shout out to u/denzoka for the excellent Home Assistant Global Health Score. I spent a lot of time customizing the Advisor alerts to provide actions and metrics on fixing issues, but it's all based on their system
And a new oven with convection. I always trial with plain bagels to test for evenness of browning, crumb and shape. They came out ok but there is now so much I want to tweak.
100g nyc style bagels, made w yukone, overnight retard in fridge, 100% bread flour, 30 seconds each side in boiling honey water, 450 degrees F convection, 5 min face down on wet bagel boards, 7.5 min face up directly on pizza steel
I've been trying to get better at making baguettes for a while, but always in an old non-convection oven. We upgraded our oven recently to convection and I'm finally getting like medium-well done baguettes that are still airy and fresh on the inside
lot's to learn and calibrate, but I'm pretty happy
80% hydration, poolish and levain, 230g Demi-baguettes