Deephaven

It's not a "cold brew" per se, but I regular pull a shot of espresso over an ice cube. With a flexible espresso machine and grinder you can change the acidity and almost any other parameter you want out of the coffee. Mostly necessary on my end as I love single origin lighter roasts which require some flexibility in the extraction. Pretty much the most flexible "machine" on the net is the Decent DE1. It's about $4k though so a reasonable size investment if you want all that flexbility.

I have led bulbs that are exposed on my ventahood. They get greasy as the hood doesn't suck well enough but have had no problems with the bulbs.

BBQ chicken breast, sourdough, bufala mozz caprese, caesar

Two completely different experiences. I've made some good pies in my oven letting it rip at 550 but they are nothing like what comes off the Ooni.

Quick run to the farm and a result made about 30 lbs of applesauce, 14 freezer bags of 6 cups of apples for pies, a kimchi maker full of jalapenos fermenting, a pint of pork nam pla although I used red serranos, some zucchini bread for the freezer and a choc zucchini cake for the stomach. Still have some tomatoes to roast and freeze, some more Chiles and a bunch of large cucumbers. Think I am going to make some chopped, salted and drain baggies for quick tsatziki and of course some fridge pickles.

Olive oil, salt & rosemary is one of our favorites for that.

If the stone isn't preheated enough and the fire is hot you will overcook the top and not the bottom. The "only" thing temp wise you need to check on a pizza oven is the stone. On my Ooni it can either be too hot or too cold which will change only the bottom basically. The flame is easy enough to adjust by sight. Obviously the indoor ones could be different in how they heat, but if the dough was raw I'd first contemplate a cheap infrared thermometer to measure the stone surface.

Rick Bayless doesn't believe it is necessary and claims that most in Mexico don't. I have never not though.

Had a leftover rare tenderloin and one of Ann_T's recipe baguettes in my freezer so made a quick steak sandwich for lunch. Amusingly we didn't have horseradish so I made a quick garlic, wasabi mayo and I didn't have any beef stock or jus so a chicken bouillon, worchestershire, dark soy broth for quickly dipping the meat to season and heat it up.

First time in this whole thread you used the word excess. I was never referring to excess.

If there was no distribution of grind size I would be which was my point. You were talking about trying to make everything uniform via filtering...

Getting the dough to rest enough so you can shape it without it being so elastic it won't hold is really the key. Can't say that I like this guy, but at 4:10 here he shows how to only press out the gas on the inside and then press/pull the dough into a circle. If you get your dough to this consistency based on warming time and stretch it similar to this it makes almost a bigger difference than what else you do with the dough. Again, not backing the guy who is doing it, but was the easiest stretch method I've seen video wise and I really wish I would have seen that when I started pizza. If doing new york style pizzas I hold and stretch the dough off the table. Here this link calls that the "steering wheel". Again I just did a quick search and have never seen this guy, but the steering wheel stretch is useful if the dough wasn't quite ready and the method above fails or you are doing larger new york style pizza and want to toss the dough as well.

Contemplating my recipe and the baguettes, I realize I could probably just make any leftover pizza dough into a bread as well. Thanks again Ann for the direction and confidence!

I know you asked Ann, but figure if you all want to rip my method apart feel free. For the outdoor Ooni cooked on full throttle I use: 450g 73F/22.5C water - 67% hydration 665g 00 Flour 18 grams salt (2.8%) 1/8 tsp Yeast - ie, hardly any I mix it all until combined. Two 30min rest with stretch and folds, then a 12 hour rest at room temp, then divide into 4 balls and put in the fridge for 3 days. 3 hours before use I pull them out. That isn't terrible different from Ann's dough or method, but even less fold steps and perhaps less time warming. The time to pull them out so they are handle-able and take the stretch is critical. My house is around the water temp year round +/- a deg or so which is why I chose that. In side by side tests the 00 flour has better leopard coloration where the normal flour ended up with larger darkened areas. By no means am I a pizza guru though. I've only had the Ooni for a year, but try to scientifically understand things for repeatability when I get a new tool.

Proper puck prep is much more consistent than adding a flow restrictor as well as that restrictor hides flaws in technique that are much more detrimental to the final product. Same reason I run a naked portafilter. I don't need to mask possible errors in my prep only to taste them in the cup.

95% of the coffee I drink is espresso based. Duration is changeable. For light roasts I use a bloom in order to help develop the puck so that the extraction can still be done at higher pressure. Without some fines that would be impossible or really hard to achieve. The lighter the roast the way easier it is to get channeling. Good extractions and channeling do not go hand in hand. Automated pour overs if desired temp can easily be changed on each addition of water to anything within 1deg C. It's a cool machine though...

I can vary the temp across the extraction, not a variable I have played with but it is completely possible with the DE1. Duration I change greatly depending on the roast. Light roasts take quite the preinfusion blooming step to get nice extractions out of. I also vary pressure. The machine has too many variables actually as it can almost drive you crazy....

I wasn't sure timing wise so I did make the dough at 6:15....s&f were done by 9. Next time I will either use my proof setting or use 1.5g of yeast to get a bit more fermentation. My test piece didn't quite even double and the flour was plenty strong for more. I am definitely NOT part owl

Thank you. Easier to work with I get. I didn't really need flour at any step along the way outside of a very minimal amount at final shaping to make sure I didn't kill the tension. I will try it up a few percent next time so I can get a little more stretch in my s&folds. I am also curious on your approach with the fridge for the long ferment. In your blog you state you put it in the fridge after the last stretch & fold. How long before baking do you take it out? If you have a multi-loaf dough do you split it and pre-shape right away or what's the process? I've found with doing this with my pizza dough that my sweet spot is about 3 hours in my house. Those balls I separate before putting in the fridge though and plan to experiment having it be in one big ball to save containers in the future... I really appreciate the help. Your posts here gave me the confidence to finally just go for it!

Chimichurri, squash, corn, baguette, skirt steak Loving the local produce right now!

After reading a ton on thibeaultstable (thanks for the link and efforts Ann!) I followed Ann_T's overnight proof from 9pm to 4am although I flipped mine to 9am to 4pm and then baked fresh for dinner. It turned out rather well for a guy who has only shaped tubular breads twice before with a much higher failure rate. Basic recipe was 500g flour, 315g water (63%), 15gram salt (3%) and 1 gram of yeast. My kitchen was a bit cold for such a little amount of yeast so at 1:30pm I put the dough in my oven with the light on to speed up the proofing. It was perhaps still a little underproofed when I let it fly in the oven. That's on me and my house though. I do have a question on your hydration choice Ann. I see in your blog that you have tried lots of different hydrations and seems to have you settled at 63% (if I read things in the right order anyways), but have also done upwards of 70% for baguettes. I had a difficult time stretching this dough for the stretch and folds. Wondering if I need more hydration to make that easier. I had to pick up the dough ball and literally pull on it to stretch. I am used to doing gravity coil folds on my sour doughs, but there I rarely go under 80% and often am in the 90% range of hydration so they are super droopy. That being said I've done no experimentation with hydration and see you have. Wondering what changed when you did. I expect that perhaps I am using stronger flour (I used 14.2% protein Sir Lancelot bread flour) which made the stretch and folds difficult? Any thoughts? The overnight or one day ferment is genius btw. Lots of times I don't think far enough ahead in my cooking. Thank you!!

Btw - depending on the quality of your screening that also gives you a gaussian distribution of grinds.

Getting a good extraction with espresso is nearly impossible without some fines. Not sure why you think it is counterintuitive. The distribution gives you different extractions which are what can bring you mouthfeel along with flavor. A single size you will have to pick versus getting both.

If you have a truly "screened" set of grounds you are going to find your coffee a bit lifeless. Some distribution of grounds is helpful as there are different extractions depending on the size. Of course getting more uniform is better. Conical burr grinders will always have a wider gaussian distribution of grind size that a good flat. For a flat IMO to get nice clarity and not have the issue you are describing a 64mm burr is about the minimum. I recently upgraded my modified Super Jolly 64 to a DF83 single dose grinder. It is really a great piece. If you even want more uniform of course you could buy a high uniformity flat burr for it. https://www.espressooutlet.net/turin/?gclid=CjwKCAjwrranBhAEEiwAzbhNtRX0fcrLj6g7AlWtEQxFhmAJa0YxQvI1jqWG4m0vRI-SWS7Qu3clNRoCQrgQAvD_BwE Being they are directly sourced only I assume a link here is ok. If not, I am sorry. DF83 Grinder is what the link is to. Curious what grinder you are using that the screening is helpful on. I drink coffee 3 ways. I have a Decent DE1 Espresso machine for extractions, I enjoy a pour over occasionally and a french press. All I have found the DF83 to excel at. Yes there are more expensive grinders that do an even better job, but this one is pretty close to the end of my palette/effort as the other variations in the process are already rather significant.

Hey now. What about it is better? I have an Ooni Pro as well and WISH I would have seen the inside options and you are making me wonder if I need it as well....