Old 02-23-2008, 07:18 AM
CanuckJim's Avatar
Il Pizzaiolo
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: No Knead, Pain and Vienna


Reinhart, as usual, is bang on. The first time I pulled a fully baked boule out of my WFO on a cold winter day, I almost panicked because of the really pronounced crackling noise. I set the bread down on my outside counter and watched as a spider web of tiny cracks developed in the crust. That's inevitable when the hearth temp is 550F and the outside air temp is around
-10 F. Didn't affect the bread any, so I just got used it. I always try to tell my workshop people to "wait, wait, it's still baking." They never listen.

"Made are tools, and born are hands"--William Blake, 1757-1827
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Old 03-27-2008, 02:38 AM
david s's Avatar
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Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 5,159
Default Re: No Knead, Pain and Vienna

When we do pizza we always overcater so toppings that are left over go to making calzones. The oven temp has dropped anyhow and the temp is perfect. Usually everyone is so full we have to keep the calzones for the next day's lunch.
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