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I just had to make something after seeing CK,s WFO buns so got out my Lekue and made mini bagettes. This is a no fuss no muss bake.

Just wanted to let you all know that we are all fine. The Big shaker 7.0 was one island down on Lombok about 25 min flight away.. Bali shook pretty well but no lives lost. Thanks for all your emails and concern..

I came across an interesting formula and thought I’d pass it along. Pardon my French: 1, 2, 3 Sourdough Method Where most bread formulas dial in a particular hydration, offer up precise weighings of ingredients, and require fussy technique, this method simplifies all of that. It starts with whatever starter you’re discarding at your next feeding (you DO have a starter, don’t you?), adding twice that weight in liquid, then three times that weight in whatever flours you choose, along with 2% of the flour weight in salt. Mix, ferment, proof, and bake by whatever method you choose. Unless you retard the fermentation, you will be ready to bake in 7-8 hours (depending on room temp, of course). While artisan breads with precise formulas still win the day, this approach provides an easily remembered rule of thumb for just winging it with starter you’re discarding anyway. For example, this AM I took 150g of my starter, mixed with 300g of warm water and 450g of AP flour. I added 9g of salt after autolyse and proceeded to bake a couple of batards on my steam oven. Easy peasy.

This was the dough I made up yesterday .00 and semolina. .on it goes. . Looking good . . . . Yum Outback kamado Bar and Grill

Pizza number two . The . 00 semolina make a great thin cracker crust Outback kamado Bar and Grill

Came out great.... KK held the temp throughout !

Hi, finally getting closer to having a location for a KK. Just have to add the roof material and finalize size of KK. Trying to decide between 23” and 32 “, mostly cooking for family of 2 or 3. Like to cook burgers, chicken, roast of beef,pork, salmon and pizza. Regards

Thanks guys. I ended up not wrapping. Just took off at 203 and wrapped and into cooler. Will pull and eat in about 3 hours. Threw some ribs on too and they are still cooking. Picture shows on the kk and then just before wrapping up to go into cooler.

Sous vide the meat and then needed some colour just because I could. Plated with the last of my spinach, a sad day.

Fantastic looking baguettes. Great color.

You left out the single best reason to own one of those Lodge pans - biscuits, child! I've owned mine for so long, I can't remember when I got it.

Lovely baguettes, MacKenzie!

Yummy looking pies there, Aussie!

My landlord extended my lease and so this inspired me to bring the 42" SBB Prototype down to Bali.. Behind on mail now but will give delivery details later..

Mozzarella is good smoked, too. I've done pepper Jack as well.

Got a nice bit of beef from my local . Trimmed it up and thought why not inject it with some apple sauce,apple juice and borbon with a dash of sure shot sids. .then I was thinking what rub I wanted a sweet but with a bit of heat so went . . . Ready to put on. . On it goes over some pecan. . Stay tuned. Outback kamado Bar and Grill

Sans beets, please!!!

That macaroni salad looks pretty tasty, too!

Did I see cauliflower in the ingredients list? Is this a MacKenzie recipe??

Remember those chicken breasts the other day that tekobo raved about well here they are again. The last of my Lebanese Mountain Bread put to good use on a hot day. I need to make more. It is great to have on hand. I opened the fridge and took out every bottle, dish I could get my hands on for this wrap, including pickled chili pepper. There is mayo, tarragon mustard, relish, red onion, lettuce and orange pepper. Then came the chicken and the purple crack. Roll up the devil sandwich and we have lift off. and that's why there are chicken breasts.

That pizza dough looks a lot like Nancy Silverton's, which to date is my favorite dough, but a bit of a pain to make... I'm going to try this King Arthur recipe, results look similar (and excellent). Nice work with the WFO...

They say a picture is worth a thousand words. Charles those pic tell it all great looking pizza and those rolls yum yum yum.

Yum is right save my a slice!

Yes, absolutely. Nothing beats sourdough pizza. Nothing.

Turned out great. . . And pulled . . Toasted some Turkish bread. . Added some goodies . .some meat. .topped with cheese yum . Outback kamado Bar and Grill

Did you get a good deal on it?

Pulled Pork buns. For bread in a WFO it's all about timing your fire management with the dough proofing time. Getting better at that. You want a small bed of coals at the most relying mainly on residual heat. 400* happened just as the buns had 1 hour proof time.

Omg, you put in the link... Now it's on my Amazon wish list... How long do you think it will be before I click that oft-used "Add to Cart" button?!! Bad girls! Temptresses!

Ready to rest got the thickest part to 210 and the thinner part came in a 206 according to my thermopen but they are melt through jelly like. . . . . Outback kamado Bar and Grill

Oooh. I am very happy about that Mac! You won't regret buying the pan. It is good for muffins, Yorkshire puddings AND clafoutis. And will outlast any of us alive today. Best of all, you almost never have 7 guests and so there is usually at least one extra pudding for you or, if you are feeling super generous, one of your guests to munch up.

tekobo, has just moved to the top tier of KK members, that's where folks who are instrumental in causing other members to buy more toys go. Congratulations, tekobo. Washed and ready to go. Clafoutis in the wings.

We will see if two headed reef is better than one.. Lol.. Sorry haven't been over here much. I lurk still but no cooks to post. Ckreef does most of it.. But wanted to say hi to everyone.

Don't worry, cooking 2 or 3 pizzas a week (at the most) I'll have it figured out in another year or two - LOL

Either way it means you have to keep trying until you get it perfect and in the meantime all those delicious not quite perfect pizzas.

Nope she ate her disaster. She said it tasted good (it had her toppings) I just massacred it trying to get the peel under it to turn it before it was ready for a turn. WFO's are a serious learning curve and I guess I'm a slow learner - LOL

King Arthur Artisan Dough made with King Arthur Pizza Blend Flour cooked at about 600*. Only one picture today as I totally screwed up Mrs skreef's pizza - sorry - LOL Here's mine