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You can do it! 💪

Thank you 🙏 I hope you are getting good use from them 👌

260g

The exact tempeture is not needed, what you need is let the bread REST for at least an hour before cutting it! Thats it!

No water added :)

You are very welcome

Thank you 🙏 we plan to continue the series :)

@@Mixnpuff that's great to hear! 🥰

🙌 good luck

Since you responded so quickly, I see you have a pile of flour. My dough is settling right now, and I saw your comments about letting it settle but should I take the ball and pop it in flour? I have a floured surfaces ready, but again, I’ve never done this.

@badwolf4456 put ball into flour and coat both sides , then gently press it a little flatter and shape into a disc. Then put into your floured surface and press from the centre working your way out pushing the air into the crust, then begin stretching to you desired size

Thank you. You’re amazing!!!

bro 😭 I love how you said this but absolutely I bet they do look gorgeous

Okay CHEF. You got the criticism down, what’s your technique then. Where is your video???

Your dough may not be proofed for long enough. Allow at least 2 hours at room temperature from when you balled up your dough. But total proofing time also contributes. Dough used in the video is 24hours of various staged proofing

@@Mixnpuff I mixed and kneaded my dough. Then left it in the fridge for 24hrs. Then an hour at room temp before stretching. Should I leave out of fridge for longer next time…?

Probably still too cold from from the fridge. Did you put dough balls in fridge? Or bulk fermentation in fridge ? I’d suggest leaving out longer at room temp and that Will definitely make a difference

🙏🏼

410 Celsius in the centre of stone 🙂

Thanks off to buy laser gun from Bunnings

It’s the best accessory you will own . Just make sure it’s rated for high temp :)

For cast iron pans that I don’t have the box for I like to store with baking paper under and on top of it then put inside a plastic freezer bag.

Nothing beats working with our hands 🙌🏼 The machines may be efficient and consistent, but there’s beauty to the small imperfections and characteristics of a human touch 🙏🏼

Thank you 🙏🏼

At the time of recording it was probably 14 degrees Celsius ambient temperature definitely the colder it is the quicker it would cool down. But have been experimenting with leaving the gas with vents open in the beginning then shutting off, and also at the end giving another blast and has been working well.

Same issue here.. i had 4 Celsius and it went south

thermomix.com.au/products/ovana-30cm-plain-peel?ref=MarioTropeano&

Thank you 🙏🏼 only about 30 seconds then I shut off gas then shut vents :)

@@Mixnpuff thank you! Will be sure to report back when I give this a spin.

Yooo came out real nice. Got the oven good and hot doing a pizza session then cooked the bread in the residual heat 👌

Amazing 🙌🏼

From Amazon 👍🏼 www.amazon.com.au/Tebery-Condiment-Container-Compartment-Bartending/dp/B099W1XV9M/ref=asc_df_B099W1XV9M/?tag=googleshopmob-22&linkCode=df0&hvadid=565794629420&hvpos=&hvnetw=g&hvrand=7943375247069535751&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9070909&hvtargid=pla-1643691993568&psc=1

I made sure the stone and oven temp was hot enough, gave it a few seconds with flame on a door on with vents open then turned off and closed everything very quickly along with putting chimney cap on.

@@Mixnpuff I hadn’t heated the oven enough last time I think - tried again today and ended up with the most amazing bread thank you!

That’s amazing 🤩 so glad you found it helpful 🙏🏼

Thank you 🙏🏼 you are very welcome. Feel free to join our Facebook community for more tips and tricks :) m.facebook.com/groups/665669977805493/

They are the best ! Can also make steamed cakes/puddings in them 👌

@@Mixnpuff yes, I was already wondering what I can make in them in the Varoma ;-) so versatile!!

Thank you 🙏🏼 join our Facebook community for more tips and tricks :) m.facebook.com/groups/665669977805493/

Thankyou 🙏