Author: admin

Start with a dough with a relatively low hydration like 60% and work your way up when you get better.

I’m excited to see how you make out with your new oven.

I am not Mary Worth.

Does dough appear visually older and more mature with increased fermentation time, and younger with less fermentation time? For example,

Quote from: Chopper01 on Today at 09:45:49 PMI would also love to get my hands on this oven to smoke

Quote from: mbrulato on April 07, 2024, 10:18:33 AMBeautiful pies and perfect crumb!  I’ve been experimenting with this style using

Quote from: dasabonis on December 21, 2023, 04:31:17 PMThe floor is 26.5″ diameter and the opening is 18″. It will

8 inch pan pizza, 180g dough. 90% hydration, 60/40 KAAP/Hi-Xtraction, 2.5 salt, 20% sourdough. Room temp 11 hours, baked fully

I like this oven. https://youtube.com/shorts/oGqnF1zI0Sw?si=aDyxiBELlEyk82D1

Quote from: gcpizza on June 07, 2024, 02:56:06 PMDefinitely get some shortening as soon as you can. You will be