Patio/Outdoor Kitchen Project

polo1665 · Feb 9, 2011

ruralruss said:
Love a good sour dough and it looks like you have it down. For 24 loafs you must have an industrial hobart. That is a lot of bread, do you sell it to restaurants? Do you have a mother or do you create the sour some other way? We buy bread from a baker if Chattanooga. They were a young married couple that started baking about (I'm guessing here) 10 years ago. They have grown and now have a large business, They are really great kids to. All of their breads are made from the same mother that they have nurtured since they started. Their sour rye is my favorite sandwich bread, the sour ciabatta is for olive oil and the Chattanooga Sourdough is perfect with pasta. Their Chattanooga Sourdough is their best seller I would say.

Do you use the sourdough recipe for the pizza?

Well, only twelve loaves but 24 lbs ( 2 lb loaves). Made the dough in six batches of 4 lbs each, it's actually three different recipes. I started making dough on a Wednesday and baked the bread on a Saturday.

I don't sell to restaraunts, but do give away to friends around here. Trying to be careful not to turn this into a job, just yet anyway.

I got my starter going the 2nd week of November and baked my first loaf in the oven on the Saturday after thanksgiving. I feed the starter everyday. The secret to making a good sourdough is long and cool fermentation periods.

Yes, I use the sourdough to make pizza dough. It takes a few days to get it ready, but it is really good.

Mark

amarlow · Nov 2, 2011

Is this project/thread still alive? This is an amazingly beautiful oven. I'm very curious how the exterior turned out. Also, have you done any other cooking in there? Roasts? Potatoes? What???
Thanks.
~Allen