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Author Topic: Another 950 B Build  (Read 24685 times)

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Offline crawsdaddy

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Re: Another 950 B Build
« Reply #60 on: February 17, 2015, 02:22:55 PM »
WoW Your pizza has certainly improved!

Thank you. While there is still lots to learn, I am slowly figuring how to bake with this oven. I am attaching photos of last weekends bake; baked 8 pies but pigs ate four before they could be photographed. The last one is lop-sided because I hit back wall when launching.

Offline csafranek

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Re: Another 950 B Build
« Reply #61 on: February 17, 2015, 03:13:39 PM »
I think you have definitely figured the oven out! Those look great!

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #62 on: February 17, 2015, 06:21:03 PM »
I think you have definitely figured the oven out! Those look great!

thanks Chad. These were also the best tasting to date.

Offline Tscarborough

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Re: Another 950 B Build
« Reply #63 on: February 17, 2015, 07:05:23 PM »
Yes, those are marvelous!

Offline breadstoneovens

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Re: Another 950 B Build
« Reply #64 on: February 19, 2015, 01:34:05 PM »
Those are fantastic. If I hold a cooking class in San Antonio, would love to have you as my guest Chef  :chef:

Antoine
WFO cooking is about passion.

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Offline crawsdaddy

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Re: Another 950 B Build
« Reply #65 on: February 19, 2015, 04:34:10 PM »
Those are fantastic. If I hold a cooking class in San Antonio, would love to have you as my guest Chef  :chef:

Antoine

Thanks Antoine. I am pleased with your comment but do understand I am a disciple of Craig and none of this is original. All borrowed (stolen?) from  Craig and a few others.

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #66 on: February 23, 2015, 01:49:48 PM »
Another bake last night. It darned cold out there.  I am still trying to learn the sweet spots etc of oven while I await a stone mason to brick the bottom. Below are the newest effort and obviously I need to turn the pies quicker and all the way around to get a more even bake.

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #67 on: April 02, 2015, 12:21:19 PM »
Brickwork is finally done. On to the finishing touches.  ;D

Offline csafranek

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Re: Another 950 B Build
« Reply #68 on: April 02, 2015, 03:43:54 PM »
Nice! Looks great!

Offline TXCraig1

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Re: Another 950 B Build
« Reply #69 on: April 03, 2015, 05:54:42 AM »
Coming along brilliantly.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline crawsdaddy

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Re: Another 950 B Build
« Reply #70 on: April 03, 2015, 01:05:42 PM »
Nice! Looks great!

thanks Chad. I wasn't going to put a door on the storage area but inspired by your build I am going to add doors--I really like your look with the strap hinges.

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #71 on: April 03, 2015, 01:07:22 PM »
Coming along brilliantly.

Coming along--yes. Brilliantly?--probably an overstatement.

dan

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #72 on: April 15, 2015, 09:36:29 AM »
This bake was best yet. 62.5%,2.8%,2% mixed about 6 minutes and baked roughly 1.1 minutes. Dough was wetter than usual, don't know why unless I mis-measured or the humidity affected. But the result was not only eye appealing but also was more tender than anything to date.

Offline TXCraig1

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Re: Another 950 B Build
« Reply #73 on: April 15, 2015, 10:23:27 AM »
Nice.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline breadstoneovens

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Re: Another 950 B Build
« Reply #74 on: April 15, 2015, 12:52:08 PM »
Love that last one with mushrooms, what else was on it?
WFO cooking is about passion.

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Offline crawsdaddy

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Re: Another 950 B Build
« Reply #75 on: April 15, 2015, 02:58:53 PM »
Love that last one with mushrooms, what else was on it?

Inspired by your creation---French-style cream cheese, asiago, salt, pepper and white truffle oil.
« Last Edit: April 15, 2015, 07:47:58 PM by crawsdaddy »

Offline breadstoneovens

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Re: Another 950 B Build
« Reply #76 on: April 16, 2015, 09:27:01 AM »
Inspired by your creation---French-style cream cheese, asiago, salt, pepper and white truffle oil.

 :-D
Had to admit it was very intimidating to have you at the class 2 weeks ago, knowing how wonderful your pizza come out.

Very glad you found some inspiration from the class.
WFO cooking is about passion.

Offline crawsdaddy

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Re: Another 950 B Build
« Reply #77 on: May 19, 2015, 11:23:29 PM »
Its been too wet to bake or work on oven until today. I opted to bake before the rains come again. These were over fermented, I think because the crust was very chewy. I have been using 2% starter and the old wine cooler doesn't seem to cool right. The dough was ready maybe 10 hours before I used it. I intend to cut the starter back and dial the temperature down.
« Last Edit: May 20, 2015, 07:51:26 PM by crawsdaddy »

Offline rsaha

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Re: Another 950 B Build
« Reply #78 on: June 26, 2015, 09:40:25 PM »
You are making me dream of the day I can have a WFO...
Romain

Offline derricktung

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Re: Another 950 B Build
« Reply #79 on: July 07, 2015, 08:28:31 AM »
Some gorgeous pies there!  Making me miss by WFO by Breadstone..  :'(

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