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Pizza Ovens / Re: Cob oven?
« Last post by wotavidone on Today at 09:16:23 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.
I've seen the first video a few times . I'm thinking that undercarriage was destroyed. And that's what always seems to happen when the fire is under the cooking surface.
In the second video, I swear the guys says his cooking floor and roof are concrete pavers. Catastrophic failure is only a matter of time.......
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Pizza Ovens / Re: Cob oven?
« Last post by wotavidone on Today at 08:55:59 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?
The linked oven would work ok for pizza if you closed the front in a bit.
Rearrange the side bricks a bit and do something like this maybe.
Not sure how it would go for bread.  I think you'll have to double up on floor and roof for more mass as you said.
And of course for bread you'll need a door I reckon.
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Dough Ingredients / Re: Goodies!
« Last post by wotavidone on Today at 08:34:05 AM »
Yes I hope I've got it right. So some say you can freeze it, some say you can't.
So I figured, its out of date tomorrow, may was well try.
So I opened the packet which smelled amazing.

Cut into cubes that all weighed 9 g on my scale. So I guess they are somewhere between 8 and 10g

I wrapped the 26 or so bits in cling film, put them in a vacuum container that came with my vacuum sealer and pumped her down several times.
Here's hoping for success. In theory, I can take it out one chunk at a time, and revacuum the rest.
This little exercise left one 7g piece left.
I used that to make a preferment.
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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 ;)
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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.
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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.
7
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.
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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.
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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.
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Shop Talk / Re: How's business?
« Last post by JWFPIZZZA on Today at 06:33:35 AM »
busy as usual. thank god  :-D
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