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Fun was had... - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Fun was had...

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  • Fun was had...

    I had a group of 10 to cater for last night and on the menu was the following:

    Starter: pork crackling as well as rosemary, rock salt & olive oil pizza.

    Main: wide range of pizzas ... and finished with a calzone with leftover bits for the following mornings breakfast.

    Sweets: ice creams on sticks (bought ones) ... ok I got lazy!!

    I made 2.5 kg dough in the TBird - adding a bit of protein enriched flour to my regular 11% pizza flour to get to 12%. It was the best dough that I have ever made. I even got leoparding on the crusts for the first time!! I believe the success may have had to do with my "reading" the dough i.e. adding water/flour to get to the right consistency. I used DOP San Marzanos and home made mozarella on the toppings.

    Overall very pleased with the results. I can't speak highly enough about using a decent, heavy duty mixer. For Aussie folk here - Neill has one for sale!!

    Rossco
    / Rossco

  • #2
    Re: Fun was had...

    Hey Rossco,
    how did you mix your pizza dough?
    Did you mix it in one hit or did you autolyse it?
    I am interested to find if there is in fact a difference in the end results.
    So, 2 1/2kg of dough in the mixer, a mere drop in the bottom for a 'good mixer' eh! Quick and easy in a single load. That would do me for 40 x 10" pizza bases.
    But let's see the KA's handle this quantity!

    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neillís Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neillís kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

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    • #3
      Re: Fun was had...

      Hi Neill...

      I left it rather late on Saturday to start as I was making mozarella cheese and lost track of the time. Process as follows:

      1. mixed 2 types of flour to get 12% protein;

      2. put 75% of flour and other ingredients in the mixer and spun it for about 3 mins;

      3. autolyse for 20 mins;

      4. spun mixer for 5 minutes with soft battery dough, then started to add remaining flour;

      5. once all flour was added I topped up with extra water to get consistency right;

      6. hand kneaded for 2 mins then bulk dough rest 1.5 hrs;

      7. balled and stuck dough in fridge - removed it 2 hrs before cooking;

      It was nice and firm, slightly springly and formed very well. It lost a few minor points on taste (will use biga next time which should fix that).

      The mixer is the BEST addition to home pizza making after the WF oven itself!!!!!

      Rossco
      / Rossco

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