A D V E R T I S E M E N T


Author Topic: Steam generator / liquid vaporizer device  (Read 1261 times)

0 Members and 1 Guest are viewing this topic.

Online foreplease

  • Supporting Member
  • *
  • Posts: 1990
  • Age: 57
  • Location: St. Joseph, MI
Re: Steam generator / liquid vaporizer device
« Reply #20 on: October 14, 2017, 07:07:07 PM »
Those are all handsome!
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline Bert

  • Vendor
  • *
  • Posts: 1513
  • Location: Houston, TX
  • Mighty Pizza Stone
    • MightyPizzaOven.com
Re: Steam generator / liquid vaporizer device
« Reply #21 on: October 15, 2017, 08:01:45 AM »
Those are all handsome!

Thank you, I did the scoring right out of the fridge and baked right after. Next time, I will try the same but up my hydration to 70%

Bert

Offline Bert

  • Vendor
  • *
  • Posts: 1513
  • Location: Houston, TX
  • Mighty Pizza Stone
    • MightyPizzaOven.com
Re: Steam generator / liquid vaporizer device
« Reply #22 on: November 07, 2017, 07:58:59 AM »
making some progress, my latest loaf, 1.2kg
Bert

Offline Bert

  • Vendor
  • *
  • Posts: 1513
  • Location: Houston, TX
  • Mighty Pizza Stone
    • MightyPizzaOven.com
Re: Steam generator / liquid vaporizer device
« Reply #23 on: November 13, 2017, 08:23:00 AM »
Still struggling with shaping high hydration dough. Last week dough was 70% this week is  80% hydration.
« Last Edit: November 13, 2017, 10:02:26 AM by Bert »
Bert

Offline bigMoose

  • Registered User
  • Posts: 610
  • Location: OH
  • Kneading is Happiness!
Re: Steam generator / liquid vaporizer device
« Reply #24 on: November 13, 2017, 01:11:44 PM »
Bert, I too need to know how to get high hydration to go up and not out.. when you figure it out, please share!!
All the best, Dave

A D V E R T I S E M E N T


Offline Bert

  • Vendor
  • *
  • Posts: 1513
  • Location: Houston, TX
  • Mighty Pizza Stone
    • MightyPizzaOven.com
Re: Steam generator / liquid vaporizer device
« Reply #25 on: November 13, 2017, 03:06:33 PM »
Will do Dave,  I tried the slap and fold to build up the gluten, the dough just fall apart after like 5 minutes. I think, I may have a better chance if I reduce my dough weight to 700 g. 
Bert

A D V E R T I S E M E N T


 

A D V E R T I S E M E N T