Recent posts

#1
New York Style / Re: 7 minute New York bake
Last post by billg - Today at 05:00:47 PM
That is one beautiful pie!!!!!!!!!
#2
Pizza Ovens / Re: Bakers Pride PX-14
Last post by Ischia - Today at 04:54:16 PM
I finally got a chance to test the oven out a bit. I have an 8x8x1/4" steel that I put it on the rack and cranked the dial to the max which is 700ºf. The surface temp of the steel went up to 755º at 20 min and 918ºf after 45 min. The light stays on no matter where the temp knob is turned. At 45 min I decided to switch off both burners. The cord at the plug also got pretty hot, about 120ºf at this point. I assume the thermostat is broken and the oven currently needs to be controlled at top and bottom manually. Does anyone have and advice on how to fix the thermostat economically?


I plan to get a full size 1/4" steel approx 13" square to either sit on top of the slide in rack or in the rack flange itself.
#3
Prep Equipment / Re: Water Meters for a dough m...
Last post by TXCraig1 - Today at 04:34:39 PM
Quote from: babyyodadrinks on Today at 02:34:27 PMthese puppies do both, they measure temp and volume:

Not what I asked.

How is a $3,300 brick that measures water volume an temp going to help you in any way?

Get a measuring cup and a Thermopen. I just saved you $3,200.
#4
Off-Topic Foods / Re: Today's Bread
Last post by TXCraig1 - Today at 04:27:01 PM
90% KABF + 10% KAGW, 20% SD, 24h CF

First KABF bread I've made in quite a while.
#5
Prep Equipment / Re: Water Meters for a dough m...
Last post by waltertore - Today at 04:23:51 PM
That sounds like overkill to me.  The places I know that use them are large scale bakeries with huge mixers. Get a good scale, some buckets (mark them to the level) and after a few batches you will get real close to the right amount and keep a container of water and empty container next to the scale to add or subtract water. I did 6 batches at a time and it took about 2 minutes to fill the water containers and a few second more to add or subtract from them.  Did that as the mixer was working on the first batch. 
#6
Off-Topic Foods / Re: Today's Bread
Last post by Heikjo - Today at 04:08:22 PM
They certainly stand out in terms of volume and structure for loaves with a larger amount of whole wheat. White loaves are fine, but the more wholemeal is added, the denser they get for me. He doesn't make a lot of whole grain videos, but IIRC, Trevor Jay Wilson makes some nice whole grain loaves. He's written an eBook called Open Crumb Mastery, where he suggest that 80% of the result comes from fermentation and handling.

Going high on the hydration helps with volume, as long as the flour can absorb it enough to make the dough manageable. Go too far and it'll flatten out too much.

I'd sure appreciate a bit more insight on your method.
#7
Prep Equipment / Re: Water Meters for a dough m...
Last post by apizza - Today at 03:15:57 PM
Well there's an item I don't need. I can see it's usefulness in your situation.
#9
New York Style / Re: Recommendations for 18 inc...
Last post by gcpizza - Today at 02:06:28 PM
Quote from: MERICA on Today at 01:52:29 PMOh weird. It looks like it didn't upload. Let me try that again.


Try reducing the resolution of the photo.
#10
New York Style / Re: Recommendations for 18 inc...
Last post by MERICA - Today at 01:52:29 PM
Quote from: nanometric on Today at 01:50:56 PMNo pic?


FWIW most any round hearth sold as a "pizza stone" in a retail store is probably useless (I love that some of them come with a metal "serving handle" - lol).



Oh weird. It looks like it didn't upload. Let me try that again.

(about:invalid)