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Author Topic: San Antonio Bakes  (Read 826 times)

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Offline crawsdaddy

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San Antonio Bakes
« on: April 13, 2020, 09:41:54 PM »
I have posted on various threads I started on Hearth ovens and on Neapolitan Style over the last few years. So I am starting this threads to consolidate  my posts. The pies here were baked on my Ardore, not my 950 B, using 24 hour dough with natural yeast.
« Last Edit: April 13, 2020, 09:43:43 PM by crawsdaddy »

Offline Arne_Jervell

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Re: San Antonio Bakes
« Reply #1 on: April 14, 2020, 08:32:59 AM »
Pizza looks very tasty and the setup you've got looks very nice too!  :pizza: :drool:

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #2 on: April 14, 2020, 09:44:16 AM »
Pizza looks very tasty and the setup you've got looks very nice too!  :pizza: :drool:

Thanks Arne   I need to keep practicing so I can get in your next world wide Margarita bake; should have lots of time due to "social distancing". These pies are not very clever creations but were made with materials on hand and were part of a larger group, which I delivered to friends and neighbors who are also practicing isolation. As an experiment, I made these from balls weighting 225g to 275g to see which size worked best in Ardore, thus accounting for various pie sizes. As an aside, you can see my use of a "spy", which I learned from you. The technique is a very helpful tool.

Offline TXCraig1

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Re: San Antonio Bakes
« Reply #3 on: April 14, 2020, 11:25:41 AM »
Very nice!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #4 on: April 14, 2020, 12:41:58 PM »

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Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #5 on: April 18, 2020, 09:13:48 PM »
Saturday night and no place to go---should be lyrics to a song!

Offline Arne_Jervell

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Re: San Antonio Bakes
« Reply #6 on: April 19, 2020, 02:51:13 AM »
Gorgeous! :pizza: :drool:

Your spy, does it start at 100 when you place the ball inside?

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #7 on: April 19, 2020, 08:06:47 AM »
Gorgeous! :pizza: :drool:

Your spy, does it start at 100 when you place the ball inside?

Yes it does. The bake level was a little higher ( about 200) than the picture and was more than the level (about 175) I have been using because I fell asleep while waiting to bake. Dough was slightly over fermented but ok. I love this tool. It adds a level of precision that I never had before.
« Last Edit: April 19, 2020, 08:14:52 AM by crawsdaddy »

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #8 on: May 01, 2020, 09:47:03 PM »
Pizza Friday   65 water, 2.8 salt, 1.9 natural yeast. 36 hours in bulk @ 65 degrees  12 hours balled at 74 degrees. Spy 1.75. Bake was at too low temperature (about 775-800 degrees), took little over 2 minutes to bake and made rims crisp rather than soft. Note to self--don't rush heat up in future;go back to beginning heat up in am.

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #9 on: May 15, 2020, 10:56:14 PM »
Caputo Blue, 66% water, 10% SD, 2.8% salt. 12hr in bulk @ 63, 12 in balls on wood at 73 (RT), spy @ 1.75x.



« Last Edit: May 15, 2020, 11:03:32 PM by crawsdaddy »

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Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #10 on: June 16, 2020, 03:43:08 PM »
Quattro Formaggio done at time of Margarita Madness. 48 hours at 65, 1.9 ischia, 66% hydro. Bake about 1 minute at 875

Offline schold

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Re: San Antonio Bakes
« Reply #11 on: June 16, 2020, 03:49:33 PM »
Beautiful :pizza: :chef:
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Wario

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Re: San Antonio Bakes
« Reply #12 on: June 16, 2020, 06:48:43 PM »
Wow, i love your pies! Saturday night and no place to go? I am staying at this pizza party!  :drool:

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #13 on: July 10, 2020, 04:12:57 PM »
Restocking for pizza seasons :chef: :chef: :chef:

Offline sk

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Re: San Antonio Bakes
« Reply #14 on: July 10, 2020, 05:16:30 PM »
That's quite a stack of wood!  Do you burn oak?
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Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #15 on: July 10, 2020, 07:15:28 PM »
That's quite a stack of wood!  Do you burn oak?

Yes, it is oak. Last stack like this lasted 4- years. We also use it in our fireplace but because of the lack of many cold days in Texas that is a minor use.

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