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Author Topic: Hey guys!  (Read 505 times)

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Offline Passtheoregano

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Hey guys!
« on: October 25, 2017, 01:15:49 AM »
I am new here! I baked some sourdough pies tonight, here it is!

Offline PolishPizzaBoy

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Re: Hey guys!
« Reply #1 on: October 25, 2017, 05:11:13 PM »
Looks great, man! Welcome! What oven did you use?

Online Icelandr

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Re: Hey guys!
« Reply #2 on: October 25, 2017, 11:31:35 PM »
An introduction to a new pie or contributor always causes . .  . What oven are they using, what flour, are they using cold or room temperature ferment, a starter or fresh yeast . . . . . And on and on  - I, too, am new here, so what was happening before the picture, what went into the creation?

Offline Passtheoregano

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Re: Hey guys!
« Reply #3 on: October 28, 2017, 07:26:14 PM »
Thanks PolishPizzaBoy!

It's baked in a Stefano Ferrara, I have access to one on occasion. The flour is Caputo cut with about 5-20% rye flour. It was laying around, no particular rhyme or reason then trying to alter the flavor a little. I also thought it might add a little more color and texture to the dough.

As far as the dough, it's pretty standard but the approx weights percentages are below. The process began with taking about 10% starter to target flour weight and feeding the morning of dough prep with 1x flour and <1x water and letting sit at room temp. Once ripe, I proceeded with the dough. Rather than letting it bulk rise, which I would typically do, I balled it after about 30m rest and put in the fridge. The first picture I posted was pretty same day. I have a follow up picture from a few days later after a several day fridge rise and a little dry mozz in addition to the fresh.

Water 60%
Starter 30%
Salt 3%
« Last Edit: October 28, 2017, 08:37:58 PM by Passtheoregano »

Offline Passtheoregano

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  • Location: New York
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Re: Hey guys!
« Reply #4 on: November 25, 2017, 12:52:48 AM »
just a pizza from the other day

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