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Author Topic: Muffaletta Boli  (Read 13087 times)

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Offline sodface

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Re: Muffaletta Boli
« Reply #40 on: July 23, 2018, 02:40:46 PM »
Sodface, did you use the same recipe as Chaze215?

Hi Stryda, no I used what I've been using for NY-ish style pies scaled down for a 14" skin:

Flour 100% 216g
Water 57% 123.12g
EVOO 2% 4.32g
Sugar 1.5% 3.24g
Salt 2% 4.32g
IDY 0.25% 0.54g

I'm guessing I did at least a 24hr cold ferment, I'm not the greatest with taking notes, I just save the formulas with a little blurb, so I know the above is what I used for the Stromboli just lacking a bit of detail on the fermentation time.
Carl

Offline Gene in Acadiana

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Re: Muffaletta Boli
« Reply #41 on: July 23, 2018, 06:38:01 PM »
Hey Chaze,
  do you have a quick DIY tampenade recipe?  I'm dying for some of that NoLa. taste.  The boli looks great, I'm hoping Norma can replicate!

There are slight variations of muffaletta olive salad but the traditional New Orleans recipe is chopped green and (sometimes) black olives, Italian giardiniera, celery and a clove of garlic, mixed with EV olive oil and a touch of red wine vinegar. Season with salt, black pepper and some oregano.  Meats and cheese are ham, salami, mortadella and provolone. 

Offline Stryda

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Re: Muffaletta Boli
« Reply #42 on: July 23, 2018, 06:43:57 PM »
Thanks Sodface, Ill give that recipe a go tomorrow. Will up the yeast though, and make in morning to eat in evening.  :pizza: :drool:

Offline sodface

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Re: Muffaletta Boli
« Reply #43 on: July 23, 2018, 09:39:39 PM »
Thanks Sodface, Ill give that recipe a go tomorrow. Will up the yeast though, and make in morning to eat in evening.  :pizza: :drool:

Let's see some pics!
Carl

Offline Stryda

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Re: Muffaletta Boli
« Reply #44 on: July 26, 2018, 02:02:51 PM »
Certainly!  :chef:
It was delicious, ate the whole thing. Filled with Oak Smoked Ham, Pepperoni, Salami, Mexican spiced chicken and blend of Mozz/Cheddar.
Rushed a bit as made it late and forgot to flip it over once rolled so has seam side up  :-[
Thank you for the recipe, Ill definitely be making this again.

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Offline sodface

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Re: Muffaletta Boli
« Reply #45 on: July 26, 2018, 04:33:27 PM »
Looks good!  When I made mine I made enough dough for two thinking I would make one a couple of days after the first since I'd have all the lunch meat and stuff leftover still.  You'll notice I didn't post any pics of the second one!  Even though it's a simple operation to roll it and trim it up I somehow managed to get it wrong side up and made my cuts through the lunch meat side which should have been the bottom (I blame the beer).  I didn't think it would matter that much but it was kind of a train wreck in the oven, cheese shooting out onto the stone, oven smoking  :-D

Oh well, just a reason to try it again!
Carl

Offline Stryda

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Re: Muffaletta Boli
« Reply #46 on: July 26, 2018, 05:45:15 PM »
Haha yes all part of the fun! Best thing with these is you can throw whatever is in the fridge into it. And nice to have a change from my go-to NY pizza.

Offline sodface

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Re: Muffaletta Boli
« Reply #47 on: July 29, 2018, 08:31:44 PM »
Another shot at this Stromboli, turned out okay!

« Last Edit: July 29, 2018, 09:18:26 PM by sodface »
Carl

Offline sodface

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Re: Muffaletta Boli
« Reply #48 on: July 29, 2018, 08:32:37 PM »
few more
Carl

Offline invertedisdead

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Re: Muffaletta Boli
« Reply #49 on: July 30, 2018, 07:02:26 PM »
Really like where you're going with that Carl!  :drool: did you egg wash the exterior or use oil?
the proof is in the pizza

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Offline sodface

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Re: Muffaletta Boli
« Reply #50 on: July 30, 2018, 09:26:17 PM »
Thanks a lot Ryan!  I used a pretty liberal coating of olive oil.  I'm not really sure if this technically a stromboli or not, maybe the fillings are supposed to be jelly rolled?  Is this more hot pocket than stromboli?  I don't know but they are kind of fun to make (and eat)!
Carl

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