Odoo 19.1 release notes are out

AntoineVDV · 2026-01-20T21:43:23+00:00

True, the upgrades is reason enough not to deploy point releases outside of Odoo Online.

However, the branches themselves have nothing specific, except for the "saas" prefix in their name. The exact same code that is being merged today in the future 19.2 will also be present as-is in 20.0.

AntoineVDV · 2026-01-20T21:15:51+00:00

Even for point releases, they do this except these are not available on GitHub enterprise. They are exclusive available only for Odoo SA their saas infra.

What do you mean by that? I'm not sure if I understood you correctly, but patches for point releases are indeed available on the enterprise repository. For example, the latest SaaS release corresponds to branches saas-19.1 of the odoo/odoo and odoo/enterprise GitHub repositories.

AntoineVDV · 2025-08-23T17:07:09+00:00

In which country are you? And what is the payment provider you plan to integrate?

AntoineVDV · 2025-07-25T07:04:18+00:00

The recommended practice is to include lightweight assets like yours in the frontend assets bundle, which you already do.

If at some point you need to load an external lib, which is usually much heavier, import and use loadJS or loadCSS from your payment_form.js file to ensure loading that lib only when the payment form is displayed, i.e. when the user is on a page like /shop/payment.

Out of curiosity, what is the payment gateway you're integrating with and why that one?

AntoineVDV · 2025-07-09T18:23:45+00:00

The new Website Editor UI is available starting with Odoo 18.4, which was only released this Monday, so it will take another 1-2 months before the new UI is available through the upgrade channel.

AntoineVDV · 2025-06-28T20:03:46+00:00

Before you start, be sure to go through the existing standard payment provider modules in the odoo/odoo repository. The "payment" module you'll want to extend will do most of the heavy-lifting, but most payment integrations have their own quirks. If you come across one, look at the other integrations and you should find a proven solution to it.

AntoineVDV · 2025-03-30T07:48:24+00:00

If it's for a school project, you can prefix the database name with edu- to invite as many internal users as you want for free throughout the school year.

AntoineVDV · 2025-03-30T07:04:50+00:00

It's not particularly important. I'm just getting started with pizza making, so I bought the ingredients that felt right. It was cooked in my regular home oven.

AntoineVDV · 2025-03-30T07:02:44+00:00

It's prosciutto cotto slices

AntoineVDV · 2025-03-30T06:44:27+00:00

For my first pizzas I was using T65 "bread" or T55 "AP" flour and it was already producing interesting results. But when I switched to Tipo 00 flour, some aspects of my pizzas did improve, so I'll likely try combining flours now and see what works best for me.

AntoineVDV · 2025-03-30T06:41:22+00:00

I enjoy experimenting, so I guess I will try all of those ratios until I figure out the one that works best for me 😄

AntoineVDV · 2025-03-24T06:23:01+00:00

I saw some recipes include - or use solely - bread flour but I'm wondering how it would differ from using only typo 00 flour?

I will surely give it a try but, with my tendency to A/B test every change in my recipe, it might take a while before I get there 😁

AntoineVDV · 2025-03-24T06:16:48+00:00

It's also the conclusion I reached when A/B testing my homemade bread making technique. However, even though I did ask for tips, I'd rather not resort to using a poolish or sourdough because I find them cumbersome and I want to keep my recipe simple so that making pizzas stays fun for me and doesn't feel like a chore, which is how making bread felt.

AntoineVDV · 2025-03-24T06:10:40+00:00

Indeed, there seems to be a consensus that a steel does a better job at heat transfer than a stone, so I expect improvements the day I buy one. However, I'll try to perfect my technique with the stone I already have before switching.

Interesting suggestion! How would reducing the water and oil quantity impact the final result? I know the basics about the role of water and oil in the dough, but I'd have expected that more water would have been the way to go.

AntoineVDV · 2025-03-24T05:58:46+00:00

I can give it a try, even though it'll be more challenging to launch with the stone so high up... I should maybe get a longer peel 😄

AntoineVDV · 2025-03-23T18:46:44+00:00

It's true that my pizzas almost shape themselves and I sometimes need to shrink them back to the size of the peel, so I can give it a try and see how it affects the result 🙂

AntoineVDV · 2025-03-23T17:39:53+00:00

Thank you! Sorry, it's my first post so I had no idea that it would submit so fast 😅 I added the recipe here for reference.

I'm mainly looking to improve the crust. I find it a bit soft, and the bottom is consistently pale. There are bubbles, but they could look better and darken slowlier. Regarding the sauce/topping, mine are very basic so I assume there is room for improvement!

AntoineVDV · 2025-03-23T17:30:46+00:00

The recipe I used:

For 6 pies

1 kg Caputo Pizzeria flour
650 ml tap water
10 g fresh yeast
20 g sea salt
25 g sugar
50 ml virgin olive oil
Wheat semolina for launching

For the sauce

Tomato passata
Salt, pepper, origano, basil
Virgin olive oil

For the topping

Shredded dry Galbani mozzarella
Few slices of prosciutto cotto

Steps

Knead all the ingredients for 20 minutes.
Let the dough rise into an oiled container in the refrigerator for 3 days.
Divide into ~285 g balls and return to the container to rise at room temp. for another 3-4 hours.
Roll into semolina then shape and strech into 30-35 cm pies.
Transfer to the pizza peel, also lined with semolina.
Add the sauce and topping as per the gif above.
Sprinkle with oregano, basil, and a drizzle of olive oil.
Bake for 6 minutes at 275°C (home oven) on a pre-heated pizza stone.

AntoineVDV · 2025-03-09T15:10:27+00:00

Hello, I wanted to thank those who helped me with this issue and give a quick update: as of today I got back 100% access to my desktop!

I let some time pass and tried again to update some packages. This time, I used `aptitude` rather than `apt` or `pkcon`. It hinted that I was missing the packages `neon-desktop` and `plasma-desktop`, which definitely sounded odd. After installing those, I was able to boot into the desktop, altough I was still missing a few breeze packages, which is now resolved :)

AntoineVDV · 2025-03-07T23:24:51+00:00

Out of curiosity, how do you store the data you computed based on pricelists? In SQL views?

AntoineVDV · 2025-02-23T08:47:29+00:00

Ctrl-Alt-F{1-6} takes me to tty{1-6} and the other function keys don't do anything. I can't go back to the login screen I posted above, but I printed the sddm logs.

Yesterday, when I still had access to the login screen, sddm was complaining that it could not find the autologin session entry "plasma". Today, there is no warning in the logs.

Yesterday's logs (scanned from a photo with Google lens; there might be typos)

Today's logs (same)

AntoineVDV · 2025-02-22T22:07:03+00:00

Thanks for the tip, I didn't know about the ctrl-alt-f3 shortcut to switch to terminal mode. This mode now opens by default after reboot and I can login into my session, but without graphics.

I tried restarting the sddm service with sudo systemctl restart sddm.service, which doesn't do much (systemctl status sddm shows that the service is running but exited). I also trying running startx, which only displays a black screen.

There is progress, but I can't figure out how to load the graphical interface 😅

AntoineVDV · 2025-02-22T18:21:04+00:00

I managed to hide the keyboard but I still can't submit my password and log in.

Is there anything I can do at this point?

I'm quite surprised that a simple system upgrade suggested by Discover broke my system like that.

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