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  1. Awesome! Making pizza tonight for the first time in forever.
  2. That looks really nice though. I’d call it pizza. Al Taglio stuff can definitely fall into this “Open Face Sandwich” feeling.
  3. Sourdough Artisan was fine. No pics. May have been a bit overproofed. Have not been having a ton of luck lately with sourdough pizza. Used to be something I made all the time. Weird it’s turned into something that’s giving me trouble. I’ll reevaluate and try again in a week or two, but the commercial yeast stuff has been so good I’m in no hurry.
  4. Nice! I’m going to make the dough for this tonight and bake tomorrow on my steel. @Chris Hennesdid you go from mixer to 20 minute bench rest to divide shape and refrigerate? Or spend longer at RT before the fridge? I’m experimenting with treating it as my sourdough breads. Autolyse, bulk ferment at 86F, preshape and shape and refrigerate. Bulk time I need to get nailed down. Autolyse may be too much but today it just worked well with my schedule. Thinking of trying a batch without the oil too. Richer doesn’t use oil (or Diastic malt powder) so curious how that goes.
  5. This is Modernist Pizza NY Style 14” cheese pizza (direct dough). 400g dough ball, but at 65% hydration. I mean, I’m not sure how this isn’t NY pizza, apart from the size. Was awesome and adjusting their recipe to 65% hydration is the only change needed. Central Milling High Protein Bread Flour, Bianco DiNapoli tomatoes with salt, freshly grated Mozzarella from a block I bought at the deli, cooked at 550F convection on a preheated baking steel for 7 minutes. Cold proofed for 3 days.
  6. I might flip it up to high speed to catch it and ball it up but then I’m back down in the 4-6 speed range. High speed scares me, lol
  7. Sounds like the high hydration Artisan dough. I’ve made it, it’s good, but high hydration doughs are not easy, especially starting out. Starting with the paddle attachment is helpful. Then once it balls itself around the paddle, scrape it off and switch to the dough hook. May need medium high speed to make sure you catch the dough. Holding back 5% of the water and gradually adding it after a few minutes of kneading with the dough hook (starting with the dough hook) is another technique you could use. I used to do it as well, but try not to add more flour. Defeats the purpose. Allowing the dough to relax for 5-10 minutes can do wonders. The times they give for kneading aren’t bad, but you shouldn’t start the timer until it comes into s uniform mass, so sometimes that can take a few more minutes. Get used to their master or direct dough recipes before messing with the high hydrations. Or don’t, but be prepared to waste a lot of flour. Even once you form the gluten, handling and shaping them is another animal altogether. It’s awesome, but tricky. Keep reporting back and post some pics too!
  8. NY Style Cheese Pizza with garlic slices and oregano under the cheese which I think means it’s based on a Marinara in Mod Pizza. Forget which one. Dropped the hydration to 65% @scott123 and used a 300g dough ball @Chris Hennes. Central Milling High Protein Bread Flour. Very happy with this. Given the hydration was lower (and it could have used another hour on the counter proofing) I was only able to get it to 12”. I have a 400g dough ball in the fridge that I should be able to comfortably get to 14” so we’ll see how that comes out at the lower hydration. Otherwise, this was AWESOME. Cooked on my baking steel for 6 minutes at 550F convection. The sauce is a can of crushed Bianco DiNapoli tomatoes with 8g of salt. Only wish I had better cheese but was in a pinch so I went with Sargento Mozzarella. A friend is hooking me up with Grande so I’ll be set once I get that.
  9. Have not played with that yet. I have done a few grams more by mistake more than on purpose. No complaints. But increasing by a substantial amount isn’t something I’ve done. I have multiplied the dough relaxer amount in the Master Neapolitan Dough by 3 and had great results.
  10. Made the Pain de Campagne and then another Sourdough
  11. Thanks! Going to make the Artisan Sourdough tonight and treat it like a sourdough bread for the fermentation. Excited to see how it turns out.
  12. Direct Artisan Dough is the GOAT. Made these on my baking steel, 550F convection, hour preheat. I used 50% Cairnspring Sequoia AP Flour, 25% Central Milling Old World Bread Flour, and 25% Central Milling High Protein Bread Flour. Was stellar.
  13. Nice! This is the only main style I haven’t done yet. I need to season my al taglio pans. What kind of pan is in your pic? Today I made the direct Artisan dough. 50% Cairnspring Sequoia AP flour, 25% Central Milling Old World Bread Flour, and 25% Central Milling High Protein Bread Flour. Going to cook one or two tomorrow on my baking steel.
  14. 75% Butter Brioche loaf My oven’s convection doesn’t seem to heat properly or something. After 40 minutes at 350F it was only registering 115F interior. I turned it to normal 350F and in 30 minutes it was done. I turned off the auto-convert setting on my oven that automatically reduces the oven temp to compensate for the fan so that should help in the future. Parchment paper handles to take the loaf out worked flawlessly. Will always do that now.
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