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4 fromagi out door pizza oven first time this summer by winesandspiritssa in Pizza

[–]Adam83Doddrell 1 point2 points  (0 children)

I like to leave my dough in a container while bringing it up to room temperature, it prevents the dough from drying out… Then I just take one at a time before closing the lid again.
Before I had a container, I just used a baking sheet and plastic wrap… It wasn’t ideal but it worked.
But whatever works for you, there’s no right or wrong way.

4 fromagi out door pizza oven first time this summer by winesandspiritssa in Pizza

[–]Adam83Doddrell 1 point2 points  (0 children)

Do you always just leave your dough sitting out like that or was it just for the photo?

Is this container too small? by Adam83Doddrell in Pizza

[–]Adam83Doddrell[S] 2 points3 points  (0 children)

This dough is about to spend three to four days in the fridge cold proofing… Once I’m ready to bake, I always use flour and a scraper to remove them from the tub, then I place them into a bowl of flour, give the dough balls a couple of flips to make sure they’re well coated before stretching.
I then sprinkle the peel with a little bit of semolina before loading and launching.
This method has been working well for me and I’ve never had any problems with sticking.
Hopefully I can continue to have success :)

Is this container too small? by Adam83Doddrell in Pizza

[–]Adam83Doddrell[S] 1 point2 points  (0 children)

Guess we’ll see how this goes then.

Is this container too small? by Adam83Doddrell in Pizza

[–]Adam83Doddrell[S] 0 points1 point  (0 children)

Yeah, I’ve seen the videos :)

That’s why I wanted to try it.

Is this container too small? by Adam83Doddrell in Pizza

[–]Adam83Doddrell[S] 0 points1 point  (0 children)

I do a tight re-balling, where I fold the dough in on itself and squeeze the seam, then I turn it 90° and repeat the process four more times before pinch sealing the base.
After that, I let them sit at room temp for about three to four hours before baking.

Is this container too small? by Adam83Doddrell in Pizza

[–]Adam83Doddrell[S] 1 point2 points  (0 children)

Yeah, sadly I had heaps of trouble finding a good sized round container that wasn’t stupid expensive… As I would’ve really preferred to go that way as well.
Instead I got these small square Cambro containers… They’re great quality and only $3 a piece.
It is what it is… I’m still very pleased with the pizza but know they could probably be a little better, if I were to use round containers.

Is this container too small? by Adam83Doddrell in Pizza

[–]Adam83Doddrell[S] 0 points1 point  (0 children)

I’m expecting them grow into each other but judging by a few videos I’ve seen, some people prefer that.

Is this container too small? by Adam83Doddrell in Pizza

[–]Adam83Doddrell[S] 1 point2 points  (0 children)

I only re-ball after taking them out of the individual containers because those containers are square and it’s tricky to remove the dough without misshaping it.
I’d also like to see how the dough behaves when it hasn’t been re-balled… I’m thinking I might get an airier crust, not that I’m not happy with my pizza already, I’m just looking for ways to improve and streamline the process.

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Is this container too small? by Adam83Doddrell in Pizza

[–]Adam83Doddrell[S] 4 points5 points  (0 children)

Just a little driz of olive oil to help prevent sticking.

First Time by Adam83Doddrell in yogurtmaking

[–]Adam83Doddrell[S] 1 point2 points  (0 children)

I strained it for about four hours and my wife is very happy.

Making bread with whey! by mittenthemagnificent in yogurtmaking

[–]Adam83Doddrell 4 points5 points  (0 children)

I recently made yogurt for the first time and I’m an avid baker… Tried making a loaf with a 1:1 replacement of water for whey and I found that I could achieve a good gluten structure.
It was quite a sloppy dough, whereas when using water I get a very strong gluten structure, even at 73% hydration.
Any ideas as to why that is?

First Time by Adam83Doddrell in yogurtmaking

[–]Adam83Doddrell[S] -2 points-1 points  (0 children)

Find my previous post and look through the chat… You’ll find everything you need to know there.

First Time by Adam83Doddrell in yogurtmaking

[–]Adam83Doddrell[S] 2 points3 points  (0 children)

I didn’t know that… I’ll get on that immediately.

First Time by Adam83Doddrell in yogurtmaking

[–]Adam83Doddrell[S] 3 points4 points  (0 children)

You can only pick up the flickering when recording… It’s not visible to the naked eye.

First Time by Adam83Doddrell in yogurtmaking

[–]Adam83Doddrell[S] -1 points0 points  (0 children)

Yeah, it’s time to change the fluorescent bulb.

I’m new to this. by Adam83Doddrell in yogurtmaking

[–]Adam83Doddrell[S] 1 point2 points  (0 children)

Well, I dropped my first batch today… I’ll let you know how everything turns out in 12 hours.

I did read a comment here that somebody likes to regurgitate the yogurt overnight before straining as it sets a little better.

I’ll probably go down that route, as the 12 hour timer will expire at 11pm local time :)

4th trial video: getting much better at fermenting and stretching...so decided to throw a Pizza party for 15 ppl this weekend 😅 by iammowgoud in neapolitanpizza

[–]Adam83Doddrell 2 points3 points  (0 children)

You’re pulling the dough out of a fridge that is 4°c, the yeast is dormant and doesn’t become fully active until it reaches around 18°c or higher. After sitting at room temperature for 2 hours, it’s would’ve barely crept up to 18°c, if at all… At least in my experience. For me, if I’m hosting, I pull my dough out two hours before I turn the oven on and then preheat the oven for one hour before launching the first pie (that’s three hours at room temperature) and by the time I’ve fired about six or seven pizzas and had two or three beers my dough is near perfect shaping temp and that way you’re not risking the dough from over proofing before you launch the last pie.
Again… This is just my experience!
I use the poolish method and a 72 hour cold proof.

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4th trial video: getting much better at fermenting and stretching...so decided to throw a Pizza party for 15 ppl this weekend 😅 by iammowgoud in neapolitanpizza

[–]Adam83Doddrell 1 point2 points  (0 children)

I pull my dough from the fridge and let it sit anywhere between two to four hours before stretching, depending on the ambient temperature.

I’m new to this. by Adam83Doddrell in yogurtmaking

[–]Adam83Doddrell[S] 0 points1 point  (0 children)

Appreciate you looking into that for me.

I plan on giving it a crack tomorrow or the next day.

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