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Author Topic: My 100% hydration pizza pan  (Read 23331 times)

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Offline jsaras

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  • Location: Northridge, CA
Re: My 100% hydration pizza pan
« Reply #40 on: October 11, 2014, 10:31:24 AM »
Spelt?
Things have never been more like today than they are right now.

Offline Donjo911

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  • Location: Oregon
Re: My 100% hydration pizza pan
« Reply #41 on: October 11, 2014, 03:14:36 PM »
sub,
I enjoy reading all of you pizza posts and experiments (as well as your oven factory visits, and builds & modifications)  I am especially thankful for your documentation and photographs of the stages of development. They are very helpful.  I am going to try to see what I can accomplish next week with what you have taught us here. You make really beautiful pizzas.  Thank you very much.
Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.

Offline sub

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  • Location: Belgium
Re: My 100% hydration pizza pan
« Reply #42 on: October 19, 2014, 03:28:19 PM »
thanks for your kind words Don !


Today's teglia

same recipe as above but I was in a hurry so I did:

15h in the fridge, 8h at room temp to let the dough blob - shaping the two balls  - 2h rise.




Offline sub

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  • Location: Belgium
Re: My 100% hydration pizza pan
« Reply #43 on: June 12, 2015, 03:49:19 AM »
Yesterday teglia:


80% White farro T65 (12.3g protein)
20% whole wheat flour
90% hydration
25g salt - 6,23g fresh yeast / liter
fridge 27h and 3h at room temp

water and flour from the fridge, dough kneaded 16 minutes in the Bosch compact
baking time 13 minutes @250C in my Combi Microwave Oven



Offline sub

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  • Location: Belgium
Re: My 100% hydration pizza pan
« Reply #44 on: August 13, 2015, 04:07:14 PM »
85% manitoba molino granoro
15% whole wheat flour
95% hydration
25g salt - 8g fresh yeast / liter
fridge 24h and 3h at room temp

I don't like the dough with manitoba, too heavy on the stomach even with high hydration.

'Nduja is my new best friend  :P

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Offline Tampa

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Re: My 100% hydration pizza pan
« Reply #45 on: August 24, 2015, 09:04:55 AM »
Wow Sub!  You own this pizza category IMO :drool:
Dave

Offline VarunS

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Re: My 100% hydration pizza pan
« Reply #46 on: August 28, 2015, 08:51:23 AM »
Beautiful Sub  :)

Offline pk

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  • Posts: 11
  • I Love Pizza!
Re: My 100% hydration pizza pan
« Reply #47 on: September 07, 2015, 09:15:35 AM »
Thumbs up! Great crumb!!

I am curious about what would happen with a high hydration, steel pan and WFO (700-800 degrees culsius)!?!

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