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  #11  
Old 08-14-2014, 10:45 AM
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Default Re: First party

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Originally Posted by Bubb View Post
^^^^^ right there is why I love the fourm!
I will be using that this weekend! Thanks
A couple of things I would add to V12's recipe, is to convert the recipe to weight for better consistency and ease of making changes to it in the future. And, V12 if you could, tell what temp water you use. Otherwise it looks like a good recipe to try all thou I'm not sure what hydration % it is because of the volume measurements but I would make sure your at least 62% water to weight of flour. Just my $.02
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  #12  
Old 08-16-2014, 12:15 AM
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Default Re: First party

Actually it is just a recipe I picked up from an Italian pizza TV program and tried it out.. It worked fine. The chef used volumes other than weights maybe because not all people will have the weighting tools in their kitchens. The water temperature is the ambient temperature. I was however educated that cool water is better for kneading the dough though it slows down the effect of the yeast. Damn! Looks like I'm talking to a dough expert, I've never thought of temperatures and hydration before! If you are an expert, just ignore the post, I'm just an amateur baker, and that is why I asked Bubb for dough recipes. Interested to see your own recipes as well.
BTW what is the $.02?
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  #13  
Old 08-16-2014, 06:29 AM
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Default Re: First party

The $0.02 is 2 cents worth. In other places it has been the 2 pence worth and in the affluent places it has been known to be the 2 bobs worth.

Back to the pizza dough recipe, I have worked on minor variations of the 'Pizza Dough by Weight' recipe posted by James and have ended up with a 1/4 wholemeal 3/4 00 Caputo mix with 65% hydration and balled and placed in individual containers in the fridge for the second rise for 3 days minimum and up to a week. Works well for me and the critics reckon it is prime.

And that is my $0.02!
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  #14  
Old 08-16-2014, 10:00 AM
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Default Re: First party

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Originally Posted by v12spirit View Post
expert, I've never thought of temperatures and hydration before! If you are an expert, just ignore the post, I'm just an amateur baker, and that is why I asked Bubb for dough recipes. Interested to see your own recipes as well.
BTW what is the $.02?
Hi V , no expert, far from it. I'm with the rest of you tring constantly to improve. Here's what I am currently doing for dough and realy like it. The recipe was recomended by forum member Gianafrucocia "sp?" I lowered the amount of honey, it was making dough to dark in WFO at 750* floor temp and I think I up'd the water from 62 to 65%. Works great!

High gluten flour 500g 100%
Room temp water 325g 65%
Olive oil 10g 2%
Honey. 5g 1%
Sea salt. 10g 2%
Idy 10g 2%

I ferment in refridge for 1-5 days induvidualy balled. Remove from fridge an hour or two ahead of stretching. This is a NY style dough, so a bit chewy, soft in middle and nice color. Starting next week I'm moving on to straight Neapolitan style dough with sour dough starter and straight 00 flour.
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Last edited by hodgey1; 08-16-2014 at 01:42 PM.
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Old 08-16-2014, 12:16 PM
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Default Re: First party

Thanks Guys for the clarifications,
One question: Why do you guys leave the dough in the fridge for days? I just wait until it doubles in size and toss it fresh in the oven.
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Old 08-16-2014, 01:47 PM
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Default Re: First party

From experience and reading, a slow cool rise adds to the doughs flavor and texture. I'm now learning that the best combination of flavor and texture is to do a room'ish temp sour dough useing only a sour dough starter only, no yeast. I will let you all know how I make out once I get a hang of the work flow including the SD starter.
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