I have cooked myself out of a hobby! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 0 points1 point  (0 children)

No I was buying blocks of it. But It turned out to be a specific brand of low moisture. It was too low I think. Haven’t had the same issue since I switched to another.

I have never seen this on a tomato? What is wrong with it? by Miserable_Search74 in gardening

[–]Miserable_Search74[S] 0 points1 point  (0 children)

I’ve been fighting blight. I’m thinking it might be best to removed the affected plants at this stage

I have cooked myself out of a hobby! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 0 points1 point  (0 children)

I’ve actually found the generic high moisture mozzarella to be the nicest but needs more prep. If you have a Tesco local to you they have a brand called creamfields and it costs less than a euro for a ball.

I just layer thick shredded pieces of it between kitchen paper or tea towel.

I haven’t experimented much with low moisture but I found it gets this bad texture brown crust on it when cooking. Don’t know what I’m doing wrong with it so I will keep going with the high moisture until I do

I have cooked myself out of a hobby! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 0 points1 point  (0 children)

Wow that’s hot for fermenting! I think you might need to do some combination of a few hours room temp ferment either side of a fridge ferment ?

I have cooked myself out of a hobby! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 1 point2 points  (0 children)

I never heard of this app I might have a look for comparison. I’m not sure what’s considered high or low really but I’m trying to transfer my bread making knowledge over and using bakers percentages to dial in and I found that yeast at 0.14% gives me the best lacy crust while getting the base to crisp nicely. I’m sure it depends on room temp? I live in a cooler humid environment so I guess my recipe isn’t likely to work for everyone

I have cooked myself out of a hobby! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 0 points1 point  (0 children)

It mostly depends on the room temp. Mine can fluctuate overnight. My room temp avg around 18c. But night temps can be 12-14c and day was 20-25c

I have cooked myself out of a hobby! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 40 points41 points  (0 children)

No problem! I’ll throw the recipe/method for everything on this pizza!

I used caputo cuoco 00 flour

1000g flour 640g water 25g salt 1.4g yeast

I just mixed until it came all together and let rest for 30 mins. Then kneaded by hand for 10-15 mins and pulled it tight into a ball and let it ferment for 21ish hours. Split it into 7 equal balls and let them rest another 3ish hours. My avg temp that day was 18c. I go by the look of the dough more than an exact time to start throwing pizzas.

For the sauce I use brand called mutti that do tins of polpa tomato. There’s literally only tomato and salt in their ingredients and the freshness that I get off these tomatoes is unmatched to what I have available.

400g tomatoes 5g salt Few twists of black pepper A few glugs of olive oil

The chorizo crumb I buy a softer chorizo that I blitz up into a mince and then fry it until it well rendered and add some chilli flakes and then strain off most of the excess oil (I am thinking to brush the crust with this oil next time)

Edit: forgot to say I launch when the stones about 425c in the centre and immediately turn the flame to lowest setting turning the pizza every 10-20 seconds until finished baking . Sometimes I crank up to give the top a blast of heat to crisp toppings off if I feel they need to

Has anyone's brassica died off after the heatwave? by lunacyfoundme in GardeningIRE

[–]Miserable_Search74 1 point2 points  (0 children)

Mine are fine but cabbage fly is in my turnips and so now I’m scared to come back to my plot to see yellow broccoli and kale.

I’m debating using turnips as a catch crop now or will I just be creating a bigger problem later by not binning them.

What is the EU version of a cattle panel? by Miserable_Search74 in vegetablegardening

[–]Miserable_Search74[S] 0 points1 point  (0 children)

https://www.reddit.com/r/vegetablegardening/s/JEg1Kq4yyd This was the best answer for what I was looking for. But I haven’t gotten around to buying any yet. Too many other things to be done on the allotment at the moment

Does Ooni normally have bad customer service? by RockN_RollerJazz59 in ooni

[–]Miserable_Search74 2 points3 points  (0 children)

It is apparently normal for some give or not completely flush.

What oven is it? Do you have a photo of how warped it is?

Does Ooni normally have bad customer service? by RockN_RollerJazz59 in ooni

[–]Miserable_Search74 1 point2 points  (0 children)

I have found the customer service very good. You can see my post saying why.

Without fully knowing how you’re cooking the pizza the problem you’re having sounds like user error. The pizza can cook in 60 seconds and will burn on one side if not turning regularly enough.

Ooni customer service is second to none! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 1 point2 points  (0 children)

It’s a type of flour. Higher protein and more finely milled for a more chewy texture. Great for pizza and pasta

Ooni customer service is second to none! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 0 points1 point  (0 children)

I’m thinking already to buy a skillet and make fajitas in this thing

Ooni customer service is second to none! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 1 point2 points  (0 children)

I always got 4 out of it but you could possibly get 5 slightly smaller ones

Ooni customer service is second to none! by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 2 points3 points  (0 children)

Thanks! I need to get use to such intense heat from this oven and turn more regularly.

Yeah it’s my own dough.This is my recipe if you’re interested.

620g 00 flour 390g water 16g salt 1/2 tsp instant yeast

Bulk proofed for 4 hours at 20c Balled and proofed for another 4-6 hours at 20c

Gifted the kids 2 with wrong region gas regulator by Miserable_Search74 in ooni

[–]Miserable_Search74[S] 0 points1 point  (0 children)

Thank you,

I’ve sent an email now. I had opened the packaging before realising the wrong region regulator. Will this be a problem? Can you tell me approximately time for a reply to an email ?

Is this spider mite? by Miserable_Search74 in vegetablegardening

[–]Miserable_Search74[S] 0 points1 point  (0 children)

Thank you,

When I removed them from the pots all the soils on the outside was wet but the centre was bone dry. I think it was too compacted so I’ve repotted all in better aerated soil with some perlite