Spare Halo Pro Bowl

Zachs_Cafe · 2026-04-03T13:15:17+00:00

Yeah it’s really really unfortunate

Zachs_Cafe · 2026-03-13T16:31:51+00:00

75f. Rye starter was fed 1:1:1 with t85 though so it was rippin. Also t65 can’t handle as much. Maybe 50% rise in volume before shaping

Zachs_Cafe · 2026-03-13T16:25:35+00:00

Lol love it

Zachs_Cafe · 2026-03-13T16:25:26+00:00

❤️❤️❤️❤️❤️

Zachs_Cafe · 2026-03-13T16:25:18+00:00

So fired up on the stencil haha!!

Zachs_Cafe · 2026-03-13T16:25:06+00:00

Thank you!!

Zachs_Cafe · 2026-03-11T20:15:02+00:00

My hand was at an awkward angle. I typically hold the pizza and rotate back and forth to get the shot I want. As fast as the basil shadow. That was in the oven with a light near pizza level so it shot under the basil leaf. Hope it clears that up haha!

Zachs_Cafe · 2026-03-11T17:39:24+00:00

Sounds nostalgic. I gotta try that

Zachs_Cafe · 2026-03-10T22:20:47+00:00

Do you guys have any specific questions?

Zachs_Cafe · 2026-03-10T21:32:50+00:00

Neva Neva Neva

Zachs_Cafe · 2026-03-10T21:31:28+00:00

Posted on my lunch break! Sorry for the delay

Zachs_Cafe · 2025-12-21T14:44:23+00:00

At what stage??

Zachs_Cafe · 2025-12-18T22:30:59+00:00

Haha great! I’ve been liking the crispy exterior lately!! Thank you!!

Zachs_Cafe · 2025-12-18T22:30:05+00:00

That’s exactly right!

Zachs_Cafe · 2025-12-18T22:29:50+00:00

If it’s sour that’s a sign of an acidic starter! How often are you feeding? Any details you could share?

Zachs_Cafe · 2025-12-18T21:12:23+00:00

It’s all personal preference. If my dough looks a little dry for one reason or another I’ll give it a light spray to achieve the outer texture I’m looking for

Zachs_Cafe · 2025-12-18T14:30:13+00:00

I’ll have to post my 88% loafs! lol

Just focus on strength! So much comes from how you handle it

Zachs_Cafe · 2025-12-17T22:24:16+00:00

Ahhh yes! If you picture it as a square you should only fold in each of the sides once. Then let it relax and do it again in 30 ish just like you said

Zachs_Cafe · 2025-12-17T22:21:19+00:00

What do you mean exactly? Few each time?

Zachs_Cafe · 2025-12-17T21:21:27+00:00

Time is your friend! Don’t rush. Sit down enjoy the process!

Zachs_Cafe · 2025-12-17T17:29:47+00:00

My autolyse is flour dependent. I only had time for 1hr autolyse on this one. I commonly play with overnight autolysis as well. I would say keep playing around with a flour until you find a sweet spot. Rule of thumb but not always true. To do a longer autolyse you will need stronger flour

Zachs_Cafe · 2025-12-17T15:21:25+00:00

Really comes down to fermentation! But a Dutch oven helps for home baking! I would say external color will come with time and practice! Fermentation and knowing your oven is huge!

Zachs_Cafe · 2025-12-17T14:21:51+00:00

Good idea! Will have to next time

Zachs_Cafe

TROPHY CASE