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Author Topic: Gumbawill's N.Y. style sourdough saga 2019  (Read 17804 times)

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Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #260 on: October 23, 2021, 01:01:26 PM »
I could swear that I'm spotting pepperoni on that pizza.. :D

My bad I forgot to mention 1/2 pepperoni

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #261 on: October 23, 2021, 01:07:26 PM »
First test run of the grandma pie. This spicy Chucky grandma sauce smells divine! The skin is Nick'R, Krispy's grandma verbatim. So far so good! I guess GIF's don't work here? Lots of shrinkages, that is why we do a test bake.
« Last Edit: October 23, 2021, 01:46:37 PM by GumbaWill »

Offline GumbaWill

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nickyr's Krispy Grandma, test. The End Game
« Reply #262 on: October 23, 2021, 03:28:13 PM »
I am moderately happy with the test bake. If anything, it's a little too thin. I did get the Krispy part spot on! After eight minutes, the cheese was browning too fast. Before I spun the pan, I spread out the sauce to protect the cheese. That was the right move! The pie is going fast. I think I will do the sauce a bit milder for the 10-year-old. The outcome was encouraging enough that a proper-sized black steel grandma pan will be added to the tool kit.

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #263 on: October 30, 2021, 04:05:03 PM »
T minus 19hrs. until bake-off. Delivery shortly after.
 The new dough formula (untested) is below. The workflow is as follows.
1. Dough balls removed from refrigerator and pyrex to room temperature 7 AM
2. 9 AM first stretch/ back to rest
3. 9:30 AM stretch to edges of the 1/2 sheet pan, and press into corners.
4. 9:45 AM begin room temperature proof 
5. 10:45 AM Check the proofing/restretch to the edge of the pan if needed.
6. Preheat the oven to 550F
11:45 Dock the base aggressively with fingertips. Top pies (grandma style) and bake pie #1 on the lowest rack on the steel. (16" round is what I have)
12:00 PM If the results of the first pie without the par-bake are good, repeat from step six for #2. If not Par-bake then proceed to toppings and bake.

Note: The actual dough ball weight is 625g. I added a bowl residue factor of 1.
« Last Edit: October 30, 2021, 04:13:38 PM by GumbaWill »

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #264 on: October 31, 2021, 06:04:26 AM »
T minus 5hrs. until bake-off. Delivery shortly after.

Phase #1 - The dough balls are set out on oily sheet pans to warm.
Note: The proofing containers need to be one size up.

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Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #265 on: October 31, 2021, 06:54:42 AM »
T minus 4hrs. until bake-off

One hour in, the gravitational forces are causing a gentle natural spreading out of the dough balls. (This is a good thing!)

Note: Perfect proofing conditions. Cool outside temperature, no call for heat. (It does not get better than this in my kitchen)
« Last Edit: October 31, 2021, 07:09:38 AM by GumbaWill »

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #266 on: October 31, 2021, 08:02:22 AM »
Two hours in, The internal dough temperature is up to 66F. No rush to stretch the base all at once. Slow and steady. Back to pan rest. All systems go! T minus 3hrs. until bake-off.
« Last Edit: October 31, 2021, 08:06:13 AM by GumbaWill »

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #267 on: October 31, 2021, 08:55:11 AM »

Bake-off T minus 2.5 hrs.

Toppings prepared. base stretched and the oven set to preheat. Early, but I'll do the two-hour preheat. Pans moved to a cool spot for final proofing.  Systems check-in 60 minutes.
« Last Edit: October 31, 2021, 08:59:12 AM by GumbaWill »

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #268 on: October 31, 2021, 09:58:03 AM »
Bake-off in T minus 1+ hour.

 Nearing the end game. All systems go! No adjustments are needed. Back to proof.

Offline Rolls

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #269 on: October 31, 2021, 10:26:33 AM »
Nearing the end game. All systems go! No adjustments are needed. Back to proof.

It's the final countdown.  Godspeed Capt. Falzone!




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

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Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #270 on: October 31, 2021, 10:34:17 AM »
The end game
The sad anticlimactic finish...

Ha! Just kidding, stay tuned!

Offline foreplease

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #271 on: October 31, 2021, 11:07:21 AM »
The sad anticlimactic finish...

Ha! Just kidding, stay tuned!
Ohhhhh…if that happens you may wish to add a step to your process (as JPB once had to do  :-D  ):
Stay awake for the duration of your bake.
-Tony

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #272 on: October 31, 2021, 02:56:29 PM »
The sad anticlimactic finish...
The build

 The Joey: Olive oil, Oregano, and Locatelli Romano, East coast blend Mozzarella
Pepperoni on the Nicky

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #273 on: October 31, 2021, 03:03:18 PM »
The bake

The Joey: After baking Parmesan, and fresh basil

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #274 on: October 31, 2021, 03:15:57 PM »
The Nicky: After baking Parmesan, and fresh basil

The total bake time ended at near 20 minutes. I forgot to mention slivers of garlic on both before the bake.

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Offline GumbaWill

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Gumbawill - Back to our regularly scheduled program
« Reply #275 on: November 05, 2021, 05:43:25 PM »
N.Y. "ultra-thin" street slice. Three Italian cheese.
#1 - Locatilii Romano
#2 - Grande East Coast blend Mozzarella
#3 - Parmigiano Reggiano

Offline GumbaWill

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Re: Gumbawill's N.Y. style Grandkids bake
« Reply #276 on: November 06, 2021, 05:27:05 PM »
I let this one sit 3/4 stretched to cut down on shrinkage. The darn pie shrunk even more! Go figure? Little more crispy than even we like around the edges. I attribute this to too much sauce on the cornice. Any-who, fun day, good bake!

Offline GumbaWill

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Re: Gumbawill's N.Y. style. Slight modification
« Reply #277 on: November 12, 2021, 01:28:34 AM »
I made a slight change to tonight's pie. First I made an effort to shape the pie with a smaller diameter cornice. Secondly, I cut one minute off the bake time, from 10 minutes to 9. Due to a work-related call during the oven time and some notices I needed to print/have delivered, I almost forgot about the photo documentation! I am liking the look of the pie with the smaller cornice. The one-minute shaved off the bake time still produced a nice no-flop fold with a juicy, floppy flat slice.

Offline GumbaWill

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #278 on: November 13, 2021, 05:31:39 PM »
Today I submit The Brooklyn Maltese "JPM" Also known as N.Y. street slice pie with pepperoni. Keeping to the change of less cornice from the last bake, we are getting closer to nirvana!

Offline hammettjr

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Re: Gumbawill's N.Y. style sourdough saga 2019
« Reply #279 on: November 13, 2021, 06:04:12 PM »
Looking good Will! Would like to see one of your slices on a plain paper plate  :pizza:

Matt

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