deadfall
Well-Known Member
Smoked Colby Sourdough Cooked in my woodstove on a bed of hickory and white oak coals. I can't wait for the wife to get home so I can try it.
Smoked Colby Sourdough Cooked in my woodstove on a bed of hickory and white oak coals. I can't wait for the wife to get home so I can try it.
I made some roasted garlic rolls this time. really good.
You can't mention a wood stove and not post up i picture! Indoor or out?
Probably should have said fireplace. I'll look for a picture.
I threw a few fire bricks on the coals and put the bread in a cast iron skillet with a lid. I'm hoping to get the same smoked flavor I got the last time I did it this way.
I'm hoping to build a bread oven this summer. outside
Smoked Colby Sourdough Cooked in my woodstove on a bed of hickory and white oak coals. I can't wait for the wife to get home so I can try it.
I made some roasted garlic rolls this time. really good.
Is there a bread thread? I've looked but haven't found one. I been want to ask some questions but didn't want to take away from the Pizza thread. I will be making a pizza this week when I feed my starter. I'm hoping this one is better then the last attempt I made.
I haven't seen one, can't hurt to start it and with the porn your putting up you'd be the perfect starter!
I haven't seen one, can't hurt to start it and with the porn your putting up you'd be the perfect starter!
Hmmmm....breadmaking is crustmaking. I enjoyed the mix here, but oh well!
You might try the pizzamaking.com forum.
There is a thread there under pizza styles Neapolitan that's stickied, by TXCraig who has done a lot with sourdough pizza formulation. He has also posted some predictive models that will allow some flexibility in formulations of dough based on temp, yeast % and time to ferment.
TD
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My dough lasts a month in the fridge.
Melana has stated that more than 2-3 days is a no-go for her, but I find that it does great.
Not that it doesn't work I just think its not dough anymore.... After that long for my sourdough culture the gluten would be gone
I usually err on the side of caution with month old dough, and just do a simple thin crust, but people never fail to exclaim how amazing it is, and I am always pleased.
Tried fresh mozzerella again.
Pizza soup. I sliced it and let it sit out for 3 hours. Still wet as hell.
When the pie was on the cooling rack, I poked a hole in the center and 2 tbsp or so of water dripped out.
I give up on fresh mozzerella.
On HB's pellet grill, the incredible heat dried the mozzerella. My oven just doesn't cut it.
What kinda mozzarella you guys have out that way? I need to put the mozz on at about 90 seconds before I take the pie out, or it will turn to rubber unless the pizza is eaten within moments. I would try maybe blotting it with paper towels... How hot is the oven?
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I'm going to call this a Leftover Pizza. Last night my wife made a meal that was like bruschetta. I'm not sure what you would call it. It had tomatoes, squash, spaghetti squash, fennel and bunch of fresh herbs. Anyhow we had lots of leftovers so I decided to make pizza with them.
Isn't bread great ?!?
Costco fresh mozz.....hotpckaged in 2 big logs.
Not sure of the brand
Man, I use that mozz all the time.. You may try pressing the slices gently between paper towels to squeeze some of the water out of them.
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I have used fresh mozz several times and while I think it offers great flavor, it just ends up making a soggy pizza. Pressing it in paper towels before baking does help, but you'll still have a wet pizzy in the end. I've also found using a paper towel to wick away some of the moisture immediately after baking is also helpful, but a hassle. (i wonder if running it through pasta rollers might work?)
In my opinion the only way you can use it is if it's sliced thin, used sparingly (not like american style pizza) and cooked in a wicked hot oven..
I've been on the quest for the perfect pizza cheese for a decade now and still haven't found something i'm really happy with. I am looking for something that is fresh and creamy, has enough moisture but not too much, and the perfect amount of stringyness. I've eaten pizza like that before but I've never found a store that sells cheese that meets those goals.
Yeah Monterrey is just an excellent flavor cheese. I use a mix of that and mozzerella.
BTW...I'm loving the no knead dough process. The best dough by far I've made is the dough I don't mess with. Let ole mother nature do the work. Yeast is good
This one came out pretty tasty. 20% wheat crust, mozz and asiago cheese, kielbasa on top.
Just saw this thread about pizzas. I made this pizza oven a few years ago and the family really enjoys summer pizza get togethers.
Makes great tasting pizzas too. Wish it was summer and not a couple foot of snow around the oven now!!
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