Submitted by johnpineapple on January 3, 2009 - 1:06pm
My recipe
11# KA special
11# Caputo "00" pizza flour (the two flours mixed together to emulate a lower gluten euro flour
2 gal water
5 oz. red star yeast
7 oz kosher salt.
Bulk fewrment for 20+ hours, preshape, shape, 500F til done. No singing.
|
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
Have you taught it the notes?
Sorry, just couldn't resist. :)
Maybe it's too big to sing, did it growl?
Sorry, couldn't resist that one either. :)
Gosh what size oven do you have?
Got any pictures to share?
Mini
This makes about 50 loaves
x
Temp on 20 hr Bulk Ferment?
m
temp
34f
bulk ferment
Wow that's cold! Sounds more like a retardation to me. Did it take a while to warm up? And what kind of rises did you get? More details would be helpful, Thanks. I'm going to have to leave now, sorry. Very late on my side of the globe.
Mini
Rises fine
Maybe I need to let it proof more before it goes into the oven. During bulk ferment it doubles no prob. When I shaped my loaves I waited about 30 minutes for the first 6 loaves and they seemed a little tight, no singing, and looked ok but were not beautiful. The last 6 loaves waited about 90 minutes before they went in and seemed lighter, more oven spring, etc. The crackled a little when they came out and looked better. Maybe I have answered my own question. Maybe they need 2 hours after shaping. Seems like a long time, but.....
where are you baking this ?
where are you baking this ? this is a shop formula so you cant be doing it at home
22 pounds of flour would take at least a 60 quart mixer to mix it correctly
also your yeast is very low
at a average of 4 oz of fresh yeast to thee quart a mix should take at least 2 pounds of fresh yeast or one pound of dry.
5 oz woun't cut it