MacKenzie Posted August 20, 2016 Report Posted August 20, 2016 (edited) It has been a fun day what with Ora's unveiling and then two high temp. cooks on the KK. First, the sour dough bread. Proofed and ready to bake. On the KK at 440F for 22 mins. The bread is singing to me, what a nice sound. It lasts quite a few mins. The crumb- On to the Fresh Mozzarella pizza. Ready to bake at 450F. BTW, if you are ever in Halifax, Nova Scotia THE place to get the best beer is at Unfiltered. It is awesome. Ready for the fresh basil. Sliced. That's all folks. Edited August 20, 2016 by MacKenzie 4
Stile88 Posted August 20, 2016 Report Posted August 20, 2016 Excellent cook Mac that looks so delicious that bread looks amazing and the crust is perfect
ckreef Posted August 20, 2016 Report Posted August 20, 2016 The bread looked awesome but the pizza was out of this world. . Didn't do pizza tonight. I have some cooks that need to be done this weekend. Might have to skip pizza this week Sent from my XT1585 using Tapatalk
CeramicChef Posted August 20, 2016 Report Posted August 20, 2016 @MacKenzie - wow and double wow! Beautiful cooks. Kudos, MacKenzie.
Shuley Posted August 20, 2016 Report Posted August 20, 2016 That bread looks fantastic. And that pizza looks amazing. That's a lot of fabulous baking!
MacKenzie Posted August 20, 2016 Author Report Posted August 20, 2016 Thanks everyone. Some times things just work fine and today was one of them other days you couldn't even boil water. There was another bread pixs i wanted to post. 1
Aussie Ora Posted August 20, 2016 Report Posted August 20, 2016 That pizza turned out terrific looks so nice great job on the bread Outback Kamado Bar and Grill
Steve M Posted August 20, 2016 Report Posted August 20, 2016 It all looks as fantastic as always. Bread is something I want to try on the kk although I do enjoy the nice aromas in the kitchen
MacKenzie Posted August 20, 2016 Author Report Posted August 20, 2016 Thanks, Aussie and Steve.:) Steve, I know what you mean about the missing the aroma in the kitchen but the bonus is that in the summer no heat in the kitchen either. The KK and the baking stone do a fantastic job baking bread, the stone is amazing. It just any old stone, as we know. It is especially formulated. I never get a burnt bottom on the bread and the same with pizza both the top and bottom cook properly.:) 2
Bruce Pearson Posted August 20, 2016 Report Posted August 20, 2016 Hello Mac Kenzie can you wrap that loaf of luscious looking sourdough and send it to me? It looks soooo good.
MacKenzie Posted August 20, 2016 Author Report Posted August 20, 2016 Thanks, Bruce but instead why not come for breakfast, that bread is on the menu.
CeramicChef Posted August 20, 2016 Report Posted August 20, 2016 @MacKenzie so this cook was a result of a day when you "couldn't boil water" huh? Given how great these cooks looked, I'll take your "couldn't boil water"days every single time here at ChezChef! 1
Pequod Posted August 20, 2016 Report Posted August 20, 2016 Nice! Doing a loaf of sourdough today myself. In the oven. Next one will be on my KK. 1
MacKenzie Posted August 20, 2016 Author Report Posted August 20, 2016 CC, no, no yesterday was one of those fantastic days but there are other days when I try to do the same thing and it seems like I can't even boil water.;) @Halfsmoke, I'm looking forward to seeing your bread from the oven or the KK. 1
MacKenzie Posted August 20, 2016 Author Report Posted August 20, 2016 (edited) HalfSmoke, wow, what great colour. It looks soooo delicious. Did your bread sing to you? Normally mine doesn't. I've only had that experience a few time and I love it when it sings. Edited August 20, 2016 by MacKenzie
MacKenzie Posted August 20, 2016 Author Report Posted August 20, 2016 Nice, I was expecting mine to have some big holes since it rose so much but none.
Pequod Posted August 20, 2016 Report Posted August 20, 2016 This was a pre-ferment loaf using only about 6g of my starter. Very pleased with the results.
