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layout fix for init

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broodjeaap89 2022-08-04 21:00:15 +02:00
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app_init/recipes.yaml
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@ -1,126 +1,126 @@
recipes: recipes:
- name: "Poolish" - name: "Poolish"
image: https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza.png image: https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza.png
description: > description: >
A Neapolitan Style pizza with a two cold rises, first as a 'poolish', then again as the complete dough. 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: 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) [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) ![cold_dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza2.png)
ingredients: ingredients:
- name: Poolish Flour - name: Poolish Flour
unit: g unit: g
value: 0.171919771 value: 0.171919771
- name: Poolish Water - name: Poolish Water
unit: ml unit: ml
value: 0.171919771 value: 0.171919771
- name: Honey - name: Honey
unit: g unit: g
value: 0.00286533 value: 0.00286533
- name: yeast - name: yeast
unit: g unit: g
value: 0.00286533 value: 0.00286533
- name: Flour - name: Flour
unit: g unit: g
value: 0.401146132 value: 0.401146132
- name: Water - name: Water
unit: ml unit: ml
value: 0.229226361 value: 0.229226361
- name: Salt - name: Salt
unit: g unit: g
value: 0.014326648 value: 0.014326648
- name: Yeast - name: Yeast
unit: g unit: g
value: 0.005730659 value: 0.005730659
steps: steps:
- name: Make the Poolish - name: Make the Poolish
wait: wait:
description: How many minutes warm poolish rise? description: How many minutes warm poolish rise?
unit: minutes unit: minutes
min: 30 min: 30
max: 60 max: 60
description: > description: >
Combine the poolish flour, poolish water, honey and yeast to create the poolish. Combine the poolish flour, poolish water, honey and yeast to create the poolish.
[Make to poolish](https://youtu.be/u7Hd6ZzKgBM?t=97) [Make to poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)
substeps: substeps:
- name: Flour + Yeast - name: Flour + Yeast
description: > description: >
Combine the flour and yeast and mix. Combine the flour and yeast and mix.
- name: The rest - name: The rest
description: > 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. 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 - name: Poolish Fridge
wait: wait:
description: How many hours of poolish cold rise? description: How many hours of poolish cold rise?
unit: hours unit: hours
min: 16 min: 16
max: 24 max: 24
description: > description: >
Transfer the poolish to the fridge for an overnight cold rise. Transfer the poolish to the fridge for an overnight cold rise.
- name: Poolish room temperature - name: Poolish room temperature
wait: wait:
description: How long to let the dough come to room temperature? description: How long to let the dough come to room temperature?
unit: minutes unit: minutes
min: 30 min: 30
max: 60 max: 60
description: > description: >
Take the poolish out of the fridge and let it rest come up to room temperature. Take the poolish out of the fridge and let it rest come up to room temperature.
- name: Make the poolish dough - name: Make the poolish dough
wait: wait:
description: How many minutes for the gluten development? description: How many minutes for the gluten development?
unit: minutes unit: minutes
min: 15 min: 15
max: 30 max: 30
description: > description: >
Combine the rest of the ingredients to create turn the poolish into a dough. Combine the rest of the ingredients to create turn the poolish into a dough.
[Make to dough](https://youtu.be/u7Hd6ZzKgBM?t=199) [Make to dough](https://youtu.be/u7Hd6ZzKgBM?t=199)
substeps: substeps:
- name: Poolish + water - name: Poolish + water
description: > description: >
Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water. Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water.
- name: Salt+Oil - name: Salt+Oil
description: > description: >
Add the Salt and oil to the poolish. Add the Salt and oil to the poolish.
- name: Flour and Kneading - name: Flour and Kneading
description: > description: >
Add the flour to the poolish. 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. 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. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes.
- name: Prepare for gluten development - name: Prepare for gluten development
description: > description: >
Cover the dough or place it in a bowl you can cover to let it rest for a short time. Cover the dough or place it in a bowl you can cover to let it rest for a short time.
- name: Second cold rise - name: Second cold rise
wait: wait:
description: How many hours of cold rise? description: How many hours of cold rise?
unit: hours unit: hours
min: 16 min: 16
max: 24 max: 24
description: > 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. 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 - name: Before making the dough balls
wait: wait:
description: How long to let the dough come to room temperature? description: How long to let the dough come to room temperature?
unit: minutes unit: minutes
min: 15 min: 15
max: 60 max: 60
description: > description: >
Take the dough out of the fridge to let it come to room temperature before making the dough balls. Take the dough out of the fridge to let it come to room temperature before making the dough balls.
- name: Making the dough balls - name: Making the dough balls
wait: wait:
description: How many hours of room temperature rise? description: How many hours of room temperature rise?
unit: hours unit: hours
min: 1 min: 1
max: 4 max: 4
description: > description: >
Split the dough into smaller dough balls. Split the dough into smaller dough balls.
[Making dough balls](https://youtu.be/u7Hd6ZzKgBM?t=675) [Making dough balls](https://youtu.be/u7Hd6ZzKgBM?t=675)
- name: Pizza Time! - name: Pizza Time!
description: > description: >
Time to make your poolish pizza! Time to make your poolish pizza!
- name: "Neapolitan Day Dough" - name: "Neapolitan Day Dough"
image: https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pizza.png image: https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pizza.png
description: > description: >