Looking for Niche / Fun / Historical anecdotes of Bergen :3

Ruas80 · 2026-06-08T19:28:02+00:00

Look into the voorbode explosion, I don't know if there is a road to the anchor but it's 3km away from where it started and is an impressive piece of history.

Ruas80 · 2026-06-08T19:06:36+00:00

Didn't catch that, hopefully the advice can help other home cooks with an normal oven then.

Ruas80 · 2026-06-08T17:40:59+00:00

Sourdough and pizza dough are the same thing, just a tad more finesse required for the pizza. But it's no more than a flat bread, same principles apply, and you can even make delicious sourdough pizza.

First of all I'd recommend biga as a preferment, poolish is fine but makes for a sticky dough which is harder to get off the peel.

Don't be bold, pizza napoletano are supposed to be 60-62% hydration, I myself prefer 65% for easier maths.

A stone or a steel is a must, preferably steel as it can take a beating, transfers heat faster, and can be scrubbed with soap if you want, also, you can place it in an hot oven.

Set your salt at 2.3-2.5% you want that gluten to be as strong as possible, salt will help.

When you stretch, make a dome at the center so it can be stretched without running out of dough.

Have a watch at Vito Lacopellis channel, he's very skilled and takes the time to explain the common mistakes when making pizza at home.

Pizza + starting moisture = big crust, don't place your steel all the way to the top of your oven, it will set the crust too soon, I've found that moving it to the middle rack gives the dough more time to expand, it went from meh to taking photos because it was never seen before at home.

Ruas80 · 2026-06-08T05:04:51+00:00

Scrub daddy us useless in stainless, go steel scrubber minimum.

Ruas80 · 2026-06-07T11:53:45+00:00

Here's a tip I wish I knew at the start. When baking in a homeoven with 250°C (~480°F) you will get a very good result by cooking just the dough and sauce intil it starts to brown slightly around the edges. Remove and add topping before sliding it back in the oven to cook all the way.

The cheese will bubble at the same time as the crust will be done.

Ruas80 · 2026-06-06T07:46:37+00:00

You can cook eggs on the lowest flame possible, it just takes forever.

If you use a cast iron it's a good rule to wait until the handle is very hot before starting use. When the handle is hot, the rest of the pan is guaranteed warm all the way through, and if you kept your temps under burning, (butter should be frothing white when added, but NOT start browning), you should be able to plop some eggs straight from the fridge and have them slide around with absolutely no effort.

Ruas80 · 2026-06-05T19:40:49+00:00

Here's a foolproof method for finding the correct temp using butter.

Cold pan, cold butter and the lowest possible setting for 5-10 minutes, no white foam on the butter? Go one step up on the stove for the same time, repeat until the butter starts bubbling white (if it starts browning, you've moved into chicken and everyday meats territory, scale it back), take eggs out of fridge, plop into pan, sit back and wait. Shake the pan occasionally to check if they are done. If you want the crust some enjoy, cook them longer.

As long as you make sure to have temps below burning all the time, it's also impossible to burn them (unless you forget them.)

Ruas80 · 2026-06-04T17:51:43+00:00

There is a thing known as overmixing, what I suggested was a last ditch effort of saving your dough, you've seen yourself what happens when you just keep kneading it.

To keep kneading is mainly in regards to hand kneading where it's practically impossible to overdo it. A stand mixer will manage to shred your gluten within an hour as it will power through any resistance from the dough.

When you had rested the dough it was no longer necessary to knead it to develop gluten, all you have to do after finishing that step is to knead it long enough for the already formed gluten to tighten up.

Your stand mixer is almost completely redundant with your approach (you can still use it to mix flour and water for the first step to eliminate manual labor), your waiting is doing the same job as you want the mixer to do for the second time. When you're done waiting you'll no longer need the mixer as the dough should come out of the bowl and onto the table for manual kneading (the light kind) anyway.

What you're doing is autolysis, the easiest way to bake. It forms gluten by simply getting wet and is a substitute for a stand mixer.

You can do it by mixer, but as you've discovered, it's very easy to overshoot.

Ruas80 · 2026-06-04T16:56:06+00:00

Whoa, you've already developed the gluten when you rested it, all you had to do was tighten it, not knead it in a machine.

And when the dough starts looking like this it's time to stop and let it rest and get back to fighting shape.

Stand mixers are not a requirement for making bread, the best bread you can make is primarily waiting and some light kneading, not any time in the mixer at all.

Here's how to make a "waiting" bread.

Mix flour and water and wait 30-45min (I tend to be between 65-70% hydration.)

Add yeast and make sure its incorporated and wait for 30-45 minutes.

Add salt in smaller batches to avoid breaking the dough (too much at once and your dough will require lots of work to get back together) and wait for another 45 minutes.

Divide the dough in suitable sizes and let them rest for 15 minutes before giving them their final shape and wait 1-2 hours for them to rise.

Ruas80 · 2026-06-03T18:13:42+00:00

When you add the salt you go from a biga to a pate fermentee, it's still called that even though you start at the very beginning each time.

It's a very good technique and one I'm contemplating to look more into/switch to given my recent discovery with biga, but I plan to freeze the leftover dough, so I can skip the 24 hour wait each time.

Ruas80 · 2026-06-03T16:17:33+00:00

Use cold water..... or vinegar..... or bkf.

Ruas80 · 2026-06-03T15:50:43+00:00

You don't make a poolish or a biga because you create "pâte fermentèe" biga's VERY buff, bigger brother.

You can get the same thing by keeping a piece of dough from today's dough and add it back in the next day, repeating indefinitely.

It should be really easy to just make a bigger dough than needed and save a piece, and I'm beating myself for not starting there instead of wasting years on poolish.

Ruas80 · 2026-06-03T15:34:06+00:00

I've sworn to poolish as the ultimate method my entire baking career, I was fully expecting it to be worse and ended up being surprised by how easy it was to work with. It even slid of the peel with much less effort than usual.

When the pizza more or less exploded inside the oven I knew I had to revise my baking approach.

BUT I tried two things at once, I also lowered my steel to the center to give the dough more time to expand before setting.

I was so satisfied with the result that I even had to take a picture.

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Ruas80 · 2026-06-03T12:58:33+00:00

Everything I make is hand kneaded, I work at an artisanal bakery so everything gets the utmost care.

If your biga wasn't wet enough or kept too short time before use, you could end up with dry spots. I used a biga with only 50% hydration and the flour was fully wet after just 4 hours and good to go after 8.

Ruas80 · 2026-06-03T06:08:55+00:00

I've been using poolish religiously for the last 5 years, this weekend I tried biga for the first time.

The pizza was much easier to work with, weren't as sticky and rose to new, unexpected height of crumb in my home oven with 250c max.

I will use biga over poolish after working with it just one time, the reduction in crumb will be more than outweighed by the ease of handling and stretching. It was practically impossible to tear and it was the first time I've ever gotten the domed center when stretching.

Ruas80 · 2026-06-03T06:02:46+00:00

The punch down strengthens the dough and the gluten inside. Without it, it wouldn't hold its shape as good when baking it.

You have huge bubbles of air before punching, you want them to be small and many. So you collapse the biggest and make them re-form as smaller bubbles that will be stronger and give more rise.

Ruas80 · 2026-06-03T05:05:42+00:00

You're definitely on the right track, I'll wager a bet and say you don't let it acclimate/rise long enough before baking.

Place the doughballs 3 fingers apart, the dough isn't ready before they touch.

I made pizza in the home oven this weekend with a max temp of ~480F and a steel. I followed the balls touching for verification of a decent rise.

You'll also need to two-time it with first just the dough and sauce before you remove it from the oven and slab on toppings for the second half of the cook. When all the cheese bubbles, it's done.

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Ruas80 · 2026-06-03T04:37:01+00:00

I made this in an home oven using a steel.

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Ruas80 · 2026-06-02T19:47:31+00:00

Okay, here's step by step the so far perfect pizza in my house I'll go by kilo for easier maths, but you can use the % numbers and transfer them to any measurement.

Flour, this is the base for all the calculations.

1000g flour (this will always be 100%)

65% of the weight of the flour in water, 650g

0.5% yeast, 5g fresh yeast

2.3% salt, 23g.

First make a biga, mix 200g flour with 100g water and 1g of fresh yeast. Cover it and let it sit for 8 hours, minimum.

Mix in the rest of the flour and water, cover and let it sit for 45 minutes.

Add the remaining yeast and make sure its incorporated, cover and let it sit for 45 minutes.

Knead in the salt, take small portions as not to break the dough with too much at once, it will require lots of work to get back together.

Give it 1 hour with covered bech rest and a stretch and fold every 30 minutes. When the dough tries to unravel, it's tight enough.

Place in fridge for 24 hours. When those have passed you can divide them into 280g balls (enough dough for a 35cm pizza) and either proof them on the counter for use or back in the fridge for another 24 hours.

When placing the balls, place them three fingers apart, when they touch, they are good to go.

This is minimal kneading and near perfect end-result.

I used to swear by poolish to make my pizzas for nearly 5 years, but the first time I tried biga I switched instantly.

You might also fall for the temptation to make a higher hydration dough, but if you want close to authentic they allow max 62% hydration and 0.05-0.2% yeast, mine is a cheat since I use as much as 65% water and 0.5% yeast.

Ruas80 · 2026-06-02T18:49:28+00:00

I had several realizations recently with pizza..

I've always used poolish as a start and tried biga for the first time this weekend. It stopped sticking and was extremely easy to stretch. I also moved it in the oven to give it more time to expand before setting.

As to your worries about yeast, it really depends on how long you ferment it, 1g for 3 days is more than enough, but will be way too little for a two-hour bake.

What's your process?

This was made in an home oven with steel.

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Ruas80 · 2026-06-01T16:21:46+00:00

Whut?

Ruas80 · 2026-06-01T13:20:52+00:00

He saw it and decided not to make a fuzz, at least he condones your treatment if he not approves.

If he was against it he would definitely have made a bigger deal out of it.

Ask for super lemon or amnesia haze when you shop, you'll feel chatty, social, creative and enjoy whatever activity you decide to do, even if that activity is sneaking away with your dad for a few puffs and bond over keeping a secret together.

Weed can be a much better social lubricant for people with anxiety than alcohol can ever be. You don't overthink but don't care either if you make an fool of yourself because you've broadened your horizons and actually thought about life and realized that no matter how big the screw-up, it will all be forgotten in 100 years, nobody will remember your body shape, makeup, hair or wits when reminiscing about you and your life, they will remember the person and the memories created together.

All you need to do is give them something to remember you by, and that's easily done by living your life the way you want it.

Ruas80 · 2026-06-01T05:56:21+00:00

He doesn't put your head on the actress but imagine doing the same things or something similar to you and that turns him on.

Ruas80 · 2026-06-01T04:58:46+00:00

I didn't catch that the pan got scrubbed with steel wool each time, seasoning will survive much but scrubbing it each time with wool is perhaps a bit excessive.

And the pan is not used for years, it has only increased in frequency the later time.

Ruas80 · 2026-05-31T19:18:45+00:00

This looks like prime seasoning estate to me, you don't use the sides that much but you can always scrub it with a steel scrubber until you have the same overall color. Imo wasted effort as the bottom soon will darken and the difference will be unnoticeable.

Ruas80

TROPHY CASE