new build in werribee

[oasiscdm]

Re: new build in werribee

I have been using the Molino flour for 8 months and find it works for me with the FB by weight recipe. Recently I deviated from the trusty recipe and used half and half with some stone ground organic wholemeal and found that it lifted it to another level.

All about messing around and tweaking it once you have something that is a good standard to work from. I have found that it is better when put in individual containers in the fridge for a few days after the first rise.

I have been getting my flour from W when it comes on special. Managed to get a fair supply at the end of an Aldi promotion for .98c a kg. That is now long gone but it stores well in the freezer.

might get some Molino wholemeal as well and try that. Haven't had much success with wholemeal. Never seen Molino in W. Was it 25kg blue bag?

G'day Colin
Thanks, that QLD address is 10 mins away by car. Got to be happy with that!
Regards dave

glad to be of assistance, especially after all you have assisted me.

[brissie]

Re: new build in werribee

Good tip oasiscdm

I still have have about 10 Kg of wallaby flour. But need to try the imported stuff. Have to see how good Molino Caputo is.

Cooked about 25 Pizza last weekend for my work mates. The Wallaby was good. It will be interested to see how everyone goes with imports...

Cheers

[cobblerdave]

Re: new build in werribee

G'day Colin
Thanks, that QLD address is 10 mins away by car. Got to be happy with that!
Regards dave

[Greenman]

Re: new build in werribee

I have been using the Molino flour for 8 months and find it works for me with the FB by weight recipe. Recently I deviated from the trusty recipe and used half and half with some stone ground organic wholemeal and found that it lifted it to another level.

All about messing around and tweaking it once you have something that is a good standard to work from. I have found that it is better when put in individual containers in the fridge for a few days after the first rise.

I have been getting my flour from W when it comes on special. Managed to get a fair supply at the end of an Aldi promotion for .98c a kg. That is now long gone but it stores well in the freezer.

[oasiscdm]

Re: new build in werribee

Will do.

Have ordered a 25kg bag of the the Molino Caputo tipo 00 pizzeria flour. Pick up tomorrow. Might try it Saturday night.

Here's the tip you cannot buy from the importer but give them a call they will give you a reseller in your area or someone that will be able to order. TI believe they distribute throughout Australia.

The bag I ordered will cost me $50 $2 per kg sounds pretty good got it from Lakes Fresh Food Market in Taylors Lakes which is west of Melbourne.

Finally a source in Australia for the flour they rave over OS. Basile started importing it only a few months back.

Here is the link - enjoy finally a source.
Food importers and distributors, Italian food and wine | Basile Imports

VICTORIA - Head Office
401 Dorset Road (PO Box 714)
BAYSWATER VICTORIA 3153
T 03 9762 9311 F 03 9762 9422

NEW SOUTH WALES
17 Distribution Place
SEVEN HILLS NSW 2147
T 02 9624 7622 F 02 9624 8622


SOUTH AUSTRALIA
6 Commerce Crescent
POORAKA SA 5095
T 08 8262 9700 F 08 8262 9777

WESTERN AUSTRALIA
44 Resource Way
MALAGA WA 6090
T 08 9209 1266 F 08 9209 1277

QUEENSLAND
Factory 7/18 Alexandra Place
MURARRIE QLD 4172
T 07 3890 1922 F 07 3890 1933

[applor]

Re: new build in werribee

Interested to hear of your test results. Let us know how they go

[oasiscdm]

Re: new build in werribee

Went and picked up the following and ordered 25kg bag of Molino caputo pizzeria tipo00. $50. Cool so now lets see if it makes a real difference.

[oasiscdm]

Re: new build in werribee

All those in Melbourne and interstate in Australia, after researching for 2 weeks [some help from John (Octoforno) pointing me near the right direction. I found a supplier in Melbourne that just started recently importing Molino Caputo 00 Pizzeria flour $50 for 25kg. Will give up the details when I make the call and get info from distributor as you cannot buy direct.

Stay Tuned........... Unless you already know the source,,,,to

[oasiscdm]

Re: new build in werribee

I did everything in the oven. Fry off the chorizo and onion, then spice infused chicken thighs, infused with turmeric and smoked paprika, I also use pimento as well.

A handful of calasperra or bomba rice per person . I did 2 in this case,
Can odd crushed tomatoes, pounder of Cherie tomatoes, 4 - 5 coffs chicken stocked, infused with large pinch of saffron, tea spoon of turmeric.
Cook just inside the oven opening Turing every 5 minutes quarter turn.

I added the seafood about 3 minutes before taking out of oven, took out and covered with foil lit sit for 10 minutes.

[TropicalCoasting]

Re: new build in werribee

When Ive done it in the oven (regular) ,Ive dried out the mussels.
You have to add them early as their juices are a massive part of the flavour the rice soaks up.
Its a real balancing act.

[cobblerdave]

Re: new build in werribee

Hi had guests last night.

Did 2 gourmet pizzas for entree, my spicy Moroccan lamb roasted sweet potatoes and roasted pine nuts, and tandoori chicken with mango chutney sliver almonds and my signature seafood paella done in the oven for first time.

Was to die for much better than stove top.

G'day Colin
That paella looks great. I'm not a great paella chef by any means but I have cooked it on a stove top before. It's one of those recipes though that I'm grateful that I don't muck it up. How does it translate to the WFO?
I'm always over cooking the rice cause I'm afraid of undercooking it. There are so many elements in paella that require differing times. Definitely a recipes that I cook for the child bride ( she just loves everything I cook) I don't ever cook it for guests, just to much can go wrong.
Regards dave

[oasiscdm]

Re: new build in werribee

Hi had guests last night.

Did 2 gourmet pizzas for entree, my spicy Moroccan lamb roasted sweet potatoes and roasted pine nuts, and tandoori chicken with mango chutney sliver almonds and my signature seafood paella done in the oven for first time.

Was to die for much better than stove top.

[oasiscdm]

Re: new build in werribee

Hi Texas

Follow the comments of those that responded above. They have provided the best feedback to my build and assistance throughout, to my build. The inner arch is not that complex. Create a circle, work out the front arch width.
Use your IT to determine the distance inside the oven.

I didn't move anything thanks to Sharkey's feedback. although I had comments to the contrary. Sharkey was the one that set me straight due to the fact my dome height was lower than a true hemisphere. I had triangle that I could not work out but cut the bricks according to the IT and maintained a true circle with absolutely no droop. My entry arch is almost a full in length brick.

Texas the 3 people that responded above have done some of the best builds on this site. Follow there lead and you cannot go wrong. That's what I did. In My thread I have tired to make it as detailed as I possibly could, so most aspects are covered in my thread. I also wish to say I have no cracks appearing to this point in the build what so ever and I have been using the oven for over a month now. I used a method in curing I had discussed with cobbblerdave around tempering the oven and have had it up to 650c in this process.

I stayed true to brick bond, and was meticulous in my cutting to maintain a brick to brick fit. I personally saw this as an imperative for me. The keystone for instance is a tight fit cut from a mould I made using plaster of paris and fits exactly.

My arch is around 2.5 inches outside the dome and almost a full brick deep [210mm].

My outer landing wraps around the entry arch [rebated] but is completely insulated and separate from the dome.

My simple advice is just follow your IT. Cut TDC brick first work back from there. I wanted enough depth on my entry arch as I saw this as a weak point hence going for an almost full brick.

[Sharkey]

Re: new build in werribee

The second image above is only a thumbnail. I recognised it as my oven so I'll post the pick.

You can see the TDC brick is much more than a half brick. I think this was because my arch extends out from the dome a bit and also because my arch is not a semi-circle. You can measure all the distances and angles with your I.T.

[GianniFocaccia]

Re: new build in werribee

The additional pictures were helpful as well as knowing that you use a longer brick.

With your attention to dimensions, you may also want to consider the geometry of the inside face of your arch. The hemispherical dome-facing arch in pic 1 requires different compound angles on each brick, but alleviates the tedious cuts required on the next course up to get back to round.

The TDC brick in my hemispherical arch was 5.5" deep. This was to provide for the 1" extension off the front of the dome.

I believe Colin's deeper TDC brick was to avoid an oval oven shape and dreaded droop.