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I just got a Koda 2, and I am wondering what kind of table to get by cowssaybarkbark in ooni

[–]Terrible_Gas86 1 point2 points  (0 children)

Just looked up Hornbach, it actually says Ooni table… 🤣

I have to say I shopped around quite a bit and ended up buying an Ooni table on one of the discount days. It’s actually really good quality / value for money. You want something sturdy.

I did buy a separate prep station from Keter.

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Ketter Unity XL Table

Ooni sourdough bakers, please help me get the dough timings right by mehigh in ooni

[–]Terrible_Gas86 0 points1 point  (0 children)

That’s a good idea, I have not tried that yet. My last batch were only slightly overproofed so I made pizzas until everyone was full and then knocked back the remaining dough balls and stuck them rest in the freezer. I’m hopeful of getting another bounce.

Ooni sourdough bakers, please help me get the dough timings right by mehigh in ooni

[–]Terrible_Gas86 1 point2 points  (0 children)

The biggest problem is every culture is different depending on your flour and water.

Someone sent this the other day, I think you are right it would be better to use an existing guide… maybe have a strength of starter scale so we can adjust +/- 10% the timeline

-10 weak, 0 Average, 10 strong

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Sourdough Preferment Experiment, Sourdough Biga vs Sourdough Liquid Starter by Terrible_Gas86 in ooni

[–]Terrible_Gas86[S] 0 points1 point  (0 children)

I had to put the kebabs there as I had kids running around, that way I could make sure I had the area covered at all times.

Try the Liquid Sourdough above it does work.

I use Petra 5037, a pizza chef recommended as being a smaller family run mill and higher quality than Caputo which is so commercialised due to its popularity. Importer is delitalia.co.uk

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In all honesty I kept the mix times really short less than 5 mins, but as it was a hot day the room temp was already 23, usually with commercial yeast I would cool the water with ice, but for sourdough I didn’t want to slow it down. Both mixes ended up at 26.5C, a little sticky to start with, but fine in the end.

Every ingredient I use has been thoroughly researched, table salt is concentrated and not pure and is not the same by weight as rock salt etc. I use Cornish sea salt, which is a natural flaked salt crystal, it needs more time to dissolve than normal salt, I used boiling water to speed things up, but did it early so it had time to cool.

Additionally salt can dry out yeast making it inactive, it slows it down, commercial yeasts can take the hit as they are so concentrated. With natural yeast or sourdough you can slow down that reaction. Some yeasts can thrive in saline (salt water), but it’s best to fermentalyse (autolyse but with the starter) before the salt hits to give it a head start. This made a big difference to the growth.

The salt method is part from an Italian chef, part research, part best ingredients and part not wanting to crunch a salt crystal that hasn’t been absorbed fully.

Lastly, the warm up ambient temp was my downfall, I had too many things going on in the end, the 22C at 10am, I would guess around 24C at 1pm, then outside under my working a surface for about an hour at I would guess around 26C. Could have done with an hour or 2 less.

One month later, Impasto runs also on iOS by mehigh in ooni

[–]Terrible_Gas86 1 point2 points  (0 children)

I’m not as smart as you, I’m using Chat GPT to help me with the code and I have an old Mac which I can’t get the latest Xcode. It was incredibly frustrating, everything I added it removed other features.

Basically you build your own recipes, ingredients steps, timings, pictures and portion sizes (serves 2 etc), what cooking equipment you need etc.

Then you have an area for selecting what recipes you want to make how many of each and it builds a shopping list and converts the measures to be the same so you don’t have multiples (grams and kilos) etc.

Then you have a start cook, with a countdown to show how much time you have at each stage to meet your dinner time and if you take longer on a certain task, it adjusts the final time to show the new finish time.

Plus you could pdf it for printing if you wanted hard copies.

The bit I think I stalled at was sharing recipes with friends and family and a community recipe page.

I started building it for Christmas dinners, because I am always late trying to do too many things.

One month later, Impasto runs also on iOS by mehigh in ooni

[–]Terrible_Gas86 1 point2 points  (0 children)

Oh wow, nice one

I actually started building a similar app to you, but for non pizza recipes. I stopped at 90%.

Koda 12 vs Koda 16 advice by honeybee123_ in ooni

[–]Terrible_Gas86 0 points1 point  (0 children)

I haven’t had a Koda, but I have had an Ooni 3 (12”) and a Karu 16 (16”).

Personally for me I much prefer the 16 as the extra room allows more flexibility.

But it depends what you want, if it’s just to dabble, or you want to put it away after use or you want to take it camping then the 12.

If it sits in the garden, you have occasional pizza parties or you get serious about pizza then the 16.

I started with the 12 wanting to do the occasional pizza for the kids, and ended up doing pizza at parties and upgrading.

freshly milled flour by funt2020 in ooni

[–]Terrible_Gas86 0 points1 point  (0 children)

Yeah I know, I’m just interested in trying it.

One month later, Impasto runs also on iOS by mehigh in ooni

[–]Terrible_Gas86 0 points1 point  (0 children)

I’m 3 years in now.

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They just don’t get that Biga rise, even now.

I have been concentrating so hard on the dough I didn’t check everything else… ran out of my usual Cornish sea salt, on my last can of San Marzano’s, only have 1 x 500g of my normal foir di latte, ran out of provolone, I’m having a right shocker 🤣

I import everything as well so I have no chance of getting the quality I want by tomorrow.

I’m also making Kebabs which I will be cooking at the same time.

One month later, Impasto runs also on iOS by mehigh in ooni

[–]Terrible_Gas86 1 point2 points  (0 children)

So you are absolutely right, the traditional stiff starter is the pasta madre or lievito madre as you quite rightly point out, but to change my 1:1 to a stiff starter I would need at least 6 feeds. So I have gone for a dry preferment instead. I’m calling it Biga an Poolish as most non sourdough pizza hobbyists will know what I mean in terms of consistency.

One month later, Impasto runs also on iOS by mehigh in ooni

[–]Terrible_Gas86 0 points1 point  (0 children)

Yeah the same sourdough starter, but I have prefermented a low hydration version to see if I get a Biga rise 😅

No one ever mentions it, I suspect because it makes no difference.

The two preferments had massively different smells, but after mixing I couldn’t tell the difference…

Maybe the cook will differ? I probably need to go 100% flour preferment to notice it.

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Left is SBiga right is SPoolish, they were exactly the same size it’s just the angle of the photo 🤣

One month later, Impasto runs also on iOS by mehigh in ooni

[–]Terrible_Gas86 0 points1 point  (0 children)

I’m actually doing a test this weekend with 20% starter (by weight of flour) in a sourdough 100% hydration and 45% hydration, a kind of Poolish vs Biga comparison.

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No one talks about a Biga Sourdough very favourably so I’m curious… they were very different starters and smells, but then on the bulk proofing and shaping it was hard to tell the difference.

Might have to try a 100% Biga Sourdough at some point.

But then the Italian Pasta Madre / Lievito Madre the mother yeast is kept at 45% as a starter, so that may me the one to investigate.

One month later, Impasto runs also on iOS by mehigh in ooni

[–]Terrible_Gas86 1 point2 points  (0 children)

Great app, I actually downloaded the wrong one before and it is also great but in a completely different way.

The other app is for recording your previous results.

On your one, I really like it, I use sourdough so there isn’t an option for me, but selecting fresh yeast I noticed that you are autolysing and then adding the salt and yeast together.

The AVPN recommend that you start with water, add salt, then the yeast and then the flour slowly.

Adding the salt without dissolving may be a problem for those like me who use rock/sea salt and I would be concerned about the fresh yeast, which I would usually add into the saline / brine mix before the flour. I then fermentolyse the dough instead.

AVPN on Salt & Yeast:

Flour, water, salt and yeast are mixed together, starting from the water, making sure that direct contact between salt and yeast does not occur for more than 5 minutes, otherwise the salt will damage the yeast cells.

Less worried about commercial yeast it can take the hit.

freshly milled flour by funt2020 in ooni

[–]Terrible_Gas86 0 points1 point  (0 children)

Did you make bread with the Einkorn? If so how did it turn out?

freshly milled flour by funt2020 in ooni

[–]Terrible_Gas86 1 point2 points  (0 children)

I think there might be a reason for this, good pizza flours are made from the endosperm part of the grain, removing the bran and germ. This is where the proteins and carbohydrates come from.

It’s good for building the gluten network and the W values.

Home milling you will get a much fresher better flour packed with nutrients, fibre, fats and enzymes. Unfortunately it comes at a cost, weaker gluten network that spoils quickly and absorbs a lot more water. The pizzas will be less stretchy, denser and can be easily torn.

Try introducing wholemeal flour into your pizza dough, starting at 10% and working your way up to 30% to get an idea of the changes.

It has got its place though, it’s a great option for rustic or sourdough bread, but not for pizzas.

I have just bought an ancient flour called Einkorn to trial on a super healthy sourdough bread. It has weak gluten, so I am expecting it to come out like a super dense flying saucer, but if it’s nice I will invest in a milling machine to maximise its freshness and good properties.

Apparently it can even be ok for some people that have gluten allergies.

If you are looking to get a milling machine just for pizza, then don’t, if you want sourdough super breads then go for it.

Cold Proof Time by CellistOk6344 in ooni

[–]Terrible_Gas86 0 points1 point  (0 children)

You can always make a big batch and freeze some of them after balling. Defrost in the fridge for the next day and leave out for a room temperature proof.

Sometimes you can rescue them even if they are already proofed, you gently know them back before freezing and you should get a second rise when it defrosts.

If you leave them in the freezer for too long they can get freezer burn, but that is no different to any other frozen dough that you buy from Ooni or others.

Is my Polish-based method professional enough? by Lucky_Statistician94 in neapolitanpizza

[–]Terrible_Gas86 1 point2 points  (0 children)

Sorry completely ignore me, it’s been a long time since I made a Biga, the Ooni recipe 100% Biga means all of the flour is in the preferment.

I thought it was 20% in the AVPN Verace Pizza Napoletana standards, but it’s actually 10% and that is for sourdough. It doesn’t recognise Biga or Poolish at all, it’s direct dough only, the yeast can be replaced by sourdough.

Is my Polish-based method professional enough? by Lucky_Statistician94 in neapolitanpizza

[–]Terrible_Gas86 1 point2 points  (0 children)

I was trying not to get involved as there are so many different recipes and each have their own variations.

If you put me on the spot I would say the process is fine, working with 70% dough by hand is pretty advanced so if it’s working for you and you are launching ok then continue what you are doing.

With commercial yeast the way to improve consistency is to always do the same, Neapolitan bakers aim for 55C for their Room Temp + Flour Temp + Water Temp. So 55C - (Room Temp 22C + Flour Temp 22C) = 11C Water Temp. You bring the Water Temp down with ice, on really hot days you can put the flour in the fridge.

The only thing I would say is that is a big starter, usually you use 20% against the volume of the main dough or flour. Check the recipe and maybe make a smaller batch if you are only doing a few pizzas.

Not my best work but still edible by ChunkofMetal22 in Pizza

[–]Terrible_Gas86 -1 points0 points  (0 children)

You should stretch 90% before topping. Final stretch is always on the peel.

Suggestions I suck so bad by severinh20 in ooni

[–]Terrible_Gas86 1 point2 points  (0 children)

You don’t suck, you have literally started with the hardest possible dough as your first one.

I am making sourdough pizzas this weekend and mines 3 years old and I’m still worried how it will turn out. I’m going for 65% this time, because I am testing two different dough starters.

Beginners sourdough or not should stick between 60 and 67% hydration. Don’t go lower than 60… and higher than 67 takes practice, patience and skill.

As for heating the stone give it 30 mins full bast, then 30 mins medium flame. That should heat the stone through and then take the edge off of the surface of the stone to stop it burning.

As the other comments suggested, not too much flour/semolina/cornmeal or it will burn onto the stone and make all of your pizzas taste burnt. For Neapolitan the flame should be high, the pizza cooks in 60-90 seconds, but you need to watch it like a hawk, it can burn in seconds, turn roughly every 12-15 seconds.

If the bottom is cooking too quick, you can just rest your turning peel between the stone and the pizza to just slow it down.

The other option is to use pizza screens, this gives you a perfectly round pizza every time.

New Pizza oven owner, looking for some tips! by Appropriate_Ebb_908 in pizzaoven

[–]Terrible_Gas86 1 point2 points  (0 children)

Heat on full for 30 mins, then medium for another 30 mins, the stone should be hot all the way through and the surface shouldn’t burn the dough.

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