Post by cobblerdave on Aug 3, 2015 0:17:20 GMT
G'day
Cooking bread old school in a wood fired was a practiced art. Getting the heat deep into the brickwork took time. Time that the baker used to proof his dough.
They would take a bit of that dough and stretch it out flat. This told them that the glutin strands had formed that would hold in the expanding CO2 from the ferment that would provide the soft open structure of the loaf.
They threw this into the oven hearth floor to proof the heat.
It would brown and puff up in the heat. Then they threw it in the bin....
The hell they did .....this was the bakers breakfast.
The first bread of the batch! A bit of salt, some oil, a sprinkle of cheese.
Someone took the time to call it pizza and make some rules. It was something exotic because no one else was up with the baker at 2 am in the morning! But pizza is really the first bread, the bakers breakfast.
Same with the pizza oven now, it's the first cook as the temps to hot for anything else
Regards dave
Cooking bread old school in a wood fired was a practiced art. Getting the heat deep into the brickwork took time. Time that the baker used to proof his dough.
They would take a bit of that dough and stretch it out flat. This told them that the glutin strands had formed that would hold in the expanding CO2 from the ferment that would provide the soft open structure of the loaf.
They threw this into the oven hearth floor to proof the heat.
It would brown and puff up in the heat. Then they threw it in the bin....
The hell they did .....this was the bakers breakfast.
The first bread of the batch! A bit of salt, some oil, a sprinkle of cheese.
Someone took the time to call it pizza and make some rules. It was something exotic because no one else was up with the baker at 2 am in the morning! But pizza is really the first bread, the bakers breakfast.
Same with the pizza oven now, it's the first cook as the temps to hot for anything else
Regards dave