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Everything posted by Robenco15

  1. Yeah I was thinking that last part. I’m trying not to make this too much of a process but may end up happening anyway
  2. The steel is already on the bottom shelf (double oven so the larger oven isn’t as large as a normal one and I need the head room for the lid) so I guess I’ll just put the foil under the rack on the bottom if the oven (the heating elements are under the bottom of the oven). Good idea about using foil for hotel pan. That was too obvious to figure out, haha
  3. Ok so I’m a bit conservative. Thanks for your insight. I’ll mess around with it.
  4. Thank you and I’m going to keep trying! Lol Yes a baking steel. Don’t have a stone and not going to purchase one for bread. Just gotta mess around with the preheat time to rein it in. Eventually I’ll be purchasing a Challenger pan.
  5. Does Mod Bread ever state what low speed, medium speed, and high speed is on a stand mixer? Setting 1, 2, and 3? 1, 5, and 10?
  6. Baking steel is 16x14 and the hotel pan is 21x13 so there is some over hang on the left and right of the steel. Not sure there is a work around there. Probably not a big deal? Not sure how to judge the amount of steam that interacted with dough. These were Modernist Bread’s sourdough boules I baked today. Crumb isn’t bad, but it’s not where it should be. Too much kneading. Need to get away from the mixer. Used Cairnspring Glacier Peak flour. As a side note, I also made a same day sourdough using a 100% rye starter (different book) I created over the past 6 days and a few things went wrong that were completely my fault when it came to getting it into the oven, but wow, the rye starter is awesome and something I’m definitely going to keep around.
  7. Bought a hotel pan today like the one you use in your sourdough chocolate and cherry recipe. Looks like it should work with my 16x14 baking steel. Do you preheat the hotel pan with the stone?
  8. Oh definitely more than what’s needed for the pizza, but in this case it’s enough for 8 Detroit pizzas, lol. The Neapolitan sauce is enough for 4. That’s reasonable. I was more concerned I messed the math up because it’s all percentages.
  9. My first ever Detroit Pizza and the first style my 3 year old actually ate all of. So regardless of how I think it went, it might be the best pizza I’ve ever made 😂 Looks great! Didn’t have white Wisconsin brick cheese so had to get yellow I went with the 150g of sauce. Next time going to do a little more There’s some frico My only issue is the crumb. Seems too tight. I used Cairnspring Glacier Peak bread flour but I’m not sure it was the flour this type of pizza. Still delicious.
  10. See I don’t disagree at all. It’s funny because if you do a quick search, almost everyone says to feed it at peak or just after. Happy to cut my feedings to one per day. Just started a 100% rye starter based on Sourdough: A Treatise. The initial mixture calls for soaking wheat bran in hot water for a few minutes, straining the water, and using that for the first 24 hour fermentation. Looking forward to how it turns out.
  11. @Chris Hennes the detroit pizza sauce makes a lot or pizza sauce, right? I didn’t mess something up?
  12. Ok, same, but why don’t you feed it at peak? I know Mod Bread shares that 24 hours seems to be a good feeding schedule based on the acidity levels and 12 hours can create a weaker starter, but I’ve always followed the recommendation to feed it at peak or just after. I guess that doesn’t matter as much and paying attention to peak is only important for baking purposes? Thanks, just got Mod Bread and doing an initial skim.
  13. Sorry to bring this up 4 years later, but is your starter peaking at 24 hours or is it completely fallen?
  14. Robenco15

    Dinner 2021

    Duck dinner with friends last night. Sweet potato puree, garlic green beans, ganache sauce made with 70% dark chocolate
  15. Robenco15

    Cooking with Beer

    Figured I’d give an update as the party was this past weekend. Philly Cheesesteak egg rolls with cheese made with a New England IPA Soft Pretzel Nuggets made with Fat Tire Amber ale, with an Oktoberfest beer cheese dipping sauce IPA Beer Battered Fried Chicken with a Porter maple syrup and waffles made with a Lager The only thing I was personally disappointed with was the beer batter for the chicken. You can see in the picture, it just isn’t the right call. Should have just done a normal flour breading. The egg rolls will be making a return for next year along with the pretzel nuggets.
  16. Have you tried cooking the pizza and sauce first and then after 4 or so minutes taking it out, adding the cheese, and putting it back in for 2 minutes?
  17. Would love to serve this in Naples and watch people’s reactions.
  18. 850+? Cooked in my Ooni on high flame for 60 seconds. I think I may have overkneaded a touch in the machine. It felt a little “tight” when I tried to open the skins, even after 5 hours of proofing at RT in balls. Chewy may not have been the word as that may sound more negative than I mean it to be. The cornicione wasn’t as airy. It may be how it’s supposed to be. I wish I took a picture of it. It looked great and would better explain what I mean.
  19. Robenco15

    Cooking with Beer

    Thanks for the waffle idea. Thinking mini chicken and waffles. Incorporate the beer in the waffle batter, brine, frying batter, and maybe some maple syrup
  20. Robenco15

    Cooking with Beer

    Friend is hosting a beer draft (like a fantasy football draft, but for beers that people bring). He asked me to help cook sone appetizers so I’ll be doing tgat as well. Everything needs to incorporate beer, my rule. So far I have: Soft pretzel nuggets with a dough that incorporates beer (a lager), with a beer cheese dipping sauce (Oktoberfest beer). Philly Cheesesteak egg rolls where I’m going to use sodium citrate to make a melty cheese made with a white cheddar and a local New England IPA Not an appetizer, but a beef stew made with Guinness Maybe something beer battered and fried That’s all I have so far. Appetizers are tricky and I don’t want to really incorporate any more cheese. If you think of something please let me know.
  21. Mod Pizza’s Neapolitan with Caputo Nuvola I think next time I’m going to take this from 62% to 58% with this Nuvola. Touch chewy. Not unhappy with it at all though. Killer pizza.
  22. Made the Neapolitan dough with Caputo Nuvola and have that proofing. Just started on a Direct Artisan Dough with 60% Cairnspring’s Expresso T85 and 40% Trailblazer Bread Flour. Using the ingredients and amounts from Mod Pizza, but using some of Dan Richer’s methods from his Joy of Pizza (don’t recommend the book actually, I returned it). This will be interesting to see how it comes out. Edit: Artisan Dough came together incredibly well. Wasn’t expecting it to be this great tbh. I also did a non-autolyse of mixing the water, yeast, and flour to a shaggy mass and letting it sit for 30 minutes. Wanted to give these flours all the time they needed.
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