A D V E R T I S E M E N T


Author Topic: November 2020 Monthly Challenge--Emergency Type Doughs  (Read 2911 times)

0 Members and 1 Guest are viewing this topic.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6141
  • Location: Detroit, MI
    • 500px
Re: November 2020 Monthly Challenge--Emergency Type Doughs
« Reply #40 on: November 30, 2020, 08:35:15 AM »
Hmm, yes!  ;D ;D ;D

Still it was said that same day dough was acceptable!

"However, for purposes of this challenge, an "emergency" type dough made and used same day up to about five to eight hours is fine."
Instagram @hans_michigan

Offline amolapizza

  • Lifetime Member
  • *
  • Posts: 2243
  • Location: Luxembourg / Spain
  • If pizza is food for the gods, what are we..
Re: November 2020 Monthly Challenge--Emergency Type Doughs
« Reply #41 on: November 30, 2020, 10:09:05 AM »
Oops again! I should have slept longer in the morning! :D

I'll try to pay better attention to the rules next time, I really thought that emergency and same day dough was acceptable.  It was planned for 9 hours total, but stretched to 10 hours due to the dough temperature and still not knowing this fresh yeast very well.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30653
  • Location: Texas
  • Always learning
Re: November 2020 Monthly Challenge--Emergency Type Doughs
« Reply #42 on: November 30, 2020, 06:11:54 PM »
Oops again! I should have slept longer in the morning! :D

I'll try to pay better attention to the rules next time, I really thought that emergency and same day dough was acceptable.  It was planned for 9 hours total, but stretched to 10 hours due to the dough temperature and still not knowing this fresh yeast very well.
Jack,

No need to be concerned. There have been times in the past where I came up with recipes for doughs that were made early in the morning but used after an eight hour work period. To me, those were equivalent to emergency doughs ;D. Also, I will give any member who has over 1800 posts and is considered one of the best members of the forum a pass on this matter.

Peter

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 7688
  • Age: 61
  • Location: St. Joseph, MI
Re: November 2020 Monthly Challenge--Emergency Type Doughs
« Reply #43 on: December 01, 2020, 03:56:50 PM »
Jack,

No need to be concerned. There have been times in the past where I came up with recipes for doughs that were made early in the morning but used after an eight hour work period. To me, those were equivalent to emergency doughs ;D . Also, I will give any member who has over 1800 posts and is considered one of the best members of the forum a pass on this matter.

Peter
Not to mention itís probably an 8 hr pre-heat on his WFO  ;D
-Tony

Offline amolapizza

  • Lifetime Member
  • *
  • Posts: 2243
  • Location: Luxembourg / Spain
  • If pizza is food for the gods, what are we..
Re: November 2020 Monthly Challenge--Emergency Type Doughs
« Reply #44 on: December 01, 2020, 05:51:53 PM »
No, it's an electric!  Maybe 40 minutes top, though I normally start it early.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

A D V E R T I S E M E N T


 

wordpress