pie

Guts

New member
I decided to use the "bread forum" because it is the dough that I'm posting and no so much the toppings. I been making pies for years now and would describe this as a American pie.

448 g 100% High gluten flour
300g 66.9643% Water
4 g .89285% IDY
8 g .1.78571 Salt
4.5 g 1.00446 Olive Oil Add after mixture is combined



 

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Keltin

New member
Gold Site Supporter
:w00t:

WOW. That looks incredible. Better than any bought I've every seen. You've definitely got talent! :thumb:
 

Mama

Queen of Cornbread
Site Supporter
I'm a cup, teaspoon, tablespoon kind of cook...I'd love to make this...the picture is BEAUTIFUL :clap:... but I'm afraid I just don't understand the recipe...:blush:
 

Guts

New member
3 cups 448 g 100% High gluten flour
1¼ cups 300g 66.9643% Water
1tsp 4 g .89285% IDY
1tsp 8 g .1.78571 Salt
1tsp 4.5 g 1.00446 Olive Oil Add after mixture is combined

This can be made same day 3-4 hours ahead of time counter rise/or cold ferment up 3 days.
The conversion is as close as I can come ±
I do a lot of my recipes in weight. easy and faster less clean up.
 

Mama

Queen of Cornbread
Site Supporter
Thank you so much Guts! Just a couple more questions if you don't mind...

100% High Gluten Flour....Can I just use bread flour?

What is 66.9643% water? Is that just lukewarm water (between 110 and 115 degrees F)?

.89285% IDY? Is that Instant Yeast?

1.78571 Salt? Is that Table salt?

1.00446 Olive OIl? Is that Extra Virgin Olive Oil?

Sorry for all the questions....
 

Guts

New member
100% High Gluten Flour....Can I just use bread flour? Yes

What is 66.9643% water? Is that just lukewarm water (between 110 and 115 degrees F)? 66.9643% is hydration if you use warm water it will rise faster, depends on when you want to use it.



.89285% IDY? Is that just Instant Yeast? Instant Dry Yeast / Yes

1.78571 Salt? Is that just Table salt? Yes

1.00446 Olive OIl? Is that just Extra Virgin Olive Oil? Yes

This makes two 12-13± inch pies
 

JoeV

Dough Boy
Site Supporter
What is 66.9643% water? Is that just lukewarm water (between 110 and 115 degrees F)?

In "Baker's Percentages," The weight of the flour is always considered 100%. All other ingredients are a percentage of of the flour. So, if the flour weighs 448 grams, multiply that by .669642, which is 300 grams of water. BTW, this is a wet/sticky dough.

Here are the grams converted to ounces for those of us who are metric challenged (I hate metric :yum:)

448 grams of flour = 15.8027 oz. (I would just round this up to 1# of flour) 100%
300 grams of water = 10.58 oz. 67%
4 grams instant yeast = .15 oz (1-1/2t) 1%
8 grams salt = .30 oz. (1T) 2%
4.5 grams EVOO= .16 oz (1-1/2t) 1% ( I would double this making it 1T)
 

Mama

Queen of Cornbread
Site Supporter
Thanks Joe! I definitely fall in the metrically challenged category. I guess I really should invest in a scale to weigh stuff when baking.
 

buckytom

Grill Master
wow, guts!! that looks as good as any pizza pie i've ever had in nyc, and that's sayin' somethin'. great job! :applause:

off topic, i wish this country would get on the ball and go metric already. it's so much easier. heck, avoirdupois is worse than hexadecimal. at least there's a functional reason for hex.
 

Guts

New member
In "Baker's Percentages," The weight of the flour is always considered 100%. All other ingredients are a percentage of of the flour. So, if the flour weighs 448 grams, multiply that by .669642, which is 300 grams of water. BTW, this is a wet/sticky dough.

-------------------------------------------------------------------
Yes I think I stated this in the first post (66.9643%) A Lot of people like there dough dryer at 61-63% hydration. I have no problem working with this hydration.
 
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JoeV

Dough Boy
Site Supporter
In "Baker's Percentages," The weight of the flour is always considered 100%. All other ingredients are a percentage of of the flour. So, if the flour weighs 448 grams, multiply that by .669642, which is 300 grams of water. BTW, this is a wet/sticky dough.

-------------------------------------------------------------------
Yes I think I stated this in the first post (66.9643%) A Lot of people like there dough dryer at 61-63% hydration. I have no problem working with this hydration.
Forgive my bad manners Guts. Welcome to NCT. It's nice to have you aboard.
 
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smoke king

Banned
off topic, i wish this country would get on the ball and go metric already. it's so much easier. heck, avoirdupois is worse than hexadecimal. at least there's a functional reason for hex.

They told me in grade school that the "change to metric" was going to happen very soon Bucky. That was in 1968!!

Great lookin pie Guts!
 

Keltin

New member
Gold Site Supporter
wow, guts!! that looks as good as any pizza pie i've ever had in nyc, and that's sayin' somethin'. great job! :applause:

off topic, i wish this country would get on the ball and go metric already. it's so much easier. heck, avoirdupois is worse than hexadecimal. at least there's a functional reason for hex.


Hex rocks!

53 61 79 20 48 65 6C 6C 6F 20 74 6F 20 4D 79 20 4C 69 74 74 6C 65 20 46 72 69 65 6E 64

:yum:
 

Mama

Queen of Cornbread
Site Supporter
Simple Ascii!!! :biggrin:

Ok, I'm a geek.

http://www.string-functions.com/hex-string.aspx

You'll have to take the spaces out for it to properly decode…..here you go:

5361792048656C6C6F20746F204D79204C6974746C6520467269656E64

I copied and pasted and got this: "Say Hello to My Little Fr?–Væ"

That makes much more sense :huh:

Okay...I get it now...just call me slow....I guess it helps to read what you wrote :blush:. I took out the final space...:lol:...that's pretty cool! :clap:
 

Keltin

New member
Gold Site Supporter
I copied and pasted and got this: "Say Hello to My Little Fr?–Væ"



Okay...I get it now...just call me slow....I guess it helps to read what you wrote :blush:. I took out the final space...:lol:...that's pretty cool! :clap:


:clap:

Welcome to the wonderful world of Ascii!! :yum:
 
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