I must say the “Epoxy Method” with the preferment and soaker worked great with Jim’s formulation. The dough ball seemed to ferment just enough until this afternoon. The dough ball was left out at room temperature of about 83 degrees F for about 1 ½ hrs to warm-up. The dough ball opened so easy and wasn’t sticky at all. The pizza slide off the peel easily and the bake went well. There was good oven spring, decent crust browning, a nice crispness on the bottom crust and the taste of the crust was really good. Steve and I thought the crust had a nice complex flavor better than using other methods. The pizza wasn’t like bread at all.
Thanks Jim for thinking of the “Epoxy Method” for us to try! I think it made a great pizza.
If anyone want to follow along on the journey to try and make a better crust, this is the thread where Jimmyg came up with the idea of the Epoxy Method for pizza.
http://www.pizzamaking.com/forum/index.php/topic,19129.0.html
Norma
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