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Hi there good folks!
My name is Jonas and I'm a keen hobby chef who run a trattoria with a WFO during the day. Most of my spare time is spent cooking something. I've not been baking "extensively", but I do bake. My head chef is a bread-maniac and together we are a pretty decent team.
We've not been able to do much baking at work since the owen is allways full of pizza's, bisteccas and the likes. But now, I've buildt a new house for myself with a WFO, so now we finally have a place to work on our other skills!
So. To the point. I've had a couple of not-so-successfull atempts using sourdough in a conventional oven. But now, on Friday the 13th of November (yes - we chose the date carefully) - we are going to give it a go in the WFO.
But where do you think we should start? What type of sourdough, recipe and technique would be "smart" considering us beeing novices? Our best asset is that we have a pretty good feel for the oven. My friend is a better baker than me - but he has never baked anything from sourdoughs.
We where kind of thinking to make 1/2 batch whole wheat and 1/2 batch fine. Since the oven is 120cm in diameter - I'm guessing we'll need about 8-10kg of dough. I'm intreged by Lievito, but not shure it's a good idea for our testdrive.
Any suggestions and advice are very welcome. I promise to keep you posted during the process.
My name is Jonas and I'm a keen hobby chef who run a trattoria with a WFO during the day. Most of my spare time is spent cooking something. I've not been baking "extensively", but I do bake. My head chef is a bread-maniac and together we are a pretty decent team.
We've not been able to do much baking at work since the owen is allways full of pizza's, bisteccas and the likes. But now, I've buildt a new house for myself with a WFO, so now we finally have a place to work on our other skills!
So. To the point. I've had a couple of not-so-successfull atempts using sourdough in a conventional oven. But now, on Friday the 13th of November (yes - we chose the date carefully) - we are going to give it a go in the WFO.
But where do you think we should start? What type of sourdough, recipe and technique would be "smart" considering us beeing novices? Our best asset is that we have a pretty good feel for the oven. My friend is a better baker than me - but he has never baked anything from sourdoughs.
We where kind of thinking to make 1/2 batch whole wheat and 1/2 batch fine. Since the oven is 120cm in diameter - I'm guessing we'll need about 8-10kg of dough. I'm intreged by Lievito, but not shure it's a good idea for our testdrive.
Any suggestions and advice are very welcome. I promise to keep you posted during the process.
I also bake in a covered pot (20 min lid on, 20 off) and seem to get pretty good results. Friends tell me I will have to relearn how to bake when my oven is complete, but since I have a proven recipe I think the only challenges will be managing temperature and humidity.
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