Author Topic: Detroit Style - My way  (Read 8728 times)

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Offline HBolte

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Re: Detroit Style - My way
« Reply #125 on: January 11, 2017, 02:13:02 PM »
Not sure about the pans. I originally bought the welded PSTK pans and like them. I just bought two of the seasoned STEEL pans to try.

I do not add bench flour. I knead until it's not sticky and becomes smooth. When initially working with high hydration dough you think that there's no way it will come together but with time it does. It took me about 5-7 minutes this morning for a 280g ball.

Glad yours are looking good.
« Last Edit: January 11, 2017, 02:18:13 PM by HBolte »
Hans

Offline HBolte

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Re: Detroit Style - My way
« Reply #126 on: January 11, 2017, 02:35:05 PM »
The top pan is the PSTK, the bottom is the steel. I hope it comes out of the steel pan as easy as the non stick!
Hans

Offline rparker

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Re: Detroit Style - My way
« Reply #127 on: January 11, 2017, 05:07:54 PM »
I'm looking forward to hearing how those pans work out. Steel was not an option when I got mine.


Offline rparker

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Re: Detroit Style - My way
« Reply #128 on: January 11, 2017, 07:41:45 PM »
Success!!! Thanks, Hans!   :chef:

I'm digging it. I've not done bread flour for this before. It was soft but chewy, kind of pillow-like and/or fluffy. Very nice tasting. the crumb airholes were the smallest I've done on a Dee-troiter, but very much in line with what I expected from break flour and the slowing down of the dough proofing. 

The bottom crust almost perfect. It could have had just a tiny bit more of that little crisp thing my previous. Maybe the next shelf down. The shelf I used is not good for NY pies. Either that or the stone. Really, it's a nit. This was fantastic in everyway.

Hats off to your formulation, recipe and method. Thanks for sharing it.  8) 8)

Offline HBolte

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Re: Detroit Style - My way
« Reply #129 on: January 11, 2017, 08:29:59 PM »
Roy, you're welcome. That's a great looking Detroit Style. Congrats!
Hans

Offline rparker

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Re: Detroit Style - My way
« Reply #130 on: January 12, 2017, 07:09:07 AM »
Thank you very much, Hans!

How did your maiden voyage and the Detroit Style Pizza Company steel pan go?


Offline HBolte

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Re: Detroit Style - My way
« Reply #131 on: January 12, 2017, 08:52:41 AM »
Not so good Roy. It stuck to the pan in a few spots and baked lighter than the PTSK pans. it still tasted pretty good but no crunch on the bottom. Hopefully Norma will have some advice as she uses the steel pans at the market.
Hans

Offline rparker

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Re: Detroit Style - My way
« Reply #132 on: January 12, 2017, 05:26:46 PM »
Sorry to hear that, Hans. I'm sure you'll sort it out soon enough.

I'm trying to remember if I ever baked with a pan on stone. I might try that tomorrow or Saturday when I try that other dough ball from the batch.