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Gelato Machine.
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New flour to work with
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Pan de Caserío - Cross section
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Pan de Caserío - Basque Country bread
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Minus the lack of ear this was a successful bake
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Jambon beurre
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Barra Gallega (sourdough): Open crumb inside
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Barra Gallega (sourdough): I need to remember to cut at a 45° angle for a better ear formation
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Scored barras
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Shaped barras Gallegas (sourdough)
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Preshaped barras Gallegas (sourdough)
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Barras Gallegas (sourdough) 36hr cold bulk ferment
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Mixed dough for barras Gallegas with sourdough.
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Mérliton/ Mirliton de Rouen cross section
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Mérliton/ Mirliton de Rouen
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Outcome of the fugazzeta
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Fugazzeta prep
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Chicago deep dish
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Final dusting of Parmigiano
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Grated Parmigiano
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While and hand crushed California tomatoes
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Homemaker Italian sweet sausage
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Whole milk mozzarella
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Dough was patted down and stretched in the pan.
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Chicago deep dish pizza
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Close up. Perfect medium rare and after 24hrs I can confirm that it is indeed tender.
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First few slices the eye of round.
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This is after searing with a searzall torch.
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The dreaded ugly gray color after sous vide.
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After 24 hrs in the bag.
