Tag Archives: oven

Bread and Pizza Evening!

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Bread baking essencialsBread and Pizza Workshop - Simple PizzaBread and Pizza Workshop dough risingBread and Pizza Workshop - olivesBread and Pizza Workshop Tillman the bearded dogBread and Pizza Workshop - crispy pizza slice testBread and Pizza Workshop - no knead bread getting out of the ovenBread and Pizza Workshop iron cast pot breadBread and Pizza Workshop proud bakermenBread and Pizza Workshop crispy breadBread and Pizza Workshop no knead iron cast bread method recipeBread and Pizza Workshop detail imagesBread and Pizza Evening!
Nothing better to start the weekend with a great night cooking/baking and celebrating it with friends. So we did this friday. I explained the basics of how to make a good loaf of bread while and we also had pizza made of the same recipe (only that the dough did not ferment for about 24 hours). See one of a image where the crispy pizza slice 1/16 did not collapse.

Here are the basics for a good pizza:
– Do not try to buy cheap ingredients its ruins everything from the beginning.
– Take your time if you are not a pro. At the beginning all are hungry but they will slow down tray after tray
– use lots of olive oil on the tray so the pizza does not stick and gets more crispy
– 320 C would be perfect but most ovens only make it to 270 C which is ok.
– put the baking tray on the lowest level of your oven and do not use “hotair” mode take “ober- and unterhitze” (heat from top and bottom). You need the extra heat mostly from below so the pizza gets extra crispy.
– Use lots of olive oil to sprinkle the pizza before you put it in the oven, it keeps the pizza moist and just tastes better.
– Do not overload the pizza, less is better.

Thats it I would say. Baking a loaf of bread just seems logic after the oven is already hot. Also a great gift for your friends to take home. Probably ensures they will come back for more.

Home roasted coffee and fresh bread

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Homeroasted coffee and fresh bread - whirley popHomeroasted coffee and fresh bread - green coffee beans before the roastingHomeroasted coffee and fresh bread - coffee skin goes offHomeroasted coffee and fresh bread - roasted beans for espressoHomeroasted coffee and fresh bread - roasted beans for espressoHomeroasted coffee and fresh bread - no knead bread fresh from the ovenHomeroasted coffee and fresh bread - both ready and illy boxHomeroasted coffee and fresh bread - both ready and illy box detailHomeroasted coffee and fresh bread - rancilio silviaHomeroasted coffee and fresh bread - fresh espresso with cremaHome roasted coffee and fresh bread:
Nothing better than the smell of fresh baked bread and fresh rosted coffee! I use the whirley pop popcorn maker for roasting the beans. About 250g of beans for 25-30 minutes at scale 7 from 9 on my oven plate with a constant turn on the “whirler” and shaking the pot. Start with less beans, just enough to just 1-2 layers of beans in the pot, too much and they never get ready in time. Avoid to get the beans burned, thats what the shaking and “whirling” is for. Constant checking is needed so they do not get to black and turn into coal pieces.

After one to 3 days fermentation is done and the best time to make some espresso! If you can not wait, it´s ok to have one straight after.

Accompanied with some fresh baked bread with the out of the pot and no knead dough method a great start for a long weekend.

Es Verger – Alaró Mallorca – Lamb !

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If you are on the search for a non forgettable experience on Mallorca, head  to Alaró, turn out of the village to the right for about 1,5 km and then up the hill for about 4 km. You will arrive at the famous Es Verger. The owner the small grandma on the image will put the lamb early in the morning in the oven and it´s left there all day to welcome the guests. The lamb is so tender hard to describe. The place is just beyond description – very typical. Wine was great as well and cheap and we were very lucky that be-cause of the rainy weather not too many guests headed the muddy gravel road up the hill. Thanks a lot !