[BikeGeek]

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

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

 

[StiHacka]

I did not autolyse this time, but followed the sourdough process quite closely.
Wasn't bad.

 

[canadmos]

I did not autolyse this time, but followed the sourdough process quite closely.
Wasn't bad.

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]

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

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.

 

[canadmos]

The right side does not have tomato sauce on it as wife prefers it naked.

 

[StiHacka]

Can't live with them, ...
And, I make a veery tasty sauce from peeled canned tomatoes.

 

[SkaredShtles]

<snip> wife prefers it naked.

 

[jonKranked]

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.

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]

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

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]

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

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]

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]

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...

A pizza stone is definitely a good thing to have. I've also cooked bread loafs on mine

 

[Montana rider]

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...

https://www.amazon.com/gp/aw/d/B07MBFNY9R

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

 

[StiHacka]

Eating more pizza - check. Playing metal - check.

 

[Kevin]

Used 00 flour that contains yeast instead of using flour/fresh yeast.
Didnt turn out too Bad me thinks.

 

[StiHacka]

First attempt at rye sourdough is a fail. I hope birds will eat it.

 

[Nick]

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.

 

[jdcamb]

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.

 

[SkaredShtles]

So the innernetz said it was easy... and it turns out the innernetz were right:

 

[Nick]

Watz Mozz?

 

[velocipedist]

I find this reduces headaches and it is a given in nearly every Japanese kitchen cabinet I've cooked from.

https://www.amazon.com/Tamanoi-Sushinoko-Rice-Mix-2-64-Ounce/dp/B003U32VI8

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.
View attachment 144997

 

[Nick]

I find this reduces headaches and it is a given in nearly every Japanese kitchen cabinet I've cooked from.

https://www.amazon.com/Tamanoi-Sushinoko-Rice-Mix-2-64-Ounce/dp/B003U32VI8

Interesting! I didn't know powdered rice vinegar was a thing.

 

[velocipedist]

Powdered vinegar strikes me as an engineered solution, very Japanese.

Interesting! I didn't know powdered rice vinegar was a thing.

 

[canadmos]

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]

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...

https://www.amazon.com/gp/aw/d/B07MBFNY9R

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

i'm curious about pizza steels. advantages over a stone?

 

[Nick]

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...

What's that, Salisbury?

Nice.

 

[Montana rider]

i'm curious about pizza steels. advantages over a stone?

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:

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

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

 

[canadmos]

What's that, Salisbury?

Nice.

I don't actually know what cut it was.

It was labeled as certified angus beef - maybe this? https://www.loblaws.ca/Food/Meat-&-Seafood/Beef-&-Veal/Steak-Cuts/Certified-Angus-Beef,-Tenderloin-Grilling-Steak/p/20802561_KG

Will buy again.

 

[Nick]

Loblaws?
Bob Loblaw?

 

[Atomic Dog]

Loblaws?
Bob Loblaw?

Do they have a law blog?

 

[OGRipper]

Based on the deckles, the tender curve of meat to the right in your pic, those look like ribeyes to me.

 

[SkaredShtles]

And so it begins...

 

[canadmos]

And so it begins...

View attachment 145058

Weed cookies for @Pesqueeb ?

 

[SkaredShtles]

Weed cookies for @Pesqueeb ?

Nay... lasagne noodles.

 

[Nick]

Nay... lasagne noodles.
View attachment 145063

lasagna noodles are long, flat and wavy. that's a ball of dough. FAIL !

 

[SkaredShtles]

lasagna noodles are long, flat and wavy. that's a ball of dough. FAIL !

It's a work in progress... I gotta finish this "work" first.

 

[jonKranked]

lasagna noodles are long, flat and wavy. that's a ball of dough. FAIL !

fuckin' potatoes

 

[SkaredShtles]

fuckin' potatoes

Bro-tatoes.

 

[canadmos]

It's a work in progress... I gotta finish this "work" first.

Anddddddddddd? Show us the money!

 

[SkaredShtles]

Anddddddddddd? Show us the money!

Errr... may have eaten it.