[KenB925]

Originally Posted by polychromatic

Looks like iy’s well on it’s way! BTW, I thought this was especially well done:

Yes, with last nights feeding I think its ready to go, its just about doubling in volume in about 3 hours.

Saturday will probably be my day. Good bread should cost 10x what it costs

I'll check out that link tonight!

[roastbeef]

Brioche bun
Grass fed BEEF
Smoked Gouda (x2)
Fried egg
Grilled onions
Mushrooms
Ketchup
Mayo
Bacon

[UncleWede]

^The whole is greater than the sum of it's parts

[M_Six]

Originally Posted by UncleWede

^The whole is greater than the sum of it's parts

The whole is a heart attack on a plate. Yikes.

That said, a local restaurant here has unlimited sliders for lunch on Thursday. Tasty ones, too. That's a damn hard thing to pass up once a week.

[KenB925]

I made my sourdough bread on Saturday morning, I learned a lot. I'll definitely do a couple of things different next time.

There are countless ways to mess up bread making, especially if you are cooking it with fire.

The good:
-the sourdough starter performed perfectly, I fed it for about a week, bloomed it, bulk fermented it, and did a 12 hour proof in the fridge
-I used a 'no kneed' method described in the book "Tartine Bread" I worked perfectly, the crumb could not have been much better.
-linen cloths are awesome

Areas for improvement:
-I either need to make smaller loaves, or get bigger proofing baskets
-I need to get more 'tension' in the dough before putting it in the baskets (I had a feeling I should have done this a it more when I was in the middle of it)
-I think the dough needs to come up to temperature in the proofing baskets, then turn out on to the peel and quickly get into the oven. I let them sit on the peel for too long, they ended up sticking a little and were difficult to get off. Leaving them 'unsupported' out of the basket made them flatten out a bit more then I would like.
-I need to let the oven get more 'heat soaked' it cooled faster then I wanted it to, using the method that I used, you get the oven up to temp then remove the fire/coals and cook using residual heat. I have been guilty of trying to rush this before...and I did it again. Next time I'll either let the fire go for a couple of hours, maybe even get it up to 600 and let it cool back, or I'll put a fire wall in there with bricks and keep a small fire going.
-I used a water tray (you need some steam to let the bread rise) that was too big.

Conclusion, with the exception of the shape of the loaves, I could not be happier with the results.

[simplemind]

OMG, you added a huge degree of difficulty, using a brick oven! You are way ahead of the curve! I bet even the flat loaves are pretty tasty!

[MKSixer]

Damn!!

You sir, are an artisan. Thanks for reporting to all of us. Amazing job!!

Originally Posted by KenB925

I made my sourdough bread on Saturday morning, I learned a lot. I'll definitely do a couple of things different next time.

There are countless ways to mess up bread making, especially if you are cooking it with fire.

The good:
-the sourdough starter performed perfectly, I fed it for about a week, bloomed it, bulk fermented it, and did a 12 hour proof in the fridge
-I used a 'no kneed' method described in the book "Tartine Bread" I worked perfectly, the crumb could not have been much better.
-linen cloths are awesome

Areas for improvement:
-I either need to make smaller loaves, or get bigger proofing baskets
-I need to get more 'tension' in the dough before putting it in the baskets (I had a feeling I should have done this a it more when I was in the middle of it)
-I think the dough needs to come up to temperature in the proofing baskets, then turn out on to the peel and quickly get into the oven. I let them sit on the peel for too long, they ended up sticking a little and were difficult to get off. Leaving them 'unsupported' out of the basket made them flatten out a bit more then I would like.
-I need to let the oven get more 'heat soaked' it cooled faster then I wanted it to, using the method that I used, you get the oven up to temp then remove the fire/coals and cook using residual heat. I have been guilty of trying to rush this before...and I did it again. Next time I'll either let the fire go for a couple of hours, maybe even get it up to 600 and let it cool back, or I'll put a fire wall in there with bricks and keep a small fire going.
-I used a water tray (you need some steam to let the bread rise) that was too big.

Conclusion, with the exception of the shape of the loaves, I could not be happier with the results.

[KenB925]

Originally Posted by simplemind

OMG, you added a huge degree of difficulty, using a brick oven! You are way ahead of the curve! I bet even the flat loaves are pretty tasty!

Originally Posted by MKSixer

Damn!!

You sir, are an artisan. Thanks for reporting to all of us. Amazing job!!

Thank You.

Yeah, the brick oven adds about 30 more ways to ruin everything

[infinitekidM2C]

Originally Posted by KenB925

I made my sourdough bread on Saturday morning, I learned a lot. I'll definitely do a couple of things different next time.

There are countless ways to mess up bread making, especially if you are cooking it with fire.

The good:
-the sourdough starter performed perfectly, I fed it for about a week, bloomed it, bulk fermented it, and did a 12 hour proof in the fridge
-I used a 'no kneed' method described in the book "Tartine Bread" I worked perfectly, the crumb could not have been much better.
-linen cloths are awesome

Areas for improvement:
-I either need to make smaller loaves, or get bigger proofing baskets
-I need to get more 'tension' in the dough before putting it in the baskets (I had a feeling I should have done this a it more when I was in the middle of it)
-I think the dough needs to come up to temperature in the proofing baskets, then turn out on to the peel and quickly get into the oven. I let them sit on the peel for too long, they ended up sticking a little and were difficult to get off. Leaving them 'unsupported' out of the basket made them flatten out a bit more then I would like.
-I need to let the oven get more 'heat soaked' it cooled faster then I wanted it to, using the method that I used, you get the oven up to temp then remove the fire/coals and cook using residual heat. I have been guilty of trying to rush this before...and I did it again. Next time I'll either let the fire go for a couple of hours, maybe even get it up to 600 and let it cool back, or I'll put a fire wall in there with bricks and keep a small fire going.
-I used a water tray (you need some steam to let the bread rise) that was too big.

Conclusion, with the exception of the shape of the loaves, I could not be happier with the results.

Whew, now you can finally can get some good sourdough bread over there in the bay area...

[M_Six]

Wifey's chili. Always delish. Shoulda took a pic before I snarfed it. My bad.

[MKSixer]

Originally Posted by KenB925

Thank You.

Yeah, the brick oven adds about 30 more ways to ruin everything

Nothing like having choices!!

[KenB925]

Originally Posted by MKSixer

Nothing like having choices!!

indeed, and there is something strangely relaxing about cooking with fire

[MKSixer]

Originally Posted by KenB925

indeed, and there is something strangely relaxing about cooking with fire

It's primal. A gathering of friends around fire and food is something that every human in history can relate to regardless of century born and location lived.

[Captain Blood]

Originally Posted by KenB925

indeed, and there is something strangely relaxing about cooking with fire

That reminds me of the scene in blazing saddles after they eat the beans.......

[RickFLM4]

Made a couple of pizzas. First time I used Caputo 00. Makes a big difference vs. regular bread flour.

[UncleWede]

Fish tacos!!!

[KenB925]

Originally Posted by RickFLM4

Made a couple of pizzas. First time I used Caputo 00. Makes a big difference vs. regular bread flour.

It’s surprising how big of a difference it makes, even when compared to bread flour.

How are you cooking it?

[RickFLM4]

Originally Posted by KenB925

It’s surprising how big of a difference it makes, even when compared to bread flour.

How are you cooking it?

Tonight I just used trusty pans in the oven at 550, which is as hot as I can get it. I also have a round Emile Henry pizza stone that I can use in the oven or on the grill, although I haven't tried it on the grill yet. I have also made it with the dough straight on the grill (grilled pizza) but it's been a while and I find it to be a bit of a PITA to deal with. Wish I had your setup!

I also made some smaller round personal pizzas and froze them for future quick meals. Those work out pretty well. Just put them frozen on the pizza stone for 8-10 minutes. Much better than anything from the supermarket, albeit for an investment in effort.

[KenB925]

Originally Posted by RickFLM4

Tonight I just used trusty pans in the oven at 550, which is as hot as I can get it. I also have a round Emile Henry pizza stone that I can use in the oven or on the grill, although I haven't tried it on the grill yet. I have also made it with the dough straight on the grill (grilled pizza) but it's been a while and I find it to be a bit of a PITA to deal with. Wish I had your setup!

I also made some smaller round personal pizzas and froze them for future quick meals. Those work out pretty well. Just put them frozen on the pizza stone for 8-10 minutes. Much better than anything from the supermarket, albeit for an investment in effort.

I’ve never done pizza directly on the grill. For years I made pizza on a stone in a treager, it took quite a bit longer (about 12 minutes) but the results were very good.

I’m sure yours taste great too!

[vreihen16]

I had devilled chicken for dinner at a nearby Sri Lankan restaurant on Monday. Been there several times, and enjoy their unique culinary style.....

[RickFLM4]

Originally Posted by KenB925

I’ve never done pizza directly on the grill. For years I made pizza on a stone in a treager, it took quite a bit longer (about 12 minutes) but the results were very good.

I’m sure yours taste great too!

Putting it directly on the grill is good, but can be a little tricky the first couple of attempts. Heat can be your friend or enemy. Obviously, you have to get the dough down without it slipping between grates or folding over, etc. Once flipped, it can be a race to get sauce and toppings on and melted / cooked before the dough burns even if using zones.

I saw grilled pizza many years ago on a show called BBQ University and have the related grilling book, which I like a lot. It’s an interesting thing to try a few times and brings a unique flavor, but not my preferred way of making pizza now that the novelty has worn off.

https://www.amazon.com/How-Grill-Com.../dp/0761120149

[upstatedoc]

going to a place tonight that food network voted best burritos in the country. sound legit?