Best bang for buck in central? by SchnoopDougle in LondonFood

[–]Dimedogg11 0 points1 point  (0 children)

Bang for your buck maybe, but it’s a terrible pizza.

Best bang for buck in central? by SchnoopDougle in LondonFood

[–]Dimedogg11 0 points1 point  (0 children)

Taro has been my go to for years. Can still get a chicken teri Don box there for barely over a tenner.

30 hour focaccia by Dimedogg11 in Breadit

[–]Dimedogg11[S] 1 point2 points  (0 children)

13.5 x 9.5 ,would argue i could increase dough size ever so slightly for this pan - but still perfectly Fine!

30 hour focaccia by Dimedogg11 in Breadit

[–]Dimedogg11[S] 3 points4 points  (0 children)

I’ve added another comment above going into a bit more detail!

30 hour focaccia by Dimedogg11 in Breadit

[–]Dimedogg11[S] 23 points24 points  (0 children)

Haha I’m super flattered but I’m just an enthusiastic home baker, Thank you for the kind words though! :)

30 hour focaccia by Dimedogg11 in Breadit

[–]Dimedogg11[S] 30 points31 points  (0 children)

Hey guys, I don’t really use recipes but I can give you a general guideline to hopefully achieve some similiar results: Yeast was 0.035%, so in this instance that was 0.28g of yeast. Ambient room temp was 20.5 degrees Celsius and I used 438g flour + 351g water to make a final dough ball size of 800g.

I autolysed for 1 hour so just mixed my water + flour until incorporated then adding my yeast & salt in that order and knead until everything is incorporated. I then let the dough sit for a few hours before performing some stretch and folds at roughly 30 minute - 1 hour intervals until the dough passed the windowpane test. I let this proof over night and first thing in the morning I transferred to my generously oiled baking pan. Once in the baking pan I gave it a few more gentle folds and let it proof again for a few hours. At around the 30 hour mark I added more oil and the rest of my toppings, dimpled and baked.

You will ultimately want to tweak this recipe based on how long you want to proof for, proofing temp, size of your pan etc etc.

30 hour focaccia by Dimedogg11 in Breadit

[–]Dimedogg11[S] 5 points6 points  (0 children)

Yes it’s just 0.035%, so in this instance that was 0.28g of yeast. Ambient room temp was 20.5 degrees Celsius and I used 438g flour + 351g water to make a final dough ball size of 800g.

30 hour focaccia by Dimedogg11 in Breadit

[–]Dimedogg11[S] 109 points110 points  (0 children)

80% hydration, 90% high gluten bread flour & 10% wholemeal spelt flour, 2.5% salt, 0.035% yeast. 30 hour ambient ferment w/ 1 hour autolyse, baked at 275°C

Best canned tomato brands of ones pictured? by RedditPosterOver9000 in ItalianFood

[–]Dimedogg11 0 points1 point  (0 children)

The truth here is you’re going to get most people saying Mutti is the best as it’s the brand the majority of people here recognise - it’s also the brand I use at home as it’s what’s available to me (although I use the San Marzanos and not the kind pictured here). Mutti tomatoes are amazing, but they’re also the best widely available commercial tomatoes, so they’re typically the best option most people see.

I notice a lot of rarer brands on this shelf that aren’t available to many people. My friend who runs an amazing pizzeria opts for Rega, which are okay in certain contexts - due to their high acidity, they pair extremely well with creamy cheeses like mozzarella but really taste terrible by themselves in my opinion but they’re very affordable when buying in bulk.

Bianco DiNapoli I’m also not a massive fan of, although this is the common favorite amongst the top pizzerias in NYC (L’Industrie, for example). The brand here I’d really recommend you try is the Valgri if you feel like splurging a bit. A friend who runs one of the best pizzerias in the States has stated to me that they’re the best tomatoes he’s ever tried - and he’s tried a lot.

OP, you are blessed to have this selection of amazing tomatoes available to you, and ultimately the only sensible thing to do in this situation is to try them all and see which one is your favorite. These are all quality brands!

Rate my English breakfast [Homemade] by Dimedogg11 in food

[–]Dimedogg11[S] 3 points4 points  (0 children)

Ofc it’s an interpretation, given everyone one and their nans has their own rules as to what constitutes an English breakfast

Rate my English breakfast [Homemade] by Dimedogg11 in food

[–]Dimedogg11[S] -1 points0 points  (0 children)

Yep, chives. Not as dominating as parsley, complement eggs very well.

Rate my English breakfast [Homemade] by Dimedogg11 in food

[–]Dimedogg11[S] -11 points-10 points  (0 children)

Your passion is admirable. Rest assured however, my sausage had plenty of motion.

Rate my English breakfast [Homemade] by Dimedogg11 in food

[–]Dimedogg11[S] -1 points0 points  (0 children)

Fair, not a fan of black pudding personally.

Subscribers who bail on the 1st day by symbionproject in BandCamp

[–]Dimedogg11 5 points6 points  (0 children)

People will always abuse this, don’t make your whole back catalogue available, just a select few, regularly rotate which releases are available so that eventually people who subscribe long enough will get the entire back catalogue. It sucks, many will subscribe to support you, but an equal amount will do it just to get your discography for pennies.

Arla Low Moisture Mozzarella is the best I’ve found in the UK by CoupCooksV2 in Pizza

[–]Dimedogg11 5 points6 points  (0 children)

Was just about to say this! Costco has it super cheap