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scott123

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  1. My steel is 41 lb, so I spent a great deal of effort trying to make leaving it in the oven work for other baked goods. I couldn't do it. Tall pots, like dutch ovens, stockpots, or large roasts wouldn't fit vertically with where my steel is placed. For things that could fit, like pies, cookies or lasagna, I could usually modify the baking technique to get the results I wanted, but, for every success, it would take at least 2 bakes to dial it in. At the end of the day, it changes the thermodynamics so dramatically the futzing that it requires is not worth the trouble. And there is no single trick to making every baked good work. Every item I baked required different tweaks to get it to bake the way I wanted. Another important facet to this equation is, until the steel is completely preheated, the cooler core is going to be actively drawing heat away from the hotter exterior, effectively acting like a heat sink and lowering the temp of the oven faster than normally. Because of this, unless you fully preheat the steel every time you bake, your oven temp won't be consistent. This turns (for me) a typical 12 minute preheat into an hour. For thinner steels, you're still talking 40+ minutes. A few caveats. First, I'm working with an oven without convection. If all your recipes utilize convection, and you're willing to live with the 40+ minute preheat, as long as you don't bake directly on the steel, you shouldn't have to alter your approach for existing recipes. Second, this is for existing recipes, not new ones. By their nature, new recipes tend to require some trial and error with regard to how they're baked. Within that context, compensating for the steel is probably not that much extra bother. But again, that 40+ minute preheat is brutal. Not to sound like a broken record, but this is the beauty of aluminum. Besides producing better bottom color and superior oven spring, aluminum with comparable heat capacity is a little more than 1/2 the weight of steel. Better pizza, and your back breaking 23 lb plate becomes a much more manageable 14 lb piece of aluminum. I don't normally recommend less than .75" aluminum, but that's for folks with cooler ovens. I'm also not a fan of anything less than 16" square (size is a huge factor in proper NY style pies). This all being said, your oven is really not that weak. If you wanted to approach aluminum from primarily a back saving perspective, a 15" x 15" x .625" plate from the link I posted above would match the heat capacity you have now (with a slightly faster bake time), weigh 14 lb and run you $60 shipped. If you wanted to approach the weight savings even more aggressively and increase performance, two 16" x 8" x .75" aluminum plates would blow your current steel out of the water, weigh 9 lb a piece, and run you about $75 shipped. Considerably better pizza AND lugging around 9 lb plates rather than 23 lb. You have to be at least a little bit tempted
  2. https://www.midweststeelsupply.com/store/6061aluminumplate The link @JoNorvelleWalker provided is more than triple the price of Midwest. Midwest isn't anodized, and while the right anodization can just about guarantee immortality, not all types of anodization are food safe, and just plain seasoning gives you plenty of durability. I've tracked probably close to 2K heavy steel plates in a vast variety of ovens, and I've never heard of an oven rack failing. I'm sure that the Anova probably incorporates a very weak, lightweight shelf, but, because you're filling the oven with aluminum plate, you're putting the bulk of the weight on the shelf supports, not the shelf itself. I've seen photos of pretty large birds in the Anova literature. If it can handle a large chicken, it'll be perfectly fine with 1" aluminum. This being said, a 250C peak temp, even with aluminum, is super sketchy for great pizza. Now, I've recommended 1" aluminum to countless Europeans with 250C home ovens, but that was the best they could get their hands on. If there's any chance you have a traditional oven that gets hotter, I second @JoNorvelleWalker's recommendation to use your aluminum plate in that. The Anova's dimensions are also far from ideal. An 11.5" pizza, the max you'd want to go in an Anova, is a postage stamp. Adding insult to injury, with the wattage the Anova provides, you're talking about both very long preheats- easily 2 hours, and long recovery times between pizzas, effectively limiting you to one tiny pie per meal.
  3. Exactly. Basically, conductivity is king (to a point). Steel trumps stone, and aluminum trumps steel. While my pizza related issues with Nathan, Chris and Heston are well documented within these walls, I have to give them props for bringing aluminum plate for pizza to the attention of the masses. Why Kenji latched onto steel and completely ignored aluminum is a bit of a head scratcher, but, if anyone should be able to see the innate value of aluminum for pizza, it should be the Modernist Cuisinists here.
  4. I'm all about the waste not want not, but, at 8.5% protein, the KA Italian really has no place in pizza. If any of the pies you posted here were 50% KA Italian AND 70% hydration, then I tip my hat to your impressive stretching skills. 50/50 Galahad/Italian and 70% water is bordering on completely unstretchable. The short answer: outside of the pandemic, in your average oven, nothing touches King Arthur bread flour. Right now, though, Restaurant Depot is open to the public, which makes getting bromated bread flour (like Full Strength) a much easier purchase. A 50 lb. bag isn't an easy store, though, especially not in an apartment setting. So, in your average oven, bromated bread flour is ideal, but bread flour (stick to KA, avoid other brands) is a close second. But, that's an average oven- with an average broiler that can't come close to Neapolitan leoparding in 90 seconds. With your oven, thick aluminum, a quality 00 and less water might flirt with a Neapolitan end result. Personally, I think authentic Neapolitan dough baked for 3 minutes is pretty horrible (the texture suffers tremendously), but if you can hit 2, and you may have a broiler than can hit 2... it might be worth going down that rabbit hole. That's pretty obsessive, though. Imo, in a home oven, with steel (or aluminum), you can't beat KABF, 61% hydration, a little oil and a little sugar. Btw, any dough can become no knead if you have the patience. Mix it until it comes together, then set it aside for 10-20 minutes, then give it a knead or two, and, if it isn't smooth, give it another 10-20 minutes and another knead. Wetter doughs are a little easier to mix, but, if you mix the dough quickly (you get a second or two while the water starts to absorb), drier doughs can come together without too much perspiration. As long as the dough is smooth before it starts to proof, you're good to go- you can give it more/less rests or shorter/longer ones, and as long as you don't forget the dough completely, you're good. The trickiest part of this process is learning to recognize smoothness. Also, at room temp, yeast doubles about every hour. This means that to hit the right level of fermentation at 18 hours, you need to start with a minuscule amount of yeast- and be incredibly precise about measuring it. I know overnight room temp proofing folks that build DIY proofing cabinets and weigh their yeast with jeweler scales, but, if you want to make your life a little easier, slowing down the yeast with refrigeration gives you a much bigger window on the back end. Just make sure the dough fully comes up to temp before you stretch it- maybe 4 hours, 3 if your room is above 75.
  5. Thick aluminum plate can match (and exceed) steel at about half the weight. Your goal of trimming another minute off the bake time- aluminum can achieve that- with one hand tied behind it's back. Another option for a less back breaking plate would be taking your existing steel to a distributor and getting it cut. Cuts are usually around $10. Just make sure you run the seam from side to side. If the cut runs from front to back, it will contour to the bowing shelf and sag. Paper is wood, and wood is an insulator. It won't trim a minute, but, if you can launch without the parchment, you'll trim off about 30 seconds (and see a difference). Another way to trim off more time- and obtain a dough that's exponentially easier to stretch and launch, would be a more traditional pizza dough recipe. High hydration doughs are great for bread, but, in pizza, they extend bake times, hinder oven spring and produce sticky slack doughs that are much harder to stretch- and launch. This is why you won't find doughs much higher than about 62% water in both New York and Naples. What flour are you using?
  6. I get the feeling that, if I could find this, it might be within my budget. Yesterday, I pulled the trigger on 1 lb. of kelp flakes for $11 (on Amazon). I don't expect it to taste as good as nori, but, I'm hoping it will be good in soups.
  7. Haha. They are kind of addictive. My Taiwanese grocer has about half an aisle of the snack sized bulk packs. When you get into the multi snack packs, though, the markup goes through the roof. They can be nice for portion control, though.
  8. I was kind of hoping to find someone here who was familiar with Mitsuwa's pricing so I wouldn't have to devote the time and gas for a trip to Edgewater This being said, while Mitsuwa doesn't list prices online for everything, they do have an online sales circular hawking a 2.2 oz bag of nori for $6.99 ($50/lb). What's the advantage of Japanese nori over other countries?
  9. I've been spending a great deal of money on Trader Joe's seaweed snacks. At $1 for a .4 oz. container, that comes out to $40/lb. Considering that they're about 2/5ths very inexpensive seed oil, that drives the price of the actual nori component even higher. While I like the taste, what I really love is just the nori itself, so I'm looking into buying nori sheets. Amazon has $20/lb roasted nori sheets, which isn't horrible, but, I'm hoping I can find a better online deal. I'm in Northern NJ, so if anyone has local recommendations, I'm open to those as well. My Taiwanese grocer in Parsippany sells nori for between $45 and $80/lb.
  10. The Gold Medal is only a titch stronger than the Stone Buhr- probably about .3% more. Every little bit helps, but, if you want to match the author's crumb (which I think is a fairly worthy goal) then you need to match the strength of his flour. And if you want this open of a crumb with an extra day, then you'll need even stronger flour than that. The first photo in this thread is quite impressive. The crumb is not quit as open as the recipe, but, for the flour you're using, it's an amazing achievement. Do you have to refrigerate the dough one more night? If you can't get your hands on stronger flour, sticking to the recipe could be the ideal approach. There's no free lunch here. If the flour is weak, your crumb will suffer (evidenced even further by your AP results). It's kind of hard to describe the effect that DM has. Flaky, crunchy, perhaps brittle. While I'm sure it's not a traditional ingredient, I agree with the recipe author that it elevates the end product. So I wouldn't omit it entirely, just play around with a little less. I would reach out to local pizzerias and see if they'll sell you some pizza flour. For instance, I'm reasonably certain that this is considerably stronger flour than what you're using: https://www.facebook.com/CPKGuam/videos/1788620021155405/?v=1788620021155405 Generally speaking, if you try to toss bread flour or AP flour dough like this, it will tear. If you can get your hands on flour that's too strong, you can always dilute it with some weak flour. The tricky part about this is that if a pizzeria is using high gluten/strong flour, then it means that they're importing it by the container/half container, which means that they're doing very high volume. When you get into high volume, that means a corporate structure/red tape, so it's not like befriending a small pizza shop owner and getting them to sell you flour. But, if you want a more open crumb and/or a longer ferment, you'll want to turn over every stone. I also see that Guam has a Neapolitan pizzeria or two. They won't be using a w370 or higher flour, but, they might be able to order you a bag.
  11. The recipe, as it stands, is about a 19 hour dough. By refrigerating the finished dough overnight, you're at least doubling that. For dough, time is atrophy. Most of the time, with strong North American flours, an extra day in the fridge is not a big deal, but you're using a recipe and a flour that is inherently fragile. By giving the dough more time than it can handle, it's giving up the ghost and causing the defects that you're witnessing. I'm a little befuddled as to why the author of that recipe would go to such great lengths to talk about the importance of strong flour and yet recommend a weak flour next to a strong one. It's even more of a head scratcher that he's making a quality of crumb with the strong flour that he could never produce with the weak flour- especially with how well the recipe appears to be thought out. Comparing European and American flours is exceptionally difficult. I've been studying and comparing results for years, and while I'd like to be at a point where I can take an American flour with x protein and tell you it has x W value, I'm not there yet. These estimates, though, placed in context with the flours recommended in the recipe, should be close enough to give you an idea of where you're at, and where you want to be: Molino Pasini Sfoglia (W300-320) Stone Buhr bread flour (11.5-12.1% protein) (W335) Molino Pasini Lievitati flour (W350-370) King Arthur bread flour (12.7% protein) (W370) Basically, the Stone Buhr is a little stronger than his weak flour, but not by much. Even if you stick to his overnight schedule and nix the extra day, I'd still, if possible, try to track down something stronger, such as a real bread flour like King Arthur (the Stone Buhr is really just AP posing as bread). I can't guarantee you that King Arthur will thrive with the extra day, but I'm fairly confident it should be fine. I wouldn't push it past a day, though. Now, beyond the flour strength, I would also look at the diastatic malt (DM) supplementation. DM is an agent of atrophy, ie, it's hastening the dough's demise. The Italian flours have no DM, while the American flours have a little. To confuse matters even further, DM potency isn't standardized among the different brands. The DM in the recipe could be either weaker or stronger than the DM that you're using. Perhaps you could reach out to the author and get the strength of the DM he's using (expressed in Lintner), compare that to the 60 lintner DM you're using, and subtract maybe .1 or .2% for the DM that's already present in your flour. Regardless, should you go that extra day, the DM might require some tweaking. Can you score King Arthur bread flour in Guam?
  12. 1. What brand of bread flour are you using? 2. How long are you letting the dough warm up before you cut and shape it? 3. What brand of diastatic malt powder are you using?
  13. +1 for Trader Joe's, although it's probably about the same price as Phillie. I've been making quite a few cheesecakes recently, and have been working extensively with the cheaper brands, especially Walmart, which I believe is about 85 cents in the 2 pack. The Walmart cheese is definitely softer/wetter and sticks to the packaging more. For my cheesecake, I soften the cheese in the microwave to be able to incorporate it into the other ingredients. The Walmart cheese curdles about 40 degrees lower than Trader Joe's. TJ's is much more stable at higher temps. As far as taste goes, I've tasted the cheap cheeses and the non cheap ones on bagels, and, while the cheap were still pretty good, I could taste a slight difference. The cheap cream cheese might not be worse, but it's not the same. At some point I need to blind taste them side by side.. If you're anywhere near a Wegmans, their private label might be a middle ground in terms of quality and price. I haven't tested it that much, but they seem to a do a really nice job with private label dairy.
  14. Ardent makes my favorite flour for pizza and bread, Spring King. For pizza, Full Strength (General Mills) comes close, but, otherwise, nothing can touch it. This being said... https://www.ardentmills.com/products/traditional-flours/hotel-and-restaurant-hr-all-purpose/ "Flour Protein: 9.0-13.0%" While it's fairly normal for flours to vary a bit in specs from bag to bag, ranging from 9% to 13% protein is absolutely insane. If you're incredibly motivated, you could, in theory, test each bag and get a ballpark of how strong it is, but it'll just be a ballpark and will involve a lot of trial and error to dial in.
  15. Chocolate liquor and erythritol, on their own, will not work. And this isn't a case of it'll-be-okay-but-not-great. It will be inedible. This is because erythritol has very little sweetness, and, undissolved, it has a notoriously unnerving cooling effect (almost like mint), and, in a water free environment like a chocolate bar, it's almost impossible to dissolve (on it's own). Erythritol really doesn't work as a sole sweetener, ever. This is why you'll never find a commercial product sweetened only with erythritol. You'll always find it with other things- like polydextrose and inulin (sometimes called 'dietary fiber' - these help keep the erythritol dissolved) and high intensity sweeteners. Erythritol plays a role- desserts typically are better with it, than without, but it's not the star, it's not even a supporting actor. It's an extra. And if you try to shoehorn it into a larger role, it's incredibly unforgiving. This is a slightly more knowledgeable attempt at low carb chocolate than most, https://www.wholesomeyum.com/low-carb-keto-chocolate-bar-recipe/ but they really don't grok the concept of dissolving the erythritol and the inulin. Heat is not enough. This is why you see little white specks of undissolved sweeteners in the chocolate. They also don't add a high intensity sweetener. I think, with the inulin and the cocoa butter, this might be edible, but I doubt many people would find it good. And the texture, as you can see, is pretty far from ideal. But the bottom line is that, unless you can keep erythritol dissolved, it's going to taste horrible. How do sf chocolate bar manufacturers dissolve erythritol and keep it dissolved? I don't know. My best guess is that they melt the erythritol and inulin in water and cook it into a hard ball glass, then pulverize it and add that to the chocolate. But that's just a guess. Whatever it is, it serious food chemistry that you might want to avoid. If you have the erythritol and the chocolate liquor... I'd probably go the ganache route. Get yourself some polydextrose or inulin, some heavy cream and a high intensity sweetener. On the topic of high intensity sweeteners... stevia is okay for tea, but the strong sweetening requirements of dark chocolate are too much for it. It's not going to taste right. If you score some cocoa butter and go with a milk chocolate ganache, you'll lessen the amount of sweetener you'll require and maybe move in a more stevia friendly direction (or maybe monk fruit), but, if you truly want a decent quality of sweetness, nothing's going to touch artificial sweeteners. Splenda will take you a huge distance, but splenda and something else (like acesulfame potassium or possibly aspartame) will take your quality of sweetness even further. One caveat. Polysaccharides (inulin/poydextrose) can be laxating. But they typically aren't as laxating as maltitol and, imo, more importantly, they don't spike GI like maltitol does. But, if you're going to work with erythritol, you can't avoid them. They're just about the only thing that keeps erythritol from crystallizing into a cooling nightmare.
  16. As I was going through the recipes, I noticed that two had soy sauce in varying amounts, but none had msg. I think, in terms of aesthetics, soy sauce is too dark for lobster sauce, but it could definitely use more umami than the stock provides. Bouillon might be better than pure Accent. I've always considered lobster sauce to be a very close cousin to egg drop soup, and that's bouillon city. Additional umami should go a long ways towards resolving the mildness. Unless, of course, you prefer it mild.
  17. scott123

    Sourdough Starter

    That is the inescapable conclusion to the late salt adder's logic. But not everyone's on board the late salt train. The observational evidence is substantial that, while salt definitely slows yeast activity in dough, adding it earlier in the mix doesn't seem to be detrimental to the yeast in the slightest. Yes, salt is anti-fungal, so, while I wouldn't personally add salt to the yeast and water (I know many who do), as far as yeast impact goes, I see no difference between fully mixed and proofing dough, and mixing the flour and salt into the water at the same time. Another aspect to late salt is that, while a 70-80% hydration bread dough can comfortably dissolve salt added after the flour has hydrated a bit, your typical 60%ish pizza dough can have issues. It's not like a salt covered pretzel. Most people don't enjoy hitting a pocket of undissolved salt in dough. It can also cause problems with stretching and launching. In a high water preferment where the water activity might accelerate the yeast's anti-fungal properties and where you want fermentation to run wild, sure, no salt there. But, once you're making the final dough, I think late salt is both unnecessary and a potential can of worms. Now, late oil... if you're working with an exceptionally rich dough... maybe 8% oil or more, then that can seriously impair gluten development unless added later. I was a bit surprised by that 5-6 pH level statement as well so I did some research. https://www.cargill.com/salt-in-perspective/salt-in-bread-dough "all doughs, not just sourdoughs, contain acidifying bacteria which contribute to the bread¹s flavor" "A typical dough has a pH low enough (approximately 5) for the gluten protein to carry some positive charge." And https://www.foodelphi.com/bread-making-presentation/ "Initially, dough has a pH of about 6.2, and during fermentation, the values are about 5.76 or 5.67" Also http://www.fao.org/3/a-au108e.pdf "Fermenting dough has a pH between 5 and 6" The second link has no author listed, but, the other information in that presentation seems to reveal a fairly extensive level of technical knowledge. The third link (FAO/United Nations) seems to be reputable and that doesn't reference sourdough at all. So... neutral water + slightly acidic flour (6ish) + time = pH between 5 and 6. In other words, and, if you're not sitting down, you might want to be , all bread is technically sourdough, it's just that natural leavening ramps up bacterial activity and combines it with acid friendly strains of wild yeast. I also believe carbonic acid is a bit player in the pH equation, from the CO2 dissolving in the water fraction of the dough (most likely in small amounts). Dough isn't seltzer (between 3-4 pH), but I think it's a small step in that direction.
  18. scott123

    Sourdough Starter

    True. I spend countless hours trying to get beginning pizza makers to focus on their oven setups, but it's really just a drop in the bucket. Baking steels continue to grow in popularity, but they aren't for everyone (especially not urban apartment dwellers with broiler drawers) and unscrupulous manufacturers have made tremendous inroads with cheap fake baking steels- thin steel sheets that are actually worse than stones. I can completely understand the home cook who just wants to have fun making pizza and prefers avoiding the hassle of complexity. But to spend so much time and energy on such a fruitless endeavor- when bake time reduction offers such tangible success... it's soul crushing.
  19. scott123

    Sourdough Starter

    This covers the basics of gluten fairly well: http://www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/Explaining-Gluten.pdf It goes into how calcium and magnesium in hard water, along with salt, strengthen gluten. But it doesn't go into why they strengthen gluten. This is why: https://modernistcuisine.com/mc/gluten-how-does-it-work/ "Salt provides more than flavor—it strengthens gluten bonding. Although the gluten proteins naturally repel one another, the chloride ions in salt help them overcome that repulsion and stick together." http://sitn.hms.harvard.edu/flash/2010/issue79/ "Adding a small amount of salt can further strengthen the gluten network; ions from the salt cluster around the charged portions of the glutenin proteins and prevent them from repelling each other, which allows glutenin molecules to cluster more closely together." So, the two major components of wheat protein, glutenin and gliadin, don't, on their own, create the gluten framework- they don't create the structure of bread. They form the gluten framework by bonding- physically (through kneading and rising, basically molecular abrasion) and chemically. The chemical aspect that encourages bonding is electrical, making any and all ions critical to the process. This is why both no salt and soft water based breads lack structure. Distilled water, because the solids have been removed, is the softest water possible. So, without ions, without electrolytes- the sodium and chloride in the salt, and the calcium and magnesium (and other dissolved minerals) in the required hard-ish water, you don't get the necessary gluten strengthening that forms good crumb structure.
  20. scott123

    Sourdough Starter

    Whole wheat flour contains pieces of bran that act like tiny little knives which cut through the gluten in the dough. It's essentially a volume killer. This is why you rarely see 100% whole wheat breads, but, rather, find it as a fraction of a blend. A little denseness can work in bread, but you really don't want a dense pizza crust. Generally speaking, whole wheat flour isn't the best choice for pizza dough. If you're dead set on adding it, both keep it to either 15% or less and combine it with a high gluten flour like Sir Lancelot. Bear in mind, though, every bit you add is volume lost. Another volume/gluten killer is distilled water. It doesn't sound like you're using distilled water for your dough, which is good, but, the distilled water, combined with the whole wheat flour is why your starter isn't floating. Not that ending up with a floating starter is going to solve all your problems. Much like whole wheat flour is okay for bread but isn't ideal for pizza, sourdough is generally best for bread as well. Bread is far more forgiving. A lot of pizza books are, unfortunately, written by bread bakers, so it's fairly common to see home pizza makers treat pizza like bread. Pizza is not bread. Sourdough barely exists in the pizza world. The handful of commercial entities successfully working with natural leavening devote their entire lives to mastering it- not days, not months... years, and, at the end of all that torture, the end result really isn't that different from commercial yeast (perceptible sourness is acid, and excess acid can be damaging to gluten). If, after you successfully mastered commercial yeast, you want to go down the sourdough rabbit hole, feel free, but, until then, sticking to commercial yeast (IDY in a glass jar) will guarantee you the most stress-free consistent results possible.
  21. I would spend some time with this: http://icecreamscience.com/corn-syrup-used-ice-cream/ There's a chart towards the top that goes into the various forms of sugar and their freezing point depression values. As you can see, both glucose and fructose offer considerably more freezing point depression by weight than sugar, and glucose's lower relative sweetness allows you to use more of it to reach the desired sweetness while providing even further freezing point depression. I've never made a brownie using only glucose, but I have made brownies using only polydextrose that turned out beautifully. As we speak, I have a tin of brownies sitting in my kitchen cabinet that's 1 part polydextrose to 4.5 parts sugar. I use the polydextrose as a type of very low sweetness corn syrup (I would compare it to a 10 DE corn syrup) to give me sugary texture without sweetness. If I were tackling this, I'd probably take an existing brownie recipe and swap out the sugar with 138% glucose. This should match the perceived sweetness. Because of the taste suppressant effects of freezing, I'd push the sweetness even further (and the freezing point further) with some fructose as well- maybe 2-3% the weight of the original sugar. This gets theoretical, but I believe there's a chance that multiple sweeteners provide a freezing point depression synergy. Freezing point depression is basically water entrapment. You're isolating bits of water from other bits. This is not that different than sauce thickening. Since sauce thickening shows a synergy when multiple thickeners are used, I'm theorizing that freezing point depression may show a synergy when multiple sweeteners are used- hence my recommendation of combining glucose and fructose- rather than ramping up the glucose further to compensate for the taste suppression of the cold. You might also look at maltose. I know very little about maltose, but the specs look encouraging, and, assuming synergy is a factor, the more might be the merrier. Beyond more sweetness, because of the taste suppression, you'll need more cocoa as well. Polydextrose's extreme hygroscopicity is a clumping nightmare. Glucose powder should be a lot easier to work with, but, since it is more hygroscopic than sugar, it might require a bit more careful addition to the batter. Powdered glucose is very costly, though. Glucose syrup might add too much water to the recipe. You can try reducing the eggs to compensate for the water in the syrup, but it might not be enough. Because my polydextrose is so clumpy, I work with a polydextrose syrup that's solid at room temp. If I heat it to about 160, I can carefully incorporate it into eggs straight from the fridge without the effect of cooking the eggs. You might have success in both reducing the number eggs a bit, as well as cooking down your glucose syrup and adding it to the eggs warm. As you ramp up the glucose, it will, to an extent, impair gluten development. The brownies I made yesterday were made with bread flour, and I mixed them pretty aggressively. My goal was a chewier brownie, but these might be a bit too chewy. If the brownie pieces in your ice cream are small, you might benefit from a bit more chew. Another thing to consider is that tender brownies might have a tendency to fall apart when you mix them into the ice cream. One other thing to consider is that the extra glucose will alter the way the brownie bakes. Right now, I'm baking my polydextrose/sugar brownies at 300 for 70 minutes. As I mentioned, I haven't baked with glucose, but I'm reasonably certain, like polydextrose, extra glucose will raise the temp at which the proteins in the flour set, which will require a longer bake time at a lower temp. As you can see, there are a lot of moving parts to making a truly ice cream friendly brownie. As long as you're aware of the various factors, though, I think it's all very doable. Find small baking pans- perhaps pyrex cups, and, with a kitchen scale and a jeweler's scale in hand, start making a bunch of different permutations, freeze them, and see how they taste frozen.
  22. Normally, you need a tax id to get an RD membership, but, right now, they're open to the public- no card necessary. I am definitely not talking about Caputo flour- at least not in the context of a home oven. For those with Neapolitan capable ovens (like an Ooni or a Roccbox), Caputo works very well, but, it's lack of malt is extremely anti-browning in home ovens. When you delay browning, you extend the bake time, which ends up drying out the crust and producing a stale hard texture. I'm talking about wholesale pizza flour. Your local RD will have 50 lb bags of Full Strength brand flour and All Trumps- and various All Trumps analogs. For pizza, these will all run circles around either all purpose or retail bread flour. Modern NY style pizza is traditionally made with high gluten (All Trumps), but high gluten has a strong tendency to make too chewy of a crust, so I prefer medium high gluten flours like Full Strength- and Spring King. If you want to buy Flour Water Salt Yeast and use it to make bread, I have no doubt it will produce phenomenal results, but, Forkish is a baker, and pizza is not bread. Forkish is part of your flour issue. The flour is definitely to blame, but, had you not been using a recipe that incorporated such an extreme amount of water, you might have weathered the new flour's shortcomings a little better. Extra water in pizza dough is not your friend- 70% water doesn't exist in the commercial pizza universe- at least, it doesn't for non pan pizza. In New Haven, there's outliers that can hit 68% hydration, but, that's oven related. Everywhere else, you're almost never going to find anything higher than about 65%, with medium high gluten flours playing well with about 62% water. With the weaker flours they use in Naples, these numbers drop even further (generally below 60%). If you find someone telling you to add 70% water to pizza dough, it means that they've never talked to a professional pizza maker- or in the case of Forkish, they've talked to pros, but didn't listen.
  23. So far, I've gotten probably 8 buckets from the bakery department, and one had cuts in the seal and the other one wasn't completely airtight. But the other six have performed flawlessly. While I agree that there's a bit of a gamble when getting free buckets, if you're shopping at the supermarket already, it's not like you're going out of your way. If the bucket isn't airtight, it's not hard to throw out.
  24. Do you know anyone else who bakes? Maybe you could split a bag. One thing you might consider regarding wholesale flour is quality. I can't speak for galettes, but the quality of wholesale pizza flour absolutely destroys any retail offerings. And this isn't just flour. Across the board, pizzerias get access to the best flour, the best cheese and the best tomatoes- all at considerable savings over retail. Do you live anywhere near a Restaurant Depot? Presently, they're open to the public.
  25. I regular push flour stored in buckets to a year and a half. As long as the bucket has an airtight seal and you store it in a cool place (like a basement), it will last a long time. Obviously, this is white flour. Whole wheat has a crazy short shelf life. Some great bucket options have been mentioned, and you're probably already aware of this avenue, but, I'm a huge fan of free. Most supermarket bakery departments have large covered plastic buckets that they're constantly throwing out. If you ask, they'll normally give you these buckets for nothing. You can also try other departments, like the deli, although things like pickles might leave a smell. Bakery ingredients (usually glazes and icings) clean off easily with no residual odors. Make sure you get a bucket with a very tight fitting lid, with a seal that is intact (sometimes the seals get cut when they open them).. With some jiggling, I can fit one 50 lb. bag of flour into two 4.25 gallon buckets.
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