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Old 09-29-2012, 01:26 AM   #21
Evets
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Here are a bunch of pictures from tonights pizza bake. I'm still trying to digest the data in my head concerning the different flours but at first impression, they all performed well. I found very little difference in them at all. I guess this is to be expected though, since they're all bromated bread flours except for the All Trumps(Buffalo Chicken pie) which is a hi gluten flour. Anyway, enjoy the pics!


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Old 09-29-2012, 01:28 AM   #22
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Old 09-29-2012, 01:31 AM   #23
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Old 09-29-2012, 01:32 AM   #24
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Evets - There appears to be much deliciousness at your table.

I'd like to add some new styles to my book. Can you share your recipe and advice?
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Old 09-29-2012, 03:46 AM   #25
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Man that looks great Evets! Nice oven spring. Beautiful crust. But, no color=no flavor! Cook it!
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Old 09-29-2012, 11:28 AM   #26
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Quote:
Originally Posted by jasonsbeer View Post
I'd like to add some new styles to my book. Can you share your recipe and advice?
Sure. This is a 61% hydration dough. depending on what flour you use, you may want to use a bit less or more water.
For each 16 pie I used 293 grams of flour, 179 g water, a slightly rounded .25 tsp instant dry yeast, 1 tsp salt and 1 tsp oil.
Mix and let rest 10-15 minutes, knead 4-5 minutes refrigerate 40-48 hrs. remove from fridge about 3 hrs before baking on a pre-heated stone as hot as your oven will go. 6-7 minutes.
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Old 09-29-2012, 11:29 AM   #27
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Quote:
Originally Posted by Sean View Post
Man that looks great Evets! Nice oven spring. Beautiful crust. But, no color=no flavor! Cook it!
Thanks!
I agree. I should have left them in a little longer. Oh well, they still ate pretty well.


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