Recent content by MWTC

Thanks PizzaNerd. I have tried the options that you suggested except the combining of the two steps. I did go to a twelve hour biga rise which reduced the oven spring. We did achieve the increased flavor which was my original intent but with a loss of coloration. With increased oven tempature...

PizzaNerd, The diastatic malt did not make any change in the browning of the dough. :? The dough seemed a little denser, it lost some of the airy texture in the rim. I baked another on the next day in the 2stone Oven and the airyness and browning was excellent. Do you think that baking at 500...

I would not say that the dough has a noticable sweetness. Even when we added the sugar, I wouldn’t say I noticed the sweetness. Excellent flavor, minimal browning. As a side note, using this dough and some of the variations, browned up very nicely, (chared) using the 2stone Oven. I’ll report...

Sorry for this error. I was working from memory and not from my notes. I changed the above post to correctly reflect the actual way that I am doing it. The Biga is 55% as you stated which is correct, I made a mistake in saying it was 63%. And the All Trumps added after the biga ferments is 240...

Step 1: Activate Starter. I take out 120 grams of starter,= 15% of flour weight, from the fridge, place it in an air tight container and allow it to activate. A doubling of the starter is what I am look for. At this time, it takes about 3-4 hours, a little more is not a problem. I have allowed...

pizzanerd: PizzaNerd, Do you think it will make a difference when I add the diastatic malt? One option would be to add it in the “natural biga” or two, add it after the biga was finished and adding it with the remaining ingredients when I mix, riposo, and knead. MWTC

PizzaNerd: I tried those, it only overcooked the cheese. The cheese breaks down and doesn’t effect the browning very much. I’ll try the diastatic malt. MWTC

PizzaNerd, I am ready to get back to the browning issue. (Been having to much fun with Willard’s 2stone Oven.) The sugar and honey didn’t help any. The whey didn’t help either. Do you recommend that I start with 1% diastatic malt? Or do I try the dry milk (bakers grade) first? MWTC

PizzaNerd, The results of the use of the Bob’s Red Mill Sweet Dairy Whey were less than expected. The browning didn’t really improve at all. The texture was slightly different, a very slight pasty effect. Not an improvement, a move in the wrong direction. I have one more batch using the All...

OK. The starter is activating right now. I will go to the dairy whey at 4%. And go back to the 1 tbs. of honey. Lets see what that produces. MWTC

PizzaNerd, 4% sugar, no change. Rim still not increasing in color. 😦 MWTC

PizzaNerd, The first run with increasing the sugar amount had no effect. I added 2% on the first batch. There was no difference in the bake. So I doubled it to 4%, this batch will be ready tonight. I am keeping the 1 tbs of honey and adding regular table sugar, at 2% each time. I’ll let you...

PizzaNerd, Last night I did as you suggested. I tried putting the cheese down first, then the sauce and the toppings. No real change. Same cornicone coloration. I even tried the broiler at the end, it curled up the pepperoni but didn’t effect the browning much at all. I did have a thought...

PizzaNerd, I’ll be experimenting and will let you know the results. MWTC

Thincrust, Thanks for the kind words, hope this thread helps others that are seeking flavor improvement. What brand of cake flour are you using? MWTC