New 36inch castable build in Brisbane

[brissie]

Re: New 36inch castable build in Brisbane

Cooked at ~ 200c for an hour, but put the door on again for another 15 minutes to brown the crust a bit more. Yummy....

[chubbybones]

Re: New 36inch castable build in Brisbane

omg that looks good!
You some sort of chef brissie?,you are dishing out some very impressive meals .
So you just used a standard dough recipe?

[Greenman]

Re: New 36inch castable build in Brisbane

That looks very good. I had never heard of it before but it looks like a good thing to master. Any tips for those of us coming from ground zero in making one of these?

You certainly have been knocking out some spectacular food.

[cobblerdave]

Re: New 36inch castable build in Brisbane

Gudday
You've got me in as well, I need to know the recipe and the significance of the mold? Baking tin? You cooked it in. What's with the funnel in the middle
Regards dave

[oasiscdm]

Re: New 36inch castable build in Brisbane

Hi

Dave the funnel in the middle [donut cake pan] allows cakey things to cook more evenly. Considering what was cooked the choice of pan was ideal.

Forget exactly what they are called but I have one and use it regularly

[brissie]

Re: New 36inch castable build in Brisbane

Hi guys,

Its easy to make. I made the pizza dough the night before, let it rise a bit and put it in the fridge. I think the flavour improves if you make the dough the night before the bake. I generally do this when making pizza's.

Check google tortano - Google Search

It looks like you can add any filling, but fillings packed with flavour work the best. It can be eaten warm or cold, I think it tastes the best when still warm.

I used parmesan cheese, but when I make it again I would used a third parmasen and 2 thirds a softer cheese. It was packed with flavour but a bit salty. Reducing the parmasen should fix this.

Happy cooking

Update : I think you could used any tin or no tin. But it does look good in the traditional shape.

Bundt tins, are used so the centre of a round cake cook, depending in the cake recipe. Some cakes need this because they might not cook in the middle.

[Greenman]

Re: New 36inch castable build in Brisbane

They are called Bundt Pans.

I had a look at YouTube and if you are fluent in Italian you will get plenty from there. Watching the pictures and with some guesswork and the grasp of a couple of words of Italian you can get the idea.

Looks like something interesting to make.

[cobblerdave]

Re: New 36inch castable build in Brisbane

Hi guys,

Its easy to make. I made the pizza dough the night before, let it rise a bit and put it in the fridge. I think the flavour improves if you make the dough the night before the bake. I generally do this when making pizza's.

Check google tortano - Google Search

It looks like you can add any filling, but fillings packed with flavour work the best. It can be eaten warm or cold, I think it tastes the best when still warm.

I used parmesan cheese, but when I make it again I would used a third parmasen and 2 thirds a softer cheese. It was packed with flavour but a bit salty. Reducing the parmasen should fix this.

Happy cooking

Update : I think you could used any tin or no tin. But it does look good in the traditional shape.

Bundt tins, are used so the centre of a round cake cook, depending in the cake recipe. Some cakes need this because they might not cook in the middle.

Gudday Brissie
Yes I did your link
I only mad it worse
So I decided heat of no heat I'm going to cook this!
I flashed the oven up ... A one hour burn .. Hoping that I had enough heat
Sunday afternoon .. The dough goes off like a started roo ,and I put it in the fridge to settle it down.
Did all the fold thing and threw it in.... What tha.

It's not the best , but the son has eaten it all,
Thanks Dave
Yes I didn't use to much para cheese not to salty

[brissie]

Re: New 36inch castable build in Brisbane

Gudday Brissie
Yes I did your link
I only mad it worse
So I decided heat of no heat I'm going to cook this!
I flashed the oven up ... A one hour burn .. Hoping that I had enough heat
Sunday afternoon .. The dough goes off like a started roo ,and I put it in the fridge to settle it down.
Did all the fold thing and threw it in.... What tha.
[ATTACH]41062[/ATTACH]
It's not the best , but the son has eaten it all,
Thanks Dave
Yes I didn't use to much para cheese not to salty

Good work, It looks good. And your son obviously reckons so... It was lucky I got it mostly okay first time.

There is so much you can do with a WFO. I attempted some sourdough pizza's on Sunday after a couple of weeks cultivating the starter. Pizza's where just passable, not good. I don't think I will try this again. I do want to try some bread, But will make a door first that's not a Lego kit (5 pieces).

Cheers,

Steve

[cobblerdave]

Re: New 36inch castable build in Brisbane

Gudday Steve
I too tried the sour dough bit but didnt like the smell of it after feeding it for a week. Recon its just too hot and humid and I give it another go when the wheather turns colder
Made some interesting dough replacing the water with beer. Gave you an interesting sourdough effect and the dough rise the same. Just use XXXX gold. Not my idea read it somewhere maybe on the forum. Just use room temp beer, not to high an alcohol content or to bitter a hop and it works well.
You can't tell its got beer in it as I got it past the child bride, she still thinks it the sour dough experiment and she is not to know any different.
Regards dave

[brissie]

Re: New 36inch castable build in Brisbane

I have a few posts, The first is some Pizza.

Baccia cheese used on a few pizzas was fantastic. We have been experimenting with a few cheeses from an Italian shop Penissi near the Gabba.

It has a soft creamy texture.

[brissie]

Re: New 36inch castable build in Brisbane

Made 3 doors over the last day and a half.

I changed my original door design, from all SS to mainly Hebel construction. This is because of the heat conductivity of metals. I have used aluminium which is a very good conductor only on the sides because its easy to work with. Its used sparingly. Aluminium foil is also used because it also reflects heat. High temperature silicon was used to glue most of it together, a few SS screws and pop rivets were use on the edges to hold the edging on.

The designs attempts to protect the hebel to an extent, from both heat and abrasion. Only time will tell if it works out. Hopefully it won't fall apart any time soon.

1) window door for baking
2) solid door heat retention
3) Weather/Blast door, mainly to keep the weather out. Stop water drops getting into the cal sill board.

The window door first. Its constructed with a number of layers. I used a stainless steel oven face first, a air gap ,aluminium foil, then the hebel, then a ply exterior.

At the base the ply sits on top aluminium angle. The SS on the hot face is bent under and up so a recess is created over the heat break in the hearth tiles. So the heat break is maintained.

Aluminium flashing was used to wrap around hot face entry. The aluminium is 99% not an alloy, so is malleable easy to bend around the SS.

[brissie]

Re: New 36inch castable build in Brisbane

Window door continued.

[brissie]

Re: New 36inch castable build in Brisbane

Solid door

Ply glued to 75mm hebel with aluminium foil hot face, and aluminium flashing sides.

The third door will be continued. It needs a few thing done to finalise.

[oasiscdm]

Re: New 36inch castable build in Brisbane

Hi Brissie

Nice work i'm working on the same thing as we speak 3 doors.

I'm sticking with the stainless and looking at isolation methods and making the solid door so I can interchange various insulation types.

I too am looking at the glass door cooking option. I like the thermometer in the glass door. Can I ask was that a frypan lid?