What food did you last make

Pompeyexile go to go net Web site go to recipe plenty on there with tips

@Jony - in a failed attempt at humour, I’ve managed to delete your photo in the above post - my apologies

Systemic ha ha no worries

Pompeyexile

I would imagine weight is going to be dependent on dough hydration, but 260-280g seems really light. The recipe I’ve been using (about 65% hydration) calls for 340g per 12″ pizza. Of course last night, I got my outdoor oven going for the first time this year and my pizzas were all kind of a mess. The dough really could have used a longer cold proof. Mostly I’m out of practice.

Bread pudding came out great though,

Thanks MacPhisto, I bow to your experience and will go for the 340g and at least a 24 hour cold proof. I’ll let you know how I get on.

I’m a rank amateur (my pizzas yesterday prove it). But, it’s easier to make too much dough into a smaller pizza than too little dough into a larger pizza.

Blimey Systemic! I have just spent the last five months losing weight. 16 inch pizzas! I would soon be putting it all back on. 12 inches from my Ooni Volt is big enough for me. But I have to say, the result from your Karu looks lush!

Systemic

What’s the trick to not getting it to cut out? My Koda does the same and it’s massively annoying.

HarveyMushman Funny you should say that. The gas burner I got with the Karu would cut out repeatedly when I first started using it. Checked the Ooni help:

https://support.ooni.com/en_us/the-flame-in-my-ooni-karu-16-gas-burner-is-cutting-out.-what-should-i-do-B1Yz3COMs

Cleaned the thermocouple which didn’t make any difference. Then tightened the FSD bolt which did make a difference. Burner only cut out a couple of times whilst making three pizzas including 30 min warm up.

Lamb cutlets with mash, peas and brown onion gravy.
’Tis winter now down under and down to low single figure temperatures overnight so comfort food is on occasionally.
The Studmistress had Kofta skewers with tsatsiki and greek salad.

I’m still practising with using an upturned Gastronorm pan to bake my sourdough, this is the best result yet. It’s not been as straightforward as using a cast iron casserole dish but is less hassle and easier to store and move around as it’s weighs very little in comparison.

Dusk Looks good, I would be more than happy with a bake like that.

Pompeyexile

I’ve been very lazy and never made my own flatbreads but yours look awesome, what recipe do you use? I’ve tried a variety of shop bought ones and they’re always a bit disappointing

There are lots of very simple recipes for flatbreads using just flour, salt and water. But I made a mistake in my description and made thinner Naan breads not flatbreads, because I wanted something a little fluffier and thicker. So I tried the recipe from the same guy I got the Chicken Gyros from, which is this, and it makes 8… But as I only wanted two Naan breads, I quartered the amounts below (for the egg I weighed a large egg and again used only a quarter of it when beaten, which came to about 16g). They were quite substantial, but to be honest we could easily have eaten another one each, so next time I will just halve it and make 4.

For 8 For 2

2tsp active dry yeast (1/2tsp)

1tsp sugar (1/4tsp)

118g lukewarm water (29g)

1 large egg (16g)

72g avocado oil (18g)  

61g plain yogurt (15g)  

280g plain flour (70g)

1tsp salt (1/4tsp)

Make the same as you do bread mix it all together, leave for an hour or so to prove then split into equal amounts for however many Naans you are making. Roll each into a ball, then rollout flat and quite thin (about 2-3mm). For cooking, it’s dead easy. Take a frying pan and put on a medium heat (no oil!) when hot, place in a rolled out flat piece of dough and dry cook for about two minutes. It will start to bubble in places. Give it a little shake after about 30 seconds and it will slide around. Using a spatula, lift and edge now and then to check for doneness. After about two minutes flip it over (because there is oil in the dough it did not even stick to my stainless steel pan) and cook for a further minute or two, again lifting the edge now and then checking so it does not burn. There will be some nice light and maybe darker brown bits. Tip onto a plate and repeat. If you want, you can then brush with some garlic butter, but we didn’t need to.

If you like a bit more char, then cook for longer on each side.

Also, if you are making actual flatbreads, the only difference is no yeast, sugar, or oil is used (except some recipes replace the water with yogurt) just flour, salt and water and as soon as it is brought together into a dough, it is ready to use, no proving required. It is cooked exactly the same way, though. So they are much quicker to make. In fact, they can be made literally minutes before serving up with the filling.

Pompeyexile

Does avocado oil add anything? I’ve not got it but could happily substitute with various other oils that I do have