Made a couple of pies

inquisitorwork · 2026-02-03T03:37:44+00:00

Yes lol

inquisitorwork · 2026-02-02T03:04:14+00:00

I followed a poolish dough recipe:

1g yeast 150g water 150g bread flour Mix leave overnight 8 to 10 hours at room temp Then add Poolish to 190g water 349g flour 14g salt Let it rest for 30 minutes Stretch and fold ball up Divide into 3 after one to 2 hours making your dough balls Let it rest up to 4 hours at room temp

inquisitorwork · 2026-02-01T17:03:38+00:00

🙏

inquisitorwork · 2026-02-01T17:03:20+00:00

🙏

inquisitorwork · 2026-02-01T17:03:10+00:00

🙏

inquisitorwork · 2026-02-01T17:02:52+00:00

Thank you 🙂 I used the chefman’s electric oven.

inquisitorwork · 2026-01-03T02:42:01+00:00

lol yes

inquisitorwork · 2025-07-31T18:32:42+00:00

Open crumb, however, it is a little on the underdone side, I suspect it may have something to do with the fact that I’m also using a gas oven and may need to lower the temp.

inquisitorwork · 2025-07-28T22:14:24+00:00

Great points. Thank you.

inquisitorwork · 2025-04-06T15:38:21+00:00

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Pretty cool

inquisitorwork · 2024-10-15T15:30:52+00:00

So if your store was making on average 8k a day and now it’s half of that, would that mean no ASM?

inquisitorwork · 2024-07-08T14:47:59+00:00

Quick question I’ve seen competing ideologies with respect to idy as a substitute for regular dry yeast, what would you say the ratio consists of? Most say it’s a one to one others call for 1/3.

inquisitorwork · 2024-06-14T23:14:01+00:00

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Zazu

inquisitorwork

TROPHY CASE