I Love Dough

I Love Dough All things Dough.

Finally getting the hang of our Rofco B40 oven. Good enough for the menu at last.
24/06/2025

Finally getting the hang of our Rofco B40 oven. Good enough for the menu at last.

Our 1st bake in the Rofco B40, delighted with the breads. Room to improve for sure but happy out with these today.
09/05/2025

Our 1st bake in the Rofco B40, delighted with the breads.
Room to improve for sure but happy out with these today.

4th week with the Koda 16.Getting the hang of the pizza shaping and the oven temperature controls.Made 7 pizza's, every...
18/03/2021

4th week with the Koda 16.
Getting the hang of the pizza shaping and the oven temperature controls.
Made 7 pizza's, everyone enjoyed them. 😋🍕
Pizza game is improving but still alot to learn, onwards and upwards.

**a

So this week we done a bit of foraging for our pizza bread.Local Wild Garlic and Sloak Seeweed.Sloak (Nori, Laver, Sleab...
07/03/2021

So this week we done a bit of foraging for our pizza bread.
Local Wild Garlic and Sloak Seeweed.
Sloak (Nori, Laver, Sleabachh) is one of our local superfoods and it's free to harvest from our shores. Best picked Feb/March. It's full of vitamins, nutrients, alkaloids, calcium and its a natural detoxifer.
Joshua helped pick, wash and cook it.
We slow cooked it for 3 hrs in salt water and butter.
It tastes a little like dulce with much less salt.
Pizza bread Is 100% B**a.

**a

Wild Garlic and 3 Cheese Pizza bread. 🥬🧀🧀🧀🍕First Wild Garlic of the season. This is my first attempt at sourdough pizza ...
03/03/2021

Wild Garlic and 3 Cheese Pizza bread. 🥬🧀🧀🧀🍕
First Wild Garlic of the season. This is my first attempt at sourdough pizza on the Koda16 also.
Happy with 1st attempt but still alot to learn. The flavour of the dough and the crust were great, the base crisped up nicely too. Still learning my oven times and temperatures, every day is a school day.

Today is International Pizza day so we had to make pizza for dinner. This is a 100% B**a pizza dough. Started yesterday ...
09/02/2021

Today is International Pizza day so we had to make pizza for dinner. This is a 100% B**a pizza dough. Started yesterday and finished today. Have to say its the best pizza I've made to date, slow fermented dough is a winner everytime for me. 🍕🍕🍕
Can't wait to get the Ooni Koda now. Got email yrsterday to say its on its way so pizzas should be better for next post. 🤞🤞
**a

Chocolate and Hazelnut Swirls or Cinnamon and Mascapone Swirls for breakfast. Which would you choose?
30/01/2021

Chocolate and Hazelnut Swirls or Cinnamon and Mascapone Swirls for breakfast. Which would you choose?

Last night Domi taught me how to make Mauritian Faratas for dinner.1kg strong flour550ml water10g saltMix, rest, ball an...
27/01/2021

Last night Domi taught me how to make Mauritian Faratas for dinner.
1kg strong flour
550ml water
10g salt
Mix, rest, ball and roll.
Approx 100g ball.
Alot to roll by hand but worth it in the end. We enjoyed it with Domi's Chicken Curry made with her own curry paste. It was yumi.

This mornings baking by Domi.Delicious Nutella stuffed Brioche,Plain and chocolate chip Brioche Braids.
15/01/2021

This mornings baking by Domi.
Delicious Nutella stuffed Brioche,
Plain and chocolate chip Brioche Braids.

So today we made Cinnamon Swirls. It's a Brioche recipe with a butter, cinnamon and brown sugar filling, rolled up and b...
10/01/2021

So today we made Cinnamon Swirls. It's a Brioche recipe with a butter, cinnamon and brown sugar filling, rolled up and baked.
Then topped with cream cheese, icing sugar and a little vanilla extract.
Light and fluffy and full of cinnamon sugary flavour.
That's breakfast sorted for tomorrow. 💟

Today's sourdoughs, thank's to Big Chungus.He is fed and getting ready for a few more bakes next week. Happy enough with...
09/01/2021

Today's sourdoughs, thank's to Big Chungus.
He is fed and getting ready for a few more bakes next week.
Happy enough with this bake, nice crust and good flavour.
Kids demolished one straight out of the oven which is always a good sign.

08/01/2021

So this is how the magic happens. This is my starter, with the kids help we called it BIG CHUNGAS.
This is a time lapse I did last night after I feed it. I feed it every day and if I'm baking bread I will fed it every 8-12 hours depending on my water temperature or my RT which is room temperature.
Big Chewy kept it company last night.

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