Tony G's 00 flour and malt, 65% hydro. This flour keeps getting better & better the more I work with it! I found that an hour bench rest right after mixing helps tremendously. Dough came together very nicely.
Baker's percent:
Flour: 100%
Water: 65%
ADY: .3%
Salt: 2.5%
Sugar: 1%
Oil: 1%
DMP: 1%
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After making a Sicilian with EVOO last weekend, I have been thinking about diluting it with canola oil to take the edge off of those strong, almost bitter black pepper, flavors.
- Ken about 3 years agoThis past weekend I did, in fact, dilute the EVOO with canola oil 50-50. We much preferred the result, which was a less bitter flavor.
- Ken about 3 years ago
Mike, just picked up a bottle of the California Estate Olive Oil. Wow, you weren't kidding. It is fantastic. Full of flavor, but not too peppery.
- Raj about 3 years agoCheck this out:
http://www.wsj.com/articles/SB10001424052702303382004579129730232996324
- Mike about 3 years agoYes, I can definitely notice it. I poured some into a clear glass bottle and did a side by side comparison with another olive oil. It's very noticeable.
- Raj about 3 years ago
Yikes! What an omission! Tony, of course, is our compass. I must say again that I have been quite overwhelmed with all of the assistance and the generous spirit on the website which flows from the top...
- Ken about 3 years agoGetting back to business here, as I understand you, you do a hydration of your flour (autolyse or autolysis) and malt, with water for up to 4-5 hours, then complete the directions for the dough. I see that you have flour on the counter in the photos... I do not flour during the mixing/resting phases until I am shaping the dough after the rise at 48 hours, having only used cold water on my hands at 24 hours for the balling, which helps with the stickiness. At 48 (or more) hours, when I am shaping the dough is when I use a semolina. flour mixture to allow the dough to be stretched without sticking. Where is the dough in the process in the last 3 photos? Do you add more flour, even a small amount, before the shaping of the finished product? Are you using it in the balling phase at 24 hours? Were these last three photos taken during the end of the mixing before putting the dough in the refrigerator for its first 24 hour nap? Thanks. And I agree---I very much like Tony's flour---slight sweetness, very soft to the touch but strong. It has become one of our go-to flours...
- Ken about 3 years ago
