I've been stretching straight from the fridge recently but I went back to taking it out of the fridge two hours before. Bringing the dough to room temp gives you so much more browning.
Homemade pizza is something I genuinely think everyone should be able to do.
So when I make my morning coffee and I stir it, when I tap the spoon on the side of the mug, the resulting frequency of the sound seems to get lower with each tap of the spoon.
At first I thought it was something to do with the sugar dissolving in my wife's coffee causing it, but I drink black coffee so it can't be that. The only thing I can figure out is that it seems to be something to do with the stirring, because when I just tap the spoon, the same thing doesn't happen. Tapping while the coffee is still rotating from stirring seems to make it happen again.
I've seen this "problem" discussed a couple of times but never actually seen an answer to it. Anybody know?
This little bad boy finally got me out of a music making rut and made be start properly looking at music theory.
I've always been a guitarist who knew how to make good sounding music, but not why it sounded good. So with the Minichord, I was struggling with how to make chorg progressions.
So I decided to get myself a nice notebook and write down some proper notes for myself that will help with guitar, piano and chord progressions.
So far Ive done all the Notes and chords in every Major Key, so I'm gonna move onto the minor keys next. Then maybe write up a graph of a cheat sheet for all the chords.
I know you could Google all of this, but I've always felt that I only retain knowledge if I physically *do* something to get it into my head.
I'm so happy I bought this little device.
I've tried Ricotta once or twice on my Jalapeno/Pepperoni NY style pizza, but it's just never really done much for me. There's a hot honey drizzle on it, but I always just found it a lil bland and grainy. Full disclosure, I give it a mix up but I don't blend it or whip it like crazy.
Am I missing something here? I thought about whipping it up with an egg yolk and a bit of salt or something. But as it stands, I don't think the Ricotta even has enough of a flavour to bother with the extra effort.
I know it's all pretty subjective and I'm fine with calling it a day and saying Ricotta just isn't my favourite topping, but I just wanna make sure there isn't something I'm not doing that I should be doing before I make that call.
Hope there's no strange eggs up the Spinc.
Not sure how many gamers there are out and about here, but SGF is tonight so I made a 75% hydration dough with bread flour on Wednesday in celebration.
Unfortunately I ate it all and SGF doesn't start for another hour.
Par baked in a non-stick Ooni pan on a preheated pizza steel at 230°c for 3 minutes with a bit of sauce on it, then fully topped, baked for 8, turned around in the oven and baked for another 2 with the oven full blasted up to 250°c with the grill on.
Peppers and chicken for mt wife's half, jalapeno and pepperoni for mine. Bliss.
66% same day dough, baked on a 250°c preheated Pizza Steel with the Grill on the whole time.
Fully-bore lazy pizza. Seems to be my strong suite lately. The less effort I put in, the better they seem to come out.
I usually do a 2 day+ cold ferment and meticulously prepare everything.
Today I did same day dough after buying cheap Tesco 00 flour because I'm out of my usual stuff couldn't get to my usual shop. Even had to patch a few holes in it while I was stretching it. I was fully prepared for disaster.
And it cooked up amazing. Work the problem, always get pizza.
I was pretty lucky, I managed to get my Steam Controller when it launched with little to no fuss honestly. I clicked pay a few times and it just went through.
My wife was having a harder time so I just bought another one on my account because as I'm sure you all know you couldn't do more than 1 person transaction.
I've been crazy excited to get the controller but I've bought enough Valve Hardware to know not to keep tracking the package. But I had a look today. Both of them left the Netherlands. One reached Ireland this morning (where I live), and the other decided to go to Denmark instead of Ireland for some reason.
I know it's just some logistics weirdness, probably to do with where they both left from, but I'm curious to see when they get here considering they were ordered 10 minutes apart and went different ways 😂
With special guest appearance from Mushrooms this week too.
66% hydration, 2 sets of stretch and folds and a 48 hour cold ferment. Bliss.
One of our favourite things to do now is munch away on homemade bread on a roadtrip 😂
63% hydration. 2% salt, .5% yeast. 200g cheese, half large cubed, half much smaller cubed. 3 whole jalapenos, de-seesed and sliced into relatively small chunks so they wouldn't bake away to nothing. Made with Bread Flour, fresh Jalapenos and Smoked Gubeen cheddar.
3 sets of stretch and folds, inclusions done on the second set. Let it bulk for an hour or two then divided, shaped and cold fermented in oval bannetons for 48 hours.
700g of flour made 2 loaves. You can do the maths from there 😂