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1
Pizza Ovens / Re: Cob oven?
« Last post by badjak on Today at 08:33:16 AM »
Thanks!
I had seen the first one, not the second.
I got a feeling they can work for pizza.
My intention is to mainly use it for bread (not happy with the results from my gas oven, and I am aware this is a pizza forum, but there seems a lot of knowledge here, so couldn't resist).
I suppose I better give it a try. I can get fired clay bricks. Thinking of double layers everywhere for thermal mass. I don't need the high heat, just needs to stay hot for long enough.
If it works I'll try a pizza as well ;)
2
Dough Ingredients / Re: Goodies!
« Last post by foreplease on Today at 07:50:29 AM »
Thanks for the additional info, Mick. Somehow I thought you were planning 10 portions. 29-ish brings it in line with my limited understanding of fresh yeast. I only see it in stores around Christmas and even then only a few times.
3
Pizza Ovens / Re: Cob oven?
« Last post by Jon in Albany on Today at 07:47:38 AM »
There's this arrangement too.






The will it work question is more of a personal question. I think the design I've linked to will be unbalanced and the bottom will cook too fast. Not many undercarriage views in the videos. Using a screen or metal peel under it could help. There are other dry stacked ovens around too. But you're the only one that can say if you'll be happy with the results.
4
Prep Equipment / Re: BOSCH Universal Plus w/shredder/slicer accessory
« Last post by Essen1 on Today at 07:20:49 AM »

Good luck with the Bosch! I love mine! I think you will feel the same. I thought the slicer that fit the big bowl was discontinued too. Looks cool! Instead of the dinky plastic dough extender, look into the one-piece stainless steel dough hook. It works like a charm. Add a few of the plastic protectors that fit on top of the column they are cheap and work for keeping the dough from entering. (large batch concern only)

GW,

I'm definitely not new to the BOSCH Universal Plus. I've been using it for years, first the regular model and now the black edition. The quality, power and workmanship is outstanding, imho.

And no, the dough hook extender will not break. It's a tough piece of accessory. I can't comment on the Pro dough hook, whatever that is, but I've tried to use one of the dough hooks from the Nutrimill Artiste but it ended up touching the walls and bottom of the Bosch bowls.

I agree with Gumba to buy a few of the dough gliders if you plan to use the bowls with the column in the center.

For very large batches I prefer the bowls with the hook on the bottom. 15lbs of dough out of that one gives me roughly 22 dough balls.
5
Dough Clinic / Re: rise again after freezing ?
« Last post by ose on Today at 06:56:45 AM »
Wow that adds a whole new twist to the yeast situation. Not using yeast at all, but baking powder instead . I just read that too. I will have a better opinion on that after I un freeze the dough ball I have. If it re rises well then I wont try the baking powder alternative for now.
If it doesn't rise well then then I have to use more yeast to freeze a dough assuming some of the yeast doesn't reactivate after freezing. The baking powder switch does sound interesting though.
6
Dough Clinic / Re: Substitute for All Trumps Bleached & Bromated
« Last post by PizzaPassion on Today at 06:36:04 AM »
When the AIB (American Institute of Baking) was closing down, I recalled that the AIB had prepared a document years ago directed to potassium bromate. That led me to see if the document was in the archives of the Wayback Machine. When I saw that it was, I made a copy of the link. Here it is:

https://web.archive.org/web/20130820221140/https://www.aibonline.org/press/SafeUsePotassiumBromate%2009_08.pdf

Peter
Thanks Peter. I did read the document briefly. I saw a number of cautionary comments about proper handling, testing, amount used and baking temperature that it would give me pause before using it. No doubt we could look at the same glass of water and it's either half empty or half full. Why use it if you don't need to? If your local pizza shop made buyers aware that they were using a flour that was banned in 30 different countries do you think they'd sell many pizzas? I highly doubt it. I think it's a dirty little secret of the entire industry.
7
Shop Talk / Re: How's business?
« Last post by JWFPIZZZA on Today at 06:33:35 AM »
busy as usual. thank god  :-D
8
Pizza Ovens / Re: Cob oven?
« Last post by badjak on Today at 04:27:50 AM »
Very interesting thread, that I will be following.
I'm tentatively looking in building something as well, although mainly for bread.
I see that @jon in albany mentioned a dry stacked oven. I've seen some online (   https://project.theownerbuildernetwork.co/2015/07/08/build-a-dry-stack-wood-fired-pizza-oven-in-a-day/) Would they really work?
9
Off-Topic Foods / Re: Stuffed Zucchini with colorful bell peppers
« Last post by GumbaWill on Today at 02:33:08 AM »
yum

Hey, Deb.
Here is one from my regional favorites collection. Are you familiar with the iconic New Haven CT. chocolate lemon pie? Well, here is my homage. How did I do?
10
I fear it doesn't work properly with high idration  (80%)

I agree, high hydration doughs are not Bosch's forte. However, that being said, there are ways to make it work. This pargraph gleaned from the internet explains the method.

In bread, the bassinage method makes the initial dough stiffer by holding back some of the water. After the gluten has developed, the second water is added to the dough. This method increases the amount of water that the dough can retain and produces a more open crumb.

I think it would be a boneheaded move from Bosch to discontinue the Shredder/Slicer. They might have pulled it for it to be replaced with a newer model.

Just a guess, of course.

Good luck with the Bosch! I love mine! I think you will feel the same. I thought the slicer that fit the big bowl was discontinued too. Looks cool! Instead of the dinky plastic dough extender, look into the one-piece stainless steel dough hook. It works like a charm. Add a few of the plastic protectors that fit on top of the column they are cheap and work for keeping the dough from entering. (large batch concern only)



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