Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Just a light lunch

GlennM
GlennM Posts: 1,445
in EggHead Forum
"00" sourdough crust




In the bush just East of Cambridge,Ontario 
· Share on FacebookShare on Twitter

Comments

  • ksmyrl
    ksmyrl Posts: 1,050
    Holy cow. Home run. Details? Temp, stone etc?
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Stellar!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    Beautiful 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • stv8r
    stv8r Posts: 1,127
    edited June 2023
    Wow looks amazing! Can't believe this post isn't getting more love?

    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    i had to sit down and appreciate the beauty of this post. Farkin' outstanding, sir!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • bluebird66
    bluebird66 Posts: 2,946
    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    Beautiful pie and setting. Well done. 
    · Share on FacebookShare on Twitter
  • billt01
    billt01 Posts: 1,876
    Glenn's pie game is on point
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

    · Share on FacebookShare on Twitter
  • GlennM
    GlennM Posts: 1,445
    Thanks for the comments.  The crust is made with sourdough starter

    100 gr of starter (100% hydration)
    230 gr of flour ( 200 "00" and 15 each of rye and semolina)
    140 gr of water
    6 gr salt ( 1 tsp)


    3 x stretch and folds 30 min apart
    proof until about 40% rise
    ball it and put in the fridge for 48 hrs or longer
    if it rises too much then just ball it again
    Day of: take it out, dust it with flour, rest for an hour or so and "Bob’s your uncle"

    Bake on a very hot stone, this will not burn but if it’s not hot enough the crust will be white on the bottom.  I launch on a sheet of parchment and remove it as soon as the crust is set 
    In the bush just East of Cambridge,Ontario 
    · Share on FacebookShare on Twitter
  • Corv
    Corv Posts: 563
    Thank you! Sounds like my kind of pizza crust dough. The one I'd been using didn't use sourdough starter.
    Somewhere on the Colorado Front Range
    · Share on FacebookShare on Twitter
  • StillH2OEgger
    StillH2OEgger Posts: 3,894
    That looks amazing! Nice work.
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,472
    Nice one!
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • GlennM
    GlennM Posts: 1,445
    ksmyrl said:
    Holy cow. Home run. Details? Temp, stone etc?
    Hi
    i have posted the recipe in the comments  ksmyrl 
    In the bush just East of Cambridge,Ontario 
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,630
    Bob is definitely your Uncle!  Wow.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • CTMike
    CTMike Posts: 3,642
    Dude, you crushed it. Crust looks great including the cornichione. I am going to try your dough recipe as I am still trying to find a sourdough recipe that I like that works at Neapolitan temperatures.  

    To make the wife happy I would need to leave it in the oven a hair longer for a bit more leoparding. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
    · Share on FacebookShare on Twitter
  • GlennM
    GlennM Posts: 1,445
    CTMike said:
    Dude, you crushed it. Crust looks great including the cornichione. I am going to try your dough recipe as I am still trying to find a sourdough recipe that I like that works at Neapolitan temperatures.  

    To make the wife happy I would need to leave it in the oven a hair longer for a bit more leoparding. 
    I could have gone a bit longer but I watch to be sure it is bubbling in the centre and the cheese is starting to brown. It’s a bit of a delicate balance at that point, going too far on the crust may start to burn the cheese. So many factors, stone temp, oven temp, dough recipe, toppings, etc   At least I seem to be getting consistent results now 
    In the bush just East of Cambridge,Ontario 
    · Share on FacebookShare on Twitter
  • CTMike
    CTMike Posts: 3,642
    edited June 2023

    @GlennM

    I forgot to ask, how long do you let it rest between mixing and the stretch and folds? Also, at 476 g total weight, are you making a single large pie with this recipe or two smaller ones?

    Thanks. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,529
     B) 
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,630
    CTMike said:

    @GlennM

    I forgot to ask, how long do you let it rest between mixing and the stretch and folds? Also, at 476 g total weight, are you making a single large pie with this recipe or two smaller ones?

    Thanks. 

    I think he said 30 min.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • GlennM
    GlennM Posts: 1,445
    Ozzie_Isaac said:
    CTMike 
    I forgot to ask, how long do you let it rest between mixing and the stretch and folds? Also, at 476 g total weight, are you making a single large pie with this recipe or two smaller ones?

    Thanks. 

    I think he said 30
    I do 3 stretch and folds at 30 min intervals. Since the dough goes into the fridge for 2 days I don’t think this is critical. I make one nice pie about 14"
    In the bush just East of Cambridge,Ontario 
    · Share on FacebookShare on Twitter

Categories