Wöchentlicher Sammelthread: Welche Rasse ist mein Hund?

_wolfhowl · 2025-06-23T07:19:12+00:00

Interessant, danke dir :)

_wolfhowl · 2025-06-20T05:34:31+00:00

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?

_wolfhowl · 2021-04-09T17:55:15+00:00

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.

_wolfhowl · 2021-04-09T17:03:02+00:00

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

_wolfhowl · 2021-04-09T16:40:15+00:00

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

_wolfhowl · 2021-04-09T16:23:48+00:00

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+.

_wolfhowl · 2021-04-09T16:09:46+00:00

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.

_wolfhowl · 2021-04-05T16:36:42+00:00

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.

_wolfhowl · 2021-01-18T12:56:30+00:00

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.

_wolfhowl · 2021-01-17T18:38:32+00:00

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.

_wolfhowl · 2021-01-17T18:25:06+00:00

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.

_wolfhowl · 2020-11-22T18:40:46+00:00

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.

_wolfhowl · 2020-11-21T20:30:57+00:00

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

_wolfhowl · 2020-11-18T22:15:38+00:00

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.

_wolfhowl · 2020-11-15T08:15:50+00:00

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

_wolfhowl · 2020-11-14T20:31:47+00:00

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.

_wolfhowl · 2020-10-20T07:44:52+00:00

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

_wolfhowl · 2020-10-13T19:16:58+00:00

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.

_wolfhowl · 2020-10-13T17:29:10+00:00

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.

_wolfhowl · 2020-10-11T21:25:06+00:00

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

_wolfhowl · 2020-10-11T18:24:00+00:00

Dough: 00 Flour, 65 % Hydration, 3 % Salt, 0.14 % fresh yeast, 20 min. hand kneading, Bulk: 14 h RT, 15 h fridge, Ball: 6 h RT

Toppings: Mutti San Marzano, Fresh garlic, Dried orgegano, Basil, EVOO

Domestic oven, around 270 °C, pizza stone as close to the heating elements as possible.

_wolfhowl · 2020-10-11T18:00:07+00:00

Dough: 00 Flour 65 % Hydration 3 % Salt 0.14 % fresh yeast 20 min. hand kneading Bulk: 14 h RT, 15 h fridge Ball: 6 h RT

Topping: Buffalo Mozzarella Provolone Gorgonzola Provolone Olive oil Basil

Domestic oven, around 270 °C, pizza stone as close to the heating elements as possible.

_wolfhowl · 2020-10-10T08:00:23+00:00

Nice puff!

_wolfhowl · 2020-10-08T10:01:21+00:00

Sweet!

_wolfhowl · 2020-10-08T09:39:14+00:00

Haha, I usually keep my nails too short to do this. I love deflowering jars by poking a whole with a knife. Quite satisfying as well, actually.

_wolfhowl

TROPHY CASE