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Dan Listermann
Senior Member
Username: Listermann

Post Number: 7953
Registered: 03-2004
Posted on Monday, April 02, 2012 - 03:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Took her for a spin yesterday and the reviews were great! Used dough made from a recipe from "Holzbackofen im Garten." Thanks Sabine Weyermann!

My question is that I have yeast on tap here from our fermenters. Has anyone any experience making dough using trub instead of some water to make dough?
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 7954
Registered: 03-2004
Posted on Thursday, April 05, 2012 - 08:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This morning I made a loaf of bread using 3 cups flour, some salt and honey and 1.5 cups of yeast slurry - no water or milk. Except for being somewhat undercooked, it was great! I want to make my pizza dough using slurry.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13795
Registered: 01-2002
Posted on Thursday, April 05, 2012 - 11:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You might think a brewpub/pizza restaurant such as the Southern California Pizza Ports would have already tried this.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 7957
Registered: 03-2004
Posted on Thursday, April 12, 2012 - 06:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The pizza dough made with yeast slurry instead of water met rave reviews. Even my wife, to my face, said that it was better than the Pillsberry stuff I bought.

Continuing in this direction, anybody have a spent grain bread recipe I could try this with?
 

Denny Conn
Senior Member
Username: Denny

Post Number: 7719
Registered: 01-2001
Posted on Thursday, April 12, 2012 - 07:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"was better than the Pillsberry stuff I bought"......no offense, Dan, but that sets the bar pretty low.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 7958
Registered: 03-2004
Posted on Thursday, April 12, 2012 - 08:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You don't understand, Denny. I am talking about my wife here!
 

Denny Conn
Senior Member
Username: Denny

Post Number: 7720
Registered: 01-2001
Posted on Thursday, April 12, 2012 - 09:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ahhhhh....I get it!
 

Tom Burk
Member
Username: Tomburk

Post Number: 235
Registered: 03-2003
Posted on Sunday, April 15, 2012 - 12:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dan, how did you determine what and how you would build your oven.I'm in the planning stages of building 2 and still researching, pictures would be good.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 7959
Registered: 03-2004
Posted on Sunday, April 15, 2012 - 04:21 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't do pictures here well. There are a lot on Facebook.

Things I would do differently include:

Making the base thinner, it did not need to be 11" thick.

Place the floor's bricks on their edge instead of side so as to eliminate a layer of refractory.

Make the floor's insulative layer richer in clay. Probably equal volumes of vermiculite, cedar chips and clay.

Spend some time finding pearlite instead of vermiculite. It drys faster.

Use refractory cement for the door's arch instead of the clay.

Things I did that I highly recommend:

Get help mixing the clay and sand for the refractory layer. It is heavy and highly sticky.

Angle the floor's bricks realative to the door so that your peel is less likely to get caught on them.

Ring the oven with bricks to protect the walls from damage.

Make the chimney in the middle of the doorway. You can use the door as a damper by simply placing it in or out of the doorway.

I might consider making the doorway offset from the centerline of the oven to make using the peel easier.

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