Cool recipe, I didn't know my Ooni can be used for cooking bread. I will surely try it out soon Regardin the stretch&folds during bulk fermentation, I prefer to "keep the top on top"
After you shut the air baffles how long did the oven retain 250c? Wondering how easy it is to maintain consistent cooking temps. Lump charcoal is long lasting but the oven isn't insulated very much like a kamado style oven.
This will depend on external factors like air temperature, but we'd recommend keeping an eye on the digital thermometer hub (you can also set a temperature alert on the app) and, if the temperature starts to dip, you can just add one or two lump wood charcoal pieces to help it rise again 🔥.
Looks amazing!
Cool recipe, I didn't know my Ooni can be used for cooking bread.
I will surely try it out soon
Regardin the stretch&folds during bulk fermentation, I prefer to "keep the top on top"
Yay! We hope you enjoy making bread in your Ooni! 🔥
Beautiful property.
A little undeproofed but we appreciate the effort. That being said, no steam added for the first 20 minutes?
Please let me know ; can you give us a advise to Make this Bread in the Ooni Volt or Fyra. Is that possible? Let me know how long and how high. Etc.
Yes! With any oven, you should aim for somewhere around 250°C / 480°F and you'll want to bake for about 30 minutes, turning once in the middle. 🍞
After you shut the air baffles how long did the oven retain 250c? Wondering how easy it is to maintain consistent cooking temps. Lump charcoal is long lasting but the oven isn't insulated very much like a kamado style oven.
This will depend on external factors like air temperature, but we'd recommend keeping an eye on the digital thermometer hub (you can also set a temperature alert on the app) and, if the temperature starts to dip, you can just add one or two lump wood charcoal pieces to help it rise again 🔥.
Underproofed
“Fool’s crumb”