Bread - What are you baking today…..
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My wife got me an insert for my charcoal cooker that is basically a wedge with a hinged opening on the front, and a pizza stone.
Together, they turn it into a wood-burning oven that you access without opening the lid, but by opening the hinged door downwards.
So, I will be starting my baking adventure with pizza, doing a 4-ingredient VPN-style dough since that is my favorite style. I will also get into sourdough crusts in the future.
I am really excited about all this.
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I am really excited about all this.
I love baking adventures. Looking forward to seeding how this develops.
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https://www.kickassgrills.com/primo-pizza-oven-insert-for-round-charcoal-grill.html
this one has a picture of it in the grill–their Primo website for some reason does not.
Is it strictly necessary? How much, if any, would it improve results? These questions and more to be answered in the coming weeks.
I can't wait to have pizza parties with Hattie now that it's her favorite food.
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Looking forward to feed back on this. I’ve had great results just using pizza stones on the grill, but this is enticing.
Any kid who would rather eat pizza (especially homemade) over that vile McDonald’s place has a special spot in my heart. If you haven’t taken her don’t. We made that mistake and for years anytime we were out and drove by one the “Can we go to McDonald’s?” phrase has been uttered. We’re finally to the age and point that it’s not in the top five of the kids choices…
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Last time my partner attempted focaccia she used expired yeast and the results were similarly sunken. Might make good compost?
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Maybe my house has some of those bread brick walls and that’s why they are falling down
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Zombie poolish looks fun though @goosehd. Baking fuck ups are often amusing and galling in equal measures. If I fuck up this bulk fermented overnight focaccia dough I’ll be sad though.
I also have two poolish mixes proofing. Plain white in the bannetons, a little bit of whole meal and rye blended in the tins.
