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Made a bunch of pizzas and used my Tuscan grill too. Pics when I get off my lazy rear end and host them.   
NosmoKing fucked around with this message at 21:41 on Sep 8, 2015 |
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Sep 8, 2015 20:50
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| # ? Apr 27, 2024 01:30 |
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   Grill worked great. Up to cooking 3 pieces of naan at once.
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Sep 8, 2015 23:04
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double post NosmoKing fucked around with this message at 03:30 on Sep 9, 2015 |
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Sep 9, 2015 01:27
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On the cornmeal chat, I used to use before I got my pizza steel. The pizza steel gets and stays so hot that it just turns into something not unlike burnt sawdust. I'll try semolina next time. And Nosmo, my pizza dough is 58% hydration (using King Arthur bread flour). If I go beyond that I get big time sticking on the peel.
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Sep 9, 2015 02:25
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I like you, Nosmo, so I feel it's only fair to warn you. I'm hiring Carmen Sandiego to steal your grill for me.
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Sep 9, 2015 03:15
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contrapants posted:I like you, Nosmo, so I feel it's only fair to warn you. I'm hiring Carmen Sandiego to steal your grill for me. Cool, you can distract him with his grill while I load up the oven.
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Sep 9, 2015 03:28
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Flash Gordon Ramsay posted:
This is a 65% hydration dough using Caputo 00 flour. Velvety and soft when floured adequately, but sticky as an August ballsack if you stretch it too far. Apparently, I double posted above. Time to go edit...
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Sep 9, 2015 03:29
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Croatoan posted:Cool, you can distract him with his grill while I load up the oven. No wonder I found this in my backyard this morning.  I swear, asking Carmen Sandiego to steal you something requires the careful wording of making a wish with a genie. Now I owe her AND I don't have NosmoKing's oven.
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Sep 9, 2015 14:57
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dino. posted:This is a good thread nosmo. Any chance of trying a batch of roti? Give me your awesome roti recipe and I'm on it. Next plans are bagels and pretzels (bought some food grade NaOH), and some braising. Already baked a loaf of bread, basically a no-knead breadwad. Turned out great. Super crunchy crust, basically shattered when cut. Roti sounds like it would go first with a live fire hot as balls oven, then do the bagels and pretzels, then as the oven cools, overnight braise.
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Sep 11, 2015 14:44
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NosmoKing posted:Give me your awesome roti recipe and I'm on it. It's pretty much a roti, but with a touch of fat in the dough itself. http://www.sharmispassions.com/2015/06/tandoori-roti-recipe-how-to-make.html She explains it pretty well. Roti needs very hot heat which is why most housewives do it direct on the flame. EDIT: Whole wheat flour will work, but not as well as atta flour. The American wholemeal flours seem to be more coarsely ground than the chapatti atta. Avoid Golden Temple brand atta flour, as that poo poo's brown coloured AP flour. If you can find it, Ashirvaad atta does some excellent 100% Whole Wheat. I've heard good things about the multi grain, but never used it. I have managed to get good results with whole wheat pastry flour with a spot of vital wheat gluten, if you can't get to a snooty Indian store. dino. fucked around with this message at 01:28 on Sep 15, 2015 |
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Sep 15, 2015 01:21
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