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Post by minesamojito on Jun 30, 2014 9:13:08 GMT
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Post by bigdavenorcott on Jun 30, 2014 14:42:30 GMT
Awesome.
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Post by minesamojito on Jun 30, 2014 18:04:34 GMT
Thank you  Cheers Marcus |
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Post by dirtlover2005 on Jun 30, 2014 18:42:06 GMT
That looks fantastic!
Yours was one of the builds that inspired me to have a go.
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Post by minesamojito on Jul 1, 2014 9:07:24 GMT
Thanks love to hear that, she's 3 years old now, and still rocking out some awesome pizza. I thought it would start to struggle now but it keeps going, not sure whether to rebuild in firebrick or not. Changing my wood has made the biggest difference to my cooking. Treated myself to a load of silver birch, which is so good to cook with, clean burn, little smoke, and seriously hot. Cheers Marcus |
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Post by bigdavenorcott on Jul 1, 2014 14:18:20 GMT
Christ this has made me so bloody hungry.
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Post by bigdavenorcott on Jul 1, 2014 14:21:19 GMT
When you say overnight sponge, is it a sourdough? I make a lot of pizzas and bread in my normal oven (still building the WFO), but I haven't investigated sourdough base options. I make a lot of sourdough loaves, just never tried it for pizza.
Obsessing about ingredients will start shortly after I actually finish the thing =D
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Post by h12rpo on Jul 1, 2014 15:27:39 GMT
Sourdough base is awesome!
Sent from my iPad using Tapatalk
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Post by bigdavenorcott on Jul 1, 2014 15:47:06 GMT
Assuming you do the the same as for loaves? Overnight sponge, add flour & salt, knead, 4 rises/ folds, shape & rise?
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Post by tonyb on Jul 2, 2014 7:42:04 GMT
I only use sourdough pizza base which has a great flavour, I also prepare the dough at least 1 and up to 4 days in advance put them in individual lidded containers and into the fridge bringing them out at about the same time as I start making the fire. The big advantage is the taste but it also means less preparation work on the day, so more relaxed.
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Post by minesamojito on Jul 2, 2014 16:43:24 GMT
I love sourdough bases, here but the overnight sponge is a way to get great flavour, without some of the problems of sourdough, while I love the flavout, my wife and kids often find it a bit too tangy. So I go for an overnight sponge hereI use the same recipe for all my loaves now, has great flavour and texture, makes the most amazing focaccia. Try it Cheers Marcus |
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Post by bigdavenorcott on Jul 3, 2014 10:32:46 GMT
Nice! Don't know how I've managed to never hear of that; think I've been obsessed with sourdough that I've not thought of looking elsewhere loaf-wise. I will definitely give that a go, thanks a lot
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Post by minesamojito on Jul 4, 2014 5:08:23 GMT
No worries, is my go-to bread and pizza recipe.
Cheers
Marcus
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