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About aaroncornish

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  1. Lunch time pizza for me and flooring installers at home Sent from my iPhone using Tapatalk
  2. Olives and artichokes! -100 pizza points
  3. Imprecise first and foremost I mixed up the levain the night before at about 7pm. Put it in the proofer as our kitchen is very cold overnight. The next morning at about 8am I mixed the water and flour and left for 2 hours, the starter was about ready, so I popped that in the fridge to stop it going over. After 2 hours of autolyse I add the starter and mixed for about 5 mins to fully incorporate. An hour so later I added the salt. I used my mixer to incorporate the salt. After an hour or so, I added the soaked seeds and mixed. I bulked this dough until about 4pm, stretching and folding 3 times in that period. Then I shaped, rested for 20 minutes and then shaped into loaves. These sat on the counter for an hour before going in the fridge overnight. In all honesty, I think I might have over done these slightly at bulk stage.
  4. Good bakes this weekend 77% which was quite easy to handle. Loaded with seeds Sent from my iPhone using Tapatalk
  5. These look great! What did the finished product look like Sent from my iPhone using Tapatalk
  6. Hey Hasi The oven itself is a modular oven from Stone Bake Oven Company - a Primo 60 https://www.thestonebakeovencompany.co.uk/shop/wood-pizza-ovens/primo-60-go/ The brick stand and enclosure was built by us
  7. Fired up the oven after insulating this weekend It got up to about 450c. The fire went out at 8pm last night. This morning the oven was still at 255c, tonight it was at 150c. A beast to tame Sent from my iPhone using Tapatalk
  8. Hey! I got a Famag IM5 dough mixer. https://www.agrieuro.co.uk/famag-grilletta-im-5-dough-mixer-single-phase-electric-motor-5-kg-p-1501.html Does max of 5kg of dough. My wrists are a bit knackered, so found I was struggling to mix dough properly
  9. That looks good. I buy the 2kg trays and split into vac pac bags and freeze
  10. Decent plum tomatoes, I use big 2kg tin from Italian wholesaler. Crush with your hands and that is it. Add salt and pepper to pizza to taste. Don't use a blender, it will break up the seeds and make the sauce bitter.
  11. Final blocks on the oven build today. Will fill in the holes and put the roof on next weekend Sent from my iPhone using Tapatalk
  12. That was a 24 hour room temperature proof and then a day in the fridge How much yeast are you using? That batch was 2.2kg if dough and I only used 1.3g of yeast Dough that goes wet is a sign of over proofing usually. As it over proves, the dough can no longer hold on to the water Sent from my iPhone using Tapatalk
  13. Hey! I use fior di latte cheese from Italian wholesaler It comes in 2kg trays You want a dry mozzarella as opposed to the ones that come in watery bags Got a new dough mixer which has helped no end Sent from my iPhone using Tapatalk
  14. Pizzas from this week Sent from my iPhone using Tapatalk
  15. Another day of pizza oven work. Can’t wait until this is done and I can fire it up Sent from my iPhone using Tapatalk
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