Brewing With Total Confidence
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Discussion in 'General Chit-Chat' started by Ozarks Mountain Brew, Sep 20, 2016.
I make mine a little thicker than most
check this out, scroll down to the video, can you believe how much oil this person recommends
Making pizza on Tuesday.
I'm going 2 different routes.
Some at 60% hydration and New York style,
Some at 75% neapolitan style
How about a pepperoni sicilian topper
couple from today done with a poolish. Came out fine, but I didn't care for the flour I used.
I made this smoked chicken pizza last night, the first time using my new pizza stone. I made my standard dough, but mixed in some Italian seasoning, for a flavorful crust.
Pizza and beer night
2 day ferment
Poolish, yesterday , mix up today, ball up tomorrow and then pizza tomorrow night after work.
Anyone else using a poolish?
the first picture is the poolish and everything ready to mix.
The second is it all hand mixed together and then going into a 30 minute rest.
And done, heading to the fridge for a day.
Looks so tempting, especially considering I’m in the midst of an intermittent fast (no food since chocolate last night at 9 pm). I have drunk some water since then, and 2 cups of strong black tea this morning. After 1 pm, it’s food time.
Forgot to snap some pics, but they came out great!
Nope but I gotta do this! Thanks Brian.
I normally make sourdough pizza, sometimes yeasted as I want something fast.
But... I am currently playing with dough from "artisan bread in 5 minutes a day" which is a big batch and you keep baking from it. I didn't clean the bucket when making the 2nd batch and there was still a little dough left. So, sort of poolish
Next trial will be banh mi and the recipe I got for that uses a poolish
Ah man I just checked this out OMG complicated but looks like great results.
Talk about patients this requires heaps!
Time for some vitamin P