Re: Angelo’s in Philadelphia

Quote from: Handmixman on August 08, 2024, 03:05:44 PMI have the recipe. But I can’t seem to nail the fermentation times. It’s a high hydration with a poolish and no matter how long I ferment it it’s always so sticky it doesn’t ball right. I have the step by step directions and have gotten it close but not the same. But he has a $30k electric oven with steam injectors and Im on a 30 year old home gas oven. I use the same exact ingredients, follow the recipe to a T have a commercial spiral mixer and all: but I just can’t get my fermentation down like he does. Perhaps I have to go a lot longer on the room temp than it says in his recipe. He uses such a small amount of yeast it’s absurd. I’be gotten close to replicating it but just not the same.

Fantastic looking pizza and, especially, bread. Can you please give me an idea of what each roll weighed pre-bake? 6 oz +/-?