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Author Topic: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?  (Read 726 times)

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Offline dmaclaren

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it's like a soft pillow of pie.  All I want to do is like he said, keep throwing it in.  THoughts on a dough for this?


Thanks for any direction.
 
« Last Edit: January 25, 2019, 07:42:22 AM by dmaclaren »

Offline dmaclaren

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Re: Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #1 on: January 24, 2019, 02:32:34 PM »
I found this on this place.  I am no good on %formulation

The crust is surprisingly light, striated, and almost cakey with a pleasant chew—qualities that Lanzalotta attributes to thoroughly hydrating the dough (about 90 percent), using high-quality ingredients (King Arthur Bread Flour, SAF yeast, grey sea salt, water, and a particularly floral Portuguese olive oil), and letting the dough rise five times over the course of its three-hour fermentation. By the time it's ready for baking, the jiggle-y five-pound mass has risen a bit and formed a thin skin that keeps it from sticking.

https://slice.seriouseats.com/2011/05/portland-me-micuccis-sicilian-slabs.html#comment-anchor-165436

Offline dmaclaren

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Re: Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #2 on: January 24, 2019, 02:44:57 PM »
I found more from a place that appears to be where the SLAB guy started selling and is still selling those and making them too 

This is showing some of the process  Look when she pours on the sauce how the air is in the dough at about 1:50

https://www.youtube.com/watch?time_continue=51&v=EuPUkAymQHc


Offline dmaclaren

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Re: Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #3 on: January 24, 2019, 02:53:09 PM »
At the look at the rise and how soft and pillowy, would you also believe a lot of yeast?

Do anyone want to help me start a path to a recipe?

So from reading
Bread Flour
90% hydration

3 hour proof
multiple flipping and pressing out air. (so I would believe a ton of yeast?
Cook 550 degree oven



THis is my first thought her on this, I put in a good amt of IDY to get the pillow effect, thoughts?

Flour  (100%) 344.83   12.16
Water (90%) 310.35   10.95
Yeast (3%) instant dry 10.34  0.36
Salt (2%) 6.90   0.24
Oil (4%) 13.79   0.49
Sugar (4%) 13.79   0.49


Thanks,
Don
« Last Edit: January 24, 2019, 04:21:34 PM by dmaclaren »

Offline pizapizza

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Re: Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #4 on: January 24, 2019, 11:19:07 PM »
The slice I had didnt seem like it was anywhere close to 90% hydration but it was also a day old

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Offline dmaclaren

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Re: Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #5 on: January 25, 2019, 07:57:08 AM »
The slice I had didnt seem like it was anywhere close to 90% hydration but it was also a day old

What do you feel may have been the hydration, I am only going by what the article mentioned and seeing the dough in the video being mixed, it looked like the flower was swimming on the water as they mixed it. 

The texture is so light, but not huge crumb, more dense crumb but so light.  The poofy, pillowy dough when they were flipping it and then after it did final rise in the pan and the sauce looked like a kid on a trampoline.

Offline dmaclaren

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I just did a 90% hand mix with 10 minute Autolyse.   will see

So far, 2 hours into the rise and it's not as Fluffy or that pillow look/feel.  IT's pretty wet still.  If this fails, I will try 75 - 80% tomorrow.
« Last Edit: January 25, 2019, 01:58:24 PM by dmaclaren »

Offline dmaclaren

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I have not cut into it or tasted the texture. 


Now, I wasn't happy with the ride.  it wasn't soft and pillowy as the video.  I had way too much yeast, too little sugar and going to bring 90% back to 80.  I will finalize this after I try it.

Video they were flipping and degassing like 5 times in the 3 hour proof and heard her say, we will do this again in 10 minutes  so it's near the end but was thinking a lot of yeast to get that fast of a flip and degas


As you can see, it's not as thick as I wanted  at least not edges.

I also used a 1/2 sheet pan amount of flour and baked it in a 1/4 pan.




Offline dmaclaren

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It is a little more dense but I would expect it based on how it rose and based on the yeast/sugar.

I will try tomorrow at 80%
« Last Edit: January 26, 2019, 10:56:38 AM by Pete-zza »

Offline pizapizza

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Re: Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #9 on: January 25, 2019, 11:46:43 PM »
What do you feel may have been the hydration, I am only going by what the article mentioned and seeing the dough in the video being mixed, it looked like the flower was swimming on the water as they mixed it. 

The texture is so light, but not huge crumb, more dense crumb but so light.  The poofy, pillowy dough when they were flipping it and then after it did final rise in the pan and the sauce looked like a kid on a trampoline.
Not sure. Have you ever tried slab? The person that brought me the slice said it was a lot better fresh. One day I will get around to getting up to Portland  :-D :-D

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Offline chriscar

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #10 on: January 31, 2019, 09:41:07 AM »
I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f
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Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #11 on: February 07, 2019, 11:13:01 PM »
so the slab guy used to work at Micucci's and you can get a single slice there too so thats another option.  same recipe/product


I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f


 :)

Offline HansB

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #12 on: February 08, 2019, 07:55:26 AM »
I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f


Put Apizza Scholls on your list too!
Hans

Online jsaras

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #13 on: February 08, 2019, 09:12:29 AM »
I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f


A tablespoon of yeast is a LOT. 
Things have never been more like today than they are right now.

Online jsaras

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #14 on: February 08, 2019, 10:23:58 AM »
I'm heading to Portland in a few weeks, and can't wait to try out Slab, it looks amazing. A google search turned up this recipe, it'll take someone with more experience than me to comment on how accurate it may be.

https://www.washingtonpost.com/recipes/sicilian-slab/13215/?utm_term=.b1cfbcf4da7f


This recipe translates to:

Flour - 100% (77.5% KABF + 22.5% Semolina)
Water - 103.28%
Salt - 1.57%
Oil - 17.66%
Honey - 3.49%
IDY - 1.6%

It’s complete nonsense.  If the author can render this into a pizza, I’d eat my shorts.
Things have never been more like today than they are right now.

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Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #15 on: February 10, 2019, 09:35:28 PM »
so i did a 85% today, no oil, double thebidy.  really didnt rise more.  it wasnt as strong as in the videos when they were flipping it, it was too delicate and flattened out.  in the video, it was airy and stronger , held up.  texture was great ad clos.
con't belive they were 90 with the way it held air/rise in video.

  try again tomorroy at 80%   i feelmimwill lose that pillow quality.

Offline ebpizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #16 on: February 14, 2019, 03:14:03 PM »
Not knowing about this thread, I found that same Washington Post recipe yesterday so I made the pizza.  I did make the dough last night and kept it in the refrigerator overnight. I pretty much followed the recipe and turned out better than I expected.

I've never been to Slab in Portland so I don't have a reference point.  It was very soft indeed.

« Last Edit: February 14, 2019, 03:26:28 PM by ebpizza »

Offline DreamingOfPizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #17 on: February 14, 2019, 05:38:50 PM »
Not knowing about this thread, I found that same Washington Post recipe yesterday so I made the pizza.  I did make the dough last night and kept it in the refrigerator overnight. I pretty much followed the recipe and turned out better than I expected.

I've never been to Slab in Portland so I don't have a reference point.  It was very soft indeed.
kinda looks like what  they call grandma pizza or sicilian style but a bit thicker maybe. Also, see detroit style pizza. they all look very similar.
« Last Edit: February 14, 2019, 11:19:23 PM by DreamingOfPizza »

Offline Pizza314

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #18 on: February 14, 2019, 10:44:36 PM »
I’m quite new to all of this compared to most of the folks out here, but I have been making a lot of focaccia lately and I think this seems similar. Have you tried a ~75% hydration and oil content around 10%?

On yelp pics, there’s plenty of char, so they may bake these at a very high temp?

Offline DreamingOfPizza

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #19 on: February 14, 2019, 11:18:36 PM »
judging from the thickness, I am not so sure a high temp would work... but maybe could? If I was working with something this thick I would try deep dish temperatures first.
« Last Edit: February 14, 2019, 11:22:42 PM by DreamingOfPizza »

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