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Author Topic: 4 Hour Taglio  (Read 3553 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 TXCraig1

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Re: 4 Hour Taglio
« Reply #15 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

Offline RHawthorne

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Re: 4 Hour Taglio
« 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?
« 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 #17 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 TXCraig1

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Re: 4 Hour Taglio
« Reply #18 on: June 11, 2021, 04:23:34 PM »
Probably. I like to make it the night before and serve it for breakfast.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Pizzaman106

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Re: 4 Hour Taglio
« 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.

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