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Mike H

Mike H

6 hours ago, Robenco15 said:

85% Hydration Sourdough

 

IMG_3203.thumb.jpeg.afa721befbf35545cd7b9505cb2a51f2.jpegIMG_3209.thumb.jpeg.5486ea20cbc46a7967d16108f0b97d8b.jpegIMG_3201.thumb.jpeg.32c9bc827819c29922a21e69dc5e3c3d.jpegIMG_3202.thumb.jpeg.ef0edc6bdf4e01e2c79554aedd93bda5.jpegIMG_3204.thumb.jpeg.1adb11d3bdd53e3a80508fd2b49a8990.jpeg

 

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. 

Looks beautiful, though on my Ooni I have decided it will take a lot to convince me to try anything beyond 65% hydration.
Really looking forward to experimenting with my new Bertazzoni induction burners/electric oven range (model PROF304INXT) coming next week. It has so many baking options, including a "pizza" setting. If people have experience with Bertazzoni they can share... mike_h at yahoo dot com - thanks in advance!

 

Mike H

Mike H

6 hours ago, Robenco15 said:

85% Hydration Sourdough

 

IMG_3203.thumb.jpeg.afa721befbf35545cd7b9505cb2a51f2.jpegIMG_3209.thumb.jpeg.5486ea20cbc46a7967d16108f0b97d8b.jpegIMG_3201.thumb.jpeg.32c9bc827819c29922a21e69dc5e3c3d.jpegIMG_3202.thumb.jpeg.ef0edc6bdf4e01e2c79554aedd93bda5.jpegIMG_3204.thumb.jpeg.1adb11d3bdd53e3a80508fd2b49a8990.jpeg

 

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. 

Looks beautiful, though on my Ooni I have decided it will take a lot to convince me to try anything beyond 65% hydration.
Really looking forward to experimenting with my new Bertazzoni induction burners/electric oven range coming next week. It has so many baking options, including a "pizza" setting. If people have experience with Bertazzoni they can share... mike_h at yahoo dot com - thanks in advance!

 

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