Pizza dough and Schiaccata rabbit hole
 

Just made my first semi-successful schiaccata in hopes of opening a Florentine sandwich shop w/ Neapolitan and Roman pizzas sometime next year. Dough kneaded by hand (what a workout), no proofing room in a cold shop, it turned out OK. Flavor was good but needs more air. In a matter of hours I've gone from a $400 stand mixer for continued testing to a $4000 double arm mixer for production, choosing a low-priced spiral mixer in the middle, thank you FBMP. And then figuring out how to build a proofing box or just make a small room.

This should be a fun adventure.

http://forums.pelicanparts.com/uploa...1761404502.jpg


http://forums.pelicanparts.com/uploa...1761404502.jpg

Awesome!

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Shaun you are a truly adventurous soul!

I thought this was a new age remedy for sciatica. lol

Looks tasty, I wouldn’t even know where to start.

Add ketchup?

Well yeah, that makes everything better. And hot sauce.;)

That's a very nice internal structure.

Thank you FB but I need to make it airier. I've got two different yeasts in two different doughs, mixed together so I'm looking forward to leaving those as they are but using a spiral mixer and temp controlled proofing box to get the bread perfect.

I also need to practice my dimpling technique. In one of the YT videos from Italy, they said that was hardest part of the process. And I agree.

My motto is everyday is an adventure unto itself.

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http://forums.pelicanparts.com/uploa...1761513904.jpg

Is it similar to making like . . . a "thin" focaccia or is it a completely different thing?

Shaun, you are the most intrepid entrepreneur I’ve ever known. I wish we lived closer. I would love to collaborate on this - or help with Tru6.

Focaccia comes up when googling schiacciata, as you might expect, along with ciabatta.

Focaccia is more like a kitchen sponge, soft from top to bottom and schiacciata is crispy and then airy soft and chewy on the inside. This latest iteration was a little too crispy, meaning that layer was probably 2X thickness and then in between focaccia and schiacciata on the inside. Chewyness was great but there was ultimately too much bread to air ratio. A temp proofing box/room will fix the crust now that it's cold... 33ºF this morning.

The challenge with making and testing schiacciata is it's a 2 day, 2 dough bread.

Thank you Patrick, it comes down to not knowing what you can't do, so you do, for me. That and too many ideas.

I do wish you lived closer, first for social and then your wisdom and experience would be a great help and make anything I do better and more successful.

Tru6 is over 10 years old now and suffers the fatal flaw of I'm the only one who wants to, and apparently can, do the work I do at the level it needs to be done, so I should have a mature 5-person staff now but that will never happen. The future of Tru6 is ultimately based on a unique plating process I developed and if I can extend that to successfully plating carbon fiber (almost there), would be a great company. But have bigger and better things planned too, so we'll see.

When I think about focus, should I be bothering with that or even the sandwich and pizza shop when I should be focusing on a new style of bra I created or 5 other projects. That's where I think you would be most helpful.

Shaun if you would consider outsourcing part of this project that includes measuring, fitting and gathering feedback from prospective customers, I'm your man!

Needs pineapple topping :D

Good luck with the search for another carrot :)!

Mmmmm....