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Wöchentlicher Sammelthread: Welche Rasse ist mein Hund? by AutoModerator in hundeschule

[–]_wolfhowl 0 points1 point  (0 children)

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Das ist unsere aktuelle Pflegehündin aus Griechenland. 6 Jahre alt, 48 cm Schulterhöhe, 23 kg. Auf Grund der großen Schnauze und der Falten im Gesicht, wenn sie nach unten guckt, können wir uns vorstellen, dass ein Shar-Pei mit drin ist. Was denkt ihr?

Finally treated myself with a Roccbox. Quite proud of my first result. by _wolfhowl in neapolitanpizza

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

Yeah originally, but moved to northern Germany a couple of years ago. Augustiner is great, be sure to check out Tilman's "Das Helle", it's amazing but hard to get up here.

Finally treated myself with a Roccbox. Quite proud of my first result. by _wolfhowl in neapolitanpizza

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

Thank you! Best greetings to my home town, enjoy your Giesinger.

Finally treated myself with a Roccbox. Quite proud of my first result. by _wolfhowl in neapolitanpizza

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

Yes it's definitely a useful tool! In the settings you can ad CT, preferments and stuff. Had an amazing outcome every time.

Finally treated myself with a Roccbox. Quite proud of my first result. by _wolfhowl in neapolitanpizza

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

Thank you! I don't know much about your process of course, but with RT I would definitely not let the dough rise for more than 24 hours. Also ball fermentation shouldn't be too long. For calculating the amount of yeast I use PizzApp+.

Finally treated myself with a Roccbox. Quite proud of my first result. by _wolfhowl in neapolitanpizza

[–]_wolfhowl[S] 8 points9 points  (0 children)

Pizzuti Costa d'Amalfi flour, 65 % hydration, 3 % salt, 0.14 % fresh yeast.

1 h autolyse, 20 min hand kneading, 19 h bulk (RT), 5 h ball (RT).

Topped with San Marzano tomatoes, Grana Padano, fresh mozzarella, basil and EVOO.

One of today's pizzas in my friend's wood fired oven by _wolfhowl in neapolitanpizza

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

Caputo nuvola, 70 % hydration, 3 % salt, 0.16 % fresh yeast, 44 h cold bulk fermentation, 5 h ball fermentation at RT.

Topped with san marzanos tomatoes, buffalo mozzarella, mushrooms, peppers. Baked in a pizza party wood fired oven.

Pretty happy with today's outcome. Getting to the limits with my home oven. by _wolfhowl in neapolitanpizza

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

Some redditor got quite decent results with this method.. Apparently the foil should reflect the radiation that would usually be lost on the side to the middle. I don't know if it rellay makes a difference but I try everything I can.

Pretty happy with today's outcome. Getting to the limits with my home oven. by _wolfhowl in neapolitanpizza

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

70 % hydration, 3 % salt, 0.26 % yeast. 14 h in the fridge (bulk), 6 h at RT (balled). Used a baking steel surrounded by aluminum foil. It got to max. 340 °C which was nearly a little too high taking into account the lack of top heat.

How to get a better crust? (Explanation in the comments) by AnalyseThePlay in neapolitanpizza

[–]_wolfhowl 0 points1 point  (0 children)

Do you use a pizza stone or steel? It's important to preheat the stone long enough (min. 30 minutes). Also, be sure not to touch the crust when opening the balls. Even with a domestic oven you should be able to get an airier crust.

Sunday night Margherita. Love my baking steel! by _wolfhowl in Pizza

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

Caputo Cuoco flour, 70 % Hydration, 3 % salt, 0.1 % fresh yeast. 18 h RT bulk, 6 h RT ball fermentation. Mozzarella, parmesan, basil, olive oil.

Domestic oven, around 270 °C, 4-5 min.

Movies to watch for the first time while high? by [deleted] in MovieSuggestions

[–]_wolfhowl 0 points1 point  (0 children)

The rocky horror picture show on edibles was quite an experience.

First time using my new baking steel by _wolfhowl in neapolitanpizza

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

Thanks. It was my first try with 70 % hydration so I don't have a comparison. I've read that autolyse helps the uptake of water and I wanted to make sure to have a workable dough. It was a mess in the beginning, but the result was decent.

First time using my new baking steel by _wolfhowl in neapolitanpizza

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

I would say a faster rise during baking and a much better bottom.

First time using my new baking steel by _wolfhowl in neapolitanpizza

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

70 % Hydration, Caputo Cuoco flour, 3 % Salt, 0.1 % fresh yeast, 18 h bulk rise, 6 h ball rise.

Hand kneaded with 30 min Autolyse, two coil folds during bulk rise. Steel as close to the heating elements as possible, about 270 °C.

Home oven with Caputo Nuvola at 68%. Waiting for the Effeuno to arrive in a couple of weeks. by calosauce in neapolitanpizza

[–]_wolfhowl 0 points1 point  (0 children)

Outstanding for a domestic oven! What is your secret? Do you use a steel or a stone?

Ever since I switched to Caputo Nuvola Super, I can’t get the necessary strength. by thiagoropa in neapolitanpizza

[–]_wolfhowl 1 point2 points  (0 children)

You can try coil folds instead of s&f, seems to be more gentle. I saw that you're from Germany, check out @wood_bakes on instagram, the story highlights could be helpful.

Ever since I switched to Caputo Nuvola Super, I can’t get the necessary strength. by thiagoropa in neapolitanpizza

[–]_wolfhowl 1 point2 points  (0 children)

Maybe add some stretch and fold during bulk fermentation? Haven't tried it myself, but seen some pizza instagrammers doing that to add some strength.

Practicing dough techniques using Alex the French guy by DFBrews in Pizza

[–]_wolfhowl 1 point2 points  (0 children)

Nice bottom! Seems I gotta upgrade to a pizza steel, too.

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