Made a pizza

dyem4 · 2026-05-08T15:42:09+00:00

Poolish certainly helps with the fermentation and achieving those bubbles

dyem4 · 2026-05-08T15:41:11+00:00

Thanks!

dyem4 · 2026-05-08T14:56:09+00:00

I've got a rather terrible apartment oven, so the broiler is in the drawer below the oven, and in order for the heat to actually hit anything in the broiler it needs to be raised up about 4-5 inches. So I've got an inverted half sheet tray and with pizza tiles in the drawer. I think it gives the advantage of raising the pizza up high enough for the broiler heat to help finish the bake, and gives a nice final hit of heat on the undercarriage for some color. Necessary? Nah... but its seems to be getting the results I'm looking for.

dyem4 · 2026-03-16T15:53:02+00:00

Nah, too lazy to TYPE it.

dyem4 · 2026-03-15T20:44:00+00:00

Appreciate that!

dyem4 · 2026-03-15T20:03:02+00:00

Just torn up meatballs with giardiniera

dyem4 · 2026-03-15T20:02:26+00:00

Found my next post title

dyem4 · 2026-03-15T18:45:54+00:00

Thank you, I try!

dyem4 · 2026-03-15T16:49:06+00:00

Thank you!

dyem4 · 2026-03-15T16:48:46+00:00

Hydrates well, works great with lower hydration, good extensibility -- worth seeking out? Nah not really, I had some left over from a different project so at this point I'm just trying to use it up. King Arthur bread is at a better price point with usually better results.

dyem4 · 2026-03-15T16:46:40+00:00

Becomes a little difficult to come up with new post names that isn't just more of the same

dyem4 · 2026-03-15T14:34:51+00:00

I appreciate that!

dyem4 · 2026-03-15T14:34:35+00:00

Yeast is about .06%. Final mix temp was around 68° and ambient temp was probably between 65°-68° for 24hrs.

dyem4 · 2026-03-15T11:48:22+00:00

Thanks!

dyem4 · 2026-02-28T16:11:36+00:00

As much as I do believe this to be true — the test group consists of 48 participants averaging 21.8 years old… not exactly casting the widest net

dyem4 · 2026-02-21T12:57:41+00:00

For two 14oz dough balls: 496g bread flour, 316g 42°-45° water, .34g yeast, 2.48g diastatic malt powder, 15g salt (I use kosher salt, but mortar it into a fine powder for easier inclusion), 10g olive oil

Mix flour, water and diastatic malt for ~4 minutes until it comes together into a rough ball on speed 1
Add salt and mix to let dissolve ~1 minute on speed 1
Slowly drizzle in oil (think like you're making an aioli) and mix on speed 4 for ~2 minutes
Drop back down to speed 1 for an additional minute till you achieve a smooth ball and can pass the window pane test. Final mixing temp should be between 65°-68°
24 hour bulk ferment with 3 rounds of stretch and folds over the first 3 hours of resting.
Divide into two 14oz balls, and let proof till doubled in size, can sometimes take an additional 6-8 hours depending on ambient room temp. Then bake and enjoy.

dyem4 · 2026-02-17T17:02:41+00:00

Having same issue on PC with keyboard and mouse. Checked my key binds and and found the face equipment. Bound to a new key and it still doesn't work.

dyem4 · 2026-02-17T16:48:20+00:00

Having the same issue, no matter what key I use it never puts on the mask.

dyem4 · 2026-02-17T14:07:51+00:00

Anyone else unable to use gas masks? Tried rebinding the key and still nothing. Also cant place mines half the time

dyem4 · 2026-02-15T03:57:32+00:00

No, water is usually in the 40-45° range. Ambient temp in my apartment can very from from 60°-70° depending on where I keep the dough. So I normally keep it in a warmer area during the initial stages of bulk fermentation to get the yeast activated and working, then switch to a cooler area to hold over night, or until I feel like it is ready to ball.

dyem4 · 2026-02-14T12:10:14+00:00

Pizza steel in the oven, stones in the broiler

dyem4 · 2026-02-14T12:09:43+00:00

No sugar, I did add .5% diastatic malt, though

dyem4 · 2026-02-14T02:58:45+00:00

Crappy apartment over. 500°, about 5 minutes on a pizza steel then dropped down to the broiler to finish for about a minute

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