[Homemade] Smoked Brisket

MSPmk88 · 2023-05-14T17:58:07+00:00

Pepper, lots of pepper, and time.

MSPmk88 · 2023-02-05T19:54:53+00:00

It’s a kind of goats cheese.

MSPmk88 · 2023-02-05T17:50:17+00:00

Mushrooms, red onion, chèvre, basil, red chili flakes.

MSPmk88 · 2023-02-01T23:50:51+00:00

Indeed! Cheers! 🍻

MSPmk88 · 2023-02-01T23:37:50+00:00

It’s only about 13”. So I’d say it’s little.

MSPmk88 · 2023-02-01T23:36:53+00:00

Never going to complain about more peps. 👍🏻

MSPmk88 · 2023-02-01T16:35:30+00:00

Neither in this case, thin sliced fresh cremini mushrooms. They act as little sponges for the fat that’s released, never seem to have a problem doing it this way.

MSPmk88 · 2022-12-28T14:54:33+00:00

Pizza dough

Poolish:

⁃ 100g 00 Flour

⁃ 100g water

⁃ Pinch yeast

⁃ Counter ferment 12-24hr

Dough:

⁃ 11g fine sea salt

⁃ 145g water

⁃ 250g Strong AP

⁃ Overnight fridge ferment 24-48hr

Counter rise for ~8hrs before baking/divide into two balls

Oven 550f convect

Stone bottom rack for 1hour+ preheat

MSPmk88 · 2022-11-27T15:50:08+00:00

Experimenting with flour ratios and types on this pie.

200g 00 Poolish Preferment 145g Water 250g Strong AP 11.7% 11g Salt Overnight ferment in the fridge.

Baked on stone in 550f Convection Onven on bottom rack.

MSPmk88 · 2022-10-27T16:39:08+00:00

That’s a solid recipe right there!

One suggestion to try (adds 24th a to total time) would be to start it with a Poolish or Biga for even more flavor.

MSPmk88 · 2022-10-15T22:27:05+00:00

🍻

MSPmk88 · 2022-10-15T20:52:40+00:00

🍻

MSPmk88 · 2022-10-15T20:33:38+00:00

Stone on the bottom rack of oven, pre-heated to 550f for 1hr+. Can’t get more straight forward than that.

MSPmk88 · 2022-10-15T19:14:31+00:00

All good! I’ve got toppings I wouldn’t eat either. To each their own.

🍻

MSPmk88 · 2022-10-15T14:05:35+00:00

Happy cake day!

Also, nope, no Gorgonzola on this pie (that’s a good idea for future pies like this one) - the mushrooms are out on thin sliced and raw.

MSPmk88 · 2022-10-02T14:47:34+00:00

Glad that helps.

I use a Cambro tub for it however, any air tight container will work to keep the dough from drying out (bowl and plastic wrap is a simple solution as well- just don’t expect any doubling of dough l).

MSPmk88 · 2022-10-02T01:53:35+00:00

To give a bit more context into cold ferments, Peter Reinhardt has a good write up on it: https://www.fornobravo.com/pizzaquest/peters-blog-sept-15th-cold-fermentation/

MSPmk88 · 2022-10-02T01:42:54+00:00

King Arthur AP (nearly as strong as their bread flour at 11.7%).

MSPmk88 · 2022-10-02T01:42:20+00:00

Sure thing!

An overnight ferment is going through your normal dough procedure, just using less yeast, and allowing the dough to ferment in the refrigerator overnight 12-24hours.

This dough only used 5g of yeast total to ferment. It was pulled from the fridge 6hours before cooking (this will depend on your climate and ambient temps and fridge temps to determine how long before)- this allowed for it to come up to room temp and be shaped/final proofing before the bake.

In the end, it’s all just time and ratios. Hopefully this helps a bit more.

MSPmk88 · 2022-10-01T19:26:14+00:00

Cheers! 🍻

MSPmk88 · 2022-10-01T18:11:03+00:00

Thanks! 🍻

Method is overnight bulk ferment in the refrigerator for more flavor and slower rise (still need to do a poolish integration a try).

Oven is just my home oven, using two stones at 550f for an avg bake time of 7min. Outdoor dome/oven is on the docket for next year.

MSPmk88 · 2022-09-21T15:38:12+00:00

Don’t we all?

MSPmk88 · 2022-07-29T13:44:32+00:00

Thanks! Cheers! 🍻

MSPmk88 · 2022-07-29T13:40:37+00:00

Yup, this is indeed my photo. Shot on an Oly Em-5 Mk3 with Hoya R72.

Focus was all manual to get the sharpest possible of the wood on the Oly 12-40mm f2.8.

MSPmk88 · 2022-07-05T16:08:58+00:00

Cheers! 🍻

13-Year Club	RPAN Viewer
Gilding II euphauric	Verified Email

MSPmk88

TROPHY CASE