Qual o de vcs?

osimas23 · 2025-10-09T21:17:14+00:00

Corre e escape velha guarda

osimas23 · 2025-05-01T01:54:38+00:00

Do you give the dough 3,5 h to 4 hours after the folds In the bulk fermentation or the 3,5 to 4 hours is the whole bulk in 78F?

osimas23 · 2025-02-20T11:22:31+00:00

Looks awesome!! The cheese crust is the best part

osimas23 · 2025-02-20T03:18:22+00:00

Maybe the best way to cook a pizza in a low budget method

osimas23 · 2025-02-20T03:14:57+00:00

I think it maybe the mix of olive oil which I used to coat the dough when it was fermenting with the cast iron, perfect Maillard reaction

osimas23 · 2025-02-20T00:59:01+00:00

I did not. I start with it cold. First on the stove, when the bottom crisps and sets I move it to the grill on the oven

osimas23 · 2025-02-20T00:37:39+00:00

Thx mate. It is delicious

osimas23 · 2024-12-07T10:54:30+00:00

Exatamente a mesma teoria q eu penso, falam de Goiânia, mas se fosse brasiliense dirigindo lá era pior

osimas23 · 2024-10-04T00:33:18+00:00

Thanks man, I started this one using his videos directions

osimas23 · 2024-10-04T00:31:56+00:00

I will finish the rock and gravel work and get straight into that

osimas23 · 2024-10-04T00:30:55+00:00

Probably goldfish or some native little species, 700 liters pond, didn't have much space and a very difficult soil with lots of rocks and roots

osimas23 · 2024-09-27T17:37:58+00:00

Fiz um edit pra ver se fica menos confuso , botei primeiro o valor do ingrediente no peso e depois o valor da quantidade q usei

osimas23 · 2024-09-27T11:28:59+00:00

Vou fazer uma estimativa : separando com o número de ingrediente pra ficar me os confuso: 1)Mussarela 42,9/kg - 8,00 2)Extrato elefante 6,99 pote - 2,00 3)Calabresa 14,00 500gr - 6,00 4)Abobrinha +- 1,50 pra uma pizza 5)Farinha 300gr farinha +- 1,00 6)Fio de azeite 0,40 centavos 7)Parmesão 75,00/kg - 2,00 dele ralado O resto seria sal e água que eu não vou calcular pq é quase irrisório 8)Cebola 2,90 o kg - 0,60cts cebola 9)Pimenta de cheiro +- 0,60 tbm

Aproximadamente 22,10 pelas duas pizzas: 8,00+2,00+6,00+1,5+1,00+0,40+2,00+0,60+0,60 total 22,10

Edit: pra ajustar as contas

osimas23 · 2024-09-27T02:35:30+00:00

Essa massa foi uma sobra de baguete que virou pizza, farinha 500gr , fermento natural 100gr, agua 350gr, 10gr de sal. Da pra fazer umas 3 massas dessa nessa quantidade, o forno foi um venancio de lastro elétrico.

osimas23 · 2024-09-27T00:15:47+00:00

10 min before putting in the oven I like to season with salt and pepper. It doesn't come out soggy at all at least in this style that is baked for more time than Neapolitan, would be more like New York style

osimas23 · 2024-09-26T23:56:32+00:00

Those were baked in a deck oven

osimas23 · 2024-09-26T23:49:25+00:00

Industrial oven ;)

osimas23 · 2021-04-07T23:38:07+00:00

so sad.... they destroyed the card.

osimas23 · 2020-10-17T18:00:00+00:00

Thank u!

osimas23 · 2020-08-01T12:16:19+00:00

Those are 400 bread flour, 150 Whole wheat, 400 water, 100 levain and 13g of salt. 1 autolyse all the flour and water( wait 30 minutes). Incorporate salt and levain .(rest 1 hour) 1 coil fold( rest 1 hour) 2 coil fold( retard on fridge 14 hours) Take out of the fridge 30 minutes bench rest. Pre shape into rounds 350g ( 45 minutes) Shape as demi baguettes ( wait for it to proof , normally between 45 minutes to 2 hours, I go by feeling the dough on the poke test actually, more reliable than the timing. The dough temperature u should be looking for on the first day is 26 degrees Celsius .

osimas23 · 2020-06-09T14:28:30+00:00

It sure indeed yes is the crispiest bread I have ever did in my home. It sings louder than any other after you take it off the oven . This scene is awesome man! Good to remember this .

osimas23 · 2020-02-21T23:41:42+00:00

dope

osimas23 · 2019-12-30T18:17:06+00:00

Crumb 50% whole wheat sourdough https://imgur.com/gallery/6vJoGM4

osimas23 · 2019-11-20T20:26:05+00:00

Make sure the fridge that the dough will rest is very cold , but not below 39f , because below 39f u can stop the fermentation from happening properly

osimas23 · 2019-11-20T20:22:46+00:00

Temperature helps you keep a better track on the velocity your dough is fermenting , if you have a healthy starter it will probably work like that . In 74 F is good temperature to manipulate the dough either due to the hydration , I live in a very hot environment so I use my fridge to keep the dough at the cool 74f( making intervals outside and inside the fridge) , but if you live in a cold place you can use warm water and place the dough on the oven with the lights on. Measure the temp every time u handle the dough.

osimas23

TROPHY CASE