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Old 03-22-2011, 01:04 PM   #271
pilot
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I need to bake soon, probably tomorrow afternoon. I think I'll try something exotic for a change.
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Old 03-22-2011, 01:11 PM   #272
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I need to bake soon, probably tomorrow afternoon. I think I'll try something exotic for a change.
Why don't I overnight you some sourdough?
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Old 03-22-2011, 01:17 PM   #273
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Why don't I overnight you some sourdough?
If you insist.
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Old 03-22-2011, 01:25 PM   #274
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If you insist.
No problem! The biggest variable of course is the condition its in upon arrival. I'll set it up for a 24hr. ferment, and let you know what to look for when it arrives. It may even be ready to bake from right away. You may need to do a build on it. Either way, it's not as difficult as it seems. Stay tuned.
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Old 03-22-2011, 01:29 PM   #275
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I'll be here Thursday and Friday, but tomorrow, I maybe detained.
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Old 03-22-2011, 02:40 PM   #276
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I need to bake soon, probably tomorrow afternoon. I think I'll try something exotic for a change.
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Old 03-22-2011, 03:58 PM   #277
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Nice braiding. 3 strand? We did a 6 strand at one of the bakeries I worked at years ago. What a nightmare!

Enjoy the silpat. Those work great, but sure are expensive!
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Old 03-22-2011, 05:12 PM   #278
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Nice braiding. 3 strand? We did a 6 strand at one of the bakeries I worked at years ago. What a nightmare!

Enjoy the silpat. Those work great, but sure are expensive!
That's not mine. The previous post I put up was a picture of a six strand loaf i made. My pan wasn't long enough.

I have to watch my carb intake, so bread is a sometime thing for me.

I like onion bread, braided bread etc.. I've got a couple of King Arthur books and they're the best.

I can't wing it when baking.
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Old 03-22-2011, 05:28 PM   #279
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Note to self, wetish dough for pizza should not be put on the wooden shovel thingy before putting in oven
Wet wood and dough makes for a sticky problem, couldn't slide the pizza onto the stone
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Old 03-22-2011, 06:16 PM   #280
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Note to self, wetish dough for pizza should not be put on the wooden shovel thingy before putting in oven
Wet wood and dough makes for a sticky problem, couldn't slide the pizza onto the stone
Wooden shover thingy == peel

I've let dough rise on the peel for a bit, but I've thrown down corn meal first
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Old 03-22-2011, 06:21 PM   #281
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Note to self, wetish dough for pizza should not be put on the wooden shovel thingy before putting in oven
Wet wood and dough makes for a sticky problem, couldn't slide the pizza onto the stone


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Old 03-22-2011, 06:32 PM   #282
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Note to self, wetish dough for pizza should not be put on the wooden shovel thingy before putting in oven
Wet wood and dough makes for a sticky problem, couldn't slide the pizza onto the stone
Is there a youtube video?
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Old 03-22-2011, 06:58 PM   #283
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Note to self, wetish dough for pizza should not be put on the wooden shovel thingy before putting in oven
Wet wood and dough makes for a sticky problem, couldn't slide the pizza onto the stone
Rice flour works best for this kind of thing. It's texture is similar to a very fine cornmeal. It doesn't take much and won't absorb into the dough.
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Old 03-22-2011, 07:45 PM   #284
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I deserve the
I have some corn meal but will pick up some rice flour. Thanks for the tip. The stone keeps that heat going wow. Pizza turned into a calzone was still yummy though.
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Old 03-22-2011, 10:25 PM   #285
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Rice flour does work great, but parchment paper works even better, IMHO. I put the pizza in on parchment, then slip the parchment out after about 2 minutes. I can get 3 or 4 pizzas in the oven with one piece of parchment before it's charred beyond usefulness.
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