From aff0c3c092e80b7f9b23736da2402b9b10ce88cb Mon Sep 17 00:00:00 2001 From: broodjeaap89 Date: Thu, 4 Aug 2022 21:00:15 +0200 Subject: [PATCH] layout fix for init --- app_init/recipes.yaml | 234 +++++++++++++++++++++--------------------- 1 file changed, 117 insertions(+), 117 deletions(-) diff --git a/app_init/recipes.yaml b/app_init/recipes.yaml index 0f7c275..c5832e6 100644 --- a/app_init/recipes.yaml +++ b/app_init/recipes.yaml @@ -1,126 +1,126 @@ recipes: - name: "Poolish" - image: https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza.png - description: > - A Neapolitan Style pizza with a two cold rises, first as a 'poolish', then again as the complete dough. + image: https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza.png + description: > + A Neapolitan Style pizza with a two cold rises, first as a 'poolish', then again as the complete dough. - The recipe is based on this excelent video from Vito Lacopelli: - [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH | Vito Iacopelli](https://www.youtube.com/watch?v=n1O3uHPCOLA) - - ![cold_dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza2.png) - ingredients: - - name: Poolish Flour - unit: g - value: 0.171919771 - - name: Poolish Water - unit: ml - value: 0.171919771 - - name: Honey - unit: g - value: 0.00286533 - - name: yeast - unit: g - value: 0.00286533 - - name: Flour - unit: g - value: 0.401146132 - - name: Water - unit: ml - value: 0.229226361 - - name: Salt - unit: g - value: 0.014326648 - - name: Yeast - unit: g - value: 0.005730659 - steps: - - name: Make the Poolish - wait: - description: How many minutes warm poolish rise? - unit: minutes - min: 30 - max: 60 - description: > - Combine the poolish flour, poolish water, honey and yeast to create the poolish. + The recipe is based on this excelent video from Vito Lacopelli: + [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH | Vito Iacopelli](https://www.youtube.com/watch?v=n1O3uHPCOLA) + + ![cold_dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza2.png) + ingredients: + - name: Poolish Flour + unit: g + value: 0.171919771 + - name: Poolish Water + unit: ml + value: 0.171919771 + - name: Honey + unit: g + value: 0.00286533 + - name: yeast + unit: g + value: 0.00286533 + - name: Flour + unit: g + value: 0.401146132 + - name: Water + unit: ml + value: 0.229226361 + - name: Salt + unit: g + value: 0.014326648 + - name: Yeast + unit: g + value: 0.005730659 + steps: + - name: Make the Poolish + wait: + description: How many minutes warm poolish rise? + unit: minutes + min: 30 + max: 60 + description: > + Combine the poolish flour, poolish water, honey and yeast to create the poolish. - [Make to poolish](https://youtu.be/u7Hd6ZzKgBM?t=97) - substeps: - - name: Flour + Yeast - description: > - Combine the flour and yeast and mix. - - name: The rest - description: > - Add the honey to the water in your mixing bowl, add in the flour/yeast mix and thoroughly combine until it's a homogeneous (ver sticky) dough. - - name: Poolish Fridge - wait: - description: How many hours of poolish cold rise? - unit: hours - min: 16 - max: 24 - description: > - Transfer the poolish to the fridge for an overnight cold rise. - - name: Poolish room temperature - wait: - description: How long to let the dough come to room temperature? - unit: minutes - min: 30 - max: 60 - description: > - Take the poolish out of the fridge and let it rest come up to room temperature. - - name: Make the poolish dough - wait: - description: How many minutes for the gluten development? - unit: minutes - min: 15 - max: 30 - description: > - Combine the rest of the ingredients to create turn the poolish into a dough. + [Make to poolish](https://youtu.be/u7Hd6ZzKgBM?t=97) + substeps: + - name: Flour + Yeast + description: > + Combine the flour and yeast and mix. + - name: The rest + description: > + Add the honey to the water in your mixing bowl, add in the flour/yeast mix and thoroughly combine until it's a homogeneous (ver sticky) dough. + - name: Poolish Fridge + wait: + description: How many hours of poolish cold rise? + unit: hours + min: 16 + max: 24 + description: > + Transfer the poolish to the fridge for an overnight cold rise. + - name: Poolish room temperature + wait: + description: How long to let the dough come to room temperature? + unit: minutes + min: 30 + max: 60 + description: > + Take the poolish out of the fridge and let it rest come up to room temperature. + - name: Make the poolish dough + wait: + description: How many minutes for the gluten development? + unit: minutes + min: 15 + max: 30 + description: > + Combine the rest of the ingredients to create turn the poolish into a dough. - [Make to dough](https://youtu.be/u7Hd6ZzKgBM?t=199) - substeps: - - name: Poolish + water - description: > - Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water. - - name: Salt+Oil - description: > - Add the Salt and oil to the poolish. - - name: Flour and Kneading - description: > - Add the flour to the poolish. - If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. - This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes. - - name: Prepare for gluten development - description: > - Cover the dough or place it in a bowl you can cover to let it rest for a short time. - - name: Second cold rise - wait: - description: How many hours of cold rise? - unit: hours - min: 16 - max: 24 - description: > - Add a little bit of olive oil to a big bowl, coating all sides, then transfer your kneaded dough then put it in the fridge for the second cold rise. - - name: Before making the dough balls - wait: - description: How long to let the dough come to room temperature? - unit: minutes - min: 15 - max: 60 - description: > - Take the dough out of the fridge to let it come to room temperature before making the dough balls. - - name: Making the dough balls - wait: - description: How many hours of room temperature rise? - unit: hours - min: 1 - max: 4 - description: > - Split the dough into smaller dough balls. + [Make to dough](https://youtu.be/u7Hd6ZzKgBM?t=199) + substeps: + - name: Poolish + water + description: > + Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water. + - name: Salt+Oil + description: > + Add the Salt and oil to the poolish. + - name: Flour and Kneading + description: > + Add the flour to the poolish. + If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. + This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes. + - name: Prepare for gluten development + description: > + Cover the dough or place it in a bowl you can cover to let it rest for a short time. + - name: Second cold rise + wait: + description: How many hours of cold rise? + unit: hours + min: 16 + max: 24 + description: > + Add a little bit of olive oil to a big bowl, coating all sides, then transfer your kneaded dough then put it in the fridge for the second cold rise. + - name: Before making the dough balls + wait: + description: How long to let the dough come to room temperature? + unit: minutes + min: 15 + max: 60 + description: > + Take the dough out of the fridge to let it come to room temperature before making the dough balls. + - name: Making the dough balls + wait: + description: How many hours of room temperature rise? + unit: hours + min: 1 + max: 4 + description: > + Split the dough into smaller dough balls. - [Making dough balls](https://youtu.be/u7Hd6ZzKgBM?t=675) - - name: Pizza Time! - description: > - Time to make your poolish pizza! + [Making dough balls](https://youtu.be/u7Hd6ZzKgBM?t=675) + - name: Pizza Time! + description: > + Time to make your poolish pizza! - name: "Neapolitan Day Dough" image: https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pizza.png description: >