They taste better than they look - not overcooked and soggy.
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They taste better than they look - not overcooked and soggy.
pinball wizard
Honorary Master
Burnt. You mean burnt.So the first test run in the Milex gas oven. Was a bit impromptu, wasn't planning on doing it this weekend as I need to make poolish and dough first. But the itch was there to just buy bread dough from Pnp and wing it.
Not bad and the photos exaggerate the color of the crust. It was dark brown not black but I'm pretty sure it's the sugar in the bread dough.
Rear of the stone got to over 400C and the front about 300C, this was already too hot for this dough so after the first one I only heated the rear to about 300C. Launching and turning was easy with this dough as it was not sticky (low hydration I think)
So very keen to actually make some dough and give the oven a fair shot. Now to find where I put my 00 FlourAlso very keen to use fresh mozarella.
Doughballs
View attachment 1567944View attachment 1567942
First one
View attachment 1567938
Third One
View attachment 1567934View attachment 1567936
Kornhub
Blackburn Fan
You need a new friend
dualmeister
Honorary Master
German visitors. They going back home soonYou need a new friend
Kornhub
Blackburn Fan
German visitors. They going back home soon
ninjaman509
Senior Member
Hi just to be clear this is a non poolish recipe? The only time I made dough was with a Vito poolish recipe so that's all I know
Paul Kemp
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Correct. I’ll typically stick it straight into the fridge if I prep the night before then pull it out in the morning to rise for the day.
ninjaman509
Senior Member
Awesome thanks I'm keen to try your recipe! Do you use fresh mozzarella, and if so where do you buy it from?
Paul Kemp
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You’ll get the hang of it. I count to 60 after launch, turn 45 count 30 etc.So the first test run in the Milex gas oven. Was a bit impromptu, wasn't planning on doing it this weekend as I need to make poolish and dough first. But the itch was there to just buy bread dough from Pnp and wing it.
Not bad and the photos exaggerate the color of the crust. It was dark brown not black but I'm pretty sure it's the sugar in the bread dough.
Rear of the stone got to over 400C and the front about 300C, this was already too hot for this dough so after the first one I only heated the rear to about 300C. Launching and turning was easy with this dough as it was not sticky (low hydration I think)
So very keen to actually make some dough and give the oven a fair shot. Now to find where I put my 00 Flour
Doughballs
View attachment 1567944View attachment 1567942
First one
View attachment 1567938
Third One
View attachment 1567934View attachment 1567936
Also, if the stone is hot turn the heat down to control the heat over the top. Experimentation really, which will be rewarding once you get it figured out.
Paul Kemp
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Nope, just regular from the grocer. Started with pre-grated but it burns easily. In a brine of sorts but that releases too much moisture. Now using vacuum packed balls that are sliced up.
There is a post in this thread, forget who, of what looks like really nice mozzarella.
ArmatageShanks
Honorary Master
I didn't know mushrooms can get soggy, thought they get more rubbery.
I would use proper charcoal. Big Green Egg charcoal is my preference.
dualmeister
Honorary Master
Maybe these?
RHINO BALL FIRELIGHTERS
GO GREEN WITH MEGAMASTER’S ECO-FRIENDLY PRODUCTS. ADD RHINO DUNG FIRE STARTERS TO YOUR BRAAI ACCESSORIES AND SAVE THE RHINO. Heritage Day, aka National Braai Day, is South Africa’s chance to celebrate the Rainbow Nation, with its diverse cultures and deep-rooted heritage. And what better way to...
megamaster.co.za
But those can like to be firelighters mister meisterMaybe these?
RHINO BALL FIRELIGHTERS
GO GREEN WITH MEGAMASTER’S ECO-FRIENDLY PRODUCTS. ADD RHINO DUNG FIRE STARTERS TO YOUR BRAAI ACCESSORIES AND SAVE THE RHINO. Heritage Day, aka National Braai Day, is South Africa’s chance to celebrate the Rainbow Nation, with its diverse cultures and deep-rooted heritage. And what better way to...megamaster.co.za
McTwinks
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I think any namib hardwood charcoal will be fine.
It's not cheap but I've yet to find better. I use it mainly for low and slow cooking on the Weber, so a 9kg bag actually lasts quite a while.
ninjaman509
Senior Member
You could try Etosha's "Triquettes". They burn very clean and much hotter than most briquettes. Namibian hardwood with only natural binders