hendricius

9 ms·

31.
by hendricius 8y ago
Another pro tip is to make your own homemade mozzarella. It really ups the game (takes 1 hour). Regardless for the Mozzarella, stretch it into really small pieces and wrap it in kitchen paper for at least an hour. That way you don't cr
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by hendricius 8y ago
In my oven I reach 520F and it is done way quicker.
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by hendricius 8y ago
Around that time yes, 3 minutes. I sometimes just sit in front of the oven wand watch it grow. It's so satisfying.
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by hendricius 8y ago
I use it so that I can keep track of my own iterations. It's an excellent way to visualise the way for a given recipe. A person usually never makes the perfect recipe right away.
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by hendricius 8y ago
Try to use a pizza stone. That's already good. If possible, go for a pizza steel. However, in a traditional Neapolitan oven you also have a particular air circulation that is very hard to reproduce.
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by hendricius 8y ago
Oh yes, this is a great tip. In fact you can also use sourdough right away for the pizza, it creates a different flavor. Can't say it is better, it is different. With the sourdough you have to be careful with not having a too acidy dou
37.
by hendricius 8y ago
Another great tip I wanted to share is to use a pizza stone. Even better than a stone is a pizza steel. The steel releases the heat faster to the dough than the stone. If you had a stone brick oven at 450°C you would not need this. At a reg
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by hendricius 8y ago
A great source to learn about pizza is reddit. I also frequently post my results over there and receive valuable feedback: https://reddit.com/r/pizza . Regardless you have to be careful, since people are very opinionate
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Pizza Dough(github.com)
190 points by hendricius 8y ago|139 comments
40.
Make your own pizza dough(github.com)
4 points by hendricius 8y ago|1 comments
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How to make homemade Mozzarella(github.com)
2 points by hendricius 8y ago|0 comments
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Trivago sponsors webpack for 2nd year(medium.com)
2 points by hendricius 8y ago|0 comments
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by hendricius 8y ago
It would be really great if you can share your information on temperature.
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by hendricius 8y ago
Yes this works with strong all purpose flour. What happens if you use rye dough? You can't stretch and fold it. The rye has too weak gluten structure. It will mostly fall a part.
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by hendricius 8y ago
Great feedback. I agree 70% hydration might be low. But it is a good way to start baking. I highly suggest that everyone should A/B test this variable and see which loafs he likes more.
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by hendricius 8y ago
Great feedback. Why not open up a pull request and add some of your findings? That would be great additions.
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by hendricius 8y ago
This post is a followup to this one: https://news.ycombinator.com/item?id=16946178 . The other post is part 1. The post is about making your sour dough. This post however is about how to use the made sourdough to actually ba
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The Basic Sourdough(github.com)
69 points by hendricius 8y ago|19 comments
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by hendricius 8y ago
Thanks :D. My bad.
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by hendricius 8y ago
You can also speed up the process and have your bread ready in 1 hour. You just have to kneed the dough way more. When I have guests I use my machine to kneed the dough.
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by hendricius 8y ago
I would suggest to score the bread in the middle before baking. That way you will have a higher rise in the oven. I did an experiment here: https://www.instagram.com/p/BhERhlnDgdQ Basically it's like cracks in the
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by hendricius 8y ago
Exactly.
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by hendricius 8y ago
Yes, but it is really to to have one machine to rule them all. It also depends on each flour you are using. The machine would work better in some countries than others.
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by hendricius 8y ago
Well done. I have the same issue. I have to weekly commute to another city. I have a really small apartment there with a super tiny oven. It's a challenge to bake, but that won't stop me. You can bake bread everywhere.
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by hendricius 8y ago
That would be really interesting to have in the recipes as well. Did you conduct any A/B tests?
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by hendricius 8y ago
Haha that's true. The beauty and difficulty is that there is always a little bit of random in every recipe. We would need a docker machine as kitchen in which we bake to avoid any side effects. Every oven, every flour is different.
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by hendricius 8y ago
That's amazing! What are here most important learnings? TLDR :D.
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by hendricius 8y ago
Thanks
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by hendricius 8y ago
No salt at all in the sour dough. When baking you will add salt. I like around 2%. But in the mother sour dough you do not want any salt. This link is only about how to get your actual mother sour dough, not baking! That's still TODO a
60.
by hendricius 8y ago
I really tried to skip all the mambojambo. Most recipes do not go into detail to answer the question of the why. It's almost like using any kind library when programming. You don't know the internals. My goal however is to really

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