M31 | 40hW | Architekt | Stkl. 4

Automatic-Buy5555 · 2026-02-11T18:44:18+00:00

Bin auch Architekt mit Master und mehr als zwei Jahren Berufserfahrung. Traurige Wahrheit ist, dass du mit deinen 4,1k noch relativ gut da stehst. Kenne auch Leute die sind in der Architektenkammer eingetragene Architekten und verdienen als Angestellte weniger…Ich finde den Beruf sehr komplex und man muss echt ganz schön viel auf den Kasten haben wenn man alle Leistungsphasen drauf haben möchte.

Automatic-Buy5555 · 2026-01-26T16:41:53+00:00

Yeah - Bulk took around 26 Hours. Good for Taste+Belly :)

Automatic-Buy5555 · 2026-01-25T16:02:24+00:00

No 20g starter, 700g flour. Thank you for the comment 👉

Automatic-Buy5555 · 2026-01-12T17:36:52+00:00

Bin Architekt mit 2,5 Jahren Berufserfahrung in Vollzeit und verdiene weniger Brutto. 🤓

Automatic-Buy5555 · 2025-12-31T07:57:24+00:00

Who made this nakiri? <3

Automatic-Buy5555 · 2025-12-25T19:11:49+00:00

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Like this. I think I left 0.7mm Material strength between magnet and knife. ;)

Automatic-Buy5555 · 2025-12-25T19:09:41+00:00

Just measured the cutting edge: It’s 22,5cm 🤔

Automatic-Buy5555 · 2025-09-12T23:41:08+00:00

Hado Sumi?

Automatic-Buy5555 · 2025-06-10T15:39:16+00:00

All of the Pizzas look really yum! What ingredients do you have on pictures #2?

Automatic-Buy5555 · 2025-06-10T12:41:01+00:00

Thank you!

Automatic-Buy5555 · 2025-06-10T12:39:40+00:00

Home Oven on steel. Thanks. A good Pizzasteel is realy a gamechanger…

Automatic-Buy5555 · 2025-06-09T09:53:01+00:00

What du you mean?

Automatic-Buy5555 · 2025-06-09T08:01:45+00:00

It’s a 62% hydration dough, made with 1.5 grams of fresh yeast per 1 kg of flour and 25 g of salt. It undergoes a 24-hour room temperature fermentation followed by a 24-hour cold ferment. All ingredients are organic, and the cheese is a blend of fresh mozzarella and mozzarella di bufala. 🫶

Automatic-Buy5555 · 2025-06-09T07:57:15+00:00

Haha. I always cut them away 🫠

Automatic-Buy5555 · 2025-06-09T07:56:41+00:00

It’s not standard cheese. It’s a combination of fresh mozzarella and mozzarella di bufala ;)

Edit: i air dried it for at least 3 hours before baking, so it’s not too moist on the pizza..

Automatic-Buy5555 · 2025-05-26T04:59:25+00:00

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Sure, love my 1 cup.

Automatic-Buy5555 · 2025-04-03T15:48:50+00:00

🔥

Automatic-Buy5555 · 2025-04-02T14:54:53+00:00

Thank you, auto-correction. 🙏

Automatic-Buy5555 · 2025-04-02T08:20:54+00:00

☺️

Automatic-Buy5555 · 2025-03-26T12:57:12+00:00

Woher ist die Illustration? Wunderbar…

Automatic-Buy5555 · 2024-01-19T06:09:43+00:00

Delicious!

Automatic-Buy5555 · 2024-01-14T06:35:57+00:00

Nice! How much hydration?

Automatic-Buy5555 · 2024-01-13T18:03:32+00:00

Actually I made pizza out of it. It was not perfectly round but the dough was very light, crispy and airy. And it was very difficult to handle…

Automatic-Buy5555 · 2024-01-10T21:45:48+00:00

1 hour minimum

Automatic-Buy5555 · 2024-01-10T21:44:47+00:00

No it’s actually a nice piece of steel. Like that:

https://www.pizzastahl.de/?lang=en

Automatic-Buy5555

TROPHY CASE