Author Topic: The Doughs of My Life (Read 80335 times)

Arne_Jervell · « **Reply #1160 on:** September 21, 2021, 01:10:04 PM »

It was a bad dough day, but there was pizza.

I started out pretty happy. Not only had I managed to convince my family to have pizza outside (it's getting chilly), but I had even gotten hold of a few kilos of Petra 5063.

The plan was to do a 24 hour ferment at 21 °C and go low on the water (62%), keep the salt level at my usual 2.8%, and use 5.5% SD.

Lazy Salvatore! I knew this, and I did compensate. But today he just did not want to get to work. I ended up letting it go for a total of 27 hours. Late dinner, no crisis... But even then the spy reported a measly 55% volume expansion.

We kept the toppings relatively simple today. My boys wanted plain cheese, one with and one without salsiccia. Me and Camilla shared a margherita, a Scarpetta and a ... leftovers pie.

Photos below, with cross sections of the cornicione.

9slicePie · « **Reply #1161 on:** September 21, 2021, 01:47:14 PM »

Quote from: Arne_Jervell on September 21, 2021, 01:10:04 PM

Photos below, with cross sections of the cornicione.

Thanks for that.

Jon in Albany · « **Reply #1162 on:** September 21, 2021, 02:06:46 PM »

Whenever you make a Scarpetta, it reminds me that I want to try but I never remember. They look great (the others do too).

Icelandr · « **Reply #1163 on:** September 21, 2021, 06:46:33 PM »

Perhaps you should have asked Salvatore . . .

Quote from: Arne_Jervell on September 18, 2021, 10:23:20 AM

give me a PM and we can arrange for you to have some of my Salvatore.

Heikjo · « **Reply #1164 on:** September 22, 2021, 03:07:45 AM »

Still looks good. The window of usability is fortunately large. The occasional 50% rise pies aren’t the best, but it works.

I’m sure you know by now where the spy should be at various times during fermentation. Do you sometimes move them to a warmer location if things are moving slowly or stick to the schedule, delay bake and take what you get?

SAUZER.ITALY · « **Reply #1165 on:** September 22, 2021, 04:05:47 AM »

BRAVO ! BRAVO !

tlb2017 · « **Reply #1166 on:** September 22, 2021, 08:00:47 AM »

It is very nice to see SAUZER sniffing around again.
WELCOME BACK

sk · « **Reply #1167 on:** September 22, 2021, 08:46:06 AM »

Still looking very good Arne. Hopefully King Winter is not to close!!

DoouBall · « **Reply #1168 on:** September 22, 2021, 09:48:27 PM »

Quote from: Arne_Jervell on September 21, 2021, 01:10:04 PM

It was a bad dough day, but there was pizza.

You know considering your circumstances, the pizza still looks very good!

A couple of considerations wtih Petra 5063. One is that the flour has very high enzyme activity. I tried to autolyse with this flour for just one hour and the dough turned very liquiidy. Two is that the flour is designed for 8-10 hour rise at room temp or 24h rise in the fridge. See the datasheet here:

https://www.farinapetra.it/SCHEDATEC/?permalink=petra-5063

This flour just doesn't seem very forgiving in my experience. If you ferment too long, waiting for the sourdough to rise, the enzyme activity may deteriorate your dough too much before baking. If your starter is acting sluggish, you might consider adding a bit of instant yeast to the mix. Yes, it will reduce the flavor a bit but it will help you get the results you're used to from a rise and texture standpoint.

Arne_Jervell · « **Reply #1169 on:** September 27, 2021, 01:41:43 PM »

Quote from: Icelandr on September 21, 2021, 06:46:33 PM

Perhaps you should have asked Salvatore . . .

You are probably right, time to face the fact that he's the boss.

Quote from: Heikjo on September 22, 2021, 03:07:45 AM

I’m sure you know by now where the spy should be at various times during fermentation. Do you sometimes move them to a warmer location if things are moving slowly or stick to the schedule, delay bake and take what you get?

Well, I usually adjust the temperature in the fermentation box to compensate for deviations. But maybe I was a little stubborn this time.

Quote from: sk on September 22, 2021, 08:46:06 AM

Still looking very good Arne. Hopefully King Winter is not to close!!

Thanks Scott, I'm hoping for the same.

Arne_Jervell · « **Reply #1170 on:** September 27, 2021, 01:52:49 PM »

Quote from: DoouBall on September 22, 2021, 09:48:27 PM

You know considering your circumstances, the pizza still looks very good!

A couple of considerations wtih Petra 5063. One is that the flour has very high enzyme activity. I tried to autolyse with this flour for just one hour and the dough turned very liquiidy. Two is that the flour is designed for 8-10 hour rise at room temp or 24h rise in the fridge. See the datasheet here:

https://www.farinapetra.it/SCHEDATEC/?permalink=petra-5063

This flour just doesn't seem very forgiving in my experience. If you ferment too long, waiting for the sourdough to rise, the enzyme activity may deteriorate your dough too much before baking. If your starter is acting sluggish, you might consider adding a bit of instant yeast to the mix. Yes, it will reduce the flavor a bit but it will help you get the results you're used to from a rise and texture standpoint.

Alex, thank you for the insight. Your suggestions make total sense, and I will keep them in mind for sure.

I have been resisting the idea of "boosting" my sourdough with yeast for a long time. Call it vanity or, at the very least, stubborness on my part. But the seed has been planted and the idea has started to grow on me. It sounds like a fun little project actually.

Oh well, it will probably have to wait for 2022...

Pete-zza · « **Reply #1171 on:** September 27, 2021, 03:35:31 PM »

Greg,

I recall that you mentioned in an earlier post about using a proofing box in lieu of the pluviometer but can you elaborate further on what the proofing box is made of and how it works and what it looks like?

Peter

Icelandr · « **Reply #1172 on:** September 27, 2021, 04:11:57 PM »

Sorry Arne if I am encroaching . . . . The idea did come from you!

Pete-zza, here was the mention in my thread, if you want further info, pictures sources, let me know

https://www.pizzamaking.com/forum/index.php?topic=41907.msg675519#msg675519

Pete-zza · « **Reply #1173 on:** September 27, 2021, 05:22:07 PM »

Greg,

Thank you. Now I remember seeing the post you cited. But what you made didn't look like the one that I made so it slipped my mind. I described the proofing box I made at Reply 6 at:

https://www.pizzamaking.com/forum/index.php?topic=403.msg4887#msg4887

Maybe you can try the poppy seed trick some time

if you have a standardized method of dough storage (such as a standard storage bowl and standard dough ball weights). I was introduced to that method by member November and I later described the method at:

https://www.pizzamaking.com/forum/index.php?topic=6914.msg59335#msg59335

Many times I helped Norma with her dough balls and we both used the poppy seed method. That way, we were always in sync. Also, that method came in handy when I made dough balls that cold fermented for long periods of time, such as weeks. I could track the progress of the dough balls over the entire fermentation period. Combined with visual observation of a dough ball in decline, that pretty much assured that the dough ball would not overferment.

I do not mean to downplay or dismiss the value of the pluviometer method or any other method for that matter. They all have a place in the pantheon of methods for monitoring dough performance over time.

Peter

sk · « **Reply #1174 on:** September 28, 2021, 11:47:53 AM »

Quote from: Pete-zza on September 27, 2021, 05:22:07 PM

Greg,

Thank you. Now I remember seeing the post you cited. But what you made didn't look like the one that I made so it slipped my mind. I described the proofing box I made at Reply 6 at:

https://www.pizzamaking.com/forum/index.php?topic=403.msg4887#msg4887

I found your description of the proofing box at Reply 6 very interesting. I know Arne and Greg have made more elaborate versions but yours seems quick and easy. My observation for here in Georgia is I need to keep the dough cooler, not warmer. A bottle of ice works but it does not stay constant over a period of time. I typically resort to the TXCraig method of a bottle of ice in a cooler with the lid closed.

Scott

Arne_Jervell · « **Reply #1175 on:** October 16, 2021, 10:23:03 AM »

The Last Good Day of the Year

All the leaves are turning
Autumn's fingers burnished
Furnished here in hope and in faith in the meantime
Kinda working my way through a dream I
Was having alone

There's something there
Among the fallen fruit and flowers, won't rest
Only minutes, only hours unless
Now the morning breaks in showers, I'm left
With the north wind breathing down my neck
On the last good day of the year

(Thanks, Cousteau)

Jon in Albany · « **Reply #1176 on:** October 16, 2021, 12:51:29 PM »

They all look great. Really, really great.

billg · « **Reply #1177 on:** October 16, 2021, 01:46:53 PM »

Quote from: Jon in Albany on October 16, 2021, 12:51:29 PM

They all look great. Really, really great.

sk · « **Reply #1178 on:** October 16, 2021, 03:33:44 PM »

Looking delicious as always. We will miss those pictures as the sun sets low in the Northern sky! Thank you for sharing them!

Icelandr · « **Reply #1179 on:** October 16, 2021, 08:56:21 PM »

The poetry is a very nice touch considering the season for you, thanks for that, though I am Sorry this means there may not be many examples of your skills at making Neapolitan pizza in the coming months. Skills I am trying to learn from!
Nice pizza, great bake!
I have to ask what the surprise was in the Margherita picture . . . .

Thanks for the post