Will,
A few more questions when you get a chance:
1. You didn’t mention any particular fermentation time other than the autolyze period. Is that correct? Can I follow the Forum charts for varying yeast for time and temperature fermentation?
2. If you use All Trumps do you skip the DM?
3. I’ve never used a screen. Do you cook in the oven right on the screen? What temperature and what rack?
Thanks,
Sapp
Hi sapp.
1. The procedure I gave you is exactly how I prepare my dough. Some fermentation happens on the bench while I am weighing, separating, and wrapping. Then continues until the dough drops below 39 F in the freezer. (at a slower and slower rate until frozen)
My refrigerator is at about 41F, so fermentation will begin again at a slow rate when the dough warms to 41F. This is my procedure, it works for me under my specific circumstances. Your results may vary and need to be tweaked.
2. Sorry not sure what DM stands for? I only used the All Trumps this last time, worked a treat. Not sure I will go out of my way to get non-bromated. I will stick with K.A.
3. I have a 16" round steel on the lowest rack in my oven. I shape and cook on the screen centered as best I can on the 16" steel.
My oven temperature is set as high as it goes 550. This is a brand new oven, I have not checked the actual temperature it reaches. It is way hotter than my old oven. Where it would take 12 minutes or so to cook a well-done pie. Now takes a flat Ten minutes. I am certain the difference is in the insulation of the new oven.
Edited to add.
I just add the diastatic malt. I am 99% all the flour I have been using is already malted. I just 1% anyway. It started bak in the sourdough days when I was having trouble with the browning.