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BikeGeek

BikeGeek

BrewMonkey
Jul 2, 2001
4,577
277
Hershey, PA
Montana rider said:
truesourdough.com

Sourdough Autolyse: Is it Needed? If so, How Long?

Everybody has their own way of baking sourdough bread. I’ve certainly experimented with many different methods. Some bakers wouldn’t dream of baking bread without doing …
truesourdough.com truesourdough.com
Click to expand...
Interesting read. I've heard the term used when referring to breadmaking, but have always associated it with the negative effects yeast autolysis has in brewing (meaty or sulfury aroma and flavor). Never could figure out why anyone would do that on purpose. Make s a bit more sense now. Thanks
 
canadmos

canadmos

Cake Tease
May 29, 2011
22,041
21,587
Canaderp
StiHacka said:
I did not autolyse this time, but followed the sourdough process quite closely.
Wasn't bad.
Click to expand...
:drool::drool::drool::drool::drool: You're giving @jdcamb some good competition for his traveling pizza truck. Interesting how the left side looks so much more well done, probably from the lack of water content that the right side's vegetable provided?

What are yall cooking them on, a stone? Any experience with a stone in a bbq?

What cheese(s) are yall trying out?

W
 
StiHacka

StiHacka

Compensating for something
Jan 4, 2013
21,560
12,508
In hell. Welcome!
canadmos said:
:drool::drool::drool::drool::drool: You're giving @jdcamb some good competition for his traveling pizza truck. Interesting how the left side looks so much more well done, probably from the lack of water content that the right side's vegetable provided?

What are yall cooking them on, a stone? Any experience with a stone in a bbq?

What cheese(s) are yall trying out?

W
Click to expand...
Thanks! The right side does not have tomato sauce on it as wife prefers it naked. I bake it on the cheapest 15x15 clay stone I found on Amazon, in the oven @ 475F, works great. Cheese - a lot of mozzarella, sometimes a dollop of ricotta here and there, sometimes a bit of grated parmesan.
 
jonKranked

jonKranked

Detective Dookie
Nov 10, 2005
88,929
27,108
media blackout
StiHacka said:
Thanks! The right side does not have tomato sauce on it as wife prefers it naked. I bake it on the cheapest 15x15 clay stone I found on Amazon, in the oven @ 475F, works great. Cheese - a lot of mozzarella, sometimes a dollop of ricotta here and there, sometimes a bit of grated parmesan.
Click to expand...
my wife has such a strong preference for white pizza that i don't really like it anymore, unless i'm the one making it. most pizza places use WAYYYYYYY too much oil or basically none
 
jonKranked

jonKranked

Detective Dookie
Nov 10, 2005
88,929
27,108
media blackout
canadmos said:
:drool::drool::drool::drool::drool: You're giving @jdcamb some good competition for his traveling pizza truck. Interesting how the left side looks so much more well done, probably from the lack of water content that the right side's vegetable provided?

What are yall cooking them on, a stone? Any experience with a stone in a bbq?

What cheese(s) are yall trying out?

W
Click to expand...
i've used my stone on my grill before. same general rules apply - preheat it with the grill then let it cool down the same in the grill when its done.

i generally use whole milk mozz with a few dabs of ricotta. when i make white pizza, i also like to mix in some gruyere or grated parm (depending on what i have on hand) along with oil and herbs
 
canadmos

canadmos

Cake Tease
May 29, 2011
22,041
21,587
Canaderp
jonKranked said:
i've used my stone on my grill before. same general rules apply - preheat it with the grill then let it cool down the same in the grill when its done.

i generally use whole milk mozz with a few dabs of ricotta. when i make white pizza, i also like to mix in some gruyere or grated parm (depending on what i have on hand) along with oil and herbs
Click to expand...
I was thinking bbq for pizza because of the higher heat, lower propane cost and in the summer the oven wont be back feeding all sorts of heat into the house.

Gonna order one tonight...
 
StiHacka

StiHacka

Compensating for something
Jan 4, 2013
21,560
12,508
In hell. Welcome!
Another batch of sourdough is rising. This time, I let it autolyse for an hour before mixing in the starter. Pizza should be good tomorrow.
 
jonKranked

jonKranked

Detective Dookie
Nov 10, 2005
88,929
27,108
media blackout
canadmos said:
I was thinking bbq for pizza because of the higher heat, lower propane cost and in the summer the oven wont be back feeding all sorts of heat into the house.

Gonna order one tonight...
Click to expand...
A pizza stone is definitely a good thing to have. I've also cooked bread loafs on mine
 
Montana rider

Montana rider

Tom Sawyer
Mar 14, 2005
1,946
2,622
My success with using cast iron Dutch oven for sourdough loaves led me down the internet rabbithole of iron pizza boards which supposedly cook "hotter" because metal conducts heat better than stone (and cools quicker...)

I got one of these during the corn teen, but was yeast free til recently so never had a proper thick but airy.crust base to work with.

My go to dough is thin and crispy almost matza but the kiddos like more bready crust...

Recently procured yeast, Moz/parm run at Costco so should try it again.

The first time I tried hot plate on stone because it holds heat better but think that may have altered my preheat duration.

2nd time was without the stone but at highest oven temps (525?) And crust was close to perfect (crispy / doughy ) though I should have proofed dough longer...


TLDR: need to eat more pizza and play with hot metal

ETA: iron board was only $40 on 3/20/20, I should have invested all my corona bux in pizza board futures and buy N+1
 
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Nick

Nick

My name is Nick
Sep 21, 2001
24,935
16,543
where the trails are
My sushi rice is close. It's hard to get a small batch mixed right, but it's close. Well seasoned & sticky, but now too sticky.
Ignore the tiny slice of tuna, it's just an sample.
20200511_191703.jpg
 
jdcamb

jdcamb

Tool Time!
Feb 17, 2002
20,055
8,777
Nowhere Man!
Just for Shits and Giggles. We set up my Oven again. I made 2 batches of dough. One failed and one OK. Got caught showing off. Carol made sauce(opened cans..). Her Stepdad supplied the Oak logs and Mozz. The fire was very Hot and briefly got away from me. Took me hours to reign her in. By then folks made other dinner accommodations. Burned a few lets say i am out of practice. Ruined my favorite Peel. Battistoni Pepperoni (Cup and Char) always very tasty. Did not know that Dogs shouldn't eat Onions... To much work. Not enough Reward.
 
Last edited:
velocipedist

velocipedist

Lubrication Sensei
Jul 11, 2006
560
702
Rainbow City Alabama
canadmos

canadmos

Cake Tease
May 29, 2011
22,041
21,587
Canaderp
I'm not a steak person but these were delicious. Not crazy pricey, but the most expensive steak I've cooked in years, was nervous about screwing up. We ate it all...



 
jonKranked

jonKranked

Detective Dookie
Nov 10, 2005
88,929
27,108
media blackout
Montana rider said:
My success with using cast iron Dutch oven for sourdough loaves led me down the internet rabbithole of iron pizza boards which supposedly cook "hotter" because metal conducts heat better than stone (and cools quicker...)

I got one of these during the corn teen, but was yeast free til recently so never had a proper thick but airy.crust base to work with.

My go to dough is thin and crispy almost matza but the kiddos like more bready crust...

Recently procured yeast, Moz/parm run at Costco so should try it again.

The first time I tried hot plate on stone because it holds heat better but think that may have altered my preheat duration.

2nd time was without the stone but at highest oven temps (525?) And crust was close to perfect (crispy / doughy ) though I should have proofed dough longer...


TLDR: need to eat more pizza and play with hot metal

ETA: iron board was only $40 on 3/20/20, I should have invested all my corona bux in pizza board futures and buy N+1
Click to expand...
i'm curious about pizza steels. advantages over a stone?
 
Montana rider

Montana rider

Tom Sawyer
Mar 14, 2005
1,946
2,622
jonKranked said:
i'm curious about pizza steels. advantages over a stone?
Click to expand...
I don't have enough time in with mine to notice a difference, but the food nerd articles I found suggest steels will decrease cooking times (and burn the bottom of loaf bread accordingly) as they transfer heat quicker than stone:

slice.seriouseats.com

A Baking Steel That Makes Great Pizza Every Time

The baking steel is the most impressive home pizza product I've ever tested.
slice.seriouseats.com slice.seriouseats.com
www.chowhound.com

Chowhound - The Site for Food Nerds: Cooking Tips, Culinary How-To's, & More.

Chowhound is the site for food nerds - from expert chef tips to culinary how-to's, helpful ingredient lists, baking science, and more.
www.chowhound.com www.chowhound.com
 
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