 first effort
OK, we did Calzone for lunch yesterday using the 65% hydration dough - just used an all purpose flour for this first effort. I'm still learning a lot about dough in a brick oven and I allowed more time for my young 'natural leavening' starter to work on the dough at room temperature rather than in the fridge. The more acidified dough was exceptional in the pizza oven - crumb was lighter and the crust had a sharp crispness that really crackled with a very gentle sour flavor that enhanced the calzone. I think I learned more about starter than calzone on this effort, but we did follow jjerrier's small tear and pour tomato sauce over it idea and this was well regarded by all. Mine was the last in the oven and I did not stoke the fire much during baking so the temp had dropped to about 600 and it still cooked well. The first few I cooked close to the oven opening and used my new stainless steel turner paddle (I love it already James) to get even browning.
Finished with a beef shoulder roast and roast potatoes in the oven for dinner. The beef was fall apart tender. Loving the brick oven.  |