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.
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! :)
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.
Friday Bread Basket: 12/3/21
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.
Great video about the pretzel Baker. Great guy!
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! :)
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.