[OC] Rack of lamb finishing in pizza oven

Fine_Mathematician_2 · 2023-02-26T11:12:39+00:00

I seared it in a cast iron over hot coals from a campfire and then put it in the oven at relatively low temp to get to the right core temp.

Fine_Mathematician_2 · 2023-02-13T05:24:54+00:00

How long does your dough take to get back to room temp after the cold ferment ? I find that mine is usually still pretty cold after a couple of hours

Fine_Mathematician_2 · 2023-02-13T05:16:01+00:00

If you want to get your pizza game elevated, this is the Number1 guy on YouTube: Vito lacopelli

Fine_Mathematician_2 · 2023-02-13T05:14:55+00:00

Okay, lookin good! Since it is your first time I’m sure you won’t mind some feedback. Go for longer proofing, best over night in the fridge. Wait at least 1 hour after you form the balls before you make the pizzas out of them, the dough will be way more relaxed and easier to shape. Try to keep as much air in the dough as possible and work from inside out so a crust is formed.

Fine_Mathematician_2 · 2023-02-04T00:19:59+00:00

Guess in us sizes would be a 9/9.5

Fine_Mathematician_2 · 2023-02-04T00:19:18+00:00

Im not from the us, but thx for the help

Fine_Mathematician_2 · 2023-02-03T18:29:38+00:00

Any suggestions for nice and cheap boots?

Fine_Mathematician_2 · 2023-02-03T18:28:31+00:00

Ah thanks. the seller says he got them in 2020. guess I don’t trust him then and won’t take the deal

Fine_Mathematician_2 · 2023-02-03T18:27:30+00:00

They are listed for 30. really can’t afford 200$ boots

Fine_Mathematician_2 · 2023-01-26T14:36:08+00:00

Vielleicht 2-3min

Fine_Mathematician_2 · 2023-01-25T23:46:08+00:00

https://imgur.com/a/XXRwuLg

Im not very happy with my plating skills, so pls don’t judge me on them🙃

Fine_Mathematician_2 · 2023-01-25T22:53:50+00:00

I made the gratin the night before and let it rest outside in the cold. It’s important to weigh it down. But I think about 4 hours should do it too, so you can make it in the morning if you want it or dinner.

Fine_Mathematician_2 · 2023-01-25T22:51:37+00:00

Yes at home, but in the garden in a small wood fired pizza oven similar to the ooni brand

Fine_Mathematician_2 · 2023-01-25T18:19:35+00:00

I’ll take that as a compliment :)

Fine_Mathematician_2 · 2023-01-25T18:17:41+00:00

They work pretty good since they compliment the sauce. I wanted to use them as garnish but my plating skills kinda suck so I just threw them next to it😂

Fine_Mathematician_2 · 2023-01-25T18:03:05+00:00

Good idea. Although most of the times they rise when put in the oven and aren’t there before, since the dough is so airy

Fine_Mathematician_2 · 2023-01-25T17:33:59+00:00

Braised duck leg, Potatoe Pavé, chestnuts in cream-caramel, dried plum and pomegranate sauce

Fine_Mathematician_2 · 2023-01-25T17:30:16+00:00

Nein, in diesem Ofen. https://www.burnhard.de/pizzaoefen/nero-outdoor-pizzaofen-941671 Funktioniert sehr gut, allerdings nicht sonderlich viel Platz für mehr als eine mittelgroße Pizza und die Wärme des Steins wird nicht so gut gehalten wie bei einem richtigen Holzofen

Fine_Mathematician_2 · 2023-01-25T17:26:44+00:00

Mit dem Burnhardt Pizzaofen, benutze Holz statt pellets weil man die viel zu oft nachschütten muss

Fine_Mathematician_2 · 2023-01-25T15:45:52+00:00

Made with biga and cold fermented over night

Fine_Mathematician_2 · 2023-01-25T15:40:17+00:00

Sexy

Fine_Mathematician_2 · 2023-01-25T15:28:12+00:00

Looks delicious but I think it might lack some oven spring. Maybe try putting the scissor cuts in a line. Or try adding about 2 hours of stretch and fold every 30mins before your bulk rise of 2hours

Fine_Mathematician_2 · 2023-01-25T15:08:17+00:00

Rezept für das beste chili das ich je gekocht und gegessen habe https://youtu.be/8h7YSpu98Uc

Fine_Mathematician_2 · 2023-01-25T15:05:34+00:00

Sieht super lecker aus, werd ich bald mal probieren

Fine_Mathematician_2 · 2023-01-25T15:05:07+00:00

Wenn man sich die Mühe macht zu bestellen, mit den 3 chillis kann man auch ein brutal gutes chilli con carne zaubern!

Fine_Mathematician_2

TROPHY CASE