Author Topic: Breadsticks in a BlackStone?  (Read 453 times)

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Offline PizzaPap

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Breadsticks in a BlackStone?
« on: July 24, 2016, 10:57:11 AM »
Has anyone baked breadsticks in a BlackStone oven?
I have balls ready to bake breadsticks and wonder about any experience any of you may have had.
Thanks in advance.
YCDBSOYA

Offline texmex

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Re: Breadsticks in a BlackStone?
« Reply #1 on: July 24, 2016, 11:41:22 AM »
This is an interesting question.   Do you normally bake them in a pan, all toogether, then tear apart, or do you make them individually?  Just about anything in the right context can be baked in the blackstone.  Launching them directly onto the stone might prove difficult,  but not impossible.  I'm looking forward to seeing how this progresses
Reesa

Offline PizzaPap

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Re: Breadsticks in a BlackStone?
« Reply #2 on: July 24, 2016, 01:19:39 PM »
My plan is to make individual sticks, place close together (on a pizza pan) so they will bake together, then bake.

Not having experience making breadsticks in the BlackStone, I'm not sure whether I can keep the temp low enough to do it.
We will see & I will report back.
YCDBSOYA

Offline texmex

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Re: Breadsticks in a BlackStone?
« Reply #3 on: July 24, 2016, 05:09:43 PM »
The BS does lower temps as easily as higher. I'm sure you will find success. Good luck!
Reesa

Offline PizzaPap

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Re: Breadsticks in a BlackStone?
« Reply #4 on: July 24, 2016, 10:29:38 PM »
Thanks Reesa.

I made breadsticks and calzones both tonight.
Got pictures, but too late to post tonight.
Will post them tomorrow for your critique.
YCDBSOYA

Offline PizzaPap

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Re: Breadsticks in a BlackStone?
« Reply #5 on: July 25, 2016, 08:48:39 AM »
Pictures from last night's calzone & breadsticks bake.

My first time baking either.

Dough for both was a 24 hour cold ferment. Removed from fridge at 26 hours.
Calzone was salami, ham, ricotta, shredded mozzarella, & just a touch of pizza sauce.
Calzone was baked directly on stone.
Bottom stone at approx.450F for entire bake of 10 minutes. Top stone just a bit higher. (470??)
Surprisingly easy to keep decent control of temps.

Breadsticks were baked on an AirBake pan for 7 1/2 minutes at approx. 400F. (just a bit lower than the calzone)
Again, relatively easy to control.
Both batches were brushed with garlic butter before baking, then again after baking.
One batch was then topped with grated parm, the other topped with shredded parm.

Everything tasted good. I would certainly welcome any suggestions on how to improve.
I definitely need practice constructing calzones. :) :)

YCDBSOYA

Offline Jon in Albany

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Re: Breadsticks in a BlackStone?
« Reply #6 on: July 25, 2016, 09:57:30 AM »
Those look great. The only calzones I have made in the Blackstone were unintentional.

Offline PizzaPap

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Re: Breadsticks in a BlackStone?
« Reply #7 on: July 25, 2016, 10:07:48 AM »
Those look great. The only calzones I have made in the Blackstone were unintentional.

I have made a couple of those too! :P :P
YCDBSOYA