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.

Hey @Handmixman ! Your rolls look amazing! Any chance you’d be willing to share the recipe for the rolls? I was born and raised in Philly but moved down to SC 10 years ago. I can’t for the life of me find any good rolls down. here or…