loydb's blog

Obligatory first pizza from new Chefman indoor pizza oven

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Pizza

Amazon had the Chefman pizza oven on sale for $229, and I couldn't resist.

This is the first pie. In somewhat of a twist, the dough ball and sauce are grocery store, but I made the Romano, Asiago and White Cheddar cheeses, as well as the pepperoni. 

This was using the New York style preset (650F bottom, 600F top). I rotated 2.5 mins into the 5 minute bake, then added an addition 1.5 minutes at the end. 

It's not perfect, but I can definitely see that I can get there.

 

 

 

Pistachio and date sourdough focaccia using fresh-milled spelt and hard red wheat

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Crumb shot

 

This is the first of five focaccia I'm making that will be identical except for the olive oil used.

Dough:
350g whole wheat flour
200g of 100% hydration sourdough starter
250g water 
1 tsp fine sea salt
2 tablespoons olive oil

Toppings
Big handful of pistachios chopped up in a food processor
Dried dates cut into smaller chunks

I started with 125g of spelt and 225g of wheat, milled twice, once coarse, then as fine as my Mockmill will get it.

Vacuum Pressed Butter Slab for Laminated Dough

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steps to make slab

I was looking for an easy way to make a slab of butter for laminated dough, and this worked a dream. I used the two sizes of vac bag in the first pic to plan out how big I wanted to roll the dough out. Then I vac sealed the butter (straight out of the fridge, no need to soften), flattened initially by hand, then used the rolling pin to fill all the corners of the bag with butter. 

To remove, put the bag in the freezer for 30-45 mins until it is frozen hard. Cut open and peel away the bag. It is soft enough to work after 10-15 minutes sitting on the dough.

Whole Grain Fresh Milled Laminated Dough - Starting Out

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Croissant Crumb

It's been awhile... I've started venturing out again beyond my weekly sourdough. This was primarily spurred on by starting to get my whole grain from Barton Springs Mill instead of Azure. I cannot heap enough praises on the flavor and aroma from everything I've got from there. The ryes, in particular, are stunning. More on ryes down the line, I've had some good successes there.

Back to straight sourdough

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After a brief dalliance with PR's whole wheat sandwich bread, I'm back to my traditional sourdough loaf (starter + water + flour + salt). These were around 80% hydration.The sandwich bread was delicious, but didn't keep nearly as well as the traditional loaf.

 

 

First loaf since shoulder surgery!

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I had shoulder surgery a little over three months ago, which cut into the baking time pretty severely. I spent the last ten days rebuilding my starter, and made my first loaf yesterday. 100% fresh-milled whole wheat sourdough using Reinhart's basic whole wheat bread recipe (except no yeast).

 

 

American Pie Roman Dough Pizza

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We've been craving pizza for awhile, and I decided to use some of my dwindling supply of KAAP to make a batch of Roman Pizza Dough from PR's American Pie. I used some jarred tomato sauce that I modded with oregano & basil from the garden and shallots. Some asiago & mozz for cheese, mushrooms & pepperoni for toppings, and we are good to go.

We're probably having the other half of the dough for dinner tomorrow... :)

First Loaf with New Starter - 100% milled WW

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I've been baking yeasted breads while I rebuilt a starter. Yesterday was the first bake with it, and I'm pleased.

The recipe is the San Francisco sourdough from BBA. I milled 5% rye and 95% hard white wheat.

I did stretch and folds every 20 minutes for the first two hours, then left it alone for three hours. Shaped and put into a banneton, then into the fridge to proof for two hours.

It's very lightly sour, which I expect from a new starter. I'll see how it develops over the next month before making a decision to keep or not.