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Robenco15

Robenco15

1 hour ago, weinoo said:

@Chris Hennes @Robenco15  Has the Artisan Dough turned out to be your favorite of the doughs so far? And if so, which version of the Artisan dough?

Yes, that one is definitely my favorite, but because I made Neapolitan pizzas only, for over a year, it’s a nice change of pace. I also use bread baking techniques I’ve learned and single variety flours in making it so it’s a lot of fun. Compare that to NY Style and Neapolitan that have so many rules governing them.

 

So I’ve done the direct dought the most and it is great. Their master recipe uses Poolish and while it definitely adds some complexity and a beautiful cornicione, if I’m going to do their Master recipe I’m just going to use my sourdough starter. 
 

The high hydration was great, but can’t say I noticed a huge difference (only have done it once though so sample size is small) and given the hassle of working with a high hydration dough, I probably won’t do it again anytime soon. 

Robenco15

Robenco15

1 hour ago, weinoo said:

@Chris Hennes @Robenco15  Has the Artisan Dough turned out to be your favorite of the doughs so far? And if so, which version of the Artisan dough?

Yes, that one is definitely my favorite, but because I made Neapolitan pizzas only, for over a year, so it was a nice change or pace. I also use bread baking techniques I’ve learned and single variety flours in making it so it’s a lot of fun. Compare that to NY Style and Neapolitan that have so many rules governing them.

 

So I’ve done the direct dought the most and it is great. Their master recipe uses Poolish and while it definitely adds some complexity and a beautiful cornicione, if I’m going to do their Master recipe I’m just going to use my sourdough starter. 
 

The high hydration was great, but can’t say I noticed a huge difference (only have done it once though so sample size is small) and given the hassle of working with a high hydration dough, I probably won’t do it again anytime soon. 

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