Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Wood-Fired Oven and Cooking Videos

Like Tree1Likes

Reply
 
LinkBack Thread Tools Display Modes
  #31  
Old 05-19-2013, 12:57 PM
sclancy's Avatar
Laborer
 
Join Date: Mar 2012
Location: Richmond, VA
Posts: 80
Default Re: High Hydration Dough video

that is some good looking "last minute" pizza.....
Reply With Quote
  #32  
Old 05-19-2013, 01:55 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 2,861
Default Re: High Hydration Dough video

And now there is a little brisket in there, laying on a bed of onions, potatos and poblanos. I left the door off to get it down to 350, then put the brisket in (with the door off still) untill it drops to 250, then I will door it up. About 4 hours should do it. The beans go in for the last 2 hours.
Reply With Quote
  #33  
Old 05-19-2013, 04:26 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 2,861
Default Re: High Hydration Dough video

I removed the tinfoil put the beans in and doored it up. another hour or so should do it.
Attached Thumbnails
High Hydration Dough video-051913brisket.jpg   High Hydration Dough video-051913brisket2.jpg  
Reply With Quote
  #34  
Old 05-19-2013, 04:56 PM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,391
Default Re: High Hydration Dough video

Thanks' TScar,
I love beer bread but, haven't thought about using a variant of it for pizza dough. I had to google "pablanos" but, I can never get enough ideas on brisket. I will try both .

Thanks again.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #35  
Old 05-19-2013, 06:18 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 2,861
Default Re: High Hydration Dough video

I scared it with the knife and it fell into slices.
Attached Thumbnails
High Hydration Dough video-051913brisket4.jpg  
Gulf likes this.
Reply With Quote
  #36  
Old 05-21-2013, 12:17 AM
Serf
 
Join Date: Mar 2013
Location: New York
Posts: 16
Default Re: High Hydration Dough video

Quote:
Originally Posted by Tscarborough View Post
Crappy production values, that is what I get for doing it at night. It does at least show how I abuse the dough.

Drunken Dough - YouTube
I love your dough handling techniques...really good...
Reply With Quote
  #37  
Old 09-16-2013, 07:01 PM
Apprentice
 
Join Date: Jan 2013
Location: Baton Rouge, LA
Posts: 142
Default Re: High Hydration Dough video

Quote:
Originally Posted by Tscarborough View Post
Crappy production values, that is what I get for doing it at night. It does at least show how I abuse the dough.

Drunken Dough - YouTube
Thanks for posting the video. I made the dough using a Kitchenaid mixer. It was the best dough I've made yet. I used Gold Medal Better for Bread and Bob's Red Mill Semolina flour since that is what was available at the local grocery store.

Kurt
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Electrolux Assistent in FB Store james Get Cooking 32 06-01-2010 08:20 PM
Problem with high hydration dough shaping giambra Pizza 18 10-08-2009 05:10 AM
How to Make a Long (20-24 Hour), Room-Temperature Fermented Dough Gollimari Pizza 3 08-24-2009 03:55 PM
Dough Hydration question james Hearth Bread and Flatbread 21 12-01-2007 02:12 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM


All times are GMT -7. The time now is 10:14 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC