 on:** May 17, 2021, 02:07:06 PM »

Quote from: psedillo on May 17, 2021, 12:06:00 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

TXCraig1 · « **Reply #4 on:** May 17, 2021, 02:08:16 PM »

Quote from: PizzaPartisan 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?

Ardent Sunny Texas flour. 12.7-13.3% is what the spec says.

PizzaPartisan · « **Reply #5 on:** May 17, 2021, 02:21:15 PM »

Quote from: TXCraig1 on May 17, 2021, 02:08:16 PM

Ardent Sunny Texas flour. 12.7-13.3% is what the spec says.

great!

deb415611 · « **Reply #6 on:** May 17, 2021, 06:34:06 PM »

deb415611 · « **Reply #7 on:** May 17, 2021, 06:40:52 PM »

Craig - are you able to get that yeast in the grocery store ?

TXCraig1 · « **Reply #8 on:** May 17, 2021, 07:47:01 PM »

Quote from: deb415611 on May 17, 2021, 06:40:52 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/

deb415611 · « **Reply #9 on:** May 17, 2021, 07:50:14 PM »

Quote from: TXCraig1 on May 17, 2021, 07:47:01 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.

scott r · « **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........

erickso1 · « **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.

TXCraig1 · « **Reply #12 on:** May 18, 2021, 12:05:34 PM »

I bought it at HEB.

jsaras · « **Reply #13 on:** May 18, 2021, 07:02:56 PM »

Quote from: TXCraig1 on May 17, 2021, 10:10:32 AM

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

No one else here is surprised

TXCraig1 · « **Reply #14 on:** May 18, 2021, 08:54:46 PM »

TXCraig1 · « **Reply #15 on:** May 28, 2021, 08:45:48 AM »

Oil. Thanks!

RHawthorne · « **Reply #16 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?

TXCraig1 · « **Reply #17 on:** May 28, 2021, 10:41:40 AM »

Thanks! and yes on both acronyms.

TXCraig1 · « **Reply #18 on:** June 11, 2021, 04:23:34 PM »

Probably. I like to make it the night before and serve it for breakfast.

Pizzaman106 · « **Reply #19 on:** July 11, 2021, 03:06:53 AM »

Wow, that might be one of the best crumb shots I have seen on a Taglio! What was your dough ball weight and pan dimensions if you do not mind me asking? I can never seem to get a crumb that airy and am wondering what causes such an open and airy crumb.