Great effort, I had the family around at the week end and when the pizzas were done and the oven was cooling I lobbed in a left over dough ball to see what would happen. Surprisingly I got a result like yours a really tasty airy "ciabatta". Might use some charcoal to manage the heat and go for a batch. Great video brave to do it on the fly!
I think you did good with a FIRST time cooking challenge. Did you consider individual parchment squares for each roll? This way you would have greater control over which side of the roll faces where. Looks like having another pizza peel handy would of helped move the big one.
To check how food closest to the fire is doing, I often just open the fuel hatch and peak through. Saves losing lots of heat out the large front opening.
I just got my Ooni Karu and tried it for the first time with pizza yesterday. Love all your videos ! I have been baking sourdough bread with Einkorn and never thought I could try baking in the Ooni!! What temperature would you recommend if I normally bake inside the dutch oven at 500°F ?
Hi! Thanks so much and thanks for watching Have fun with your lovely new oven! I bake at that same temp but I don't have the Karu so not sure if it should be different in there - but I don't think so. Have fun!
NIce recipe my friend ! ! ! ! Thanks a lot for this Bread rolls ! ! ! ! This bread looks very very tasty ! ! ! ! Hello from FRANCE my friend ! ! ! ! 💖🍭🍓🍊🍎💛
I'm trying to decide between the Koda 16 and the Ooni Pro. I bake about 4 loaves of whole-grain bread a week and about 4 pizzas a week (family of 4 adults). I love to make bread and to grill and I know having higher heat for both would be useful, but do you think the Koda 16 can bake bread as the pro can? and if you think both can, which would you recommend?
Hi! To cook bread in a pizza oven really needs a door, and the Koda doesn’t have that. The Pro does and is perfect for cooking bread as you can adjust the chimney vent to keep the heat in and use hot embers from a large log to keep the oven at a consistent no-flame temp. The Fyra and Karu have doors but lower height space.
@@Got2EatPizza Thanks for your reply. I'm so torn... It's pricey. Maybe I'll try using my gas grill for baking bread and see how that goes. I have a very nice gas grill and I sometimes use it for pizza, but using the right tool for the job usually works better.
Yes - For sizzler cooks it’s great but for bread a door is needed. I think that if you are on a budget and just want to cook pizza - try the Ooni 3 - that has a door and also does gas and is a lot cheaper than the other ovens. Ok, it’s not as roomy as the Pro, bit it would cook a ciabatta and bread rolls with a door on no problem - you’d need to use wood pellets though.
Looks good lady! Did you adjust your flu/vent at all? I’ve had success with the Pro’s adjustable vent thing. Keeps a solid temp much like a kettle charcoal grill. Regardless, well done. Love your cooks!
@@Got2EatPizza It works like a Weber charcoal kettle grill. If you have it completely open, as you should do when making Neapolitan style pizzas, it allows for maximum airflow. Your fuel...coals, wood, etc will burn extremely hot. If you close it a bit it cools the oven whereby not allowing as much airflow. You do the same with charcoal grills. If you want to dampen the coals, you close it a bit. The dampener is located right at the top once you take the door off. You can adjust it as much as you need to maintain a desired temp. I've been able to maintain temps at any desired temp by adjusting this. Just be sure to keep the main door on and it should stay at a relatively consistent temp.
I have used Ooni pro once after buying recently. It’s fire ban days in Melbourne. Shall be using more in winters, May to October but I baked awesome sourdough bread in tin after three pizzas. Your videos are awesome 👏
Hi! Biga is really a stiff poolish - I guess that with the higher hydration then it should be a poolish?! I’m no expert but whatever it is - it came out how I wanted it to!
@@Got2EatPizza Biga is made with strong flour, 44% of water and 1% of fresh yeast. To be fermented at a temperature between 16-20 degrees. Mixed just to inglobe all flour without generate the gluten network. After fermentation the Biga remain solid and does not grow.
You're so cute in your natural delivery of things. Awesome!
Hi! Thank you!
Made Biga for the first time too and the smell and consistency were lovely - didn't realise how much of a difference using Biga makes to the Dough!
U can also use water when baking it out so u keep the htydration that you want
Great effort, I had the family around at the week end and when the pizzas were done and the oven was cooling I lobbed in a left over dough ball to see what would happen. Surprisingly I got a result like yours a really tasty airy "ciabatta". Might use some charcoal to manage the heat and go for a batch. Great video brave to do it on the fly!
Fantastic! So lovely to hear and it’s more real doing things this way!! 🍕🔥
I think you did good with a FIRST time cooking challenge. Did you consider individual parchment squares for each roll? This way you would have greater control over which side of the roll faces where. Looks like having another pizza peel handy would of helped move the big one.
That would’ve been useful but knowing my luck they would have slid off the peel. Good tip! 👍
To check how food closest to the fire is doing, I often just open the fuel hatch and peak through. Saves losing lots of heat out the large front opening.
Hi - that’s a very practical tip - thanks - never thought of that!
I just got my Ooni Karu and tried it for the first time with pizza yesterday. Love all your videos ! I have been baking sourdough bread with Einkorn and never thought I could try baking in the Ooni!! What temperature would you recommend if I normally bake inside the dutch oven at 500°F ?
Hi! Thanks so much and thanks for watching Have fun with your lovely new oven! I bake at that same temp but I don't have the Karu so not sure if it should be different in there - but I don't think so. Have fun!
Wonderful bread! I also love making bread and I've been curious about using the ooni to bake it. Thanks for the video!
Thanks! Yes give it a go when the oven is cooling down from the pizza temp! 👍😀
NIce recipe my friend ! ! ! ! Thanks a lot for this Bread rolls ! ! ! ! This bread looks very very tasty ! ! ! ! Hello from FRANCE my friend ! ! ! ! 💖🍭🍓🍊🍎💛
Bonjour - hello to France! Merci! 😀
Bread looks perfect to me.
Thanks Roy ! ☺️
I'm trying to decide between the Koda 16 and the Ooni Pro. I bake about 4 loaves of whole-grain bread a week and about 4 pizzas a week (family of 4 adults). I love to make bread and to grill and I know having higher heat for both would be useful, but do you think the Koda 16 can bake bread as the pro can? and if you think both can, which would you recommend?
Hi! To cook bread in a pizza oven really needs a door, and the Koda doesn’t have that. The Pro does and is perfect for cooking bread as you can adjust the chimney vent to keep the heat in and use hot embers from a large log to keep the oven at a consistent no-flame temp. The Fyra and Karu have doors but lower height space.
@@Got2EatPizza Thanks for your reply. I'm so torn... It's pricey. Maybe I'll try using my gas grill for baking bread and see how that goes. I have a very nice gas grill and I sometimes use it for pizza, but using the right tool for the job usually works better.
Yes - For sizzler cooks it’s great but for bread a door is needed. I think that if you are on a budget and just want to cook pizza - try the Ooni 3 - that has a door and also does gas and is a lot cheaper than the other ovens. Ok, it’s not as roomy as the Pro, bit it would cook a ciabatta and bread rolls with a door on no problem - you’d need to use wood pellets though.
Looks good lady! Did you adjust your flu/vent at all? I’ve had success with the Pro’s adjustable vent thing. Keeps a solid temp much like a kettle charcoal grill.
Regardless, well done. Love your cooks!
Ah- pls explain more how to use the vent! I just keep it open. I could’ve used it to stop the rain going in - duh 🙄!
@@Got2EatPizza It works like a Weber charcoal kettle grill. If you have it completely open, as you should do when making Neapolitan style pizzas, it allows for maximum airflow. Your fuel...coals, wood, etc will burn extremely hot. If you close it a bit it cools the oven whereby not allowing as much airflow. You do the same with charcoal grills. If you want to dampen the coals, you close it a bit. The dampener is located right at the top once you take the door off. You can adjust it as much as you need to maintain a desired temp. I've been able to maintain temps at any desired temp by adjusting this. Just be sure to keep the main door on and it should stay at a relatively consistent temp.
I was thinking about getting an OONI, but I was wondering about baking bread with it.
Now you pretty much confirmed it!
Yes - it’s great because it’s got 2 levers - one on the chimney and 1 by the door on the roof that controls flame/ heat of the oven.👍🍞
Looks really good!
Thanks!
Did you use the same receipe as for pizza?
I used ciabatta dough recipe which is really hydrated dough. Sticky as anything! Did I put it in the description?👍
Beautiful
Thank you! Cheers!
I have used Ooni pro once after buying recently. It’s fire ban days in Melbourne. Shall be using more in winters, May to October but I baked awesome sourdough bread in tin after three pizzas. Your videos are awesome 👏
Looks delicious 😋
Thanks!
Looks good. Was wander with you would try something new. Can't wait for the 3 feet of snow to melt so I can try some naan.
Yeah - I can wait for the weather to get warmer too! Do you have a good wood-fired Naan recipe to share pls?
2 cup flour 200gm yogurt 2 tsp sugar 2 pinch salt 1/4 tsp baking soda 2 tsp veg oil water as needed@@Got2EatPizza
That’s lovely - thanks very much! 😀👍
Sorry to correct you but that looks like Poolish, not a Biga
Hi! Biga is really a stiff poolish - I guess that with the higher hydration then it should be a poolish?! I’m no expert but whatever it is - it came out how I wanted it to!
@@Got2EatPizza Biga is made with strong flour, 44% of water and 1% of fresh yeast. To be fermented at a temperature between 16-20 degrees. Mixed just to inglobe all flour without generate the gluten network. After fermentation the Biga remain solid and does not grow.
Thank you! As I use dried yeast - would you recommend a different yeast %?
@@Got2EatPizza Yes, 1/3 of the fresh yeast. Calculate 0.33% of the flour weight
that would make a good sandwich ( tomato ,dry meat, ham , cheese , veggies... )
Yes- Its good with those plus salad cream. I’m using it up for my lunch!