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Thanks Craig. They were good. Crust was nice and light. Not huge air holes in cornicone but I think trying

Quote from: TXCraig1 on Yesterday at 08:47:57 PMI have a 12″ GI Azzura and hang it off a little less

Quote from: nanometric on Yesterday at 09:52:25 AMNow that we have a population of Not-Breaders gathering here, can some of

Today’s lunch, half a pepperoni bar pie, 56% hydration all trumps, 6% lard, 2.5% salt.  600f top 550f bottom, 8m

Quote from: norcoscia on July 24, 2022, 12:05:42 PMHi, oven is doing fine – I wish stuff was still made

Very nice bake John!

Quote from: jsaras on Yesterday at 10:55:29 PMWhat is Moozedell? Moozadell slang for mozzarella.

62% KASL.  2 day cold ferment,  came out great. 

Todays pies. 17″ NY round and 12×18 half and half Sicilian.  I love Walters steel pans.  I like my 12×12

Quote from: ARenko on Yesterday at 05:27:47 PMI don’t think I’ve ever done egg wash on bagels.  I boil them