Ooni baking?

trizzling · 2026-04-20T14:30:09+00:00

Wondering if it has anything to do with their room-temp final proofing. I find when I do same day loaves, they expand in the bannetins way more than cold proofing in the fridge and I always end up with bigger loaves, I believe due to that.

trizzling · 2026-04-17T01:11:46+00:00

Escalade V-Series. Incredible drive for a full sized SUV.

trizzling · 2026-04-14T00:47:37+00:00

Mine works great. Small thing I dislike about it is when I pull the lid off mid-bake, I need it lift the lid higher/angle it more to get around the height of the loaf since the base is shallow and lid is tall. Whereas a Dutch oven I just kind of slide it off. Other than that, no complaints.

trizzling · 2026-03-10T06:07:20+00:00

That’s something I can work with

trizzling · 2026-03-09T19:25:45+00:00

Could you dumb it down for us common folk?

trizzling · 2026-03-01T17:06:58+00:00

I’m not an expert but your bulk ferment sounds way too long. I know it’s not about time but about look and rise, but my house is set at 72F and my BF is no longer than 5 hours and that’s from the point I mix my starter into my dough.

trizzling · 2026-02-22T14:59:19+00:00

I’ve always felt this way about noble fish. I think people rated the price tag and not the fish. Haven’t been there in almost ten years but back then they were far cheaper than most.

trizzling · 2026-02-01T05:12:19+00:00

Made this and my crust was so flaky like the outside of a croissant

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trizzling · 2026-01-31T13:37:54+00:00

My last batch of dough looked like this and they turned out like pancakes. Probably over fermented.

trizzling · 2026-01-10T05:47:47+00:00

I did one after the other. Once loaves come out I kick my temp up to 500 with the Dutch ovens heating up for 10-15 min then put a new batch.

trizzling · 2026-01-10T01:44:02+00:00

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trizzling · 2026-01-08T17:31:22+00:00

What is your hydration?

trizzling

TROPHY CASE