Perfect bread, great job. What type of oven and what temp are you using.
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Same temp as me, I have been using a dutch oven. I need to try the steel deck, it would be so much easier. You have great color. Thanks for the info. -
Yeah, I found the Dutch oven to be a possible burn disaster. I use a big pan of water on the shelf below the steel in my oven as well, it really builds up the steam. It also, alongside using parchment paper, prevents from over browning of the bottom of the loaf. I load with a pizza peel. There are photos of my oven set up in one of these pages in this thread. -
I use a rectangular cast dutch oven and yes getting burned or having it slip out of the pot holders is a strong possibility. I will be happy to eliminate it.
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Ooops...
Making a levain off a rye starter is... energetic
Pizza, should have been bigger, but making pizza outside when there's an unexpected rain shower is less than ideal.
I really need an actual pizza oven.Comment
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Haha. Yeah - I've woken up to my starter over-running onto the kitchen counter on more than one occasion. I use a mason jar with the ring barely fastened, so any CO2 generated can push through the lid. That also allows the starter itself to escape and make a mess....
I need to do sourdough pizza crust. So far just bread here... my wive is a thin crust gal... -
Only Fire has an attachment for the 22" plus you get a Rotisserie for , I'm guessing a buck n a half. Includes a peel n a ceramic round. -
Yeah... if you need a rotisserie for that kettle, the one that doubles as a pizza oven is a no brainer. That said, if you only want a pizza oven, I wonder if that $150 is better spent towards a Ooni or other dedicated pizza oven. Much faster heating and higher heat than you will likely reach with a kettle and charcoal.
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The start of something new, with something for comparison.
An adventure into Semolina flour begins. The loaf on the left, other than starter, it is pure semolina flour. The homemade Semolina pasta has hooked me to know more.
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A few weeks ago, I was asked to participate in a city wide pizza competition, as the only amateur,
! was quick to decline for many reasons, one major one, I would have to make about 70 pizzas, but it got me thinking about, what could I do now to have a more open mind to the future, to prep myself for a possible second invite, (exact cheese weights, hydration, par baking, etc)..
I have moved my hydration from 70% (a tad more because of starter hydration), to 65 %, and now down to 60 percent. And a bit longer fermentation. My dough has become even more workable, I need to shape a few in a Neapolitan style still just to better understand, but for the NY slice I’ve been trying to dial in, it is likely with in a 2-3 % + or - hydration range based on other factors.
Last edited by Richard Chrz; December 3, 2023, 08:49 PM.Comment
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I just wanted to say thanks for this incredible chronology, Richard Chrz. Been on a bread and pizza journey for a few years now, and I make some decent stuff but am always wanting to learn more. This has more quality teachings than most books I've read, I barely know where to begin. Cheers!Comment
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After making cranberry walnut for my wife’s mom, and for my family’s thanksgiving, my wife requested one. Next time I make these, I’ll snap photos of the process.
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TFW 250 g bread flour
H20 63 % + or - 1 %
Lev 15 %
salt 1.8 %
Notes: hydration is a quick estimate based on 60 percent hydration and the levain at 100%, Diamond Crystal fine kosher salt.
96 hour ferment, beyond happy with repeatable results.
I give the dough a 90 to 120 second pre bake at 500 broil. Pull , sauce, cheese, toppings, more cheese, back in the oven at 500 broil for 5 minutes (all on pizza steel), pull out, spin it, if adding pepperoni, ad it now. Back in the oven at 525 broil for 3 minutes.
so now to move a bit lower and find where it changes.
Last edited by Richard Chrz; December 2, 2023, 10:25 PM.Comment
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I should add, this is roughly a perfectly “round” 14 inch pizza, 8 - 9 ounces of fresh grated mozz, 1/3 lb of Italian sausage, roughly average 2 - 2.5 slices of pepperoni’s per slice cutting,
Note: the 1/3 lb of Italian sausage was uncooked by weight, but cooked before adding to pizza.Last edited by Richard Chrz; December 3, 2023, 08:43 PM. -
Richard Chrz .. those pizzas shame the restaurants in this area (including the sit downs)!!!
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Doing some calculating, and some future planning…. I have no idea what will happen for sure, but I’m working in the idea of forward movement and progress.
At just about the year mark with my Ankarsrum, I made and baked about 500 loaves of bread this year, and roughly 500-600 pizza kits.
my orders of bread when offering 12 sell out in an average of 10 minutes, I would like to see if I could manage 25 loaves at a time. Which now has me in the hunt this year to consider a more commercial professional oven, possibly a wall size 4 sliding door refrigeration, and possibly considering a larger Hobart mixer, I don’t think that will all happen this year, but I have an interest free micro grant offered to me to make changes if I am wanting. And still in talks on cooking classes.
This is my partial order for pizza sauce, I will have another 6 flats still to arrive. thankfully my wife is super supportive.
got to do something to pay for my bbq habits..
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God Bless ur wife,,,,👍👍👍
How does she handle the bags of flour,,,😂🤣😂Comment
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Last week she brought home another 100 lbs of flour and said, well this should last you another few weeks. Which I average 90 - 115 lbs of flour a month right now.
And yes, the tomatoes store in our living room, the flour stored in another room, pans, cambros, etc on tables, dining room chairs. Any spot I can find, I take for peels, cutting boards, hotel pans, . . 😂.
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I shut down orders this past week. There has been so many people that have and continue to support the projects that my wife and I work with.
‘’this time of year you cancel the orders and bake gifts.
5 Sourdough Cranberry walnut
6 regular sourdough
4 sourdough ciabattas.
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Nice work!Comment
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Some folks received very nice gifts!Comment
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My 12 this week for charity to help pay off the school district lunch deficit. I’ve agreed to do a second offering this month, next week. I enjoy the bakes so much when they are part of bigger things.
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I'm not sure how I stumbled upon this thread just now. I love making doughs for loaves and pizzas, but this is some impressive work, Richard!!
Needless to say, I will be a regular reader (and perhaps occasional contributor) going forward!Comment
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Thank you for the kind words, 2 years ago 58limited asked me to create a separate post where I would share any steps, and changes in my procedures as I go.
This what has come about from it, some sort of sourdough journal. I need to update my steps and some ratios, as a few have changed in the past 6 months or so.
I'm not an expert, and have never made the perfect loaf, but I play with a lot of flour every week, so occasionally I stumble upon something useful, and always willing to share.Last edited by Richard Chrz; January 12, 2024, 01:19 PM. -
Richard Chrz if you are not an expert, then there are no experts.
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