Best Attempt so far with Pete-zzas formulation for a Mellow Mushroom Pizza 11/22/2011

I used Pete-zzas last formulation for a Mellow Mushroom attempt.  I thought Peter's formulation tasted the closest to the MM pies I ate from Washington DC.  The dough sat out at room temperature for 4 hours.  The dough opened well, and I also used the methods to open the dough as shown from the MM videos I posted.

Steve and my taste testers also thought this was the best attempt in the taste of the crust too!  My crumb wasn’t as airy as before, so that also was more in line with a real MM pie.

Norma

Another Failed Attempt with Nancy Silverton's Dough 11/22/2011

Well, even after I tamed the beast of the high hydration dough and thought I left the preferment for the Nancy Silverton bubble enough, the results of my attempt were disappointing.  The dough was left out to warm-up for the better part of Tuesday.  There almost wasn’t any rise or fermentation going on in the dough.  The dough ball was easy to open with no stickiness, but when baked in the oven, there was hardly any oven spring.  The taste of the crust was also bland.  It makes me wonder if the yeast in the preferment was almost depleted, since there was almost no oven spring and a bland taste in the crust.  I had wondered before why no yeast would be added to the final dough, but now it even makes me wonder more, if yeast would have been used in the final dough if better results would have been achieved.  I had thought there is usually some kind of yeast added to a final dough when a preferment is used, but this formulation doesn’t call for any yeast to be added in the final dough, unless it would be modified.  I sure can’t figure out if I didn’t mix the dough right, let the dough ferment longer, or maybe execute the formula right, or might have done something else wrong.

Norma

A Failed Attempt on a Mack's pizza using Cooper Sharp American Cheese 11/22/2011

Well, my attempt with the Mack’s pizza didn’t turn out well with the Cooper Sharp American cheese, or the same dough formula I used before.  I can understand the Cooper Sharp American cheese might not have worked, but the same formulation not working has me stumped, when I used it before with decent results.

On the good side, Steve, Randy, my other taste testers and I did enjoy the taste of Cooper Sharp American on this attempted Mack’s pizza.  The Cooper Sharp American alone or with another combination of cheeses is something I would try in the future, but not on a Mack’s attempt.  All in all, this pizza was really good, even if it wasn’t a good Mack’s attempt.  This attempt was Randy’s favorite pizza of all the experiments I made yesterday.  Steve also liked this pizza.

Norma

Walnut, Cranberry, Raisin Bread Attempt for bread like Sullivan St. Bakery from Pete-zza Formulation

I was trying to make the walnut raisin bread like I had purchased at Sullivan St. Bakery.  I posted the one picture at Reply 22 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117785.html#msg117785  3rd picture down, and another picture at Reply 52  http://www.pizzamaking.com/forum/index.php/topic,12388.msg117836.html#msg117836
Peter posted his formula for walnut raisin bread and the link at Reply 54 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117841.html#msg117841  and Reply 56 http://www.pizzamaking.com/forum/index.php/topic,4114.msg42660.html#msg42660
I couldn’t get my starter active enough and I didn’t use a preferment.  I just took the final dough ingredients and added honey and molasses, because I didn’t have any barley malt syrup on hand.  I also change the flour to the Ultragrain Flour.  I guess if I did play around with the formula I could get a lighter airy crumb, but the people at my granddaughters home really liked it..  I did take my home steamer machine and really steamed the oven, when I was first baking the bread.  I don’t know if that made a darker crust or not.  '
'
Norma

Thanksgiving 2011 at my Granddaughters home

We gathered together this Thanksgiving at my granddaughters home.  This was the first year we got together for Thanksgiving at her home.  It only seems like yesterday that she was only a small child.  The years go by so fast. I am thankful for being able to get together with family that is in our area.  I am also thankful to still have my mother.  The young children also make Thanksgiving so special.  I made the Turkey, filling, sweet potatoes, and bread.  My daughter and granddaughter made other foods. My mom made the delicious pumpkin pies. Not all the food we had to eat is pictured on this post.  I am also very thankful our family all does gets along and doesn't argue.

Blessings all around today! :)

Norma