I also started the night with two 100% cold fermentation 18" NY styles for the kids. Both were supposed to be 90% bread flour, 10% whole wheat, but I forgot the whole wheat in one of the dough balls so I labeled the tub on that side to see what difference it would make. I do the flour split calcs just in time, so they both had the same flour by weight, the only difference is which kind.
Wheat made a big difference, look how big it is!
it’s a running joke in chat that we don’t own mandolines and anyone who uses a mandoline needs to be wearing safety gloves the entire time they handle the things and I’m pretty damn accident prone so I simply chose to never own one.
Well, I really wanted to try take on this zucchini pizza so I bought a safe-design one ( https://bydash.com/products/safe-slice-mandoline) instead of a benriner and gloves.
It does the job! You end up with ovals where I guess you could get circles from a benriner. Oh well?
Ah, jeeze, I see now that my take on the sweet corn pizza was missing thinly sliced (probably mandolined) red onion, that’ll totally fix it. Welp, I know what I’m doing next Friday!
Also, I made a batch a chili oil with simple red pepper flakes simmered in olive oil a while back and keep it in a deli container, it’s a big lift for anything it goes on.
Had a bunch of people over yesterday and tried to replicate what we had at Oobatz. I went w/:
90% zero zero
10% whole wheat
65% hydration
1% sourdough starter
8 hour warm fermentation with bowl folds between meetings when I remembered
48 cold fermentation, 4 hour counter warm
the zucchini pizza was incredible (not Oobatz incredible but, close maybe?), the sweet corn was missing something, maybe simply parsley (I forgot it), unsure.
Fleur de sel on the crust is a pro move.
