I’d love to hear/see your ooni method! Any favorite tips for baking in high-heat ovens with this dough? I find that I have a tough time getting the bottom dark enough before the top does but I look forward to trying this recipe.
Need help. I have been baking bread successfully since becoming a subscriber; however, now my husband's Dr insists he have bread made completely with 100% whole wheat flour. No butter or egg yolks, either. How do I make it so it doesn't look, feel, and taste like a roof shingle? Thank you!
I just renewed my subscription because you have improved my bread-baking skills so much.
Sandy - It's doable, and I have a whole wheat sandwich bread recipe (with a little oil in it) that is nice. What about a bread using 100% high-extraction flour—meaning some of the bran has been removed? It will be a lot lighter than a whole wheat one, and you can always feed the bran to your husband in another dish.
Sandy - it's not ready, but I'll try to make that one a priority for the new year. And if you email me, I'll send it to you once I have time to write it up for you to try out.
also: high extraction flour is simply whole wheat flour that has been sifted. You can actually pass it through a fine mesh sieve yourself to get out a good portion of the bran.
Ok, I made the high-temp oven pizza dough tonight (made the dough on Friday and baked it today). It performs great in the ooni - nice color that developed relatively slowly. I still couldn’t leave them in more than 4 minutes on my Koda 16 on low without the tops getting too dark and/or catching fire. The result was great but still floppier than I’m after. Any tips? If the answer is “all will be revealed in the upcoming SE article” that’s cool too! :)
Dan - 1) Great! 2) 4 minutes is a long time! I consider it great when the pies can survive 2 minutes in a hot Ooni, and they never take longer than that to be fully cooked, top and bottom and 3) Yes, all will be revealed in just a couple of days.
Absolutely not. One thing I don't really discuss in my story is how to do NYC-style pizza, but it's totally doable. The key is to preheat to the desired temp (600-700˚F) and then use the ultra-low flame/low flame trick to keep it there. Just be careful not to overshoot, or you'll find things cooking too fast.
Great video about the pretzel Baker. Great guy!
I’d love to hear/see your ooni method! Any favorite tips for baking in high-heat ovens with this dough? I find that I have a tough time getting the bottom dark enough before the top does but I look forward to trying this recipe.
all will be revealed in my how-to post, Dan!
Need help. I have been baking bread successfully since becoming a subscriber; however, now my husband's Dr insists he have bread made completely with 100% whole wheat flour. No butter or egg yolks, either. How do I make it so it doesn't look, feel, and taste like a roof shingle? Thank you!
I just renewed my subscription because you have improved my bread-baking skills so much.
Sandy - It's doable, and I have a whole wheat sandwich bread recipe (with a little oil in it) that is nice. What about a bread using 100% high-extraction flour—meaning some of the bran has been removed? It will be a lot lighter than a whole wheat one, and you can always feed the bran to your husband in another dish.
Thank you. I will find that flour. Would you also give me the recipe for your sandwich bread? Olive oil is ok to use.
Sandy - it's not ready, but I'll try to make that one a priority for the new year. And if you email me, I'll send it to you once I have time to write it up for you to try out.
also: high extraction flour is simply whole wheat flour that has been sifted. You can actually pass it through a fine mesh sieve yourself to get out a good portion of the bran.
Oh, great. My email; sjtopalian@gmail.com
Looking forward to the recipe änd in the meantime I will try the siftng method.
Life changer!
I sifted the bran from the whole wheat flour and made pancakes. Perfect: light and fluffy. I can't thank you enough for that tip. Valuable secret!
Ok, I made the high-temp oven pizza dough tonight (made the dough on Friday and baked it today). It performs great in the ooni - nice color that developed relatively slowly. I still couldn’t leave them in more than 4 minutes on my Koda 16 on low without the tops getting too dark and/or catching fire. The result was great but still floppier than I’m after. Any tips? If the answer is “all will be revealed in the upcoming SE article” that’s cool too! :)
Dan - 1) Great! 2) 4 minutes is a long time! I consider it great when the pies can survive 2 minutes in a hot Ooni, and they never take longer than that to be fully cooked, top and bottom and 3) Yes, all will be revealed in just a couple of days.
Thanks. I know chasing a thin-and-crispy kinda pie in the ooni is maybe a mistake in the first place but I’m having fun working on it!
Absolutely not. One thing I don't really discuss in my story is how to do NYC-style pizza, but it's totally doable. The key is to preheat to the desired temp (600-700˚F) and then use the ultra-low flame/low flame trick to keep it there. Just be careful not to overshoot, or you'll find things cooking too fast.