Robenco15

I really need to bite the bullet and get a truffle so I can have a 3-5 days or just amazing meals no matter what I make as I’d just shave truffles all over it.

Thick crust. It’s not too bad with a spicy tomato sauce. What’s your Jabugo story?

As an elementary school teacher, I may prefer the cafeteria pizza over this (not a judgement on you, just the style). The cheese pizza doesn’t look bad honestly, just bready af. I may make this though just to check it our for myself.

Chris, that’s really nice. Congrats on that bake and a beautiful pic!

Just coming back to say the High Hydration Artisan and the NY Style down to 65% are some of the best doughs in the book. Incredible bakes on my baking steel. Cold proofed for 72 hours and then RT for 5 hours before opening into skins. NY Style

High Hydration Artisan Dough made with a tangzhong This was tricky to work with, as all high hydrations are. Unfortunately it stuck on launch and I got an amoeba, but I have two more dough balls to get it sorted out. The cornichione was incredible. Pornographic. The crust had a great crisp and then a fluffy interior. The flours were incredible in this. Nutty and complex. Red onion and fennel sausage with mozzarella cheese. This may be my favorite dough I’ve done from Mod Pizza. NY Style cheese pizza with Central Milling Hi Protein Flour This was at 65% hydration and a dream to work with. Couldn’t tear it if I tried. Love making this style. Was stellar.

Tonight I’m making two pizzas in my oven on my baking steel. One NY Style cheese pizza with the Mod Pizza recipe adjusted down to 65% hydration. 400g dough ball for a 14” pizza. The other one is their High Hydration Artisan (84% hydration). I didn’t think the recipe would come together as is so I borrowed their technique from their High Hydration Neapolitan and made a tangzhong using 60g of flour and 240g of water and then using 150g of that mixture, so basically 15%. Then I cut 30g of flour from the recipe and 120g of water from the recipe and proceeded from there. I ended up needing to still use the paddle attachment because kitchenaid mixers aren’t really made to do too well with high hydration dough, but once it comes together with the paddle I switched to the dough hook and it was perfect. Really beautiful and supple ball of dough. Instead of dividing out and refrigerating (where the dough balls would go completely flat) I left it bulk and put in the refrigerator. At noon I’ll cut off 330g and ball that and proof and allow the rest to continue bulking in the fridge until I want another dough ball for Saturday and then for Sunday.

It sucks Mod Pizza doesn’t do anything with Biga. I really prefer Biga over poolish. This was 20% Biga made with Cairnspring Mills Sequoia and then the rest with their Glacier Peaks I wanted a pan pizza last minute for tonight’s game (go Birds!) so I’m making Mod Pizza emergency Artisan dough with 1/3 of Central Mills Hi Protein and 2/3 with Cairnspriny Trailblazer flour. I cut the recipe in half to fit my 12” cast iron skillet and seems to be look perfect so far as it proofs. Will send pictures.

It had a mousse consistency. Easily pipable. Egg whites? Something went wrong.

Yes, it’s the thin layer on top of the breast meat. I can see it because I know where to look, but doesn’t pop in the photo as well. Like I said, I should have done more mousse. It was absolutely there and you could tell while eating it, but for the picture it wasn’t great. The sauce is actually ChefSteps Jus Gras. I made their herb oil and then emulsified it into my turkey stock. Was fantastic.

Made pizza for lunch this past Saturday. So much fun.

I made a variation of this for COVID Thanksgiving with a turkey breast! Don’t be shy when applying the mousse (I should have done more since it was a thick turkey breast, tough to see in the picture)and do the crispy skin right. I kinda rushed the skin part and wished I took my time on it. Would have been a bit better looking. Great recipe. Can also use technique and make a roulade with the breasts with the mousse piper between them.

That looks incredible. Looking forward to the rest!

Awesome! Making pizza tonight for the first time in forever.

Yeah that looks incredible.

That looks really nice though. I’d call it pizza. Al Taglio stuff can definitely fall into this “Open Face Sandwich” feeling.

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.

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.

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.

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

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!

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.

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.

Made the Pain de Campagne and then another Sourdough

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.