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I found a WFO in operation at the local community market on Saturday. Since my booth was directly across from the oven I got to observe the operation and speak with the owner at some length. For those who are curious, yes, it was a modular WFO - not a brick built and he ran temps at about 750 F with a 3 ft chimney.
I had a few pieces ( of course) and his crust was very good. It looked like it handled well and the flavor and crumb were good. Crispy without being dry and crunchy.
He told me that his secrect ingredient to making good dough was Semolina flour, beer and eggs ( I think he probably meant egg whites). Has any seen /used/ or heard of a dough recipe like this ?
Bruce
I had a few pieces ( of course) and his crust was very good. It looked like it handled well and the flavor and crumb were good. Crispy without being dry and crunchy.
He told me that his secrect ingredient to making good dough was Semolina flour, beer and eggs ( I think he probably meant egg whites). Has any seen /used/ or heard of a dough recipe like this ?
Bruce