/ck/ - Food & Cooking

>>4965518
I should mention that when I do stretch and fold, I do it on a countertop. Make it a lot easier to get a bench knife under the dough for the stretch. Also, it is my experience that dough adheres better to a flat surface than a curved bowl, which makes pulling during the stretch more effective, as well.

Just picked up a new wood fired oven. Anybody else have one? I'm having a blast totally changing my pizza and bread methods.

Pic related, it's wood on fire in my oven.