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#21
10-01-2010, 01:33 PM
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 Re: Crust Diagnosis That's something we use in lieu of or in conjunction with ADY. I have one of those KA's sitting in the basement after it smoked the windings. Seriously... read up on this method. Jeff Varasano has a website dedicated to this very thing.  |
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#22
10-01-2010, 01:36 PM
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| Re: Crust Diagnosis BTW, I never employed the 20 minute autolyse you guys describe. I double checked the PR book and he prescribes 5 minutes...which I did. Next time I'll try 20. Last edited by bobframe; 10-01-2010 at 01:38 PM. |
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#23
10-01-2010, 01:43 PM
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| Re: Crust Diagnosis I use that PR recipe but I autolyse for 20 mins. I think your dough will be fine really. To me it looks like you just have to work on your shaping technique. But once it is in the fridge, it will all sort of melt/expand together. Are you keeping it in the fridge overnight? Drake
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#24
10-01-2010, 01:47 PM
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| Re: Crust Diagnosis Quote:
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#25
10-01-2010, 01:53 PM
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| Re: Crust Diagnosis OMG, the Jeff Varasano site is incredible. Really has some clarity around the mixing and kneading process. Thanks soooo much! |
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#26
10-01-2010, 02:52 PM
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| Re: Crust Diagnosis For that particular dough: 4 cups KABF 1 cup Semolina 2 Tbl turbino sugar 1 Tbl Hungarian hot paprika 1 Tbl garlic powder 1 Tea Chervil 1 tea pickling spice a pinch of sea salt About 5 cups of water, including the yeast proof. I used another Tbl of turbino in the yeast with 1 cup of 90 degree water for 10 minutes. Mixed it all up and it is doubling for an hour or so, at which point it gets balled and in the fridge. That is my normal dough, although I always put something different or nothing for spices.
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#27
10-01-2010, 02:55 PM
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| Re: Crust Diagnosis FYI, I am a dough heretic, I don't measure really, and don't mix or knead much, and it is different every time on purpose. I take my cues from my Grandmothers, who owned measuring cups but used them as vases for flowers from their gardens.
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#28
10-01-2010, 02:57 PM
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| Re: Crust Diagnosis Here is a crappy picture of one of the pies it made:
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