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Showing results for tags 'kamdo joe'.
Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.
Getting ready for spring. I have abused my KJ by not covering it and it has really weathered the side tables. My wrought iron patio set needs a little work also. The weather really wasn't conducive so, I didn't spend as much time in prep work as I should have. That grey cast on the side plates is not really dirt. The sun did a number on them. Anyway, two days and a little rain later, the finish is holding. actually black again... I'll get the chairs this weekend after I giv