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  1. Video: Over the last year or so I have spent a lot of time learning how to make great bread and pizza. One of the lessons I have learned is that it’s crucial to have access to a sourdough starter. This is a naturally-obtained yeast culture that comes from the naturally occurring yeast in the flour and the air of your environment. This is also why some sourdough strains can produce different tastes than another strain from another area. I have experimented with several different techniques for building a sourdough starter and found one that I prefer. This is easy to do and it is even easier to maintain once you get the starter nice and healthy over a 7-day period. Here is my procedure: Items you need: Whole Wheat Flour Rye Flour (optional) All-purpose Flour 2 one-quart size containers with lids Kitchen Scale that measures in grams Digital thermometer for measuring water temperature (optional but very useful) Combine 100 grams of whole wheat and 100 grams of rye flours and set it on your counter in a mixing bowl for two or three days. They rye flour is also optional but beneficial. If you don’t want to use rye flour, just replace it with whole wheat flour. Stir it occasionally as you walk by. This step is optional but it helps the flour pick up some naturally-occurring yeast from your environment. Day 1: Evening Place 100 grams of your whole wheat / rye flour mixture in a 1 quart container that has a lid option. Add 100 grams of 100°F water to the container. Mix the flour and water completely until there is no dry flour left. Place a loose-fitting lid on the container and set on your counter at room temperature. Day 2: Evening Approximately 24 hours after your initial step, add the remaining 100 grams of whole wheat / rye flour mixture to your container with an additional 100 grams of 100°F water. Mix completely and replace the loose-fitting lid and set back on the counter at room temperature. Day 3: Evening You should see noticeable activity when you open the container on day 3. The mixture should have risen significantly! At this point, remove half of your mixture to a second one quart container and discard the other half. Add an additional 100 grams of whole wheat flour and 100 grams of 100°F water and mix completely. Replace the loose fitting cover and put it back on the counter at room temperature. Clean out the dirty container so we can use it again tomorrow. Day 4: Evening Remove about 25% of your mixture to the clean container. Add 100 grams of whole wheat flour and 100 grams of 90°F water and mix completely. Replace the loose fitting cover and put it back on the counter. Clean out the dirty container. Day 5: Evening Remove 50 grams of your mixture to the clean container. Add 75 grams of whole wheat flour and 75 grams of all-purpose flour. Add 150 grams of 85°F water and mix completely. Replace the loose fitting cover and put it back on the counter. Clean out the dirty container. Day 6: Evening Remove 50 grams of your mixture to the clean container. Add 100 grams of all-purpose flour and 100 grams of 85°F water. Mix completely. Replace the loose fitting cover and put it back on the counter. Clean out the dirty container. Day 7: Morning Tighten the lid on the container and place it in the fridge. After another 12 hours or so, the starter is ready for use. Maintaining the starter: Maintaining the start is easy. Once a week or every 10 days or so, remove 25 grams of the mixture to a clean container. Add 100 grams of all purpose flour and 100 grams of 85°F water and mix completely. All this mixture to sit loosely covered on your counter for 10 to 12 hours and then pop it back in the fridge tightly covered. Using the starter: When your recipe calls for sourdough starter, simply remove however much your recipe calls for from the container in the fridge and add it to your recipe. If you are using the starter, that is an optimal time to ‘feed’ it again with the steps in the “Maintaining the starter” section above. If you are cooking more than normal in any given week, you can feel free to double the contents of the starter by doubling the amounts listed in the maintenance procedure. There are a lot of recipes that will use your discarded starter. I have had some fantastic waffles and pancakes that have sourdough starter mixed into the batter! I think I may add one of those recipes to this blog sometime soon! Cheers! Note: This sourdough starter technique is a modified version of the one presented in “The Elements of Pizza” by Ken Forkish.
  2. Pizza tasted very good. I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza. For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella. The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs. This pizza will now be part of my pizza repertoire.
  3. Hi everyone, Some have asked me to give them the recipe for the burger buns I used in my How To Make Better Burgers video. Well, here it is. Makes 8 buns. Ounce units are weight ounces (not fluid ounces). Sponge Starter: How To Make Sourdough Yeast Starter 4 oz yeast starter 6 oz AP flour 6 oz warm milk Final Ingredients: 12 oz AP flour 4 oz warm milk 1 egg, beaten 0.4 oz melted unsalted butter (~1/4 cup) 0.4 oz salt 0.4 oz sugar Optional: melted butter or egg wash for brushing. Directions: 1) Mix up sponge starter the night before. 2) The next morning add final ingredients. 3) Knead for a few minutes in a stand mixer. 4) Form into a ball. 5) Place into an oiled bowl and cover. 6) When doubled in size, punch down, reform, and divide into 8 equal pieces (~4.5 oz each). 7) Form pieces into balls and place on parchment lined baking sheet. 8) Brush with melted butter or egg wash. (Optional) 9) Bake @400 deg F for 30-35 minutes until done.
  4. Here is my firs "real' sourdough loaf cooked on the Kamado grill.... This came out extremely well.. it's a simple 75% hydration loaf. I decided to get a little creative on my next loaf... Behold the Guinness Sourdough Loaf.. I cooked this one in the oven... it's an 80% hydration loaf with Guinness instead of water....
  5. I am very close to finalizing my recipe. I was intrigued by a loaf I bought from I bakery that makes very good sourdough loafs and other types of loaf. I had bought and tasted a loaf that had craisins and walnuts, taste was good so I went about to replicate or get one with even better flavour. I think I have succeeded for most part based in feedback from tasters. Here are some pictures of the process and final product. I need to do better job on flouring box. Some of dough stuck,you can see where on picture of final loaf. Flavour and texture were excellent, had tang from craisins and crunch from walnuts and bite of sourdough. Crumbs looked good and had right consistency. I am hoping finialize recipe later this month.
  6. 1 BASIS This recipe is based on the delayed fermentation method for sourdough loaf described in Peter Reinhart’s book “The Baker’s Apprentice” and is also based on a flavor I had tasted from a rye sourdough loaf I had purchased from Vienna Bakery which contained Walnuts and Craisins. That is where I got the idea for this loaf. 2 INGREDIENTS 2.1 Firm Starter – ingredients 2.1.1 Sourdough starter: 4 oz (113.4g) 2.1.2 Bread Flour: 4.5 oz (127.6g) 2.1.3 Water-warm (80°F to 90°F): 1 oz (28.4g) + may need additional 1 oz (28.4g) 2.1.4 Olive oil (for oiling firm starter ball and bowl for proofing) 2.2 Sourdough loaf – ingredients 2.2.1 Bread flour: 20.25 oz (574g) 2.2.2 Kosher Salt: 0.5 oz (14.3g) 2.2.3 Dough enhancer (NutriMill) 0.29 oz (8.3g) 2.2.4 Walnuts (crushed) 4.2 oz (120g) 2.2.5 Craisins 6.3 oz (178 g) 2.2.6 Instant Yeast: ½ tsp (optional) 2.2.7 Water-warm (80°F to 90°F): 12 oz (340 g) + may need additional 2 oz (56.7g) 2.2.8 Olive Oil (for oiling sourdough ball and proofing bowl) 2.3 Equipment 2.3.1 Stand mixer with bowl and dough hook–ie Kitchen Aid Pro or equivalent 2.3.2 Silicon spatula (or other suitable non-metal spatula) 2.3.3 Small proofing/mixing bowl (glass or food grade plastic) 2.3.4 Large bowl – for proofing (glass or food grade plastic) 2.3.5 Glass or plastic measuring cup suitable size (to hold 12 oz (340 g) of warm water) 2.3.6 Digital Scale and macro digital scale 2.3.7 4 small containers to hold pre-weighed inputs 2.3.8 1 Brotform Bread Rising Basket 12 ¾” rectangular or 15 ½” or 2 bread loaf pans 2.3.9 Parchment paper 2.3.10 Pizza stone 2.3.11 Kamado or oven 3 INSTRUCTIONS 3.1 Firm Starter - instructions 3.1.1 In a glass or food grade plastic bowl weigh 4 oz (113.4g) sourdough starter into it. 3.1.2 Sift bread flour and weigh out 4.5 oz (127.6g) and add that to the bowl with pre-weighed sourdough starter in it. 3.1.3 Weigh out in small glass or suitable size container 1 oz (28.4g) of warm water 90 °F (80 °F to 90°F). Note: depending on the hydration of your bread flour and starter you might require an additional 1 oz (28.4g) of warm water 90°F (80°F to 90°F). 3.1.4 Add the pre-weighed water into the bowl which has the bread flour and sourdough starter in it. Stir mixture with silicon spatula (or other suitable non metal spatula) until it starts to resemble a ball. 3.1.5 Knead the firm starter into a small ball. Note: if should be firm and tacky but not sticky, you might need additional water, if needed add by 1 tablespoon at a time until ball is firm and tacky but not sticky. 3.1.6 Coat the ball with a thin layer of olive oil and place it in an oiled (olive oil) food grade plastic bowl (or other suitable non-metal bowl) and cover with plastic wrap or proofing cloth. 3.1.7 Ferment for 4 hours at room temperature. Note: you can turn light in oven then place covered container into oven with only the light on, this is keep it warm enough for proofing. 3.1.8 After 4 hours, check whether or not the firm starter ball has doubled in size. If not, keepchecking every hour. Once doubled in size proceed to the next step. 3.1.9 Refrigerate overnight in a refrigerator. Note: 24 hours is best, 12 hours ok 3.2 Making the loaf 3.2.1 One to two other before you plan to make the loaf. Remove the firm starter from refrigerator and divide into a minimum of 12 to 13 relatively equal pieces and lay on parchment paper or oiled plate (non-metal) and cover with plastic wrap or proofing cloth. 3.2.2 One (1) to two (2) hours later, sift out bread flour and weigh 20.25 oz (574g) and place in the bowl of your mixer. 3.2.3 In small container weigh out 0.5 oz (14.3g) kosher salt, place container of pre-weighed salt in a safe location near workspace. 3.2.4 In small container weigh out 0.3 oz(8.3g) Dough Enhancer (NutriMill), place container in a safe location near workspace 3.2.5 In another container weigh out 120 g ( 4.2 oz) of crushed walnuts, place container in a safe location near work space. 3.2.6 In another container weigh out 178 g (6.3oz) of craisins, place container in a safe locationnear work space. 3.2.7 In another suitable container weigh out 12 oz (340g) of warm water 90°F (80°F to 90°F) plus in smaller container weigh out another 2oz (58g) of warm water 90°F (80°F to 90°F), place both containers in a safe location near your workspace. 3.2.8 To the mixing bowl which contains the pre-weighed sifted bread flour, add the pre-weighed kosher salt and dough enhancer (Note: you can also add optional ½ tsp instant yeast)mix the added items into the flour. 3.2.9 Then add the 12 to 13 pieces of firm starter to the mixing bowl which contains the flour, salt and dough enhancer. Spread out the pieces in the bowl. 3.2.10 Then to the same mixing bowl add the pre-weighed crushed walnuts and craisns. 3.2.11 Now add the 12 oz (340g) of pre-weighed warm water and attach the dough hook to mixer. 3.2.12 Ensure mixing bowl locked in place, then raise bowl and knead with dough hook at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes. After 4 minutes stop mixer and lower the mixing bowl. 3.2.13 Rest 10 minutes 3.2.14 Raise mixing bowl and continue kneading at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes, adding additional water or flour as necessary to ensure ball is firm and tacky. After 4 minutes stop mixer and lower the mixing bowl. 3.2.15 Remove dough hook and then remove sourdough mixture and fold into a ball, then coat the ball with a thin coat of olive oil. 3.2.16 Please in blow which has been coated with olive oil that is an appropriate size non-metallic bowl (glass, or food grade plastic) then cover with bowl with plastic wrap or proofing cover. 3.2.17 Ferment at room temperature for minimum of 3 hour then check whether or not doubledin size, if not continue to ferment checking every 1 hour. Once doubled in size proceed to next step. 3.2.18 Ensure inside of the Brotform or Pan(s) is well coated with flour. 3.2.19 Punch down dough and shape into loaf which will fit inside Broform or make into two loafs for pans. Place shaped dough into the Brotform or Pans and cover. 3.2.20 Proof to 2 to 3 hours, once sufficiently raised transfer dough to parchment paper by turning Brotform over. Gently remove Brotform and if you desire score the top of the loaf. Note: while proofing pre-heat kamado to 350-375 °F. If using pans you do not need to remove from pan. 3.2.21 Transfer dough w/parchment paper or pans to pizza stone of pre-heated Kamado (350-375°F) close lid. Note: If using oven ensure water pan used in oven with loaf(s) if dough parchment paper being used ensure pizza stone was pre-heated. If pans are being used no pizza stone required. 3.2.22 After 15 minutes rotate the loaf or loafs 180° 3.2.23 Then after and additional 20 minutes check temperature of loaf(s) with instant read thermometer (I use Thermapen MK4) if loaf ≥195°F ≤ 205°F, the loaf is done remove from Kamado or oven and place on cooling rack. If <195°F check again in 5 minutes. 3.2.24 After loafs have sufficiently cooled they can be bagged or sliced and bagged.
  7. The in laws are inbound so the time has come to crank the monolith up to some higher temp and make the second attempt at making pizza. This time we have gotten a starter from a friend that runs a sourdough pizza place in London (might be tempted to build one from scratch in the future. The starter is built with 50/50 White and wheat flour and is probably about 8 years old. Levain is built as follows: Starter - 100g White organic flour - 100g Filtered water - 100g 4 hours maturing Dough: Levain White flour - 1050g Filtered water - 550g Salt - 23g The dough has now been fermenting in the fridge for 15 hours and will break it out in about 2 hours. Looking for a 'good' tomato sauce as the last one was a tad to sweet and got drowned by the dough flavour so any tips would be recommended. Will follow up with pictures if it comes out ok. (provided they don't go down to quickly /Jason
  8. I finally was able to make my very first sourdough thin crust pizza. I really like the crispness and flavour. First time I ever tried Friuano cheese.
  9. This is probably my first successful attempt at the Josey Baker Bread sourdough recipe and technique. This loaf will accompany the Thanksgiving meal tomorrow!
  10. Just got my Akorn this week and have done three cooks so far. The first were Nicaraguan style chicken thighs, send was half a chicken and last night my first pizza on the kooker made with homemade sourdough. Still trying to dial in my temps and the only snag I've hit is last night I got the temp up to about 550, put the pizza on and closed the top damper down to about 1/4" and the bottom to about 1/2". My temp just kept diving so I took the pie out a bit early but it was still great I thought. I've made tons of pizzas at home in the oven but the smokiness the Akorn added took it over the top!
  11. I actually think discussion on sourdough could be a forum area all its own! While I believe many of us are becoming more aware of sourdough, and its healthy properties, I suspect there is still a lot of folks who think of sourdough as just a change in taste. I am nowhere near an expert in sourdough, as I have only been back into it for about 6 months or so, however I have done a bit of internet research and I am quite impressed with the results. Recent studies are shedding new light on this, the earliest method of rising flours. In fact in one recent study, there was a strong indication that people with coeliacs syndrome "MAY" well tolerate sourdough breads, because of the long fermentation process and its ability to break down the gluten. I think it important to say that by adding regular yeast, even to sourdough starter, you may speed up the fermentation process to point of reducing or even eliminating those health benefits. Personally, I never add yeast to my sourdough breads. I love my white breads, and am loaf, uh I mean loathe to give them up. However, I am also interested in experimenting with sourdough and grains to give them that moist texture that I can only get from sourdough. Being somewhat of a bonehead, I was always curious why bakery breads always had such a great shelf life. Well, of course it's all of those additives and preservatives. Wonder Bread has 29 ingredients, my sourdough bread has five - sourdough starter, water, salt, and olive oil. I was also curious why mine, and pretty much every other really good homemade active dry yeast bread, without any preservative dried out so quickly. They taste fine when they are fresh out of the oven, but even a day later they are getting dry. Sitting on the counter in a plastic bag, my sourdough breads will be moist and flavorful for days. Last week I made a sweetbread apple streuselkuchen and modified the recipe to use sourdough starter. It came out fantastic. Gave my sourdough starter to my daughter-in-law how loves to make pizza, and says it makes the most awesome pizza crust she has had. I have made one pizza with my sourdough and my wife said she will never go back. So, let's talk about sourdough. I challenge all of you to fire up that sourdough starter, experiment with it - I mean really step out of the box, and share your trials, failures as well as successes. https://www.theguardian.com/lifeandstyle/2014/aug/12/rise-sourdough-bread-slow-fermented-health-benefits There are zillions of other sites on the web that will give you recipes and instructions on using sourdough starter but The Clever Carrot has what I consider an excellent primer on sourdough bread and Breadtopia has some great recipes and videos. http://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ http://breadtopia.com/sourdough-rye-bread/ Cheers from Alaska And thanks for joining in, Bob
  12. This post is (primarily) for Ben Of course, everything is natural (sourdough) leaven! These loaves are ~33% Rye with cooked wheat berries added -- enriched with a bit of sugar & oil Over-proofed waiting for fry-pan loaf to cook. Still good & tasty. This artesan style loaf is ~45% Spelt, non-enriched dough. Covered with foil 1st 1/2 of bake. This Breakfast, cinnamon apple loaf was the other half of the spelt dough. I stretched the dough out similar to making a rectangular pizza, sprinkled with about 1-1/2 Tbl. brown sugar, fairly heavy dusting of cinnamon, then spread a med. sized finely diced Gala apple on it -- rolled it up & placed in pan for final proof/rise. Delicious, like a very light version of a cinnamon roll, the Spelt giving it a bit of a nutty taste!
  13. I wanted to put together a short tutorial on how to dry/dehydrate a sourdough starter so you can use bits of it at any time to get a new starter going quickly if you need it... When you are feeding your sourdough starter and discarding some of the unfed starter during the process, save a bit of that unfed starter... I did this by two different methods.... first, I spread some of the unfed starter on a piece of parchment paper and just left it out on my counter... I took another sample of it and spread it out on a plastic unperforated dehydrator tray... I set the dehydrator on the lowest setting (95°) on mine and let it run for about 4 hours. After 4 hours it was not completely dry so I just let it sit as is overnight... After about 36 hours, my parchment paper sample was dried... I just broke these up and put them in a jar, sealed the jar and put it away... To use this to re-start a new starter: Weigh out about 1/2 to 1 gram of the crumbled chips. Dissolve them in about 150 grams of lukewarm water. This may take a bit, but you can stir it and help it along. Let them completely dissolve. Then add 150 grams of wheat or bread flour and mix completely and treat it like a new starter from scratch. The only difference between this and a new starter is that you should see activity MUCH QUICKER because you added a LOT of yeast cells to the process with your dried starter chips...
  14. Greetings.... After having played with Mewantkj's sourdough starter for a bit (and I'm still working with that one) I decided to pull my girlfriend's "The Bread Baker's Apprentice" book off the shelf to have a look at their interpretation of Sourdough starters and bread.... My girlfriend is an 'expert' level bread baker and I had bought her this book at some point in the past as it was highly recommended. Making the sourdough starter: Day 1: 1 cup (4.25 ounces) of Rye flour (precision is not important) 1/2 cup (4.00 ounces) of unsweetened pineapple juice (precision is not important) Combine the two in a mixing bowl... Form into a dough ball... Place the dough ball into a 1 quart (4 cup) container (I used a mason jar) and press it into the bottom of the container as shown... Mark the dough level with a piece of tape.... Cover with plastic wrap and let sit on counter at room temperature for 24 hours before moving on to the Day 2 procedure... I will post the Day 2 procedure tomorrow evening. You may be asking why pineapple juice instead of water? This is quoted directly from the book: This might be what happened to my yeast starter that I am working with form Mewantkj's recipe. I had no real activity during the first 24 hours, but during second day, it went crazy and then died back down to very little activity. This yeast starter procedure is a little different and it goes in two stages. The first stage (the first 4 days) is called the Seed Culture. The second stage is called the "Barm" or the "Mother Culture". We will go through that process as well and then use it to make a loaf of bread.
  15. For right now, this is a Stub article. I am in the middle of cooking and do not have time to post yet. On the cook, Two Chateaubriands with Wine and Brown sauce reduction sauce. One of the filets is being prepared sous vide prior to the final sear. Done on the Big Joe. (post script update) The challenge on the Chateaubriand was SWMBO wanted the meat well done. This is not the way the meat is typically prepared. To achieve well-done, but retain the juiciness of the meat, it was cooked Sous Vide (vacuum sealed in a bag with seasoning, in a temperature controlled water bath until well done). The water bath was set to 160 degrees, and cooked for 1 hour per inch of thickness). The package was left sealed while the meat rested, and later, the small amount of juices from the bag was added to the reduction sauce, which was simmering on the stove top. The second Chateaubriand was thrown on the Big Joe, which was configured for indirect heat and 200 degrees. It was cooked until the internal temperature hit 135. The last 45 minutes of the cook, the second cut was foiled to help maintain moisture. A reverse sear is not traditional for this cut of meat, but, considering one of the cuts was going to be cooked sous vide, it made no sense to do the sear first (it would soften the flavorful crust on the outside of the meat). The Big Joe was re-configured for direct, and with the cast iron griddle and grate. Once the griddle surface was up to temperature, both pieces of meat were seared on their two flat faces. The meat was moved over to the grate, and turned on their edges to crisp the bacon. The meat was rested, Sliced, and served with the reduction sauce which had been simmering all day (yum). Roasted injected, rubbed 15.25 pound Turkey with classic bread stuffing Done on the Primo Oval Jr. (post script update) Classical stuffing was prepared, and seasoned with classical Italian seasonings. The turkey was basted in butter, then injected with a mixture of butter, chicken stock and brown sugar. Stubbs poultry rub was liberally applied to the outside of the bird. The Primo Oval Junior was configured for indirect and 350 degrees. A drip pan was rested upon the ceramic diffusers to discourage flare-ups. The Junior was allowed to sit at temperature for an hour before the cook started, SWMBO didn't want smoke flavor to permeate the meat. The extra warm-up time allowed for any of the smoky character to burn off the charcoal. Mid-way through the cook the temperature was reduced to 275; the bird was cooking too fast. The goal had been for it to complete in 3 hours, which would have timed it for the meal. There was no problem with the reduction; the skin had already done the majority of it's crisping. The turkey was pulled at 171 (did I mention my wife is pink-meat phobic?). Scratch Sourdough pull apart rolls Done on the K7 (post script update) The rolls were made from scratch, but slightly modified to have a softer texture on the outside. I wanted to avoid the normal "crustiness" associated with sourdough. The tin was coated in melted butter. Three balls of dough were inserted into the baking tin, then sprinkled with salt. They were baked in the Kamado K7 at 350 degrees until the tops started to turn golden. The simmering butter in the bottom of the tin did a great job of browning the rolls in a controlled fashion. It also helped keep the three balls of dough from fusing completely during the cooking process. This made the three lobes easy to pull apart when they were ate. As this was the first time to try this dough as a roll, two additional sizes were tried, one which I felt would be too small, and one which seemed like too much dough. The test rolls, allowed me to check doneness for the rest of the rolls, and give me a direction to go for future cooks, should the size turn out wrong on the rest of the rolls. As it turned out, luck was with me, and the best-guess size ended up being perfect. Glazed carrots done on Stovetop. (post script update) This is a simple dish, the carrots were simmered for 30 minutes with the lid closed in butter and water. After the carrots started to get tender, brown sugar and ginger was added to the small amount of water, and the cook was finished with the lid off to thicken the sauce. The carrots finished tender and sweet. Mashed potatoes done on Stovetop. (post script update) This was to the same recipe posted before. Southern style cream gravy done on Stovetop. (post script update) This was to the same recipe posted before, but without the Cornish game hen chunks.
  16. We decided to try Mary Alice's Sourdough Bread as per John Setzler's post on 7/24/14 http://www.kamadoguru.com/topic/12859-mary-alices-sourdough-bread/?hl=sourdough My wife prepared the loaves and I baked them - we ate one during the course of the day and took the other with us on vacation I was a bit slow getting the kamado ready so the loaves rose a bit more than they needed to - but they still tasted great.
  17. This is roughly based on the recipes from a new cookbook, josey baker bread. http://www.amazon.com/Josey-Baker-Bread-Baking-Awesome/dp/1452113688 My starter was up and running. A couple tablespoons young starter (~12 hrs since feeding) was mixed with 8 oz water and 5 oz all purpose flour. Cover and let sit for 12 hrs. Mix to a rough shaggy mess by adding 650 g flour and ~400 g water ( I don't remember exactly how much, I started to deviate from the recipe. Let this sit for 30 minutes. Add 20g salt and mix for 10 minutes. Transfer to a lightly oiled covered bowl for 3 hrs at room temp then overnight in the fridge. Generally I add ~10 % gluten to the mass of the flour, this will allow for a higher rise, but I ran out. Next day, shape the dough onto two loaves, one could bake the loaves after a short proofing rest, but it was date night and the babysitter was arriving in 2 hrs. Place the loaves into Tupperware, and store in the fridge overnight. Next day: remove loaves from fridge. Cold dough is much much easier to shape. Shape your dough, let it proof for 2 hrs. Clean out kamado, notice a cracked firebox. Take a deep breath because you know kamado joe will take care of me. Heat joe to 650, grills on the firering, 14 in CI pizza pan on grill, extender rack in place, with heat deflector on top. Bake. It turned out tasting great. In hindsight last week I think I had a second baking sheet ontop my CI to act as a second heat deflector. I forgot to repeat that step. The bottoms burned this week, but not last week. Thanks for watching, I am sure I will keep trying until I perfect this one.
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