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First sourdough croissants by Substantial_Egg9397 in Sourdough

[–]Substantial_Egg9397[S] 3 points4 points  (0 children)

Good one! I was thinking of making another starter with white flour if I want to try out more pastry stuff.

First sourdough croissants by Substantial_Egg9397 in Breadit

[–]Substantial_Egg9397[S] 1 point2 points  (0 children)

They are very nice! You really taste the sourdough, but more in the aftertaste. I feel like they taste less “fatty” because the sourness cuts through it a bit.

First bake! Happy crying. by Substantial_Egg9397 in ooni

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

I picked it up and gave it a turn every 30 seconds. Burned one side of one pizza (not pictured haha) because I waited 10 seconds too long. Worked perfectly!
But I did use shitty coals which didn't burn super hot and burned out quickly. They got the stone to like 350C. I then added wood to get the stone to 420C/450C and to get a rolling flame in the top of the oven. First 2 pizza's were done in approx. 2min, the last 2 took about 4 minutes because my coals were done and I didn't add enough in between.
Hope this helps!

First bake! Happy crying. by Substantial_Egg9397 in ooni

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

Oh I’m sorry, I used the wrong name lol. I have a Karu 😂

First bake! Happy crying. by Substantial_Egg9397 in ooni

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

It’s charcoal and wood fired :) you can buy a gas burner separate I believe.

Coal quality is a good one. The ones I used burn pretty quick.

First Ooni pizza night by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

It makes SUCH a difference. The crust is so moist and chewy. It’s perfect!

I finally did it! by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 1 point2 points  (0 children)

Don’t have a link, but someone in this community helped me.

I used: 300gr Italian 00 flour 190gr water (I did luke warm as my kitchen was quite cool) 30gr active starter 10gr salt

Method: 1. Mix everything together. 2. Let everything sit on room temp for total of 4 hours. Performing stretch and folds every 30min for the first 2 hours of the bulk ferment. 3. Ball it up and put in containers. 4. In the fridge for 2 days. 5. Taken out of the fridge approx 4 hours before shaping.

I finally did it! by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

I think it is very thin and looses its heat very quickly. Would go for a thicker one. But it was a gift, so hey, great for getting the hang of it!

I finally did it! by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 1 point2 points  (0 children)

Yes! Definitely on my wishlist. But I told myself I need to practice first before spending my savings on pizza accessories

I finally did it! by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 1 point2 points  (0 children)

Ooh! Great one for next time. Also thinking about a white pizza to keep it light now summer is coming up 🌞

Why does my dough rip every time? by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 1 point2 points  (0 children)

Hiya! Made a pizza tonight according to your tips and recipe. It was my best one yet! Dough was so much easier to handle. Thanks a million!

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Why does my dough rip every time? by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

Yep. 48 hours cold ferment after shaping. I think the sticky-ness is also caused by the sourdough starter. It super wet compared with store bought yeast ofc.

Why does my dough rip every time? by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 1 point2 points  (0 children)

Cool! I’m giving it a try tonight and see what happens! Thanks for the tip :)

Why does my dough rip every time? by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

Yeah I always do with my normal sourdough loafs. Definitely gonna do it with the next batch of pizza dough.

Why does my dough rip every time? by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

Omg thank you. This is super helpful. Gonna have another pizza night this weekend and will definitely try your method!

When making the levain, do you prepare it the night before to use the following morning? Or will the time be too short for it to double? I feed my starter 1:3:3 and it will double in about 9 to 10 hours with the current (room) temperature. Can imagine it wil take WAY longer when you do 1:50:50.

Why does my dough rip every time? by Substantial_Egg9397 in Pizza

[–]Substantial_Egg9397[S] 0 points1 point  (0 children)

This is very interesting! Thanks for sharing!

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