Jump to content

drude

Members
  • Content Count

    949
  • Joined

  • Last visited

Everything posted by drude

  1. Pizza pictures please - whatever's in the oven on the first picture I don't like the look of it
  2. drude

    Has bean

    There's no such thing as free shipping. It's either added on to the sale price or separately, but either way, you're paying. If you ever have any problems with a Has Bean order, the service you'll get will make you a customer for life.
  3. Changed plans means I can no longer make the first date: 23rd July: jlarkin Spy unclejake StusBrews Colio07 themartincard Stevebee James811 30th July: jlarkin unclejake StusBrews themartincard Hairy_hogg Stevebee 6 August: jlarkin drude unclejake StusBrews themartincard Stevebee
  4. 1 . Thecatlinux 2 . Thecatlinux 3 . grumpydaddy 4 . jtldurnall 5 . drude 6 . 7 . 8 . 9 . 10 . 11 . 12 . 13 . 14 . 15 . 16 . 17 . 18 . 19 . 20 . 21 . 22 . 23 . 24 . 25 . 26 . 27 . 28 . 29 . 30 . 31 . 32 . 33 . 34 . 35 . 36 . 37 . 38 . 39 . 40 .
  5. Welcome. Reading here too - not good water for any appliance so do check carefully if buying a second hand machine locally
  6. Try here - http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html I usually use the New York dough recipe, but have also done the Neapolitan in a skillet. As for sauce, I just fry a small onion, add microplaned garlic for a few seconds when the onion has gone translucent, then tinned tomatoes, add salt and pepper, cook for a bit then blitz in a food processor. Neapolitan I just use high quality peeled tinned tomatoes with the liquid squeezed out
  7. The first time I tried it I had a machine with a pannarello wand. It took much longer to clean than to eat the eggs I found the tip is to stop steaming before the eggs look done as they cook for a bit afterwards. I do like my scrambled eggs on the runny side, though Good recipe and video here - http://foodmayhem.com/2009/10/chef-jody-williams-shows-me-how-to-steam-scramble-eggs.html
  8. I've done this in the past. Loved the eggs, hated the clean up. Great on sourdough and with parmesan on top.
  9. If you can copy and paste the list or express your interest and dates please: 23rd July: jlarkin drude 30th July: jlarkin 6 August: jlarkin drude
  10. Didn't get a chance to eat either fresh - sliced and froze them. Not tasted the rye yet. The white makes great toast but I'm not really noticing any difference between the 12 and 36 hour prove.
  11. Quite pleased with tonight's Baking Steel pizza, but I do fancy a real oven I'm struggling to find a source for unsliced natural casing pepperoni. Any suggestions?
  12. That oven is very cheap - I'll be interested to see some pictures of the results. Not really in a position to get a fixed one right now, so I'm curious about this.
  13. Is that the small or medium sized one?
  14. I normally cold prove for 12 hours but tried 36 this weekend. First up is the white bread with the beer starter: Less rise than usual, crumb seems ok Next the 20% rye flour with my old starter: Again, less rise, and the crumb seems a bit dense.
  15. I'm pretty envious. That looks fantastic
  16. Good enough to eat, not good enough to retire I'm thinking of leaving my bread to cold prove an additional 24 hrs this weekend to see what difference it makes.
  17. Unless I missed it, you didn't answer the first salt question - flakes or not? I use Maldon (though have also used Cornish when out of Maldon), but tend to give it a quick go in a pestle and mortar first.
  18. Two questions: Do you grind the salt or leave it as flakes? Why the salt mix?
  19. Texture looks nice - I bet that will make cracking toast
  20. Top one? I've never tried making sourdough pizza, but the ones I've had at Franco Manca have been outstanding
  21. Interesting - I knew it was a defect but wasn't sure of the cause. How long would you recommend (cold) proving for? I tend to do about 10-12 hours.
  22. 500g flour (this was 500g white, but I also do 400g white 20g rye) 300g water 10g salt I got the recipe from a post here on another thread - I think @Soll was the OP
  23. No Bertinet experience here but my recipe in a Dutch oven has never failed - give me a shout if you want any info.
×
×
  • Create New...