GM Bread flour and Spelt pizza baked in the Blackstone Pizza Oven

There was a dough mixed yesterday with GM Bread flour and Spelt. The hydration was 70% and the other ingredients were real salt, organic agave nectar and Central Milling malt. The dough needed different stretch and folds over an hour and a half. I wasn't sure what the malt and organic agave nectar would do in the bake when baking at a higher temperature. The dough opened easily. I really enjoyed the pizza. The bottom crust was crispy and didn't burn. A little baby basil from my garden was put on the pie after the bake. I wasn't sure if I would like the baby basil but it is good.

This is only a short video of part of the bake. During the first minute of the bake a larger bubble appeared and that bubble was broken. That is the part of rim crust that doesn't have as much oven spring. One Hot Mama performed well today. :)

https://youtu.be/CPRlyal6Gwk

Thanks so much to everyone that helped me get the BS up and running again from the pizza making forum! It took most of last Saturday to get the BS back in shape. It was worth it to be able to bake in it again. Couldn't have done it without all the helpful members.

Norma

Problems with gassy dough and how to tame it

I know when weather gets warm in our area there are problems with managing mixing dough and managing the dough balls the next day most of the time.

On Monday cold water was used right out of the deli case to mix all of the dough batches. Even when using cold water and then mixing the bigger dough batches the final dough temperatures were right around 76.3 degrees F. The IDY amount that was used was 0.16%. The dough was balled right away and placed right into the prep fridge and deli case.

On Tuesday morning the dough balls were okay but after it got warmer inside at market the dough balls wanted to become gassy really quick. Most of the time they became gassy before a half of hour after being placed on the bench. The temperature away from the oven was 90 degrees F. Those gassy dough balls then become a problem to open evenly. I had to resort to using the pizza mold in the afternoon and evening to open the dough balls. At least no matter how gassy the dough balls were they opened evenly and the gas went into smaller bubbles in the dough.

These are some photos of the final dough temperature on Monday, a few dough balls, how the dough balls looked when they became gassy and what was used to tame the gassy dough balls. I hate to use the pizza mold because it isn't a professional way of opening dough balls but at least it works. The dough mold is heavy too. It can be seen even if a dough ball was really gassy what happened. There are also a few photos of finished pizzas when using the dough mold. In the one photo I took the one gassy dough ball and let it stretch some until it was longer than round at all and then put it into the dough mold. It became so easy to open then.

If dough balls are a little gassy I can open them okay but when they become really gassy I have problems with getting round dough skins and some uneven spots in the skins.

If I could freeze the flour, or use dough trays I probably wouldn't get those gassy dough balls. I think another reason the dough balls get gassy and are hard to get out of the plastic bags is because I am using a little higher hydration this year when the weather is warmer. I also could use ice to control the temperature but don't want to be dragging a lot of ice to market. Already enough of stuff has to be taken into market each week because the space is small where everything is made.

If anyone is interested this is a Marsal Pizza Dough Mold. http://www.marsalsons.com/doughmolds.html

Norma