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Author Topic: Artichoke Basille's Cookbook  (Read 2961 times)

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Online jsaras

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Artichoke Basille's Cookbook
« on: March 24, 2015, 05:38:41 PM »
It looks like there's yet another tome on pizza coming our way: http://artichokepizza.com/cookbook/
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Offline Steve

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Re: Artichoke Basille's Cookbook
« Reply #1 on: March 31, 2015, 11:19:42 AM »
Looks like it's already available.

https://www.amazon.com/dp/1455583545/?tag=pmak-20

Online jsaras

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Artichoke Basille's Cookbook
« Reply #2 on: June 15, 2015, 10:53:42 PM »
It seems that one of the recipes from the book was published in the Village Voice today: http://www.villagevoice.com/restaurants/heres-the-recipe-for-artichoke-basille-pizzas-margherita-pie-6560104

The dough recipe translates into the following:

Flour - 435.2g (100%)
Water - 236.59g (54.36%)
Salt - 12g (2.75%)
IDY - 9g (2%)
Oil - 53.8g (12.36%)
« Last Edit: June 16, 2015, 01:32:33 AM by jsaras »
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Offline Bobino414

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Re: Artichoke Basille's Cookbook
« Reply #3 on: June 16, 2015, 12:28:04 AM »
Jonas,

The yeast amount in the recipe you referenced calls for one tablespoon of IDY.  As one teaspoon is just over 3 grams, one tablespoon would be about 9 grams (about 2% in baker's %), not the 30 grams you posted.

Online jsaras

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Re: Artichoke Basille's Cookbook
« Reply #4 on: June 16, 2015, 01:32:10 AM »
Good catch.  The red wine was doing its thing.
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Offline 3pedals

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Re: Artichoke Basille's Cookbook
« Reply #5 on: December 02, 2016, 10:42:52 AM »
Anyone else find the Sicilian Dough to be a very low hydration? For 3 1/2 cups of flour it calls for 1/4 cup of water and 1/4 cup of olive oil.

Online jsaras

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Re: Artichoke Basille's Cookbook
« Reply #6 on: December 26, 2016, 12:53:54 PM »
Anyone else find the Sicilian Dough to be a very low hydration? For 3 1/2 cups of flour it calls for 1/4 cup of water and 1/4 cup of olive oil.

The oil adds to the wetting effect, so the overall net hydration (oil and water added together) is "conventional", but the ridiculously high amount of oil is not.
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Offline 3pedals

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Re: Artichoke Basille's Cookbook
« Reply #7 on: December 29, 2016, 06:03:36 PM »
The oil adds to the wetting effect, so the overall net hydration (oil and water added together) is "conventional", but the ridiculously high amount of oil is not.

It's still only 27% hydration. So low, that the dough won't even come together at hydration levels that low.

Online jsaras

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Re: Artichoke Basille's Cookbook
« Reply #8 on: December 29, 2016, 06:12:46 PM »
It's still only 27% hydration. So low, that the dough won't even come together at hydration levels that low.

My math makes it about 57%
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