Pezzza Posted March 7, 2021 Share Posted March 7, 2021 5 minutes ago, Green Blob said: Mettwurst, will ferment overnight then smoke all day tomorrow Very very nice @Green Blob Blobber! What sort of skins are those fellas? Smoking... assume that is cold smoking? Link to comment Share on other sites More sharing options...
ben 10 Posted March 7, 2021 Author Share Posted March 7, 2021 1 minute ago, Graubart said: What sort of skins are those fellas? Beef middles, so tough they are great. And yes, cold smoked. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted March 15, 2021 Author Share Posted March 15, 2021 Filetto, straight from the Cleaver 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 15, 2021 Share Posted March 15, 2021 3 minutes ago, Green Blob said: Filetto, straight from the Cleaver Awsome @Green Blob is that a sourdough on the right, looks nice anyway - go well with a beer ! Link to comment Share on other sites More sharing options...
ben 10 Posted March 15, 2021 Author Share Posted March 15, 2021 1 minute ago, CLASSIC said: is that a sourdough on the right, Yes, garlic bread last night for the son 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted March 15, 2021 Share Posted March 15, 2021 My new house will be finished around early 2022. I’ll definitely be getting a cleaver weaner. @Green Blob looks great mate. I’ve missed this thread that’s for sure 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 15, 2021 Author Share Posted March 15, 2021 55 minutes ago, The Captain!! said: My new house will be finished around early 2022. Mine should be done before christmas! And the Cleave cabinet is AMAZBALLS 2 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted March 15, 2021 Share Posted March 15, 2021 1 hour ago, Green Blob said: Mine should be done before christmas! And the Cleave cabinet is AMAZBALLS Good stuff mate. Still in the same area?? Mines taking forever to get off the ground due to council set backs. Cause of all the eco friendly stuff I’m doing to the house that the council didn’t understand. But got approval yesterday after the final approval for a reduced BAL rating. As it’s in a bushfire prone area. Link to comment Share on other sites More sharing options...
Pezzza Posted March 16, 2021 Share Posted March 16, 2021 19 hours ago, Green Blob said: Filetto, straight from the Cleaver Blobber what length of time did you have your festive Filetto in the Cleaver for mate? And did you drop it by 30% gravimetric moisture content as per the book? Looks very nice mate as does the bread. What flour did you use for the bread and did you do the no-knead overnight ferment thing? You continue to inspire mate as usual Link to comment Share on other sites More sharing options...
The Captain!! Posted March 16, 2021 Share Posted March 16, 2021 My brother just scored a temp controlled fridge from his work. The Cleavers are humidity controlled too aren’t they @Green Blob? Link to comment Share on other sites More sharing options...
ben 10 Posted March 16, 2021 Author Share Posted March 16, 2021 2 hours ago, Graubart said: Blobber what length of time did you have your festive Filetto in the Cleaver for mate? And did you drop it by 30% gravimetric moisture content as per the book? Looks very nice mate as does the bread. What flour did you use for the bread and did you do the no-knead overnight ferment thing? You continue to inspire mate as usual Dunno Dunno - I do the squeeze test. Cheers. Wallaby or the other 5 kg bag from the supermarket - it's just the pizza dough I make evryweek, so kneaded but long ferment in the fridge. 1 hour ago, The Captain!! said: My brother just scored a temp controlled fridge from his work. The Cleavers are humidity controlled too aren’t they @Green Blob? Yes, need the humidity control Link to comment Share on other sites More sharing options...
The Captain!! Posted March 16, 2021 Share Posted March 16, 2021 1 minute ago, Green Blob said: Yes, need the humidity control Yep thought so. Have ya dry aged some rib eye for 50 days yet? Link to comment Share on other sites More sharing options...
ben 10 Posted March 16, 2021 Author Share Posted March 16, 2021 2 minutes ago, The Captain!! said: Have ya dry aged some rib eye for 50 days yet? No, won't work with the spalla (prosciutto - but shoulder) I have hanging in there. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 16, 2021 Share Posted March 16, 2021 3 minutes ago, Green Blob said: No, won't work with the spalla (prosciutto - but shoulder) I have hanging in there. I like you guys work with your Charcuterie but do you ever make Beef Jerky ? I realise it's quite simple compared to your products. I want to try salami one day. Link to comment Share on other sites More sharing options...
The Captain!! Posted March 16, 2021 Share Posted March 16, 2021 13 minutes ago, Green Blob said: No, won't work with the spalla (prosciutto - but shoulder) I have hanging in there. Yep sounds fair. Looking forward to hearing how that bad boy goes. Link to comment Share on other sites More sharing options...
ben 10 Posted March 16, 2021 Author Share Posted March 16, 2021 Just now, The Captain!! said: Yep sounds fair. Looking forward to hearing how that bad boy goes. Two in there now, one from August. I'll need a meat slicer. 1 minute ago, CLASSIC said: do you ever make Beef Jerky Indeed I do. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 16, 2021 Share Posted March 16, 2021 1 minute ago, Green Blob said: Two in there now, one from August. I'll need a meat slicer. Indeed I do. I would have thought so. Link to comment Share on other sites More sharing options...
The Captain!! Posted March 16, 2021 Share Posted March 16, 2021 11 minutes ago, Green Blob said: Two in there now, one from August. I'll need a meat slicer. Yep that’s a lot of “prosciutto” to get through ha ha ha. I do remember the August one going in. How long till finished? 12 months? Link to comment Share on other sites More sharing options...
ben 10 Posted March 16, 2021 Author Share Posted March 16, 2021 Just now, The Captain!! said: How long till finished? 12 months? 7 to 10 months, so I dunno???? Link to comment Share on other sites More sharing options...
The Captain!! Posted March 16, 2021 Share Posted March 16, 2021 22 minutes ago, Green Blob said: 7 to 10 months, so I dunno???? Yeah dunno either. I’m sure you’ll nail it. Link to comment Share on other sites More sharing options...
Pezzza Posted March 16, 2021 Share Posted March 16, 2021 (edited) 2 hours ago, Green Blob said: Dunno Dunno - I do the squeeze test. Cheers. Wallaby or the other 5 kg bag from the supermarket - it's just the pizza dough I make every week, so kneaded but long ferment in the fridge. Yes, need the humidity con/trol Kneaded Wallaby pizza dough - with second and long rise in the fridge at like 4 degrees? And then cooked on heated pizza stone at 250 deg C - or in cast iron pot - or one of those Römertopf clay back things @Green Blob Blobski? It looks the biz and I need to catch up to that level of excellence... Edited March 16, 2021 by Graubart Link to comment Share on other sites More sharing options...
ben 10 Posted March 16, 2021 Author Share Posted March 16, 2021 13 hours ago, Graubart said: And then cooked on heated pizza stone at 250 deg C Yes long ferment in the fridge, I make the dough once or twice a week and just use whatever. That was just a think pizza base style one. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 17, 2021 Share Posted March 17, 2021 (edited) 11 hours ago, Green Blob said: Yes long ferment in the fridge, I make the dough once or twice a week and just use whatever. That was just a think pizza base style one. So straight into fridge at time of yeast incorporation - like mix all ingredients plus yeast and then stick into normal 4-5 deg fridge for a few days? And then do you let it go for second rise in room temps once retrieved out of fridge prior to baking off ? Edited March 17, 2021 by Graubart Link to comment Share on other sites More sharing options...
ben 10 Posted March 17, 2021 Author Share Posted March 17, 2021 22 minutes ago, Graubart said: So straight into fridge at time of yeast incorporation - like mix all ingredients plus yeast and then stick into normal 4-5 deg fridge for a few days? And then do you let it go for second rise in room temps once retrieved out of fridge prior to baking off ? Mine is actual sourdough so.... your way should work. But, yes, second rise for sure. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 17, 2021 Share Posted March 17, 2021 Just now, Green Blob said: Mine is actual sourdough so.... your way should work. But, yes, second rise for sure. So conceptually - first ferment phase is in fridge nice and slow and cool.... and then the second is at nice warm temps and the yeast cranks up and produces nice big bubbly bread? Your garlic bread - think you said you did for son - looked amazeballs @Green Blob Blobski!!! Link to comment Share on other sites More sharing options...
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