Re: Spiral mixer: tips?
Quote from: scott r on Yesterday at 10:04:43 PM Im not sure what the reasoning is. I first heard of
Read moreRe: Where did it go wrong? Please chime in. Long read.
Quote from: 9slicePie on Yesterday at 11:03:31 PM Hold on, did I even do the poolish calculation(s) correctly?? Maybe that
Read moreRe: Where did it go wrong? Please chime in. Long read.
Quote from: scott r on Yesterday at 11:06:17 PM That was a 72.5% hydration dough. Great for bread.
Read moreRe: My Journey with Koda 16
Honestly, that’s a great looking pizza. A nice amount of char on the base, a good even browning, a light
Read moreRe: Home Oven Baked NY Style
That’s a great looking pizza, good details in your post.
Read moreRe: Where did it go wrong? Please chime in. Long read.
Just amazing input from everyone. Thank-you-!
Read moreHome Oven Baked NY Style
Long time lurker, first time poster here.I’ve been dialing in the bake for a NY Style pizza in my oven
Read moreRe: Post a Pic of Your Pie – Daily Update
Cremini mushrooms, caramelized onions, chives, fresh mozz, aged mozz, pecorino, porcini oil. Playing with a new flour, its great. Haven’t
Read moreRe: Da Michele project in my Pizza Party oven
Continuing to experiment with biga, I made one of the lightest pies I’ve ever made. This is 170gm of dough
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: HansB on October 26, 2023, 09:41:20 PM I don’t think it’s posted. Here it is for a 14″
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