C6Bill

It’s a little finicky on temp control. I bought it because I had an agg and every time I went to pizza temps I had to adjust the top as it would slide out of place. Then when I got the primo I was a little skittish to try pizza temps so I grabbed the pizza oven that my local backyard place had in stock that didn’t require me to build a base. I should have just bought the KK then cause I never use the pizza oven anymore lol

Take a look at Stargazer. Nice cast iron, in my opinion, at a decent price 👍

Welcome Mike, that’s a beauty !!!!!! Everyone knows tiles cook better than pebbles 😁

Jokes on you, I don’t need no barber LOL

@Poochie Mine is a Tuscan Chef, it has the firebox under. here is a pic from when I got it

Am i the only one outside spinning chickens because of David's rotisserie thread lol

Nothing wrong with hippies, i had long hair back when i had hair LOL

Not sure, i have a pizza oven outside

I didn’t know that was a big deal in IA 😂

A week of work in Hawaii, yup I’m sure lots of work will get done lol

So far so good with mine, I do use the convection when baking as the last 20 minutes the lid is removed. I don’t know if it helps of not but that is how I made the first loaf in it and the results were good so I just kept doing it lol

Sorry Remi, that wasn’t directed any any one member. it was more of just a general statement.

I wish this forum had the option to ignore a thread. I come to this forum to talk about food and grills.

You are not spending more of my money this time !!!!!! I already have a wood burning pizza oven in the back yard lol

That looks tasty, I need to try one of those !!!!

That looks great !!!!!

That second loaf is beautiful David !!!!!!

Samsung

If going in the fridge for i hours I would proof closer to 4 hours at room temp. I proofed for 2 hours this morning but in my oven at 95 degrees. I love my new oven 😁

Looks nice but looks like it needed to be proofed a little longer.

Spirals are good 😁

Looking forward to seeing what is inside. I have 2 in the oven right now, trying for a marbled rye lol. It's snowing out so its a good day to cook inside. And I'd agree that if the bottom looks under cooked the stone wasn't hot enough.

Go to Babes Chicken Dinner House, i love that place. Go to the original out by the speedway in Roanoke TX They have two things on the menu, fried chicken and chicken fried steak. Ok they don't actually have a menu, you just pick one or the other and they bring it with the sides. Did I mention i love that place lol Babes Fried Chicken

As we are discussing bread. Here is my basic extra tangy sourdough recipe. Use at your own risk lol Sourdough 200 g Sourdough starter 325 g Water, (90°F to 110°F) (start with 275 g) 525 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of flour 50 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that and another 2 hours after that. Then refrigerate overnight in a sealed container The next morning let the dough come up to room temp for two hours and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 2 to 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 30 minutes and remove lid, then cook an additional 20 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom.

My issue with baking bread is eating it. If i bake it i want to eat it and then i get fat lol And I use a BK Dutch Oven, they are lighter weight and don't need to be preheated like a cast iron Dutch Oven. BK Dutch Oven Oh, i like spending other people's money for a change lol