<h1><span class="material-symbols-outlined">sports_martial_arts</span>Magdelana C.</h1> %% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% Created: Thurs, Mar 20th 2025 From : [[Neopolitanish Dough]] Added 50g of rye flour to the initial starter, and took out the same in all purpose. The sponge sat out from 21:30 to 02:06. Fri, March 21st @ 02:55 : The sponge has been sat in the fridge for a whole 24 hours, and has been out of the fridge and on the counter for another hour. 03:10 starting the mix. I don’t have an ice bag in the freezer so I expect this thing to get to FDT really quickly 03:20 Starting to add fat slowly as it mixes 03:25 This dough is super sticky more so than [[Torin Oanes]] dunno if it’s the time it spent in the fridge, or what. Will have to look into it. When I say sticky I am referring to sticking the side of the bowl, which also doesn’t have the ice bag, so could that be a factor? 03:33 Adding the salt and the rest of the fat. 03:39 resting the temp of it now is just under This is how the sticky ass magdelena looks after mix. I thin I need to check my britta water filter, the water might be too soft. 03:44 Wow, I just tested the water’s hardness and it is 44ppm, a quick look up tells me that is considered very soft. I am going to change the britta filter tonight, but I can not see why that would make the water any harder ![[Magdelana(2).png]] 03:58 balling Maggie's sticky ass up now. she’s a dirty one. 04:09 Fridge you go baby boo. I will say that I think the bowl had a lot to do with it. The dough was easier to handle when balling up, than it was with last batch. I do need to look into the water ppm though. ### Texture of dough: Sticky, but still fairly manageable. Could be many factors why it's sticky, yet still manageable including the temperature and gluten development. ### Fridge ferment rate: Saturday 22nd of March @:02:19 been in the fridge for close to 12 hours and hasn't grown out of the container yet. I think the yeast adjustment was about right, for a 24 hour ferment anyway. I am leaving two in the fridge and putting the other 3 in the freezer. --- ![[Magdelana(1).png|500]] Sat, March 22nd @ 14:16 Didn't get time to make any pizza this morning so I am transferring the two dough balls to bigger bowls with a wee bit of oil, and letting them chill out for what will end up being 24 hours making it a 36 hour ferment, for at least one of them the other will go longer as I will be making it on Sunday. #### Bulk Stats: | Method | Magdelena | | | | | --------------------- | --------- | --- | --- | --- | | Sponge (room) | 4.5hrs | | | | | Sponge (Fridge) | 24hrs | | | | | Ice Jacket | No | | | | | Mix Method | Mixer | | | | | Fat Added @ | 10 | | | | | Salt Added @ | 15 | | | | | Post Addition | 23 | | | | | Total Mix Time | 29 | | | | | Final dough temp in F | 80 | | | | | Rest | 20 | | | | #### Notes: I think it was the combined factors of my shitty plastic bowl, no icepack and fairly soft water. The thing is, I don't know if making the water any harder will help because that's just going to make the dough dense, but I'm willing to try for the sake of science... bitch. ## Magdelena Chapin the first. Sun, March 23rd @ 00:15 Got the first ball out to come up to room temp. 01:19 Gonna speed this bad baby up, sent the oven to preheat with the ball above the door. 03:02 The dough is 68 degrees, but I'm hungry so I'm going to make a pizza. The dough has very noticable brown specks from the rye flour, and it's not at all sticky. Opened up really easy. Experimenting with a little bit of olive oil brushed on the base. I think just because the dough is under room temp. I'm doing this. 03:12 In she goes. The oven has now been on 550 degrees since 01:09 so 2 hours. Pizza came off both the table and the pull effortlessly. 03:18 Out for a brush of oil 03:19 Back in for a minute or 2 03:21 Out on the cooling rack. Another brush of oil and sprinkle of Parmesan cheese on the crust. Some fresh basil and pineapple sauce and then I'm going to eat it 03:28 Time to slice 03:31 Not bad, crispy ish, nice and thin, the crumb is a bit of a letdown because probably because I didn't proof it at room for long enough. Further testing required ![[Magdelana(5).png]] ![[Magdelana(7).png]] ![[Magdelana(8).png]] ![[Magdelana(9).png]] ![[Magdelana(10).png]] ![[Magdelana(11).png]] The taste is off the hook though. So much umami, and it lingers. I think the dash of rye flour helped, but attribute most of it to that lengthy sponge, starter & ferment time. I think he's easy to overlook the fact that the water is super soft and the dough is super sticky when the pizza came out actually rather passable. So either there's some magic happening with a very long ferment some added magic from the use of the starter, The help of all that added or soft water really doesn't affect the final product that much and is more of a pain in the ass when you're actually making it. Further testing required. Further observation, the bottom of the pizza is decidedly crispy. ## Magdelena Chapin the second: Sun, March 23rd @ 20:39 Got the dough out 00:08: wow, *actually* logging things in here, just goes to show how much we lose track of time. I had no idea the dough ball had been out for 4 hours. It's 71 degrees and I'm going to turn the oven on. 01:11 : make it 5 still not made to pizza 01:23 : in the oven 01:27 : out for a brush of oil 01:31 : back in to Brown 01:35 : out to cool Some pics: ![[Magdelana.png]] ![[mgc.png]] ![[IMG_202503240140210631.png]] ![[IMG_202503240141064971.png]] --- ## Magdelena Chapin the third Fri, Mar 28th @ 21:35 : Got number 3 out of freezer and will allow a full room temp defrost. 23:34 : It's occurred to me that *some* of the time defrosting should be counted as fermentation, technically anyway. I would like to look into manipulating this period and see if it could be an opportunity to allow some more of lactic acid specifically to develop. Sat, Mar 29th @ 00:46 : Going to transfer her into an oiled bowl and fridge she's a modest 66 degrees. Although I can't measure accurately because I didn't take temps as the was thawing, I'm going to clock her in for 2 hours bench/room fermentation. ![[66 degrees.png]] Sun, Mar 30th @ 00:45 : Back out on the bench to come up to room temp. So that's an additional 24 hours could ferment. For a total of 36. This one's going on the top steel tonight and I'm going to use steam. 02:38 : Starting oven on five fiddy. Two steels, one on top rack and one below that, then my trusty cast iron griddle pan with the stainless steel chainmail scrubbers X2 that I use as a makeshift steam unit. ![[chainmail.png]] ![[two steels.png]] ![[risen.png]] 04:37 : Finally making the pizza. This puts this extra bench rest at another 4 hours for 6 total. Probably too much. Just making a good old fashioned cheese pizza. The ball has risen considerably in the bowl. 04:46 : In oven 04:49 :Out for oil brush and some fresh mozzarella 04:52 : Back in the brown. 04:54 :Out on rack. Crack pepper, fresh basil. My first impressions are maybe I let it bench too long, there is very nice color, and some decent bubbling and leavening rips though: ![[frerhmozz.png]] ![[maggi.png]] ![[maggi 3.png]] ![[maggi 3 bubbles.png]] 05:01 : Sliced. I don't think it's a good idea to eat this while thing at this time. A cheeky slice is two for sure. The crumb is a bit sad, and the crust is a big limp but I did use a lot of cheese and sauce. I'm going to start logging cheese and sauce stats. ![[maggi 3 sliced.png]] ![[sliced.png]] ## Magdalena Chapin the Fourth: Sun, Apr 6th @ 23:35 : Got number 4 out of freezer. I'm going to log the surface temp every hour. Mon, Apr 7th @ 00:37 : Highest surface temp is 49 01:38 : 50 degrees 03:11 : 69 degrees. So it takes about 2.5 hours to get here. Making it roughly, and emphasis on the rough, another 1 hour bench rest. 03:13 : Going in the fridge. Mon, Apr 7th @ 13:23 : Got the dough ball out to bench rest. 15:26 : turning oven on 16:36 : Preparing pizza. 16:47 : In the oven. Top rack 16:50 : Out for oil 16:54 : Back in 16:55 : Out to cool. 17:00 : Will not be able to taste this bad boy because I made it for my girlfriend's work mates. ![[Mgc4.webp]] Sat, Apr 12th @ 23:28 : Quick defrosting last dough ball. Stuck it in 92 degree water. Going to do ten minutes each side. ![[swim.webp]] ## Magdalena Chapin The Fifth: 23:52 : Out the water. Put it into an oiled bowl covered and I'm going to stick it in the fridge overnight because I believe it's too late to be making pizza right now. Well that and I've just been told that my girlfriend wants to have burnt ends instead so... Mon, Apr 14th @ 15:15 : Got Her back out to bench rest. Going to make a simple garlic bread with it tonight to go with some pasta. I'll round the time in the fridge down and clock it in at a further 15 hours cold ferment. This will be a good test of the bench rest stats because I plan on cooking it off in about 4 hours which is close to the fourth ball and I didn't get to try that. 18:46 : oven pre heating. It has been on for about an hour on 400 degrees because I am roasting some garlic 21:27 : Finally making the "pizza" actually making garlic bread. This clocks the pre heat to over 3 hours and she bench to a whopping 6 hours. Oops. 21:37 : I'll see goes 21:42 : Out for quick brush 21:44 : Back in for quickest blast 21:47 : Back out to cool Was ok. I honestly think the excessive oil was causing mediocrity. It was nice and crispy don't get me wrong, but nice and crispy isn't really the goal. Good for research though and of course still tasted fire. ![[garlic.webp]] | Number | 1 | 2 | 3 | 4 | 5 | | ----------------- | ------ | ------ | --- | ---- | --- | | Cold Ferment Hrs | 24 | 44 | 36 | 24 | 27 | | Bench Ferment Hrs | 2 | 5 | 6 | 4.5 | 6.5 | | Defrosted? | N | N | Y | Y | Y | | Quick | - | - | - | - | Y | | Overnight | - | - | Y | Y | - | | Oven Pre Heat Hrs | 2 | 1.25 | 2 | 1.25 | 3 | | Oven Temp in F | 550 | 550 | 550 | 550 | 550 | | Steam | N | N | Y | N | N | | Which Steel? | Middle | Middle | Top | Top | Top | | Rating Taste | 7 | 8 | 8 | ? | 8 | | Rating Texture | 7 | 7 | 6 | ? | 6 | | Rating Color | 7 | 7.5 | 7.5 | ? | 7 | ## Notes on final product: The first was just ok. pretty middle of the road on all stats except taste. The second was better, I *always* put salt on a white pizza, and I got half way through it before realizing I forgot this time. The flavor of this technique is the best I've made so far, but would like to tweak the texture to be more bubbly and light. The third has great taste of course, but I've definitely fell victim to my usual modus operandi and changed way too many variables across the last three pizzas. I think going forward I'm going to stop choosing one ingredient to modify and what and one method each time tweaking that individual aspect with a question in mind what I want to try and determine. Over and out. ## Final thoughts. Overall very crispy and tasty pizza. Strange behavior during mixing and mediocre crumb. Too much fat for this style is my prognosis. After changing The filter on my Brita filter and making a batch of dough today, The handling of the dough seems to have improved infinitely. Plus this new batch has no fats in it so we'll see if that makes a difference to volume and Crumb. Would smash again!