Robenco15

ChefSteps announced a home version coming out in April. Practically exactly the same. $999 for their studio pass members.

Thanks! Happy for the first go. Looking forward to making some adjustments.

Made baguettes for the first time ever. Not too bad for a first go. Power went our for 3 hours before the final shaping so I had to put it in the fridge for a bit. Also crammed all three under the hotel pan and they rose into eachother. Next time I’ll split it into four equal amounts and bake 2 at a time. This was the direct dough French lean bread.

Just got an email that there’s a Modernist Bread at Home coming out. Obviously won’t be of interest to anyone that has the full volume, but pretty cool!

No worries!

No 225F was always the plan. Monitoring surface temp and adjusting as it went was more than I wanted to to keep track of on Christmas day with everything else going on. Based on Kenji and Chris Young’s experience I was comfortable with 225F. I just should have started it earlier. Hindsight is 20/20 right? Still came out great it not quite edge to edge medium as I was hoping. No complaints from family!

Well it’s good I’m not most home cooks then.

Wait, the real trick is to not over cook it and use high quality ingredients?! Had no idea 😂

Thermometer is how I knew it was going to take 6 hours or so. Was hoping to get an estimate so I could plan on when to start it. Now I know though. Start earlier than I assume to give myself some wiggle room. a 7 bone 17lb rib roast is definitely a different animal than most things.

So this ended up, or I should say it would have ended up taking 6 hours for my 7 bone 17 pound rib roast. I didn’t start it early enough so I had to bump up the temperature considerably to have it done so we could eat at a reasonable time.

Hey it’s been awhile! Since my last post I’ve been contacted about freelancing for a pizza steel company, writing articles, pizza recipes, and contributing photos of my pizza for advertising purposes. Will be nice to have a job again and work from home writing about and baking pizzas! Mod Pizza taught me a lot about pizza doughs (a ton of good and some bad) and pizza in general. I no longer use their (non pan) dough recipes as I’ve been enjoying developing my own recipes the past 3 months and have had some incredible success. I’m excited for what 2024 has in store and I’m excited to now continue making pizza in the name of a job! This thread seems to have died out but I wanted to drop in one last time. This is my Neapolitan pizza recipe baked in my home oven on a steel. 62% Hydration, 100% Caputo Pizzeria, and a 24 hour RT ferment. Baked in exactly 2 minutes 👀 Happy New Year everyone!

Hosted a holiday party for my friends last night. Red wine braised short ribs, celery root puree, duck fat roasted rainbow carrots, oven roasted carrots, and pan seared king trumpet mushrooms. Plated dinner for 8.

Everyone makes whatever size you want. Thought it was weird it wasn’t a standard size available is all.

To each their own for sure. Brooklyn Butcher Blocks look identical to Boardsmith boards yet they don’t seem to make 18x24 boards. That’s dumb.

By a Boardsmith board and never worry about a cutting board again. I have 3 and they are all extremely well made and gentle on my various Japanese knives. I’ve had my 18x24 for close to 10 years now and it’s never looked better. It’s a forever purchase and worth the splurge IMO.

Have had a Combustion Inc. Precision thermometer for a few months now and I’m all in. It’s absolutely incredible. Has really transformed dinner, especially on weeknights. The countdown has always been spot on, the graph/chart is awesome, and I’ve learned a ton which surprised me because I was already a really good cook. It’s like being able to see inside the meat as it cooks. Understanding carry over cooking better and I’ve changed some of my technique to get better results too. It’s all open source and the updates they have in the works look like they’re going to be pretty incredible. Cannot recommend it enough. The Reddit subreddit has been amazing too with Chris Young and other employees popping in daily to answer questions and help out. The entire thing is on another level of anything else out there. For reference I own a Thermapen, Thermapen One, Thermoworks older version of the smoker, and their Square Dot. All great thermometers, totally different than the Combustion.

Yeah with a lower cook temp I wonder how much of a carry over there’d be. Maybe I’ll pull at 128F and split the difference. No way it’ll take 4 hours as in longer or shorter? I was assuming 5.

Gotta be a typo. Probably meant 118-120F. I think I need to take it to 130F and then let carryover bring it to 135F. At 225F I don’t think there will be much carryover. I unfortunately need 135F to make everyone happy.

Any guess how long a 15lb, 7 bone rib roast will take in a 225F oven? I don’t think I can go below 225F for time’s sake. Take it out of the fridge at 10am, into the oven at 12pm and done by 5pm? Anyone have experience with one this large? Thanks!

Mod Pizza NY pizza scaled down to 800g, 20” pizza

My GE Monogram measure to 20.75” I’d guess once I raise the steel above the back of the oven rack (has a lip to keep you from pushing a pot off the back when it’s pulled out.

Figured out I can fit a 20” pizza in my oven so here I am making a legitimate NY style pizza to 20” and it’s incredible. The trick is a pizza screen (gasp!) on top of the steel to help set the bottom and crust for the first 3-4 minutes and then sliding it off and putting it directly onto my 16x16 steel for the final 4-5 minutes. This was the Mod Pizza NY Master Dough with Poolish with the hydration brought down to 62%. Dough ball was 982g, so still too big. Going to multiply everything by 0.8 and see where we are there. Snapped my pizza cutter 🤣 worthy pizza to lose it on!

Interesting. I do above 65% somewhat frequently. 75% was the most before this one. Probably won’t go past 75%.

85% Hydration Sourdough This is the high hydration Artisan Dough from Mod Pizza, subbed poolish for sourdough and let it bulk at 85F for 3 hours before cold fermenting for 48 hours. Balled it and then let it sit at RT for 4 hours before baking. 50% Trailblazer 50% KA Bread Flour I baked these in the Ooni, but maybe would have benefited from the steel in the oven. Crispier exterior would have been nice.

More L’Industrie inspired pizza. This one is 75% Cairnspring Mills Glacier Peak and 25% Caputo Nuvola at 65% hydration with a Poolish pre-ferment made from Glacier Peak. Recipe is a modified Mod Pizza NY Style Master Dough. Eventually I’ll get some Petra flour and really have a go at replicating their pizza. L’Industrie isn’t using Cairnspring Mills 😆(and neither should you now that they’ve gotten rid of free shipping). Topped with burrata, basil, olive oil, and parmesan (and looks like my wife did a sprinkle of oregano). Bianco Dinapoli Rustic Crush tomatoes (much better than their 28oz cans) blended with 1% salt for the sauce and Caputo Bros Creamery Fior di Pizza. Was delicious. The second one was even better, but I never took a picture of it 😂 Made a High Hydration Artisan dough today with my sourdough starter. That should be good on Tuesday. Have also made some stellar Neapolitans with Biga. Really disappointed Mod Pizza ignored Biga, but fortunately there is plenty out there already.