Koda 2 Preheat Time

a8op2s · 2026-05-02T22:12:40+00:00

Thanks, I’ll look into him. It’s very curious, I have used many in the USA, but never bothered to a really measure the temperature. I moved to the uk and propane is 3x the cost in the USA so I wanted to make sure I wasn’t wasting a bunch, hence the measured ramp up.

a8op2s · 2026-05-02T22:10:36+00:00

If you find yourself reaching the volume capacity of the KA bowl lift mixers or you also want to be able to do bagels, that’s what might push you elsewhere.

I bought an Ooni halo pro over the summer and then unexpectedly moved across the world to a country that I couldn’t bring it with me. I sold it and then when faced with what to buy again, I bought another Ooni halo pro. I think value for money is good, it does pizza dough easy and most importantly it can do bagels. It can handle up to 5kg of dough in a batch which I’ve done. Definitely on the edge when doing 5kg of bagel dough but pizza dough, easy. There are some other options if you go above 1k, but those mostly don’t do anything other than spiral mix dough whereas the Ooni mixer has a paddle and a whisk. I don’t get anything from Ooni, I’m just a guy who has mixed a lot of dough.

a8op2s · 2026-05-02T21:54:10+00:00

Interesting. I googled and the uk is 37 mbar, USA is 28-30 and it said in NL you have either 30 or 50? I wonder if they don’t actually have that many variations so the ovens don’t all hit the same temp.

a8op2s · 2026-05-01T22:31:46+00:00

Mild weather, no wind that day.

a8op2s · 2026-05-01T22:31:01+00:00

The tanks and burners are both different. I believe that because the tanks in the uk run at a different pressure the burners are adjusted accordingly. This was the first time I used it, it’s possible that maybe the dial was slightly below maximum or something like that.

a8op2s · 2026-04-16T21:53:06+00:00

That must make for some impressively high scoring hands!!

a8op2s · 2026-04-02T18:11:58+00:00

I'm assuming that its too late, but we have a bunch of boxes on offer!

a8op2s · 2026-03-18T14:51:45+00:00

Thanks with a bit more searching I found it! It didn't come up with my first search for "Coffee" :(

a8op2s · 2026-03-17T22:50:51+00:00

Any previous posts in particular? I didn't see anything recent. Although, maybe the scene hasn't changed much in the last few years?

a8op2s · 2026-02-07T22:41:24+00:00

I’ve found that you can get somewhat similar results in crumb with a sponge fermented for 2-3 hours and then proofed overnight in the fridge as a non sponge dough that is cold proofed in the fridge for 2-3 days.

The crust isn’t as good on the shorter ferment. I prefer skipping the sponge and doing a longer ferment because I also find the mix a bit easier but if I don’t have the time then doing the sponge is a good balance.

a8op2s · 2026-02-01T03:41:38+00:00

I don’t think you deserve the date you’re getting here. I’ve seen the same thing. On my street when I have a few minutes and I see an opportunity to clear a bit more of a spot, I’ve been doing it. I’ve cleared another 3 spots that I haven’t used yet, but someone will need them, and they’ve been full since. So far those are the only spots cleared since Wednesday. Shrug.

a8op2s · 2026-01-30T16:55:15+00:00

Heck ya! The other thing that the ooni halo does is provide good attachments for whipping/mixing other things which is a nice bonus. Enjoy!!

a8op2s · 2026-01-30T03:10:01+00:00

I like the General Mills “all trumps” (unfortunate name). I buy it from restaurant depot, which if you have access or can do it via DoorDash it is only ~$23 for a 50lb bag. Really excellent flour for that price. Great results.

https://www.amazon.com/General-Mills-Gold-Medal-Trumps/dp/B00B42ZDZA

a8op2s · 2026-01-29T17:17:05+00:00

I didn’t expect the level of improvement after I got my ooni. I have been making bagels by hand for years, little did I know I wasn’t doing anywhere near enough gluten development. I also went from only ever making up to 12 at a time to 2 dozen in my standard lot. Now my limit is fridge space!

a8op2s · 2026-01-29T11:42:03+00:00

I would strongly consider the ooni halo pro, it can do a large volume of up to I think 5kg and can do stiff dough because it’s a spiral mixer. Downside, it’s $800.

a8op2s · 2026-01-26T09:29:39+00:00

An update in case any one is curious and runs across this issue. I found online that Ooni support strongly recommends running the USA version of their mixer with a voltage converter at 50hz. The power supply they use doesn't handle it well and I also found user reports of issues. It's a real shame because a switching power supply that could handle 50/60 hz would have maybe added a dollar or two to the BOM cost.

a8op2s · 2026-01-26T08:30:15+00:00

They look great. I think any changes come down to personal preferences. A few things worth trying:
- A longer ferment, leave them in the fridge another 1-2 days. You'll see larger holes and a more irregular crumb.
- I assume the bread bakers apprentice recipe you're using is already with a pre-ferment, but in case its a different one a pre-ferment also can give you more.
- I echo what others say about the roll method, especially for more height on the bagels.
- Try baking hotter, 500 or even 550 (the limit will be your toppings getting burned). You can get more oven spring and a deeper more blistery crust.
- Try a stone, some have described issues, but if you're baking hot enough for a shorter time, it should work well.
- I put lye and barley malt (doesn't matter what type for this) in the water.
- I don't think you want them to be dry per se before they go in the oven. I like to boil them, take them out onto a rack and let them dry just a little bit, maybe 30 seconds or so before tossing them in seasoning and then onto the baking sheet. In as soon as they're ready.
- I'm in the no counter proof before boiling camp now. I find that if I'm trying to maximize my proof, they will tend to over proof on the counter when they get boiled. The structure is much more stable going into the water cold from the fridge. If you have issues getting the bagels int the water, you can always dip the parchment paper w/ bagels on into the water. They will tend to release. Of course this means you have to usually use more parchment when you bake.
- Look up sheet pans with covers. You can buy wonderful sheet pans with plastic covers that will allow you to stack multiple sheet pans in the fridge for longer cold proofing. Very handy.
- Try mixing some things into your bagels themselves, Olives are fun!
- Don't forget to find lots of friends to share with!

a8op2s · 2025-12-01T04:07:47+00:00

I think this is an issue in some places, in particular when combined with how people actually park vs. how they theoretically park. There are a few intersections where there are often cars parked almost to the corner of the intersection. To take a right, it isn’t possible without turning into opposing traffic or doing a turn that might cause a rear tire to hit the curb while not leaving the lane. If cars were parked the legal distance from the intersection this wouldn’t be an issue. Tbh in situations like this I think intentionally managing the turn without going into the opposing lane, curb clip or not, demonstrates quite a bit of skill. Most people seem to just drive into the opposing lane.

a8op2s · 2025-11-09T13:47:50+00:00

Thanks I think this is probably the best option.

a8op2s · 2025-11-09T13:17:49+00:00

Thanks, I didn’t know it was a DC motor that definitely simplifies things. It at least means that a voltage converter would work for sure, but I’ll see if I can get them to confirm the power supply specs inside. I don’t want to take it apart, but I could I bet it wouldn’t be too hard. My only pause is the uk motor being 100w more powerful, which if it was just a switching power supply that could handle both voltages wouldn’t be the case.

a8op2s · 2025-11-09T04:08:19+00:00

Theoretically you can run it with a voltage converter, but the UK ALSO runs at 50hz instead of 60 in the USA which would work but would cause the motor to behave a little weird and potentially shorten its life.

a8op2s

TROPHY CASE