The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello

Andrew Bernhardt's picture
Andrew Bernhardt

Hello

Hello from Beatty, Nevada. I live just outside Death Valley where it feels hot enough to bake bread without an oven. (Furnace Creek is supposed to get to 130F / 54.4C today.)

I haven't made any bread other than in a machine (>gasp< sacrilege!), but I do make pizzas from scratch. My favorite is a 5-7 day cold fermented dough. I've also made soft pretzels from scratch. It's only a matter of time before my first scratch loaf.

I found the forum as I was looking for info on refurbishing a classic Hobart A200 mixer I picked up for free. I took it apart and cleaned it, and am in the beginning stages of reassembly with some replacement parts.

I am also on the pizzamaking.com forum.

idaveindy's picture
idaveindy

"... but I do make pizzas from scratch. My favorite is a 5-7 day cold fermented dough."

That right there tells me that you'll be at home here. 

"... refurbishing a classic Hobart A200 mixer I picked up for free. I took it apart and cleaned it, and am in the beginning stages of reassembly with some replacement parts."

As Tim the tool man says... "Argh! Argh! Argh! Argh!"

--

Pizzamaking.com is familiar to many TFLers.  (So do you use Caputo flour or All Trumps? ;-)

Please let the folks over there know that Tony Gemignani's Pizza Bible is currently (as of July 11, 2021) on sale for only $4.99 for the Kindle edition.  It's normally 9.99 and sometimes higher.  Update: Sale is now over, July 12.

Lagsdin's Baking with Steel is on sale for $3.99 for the Kindle edition. But I don't think there's anything in there about using steel for pizza that Tony doesn't cover in his book.  Though I admit that cookbook collectors will still want both.

 

Benito's picture
Benito

Welcome to the TFL forums, you’ll eventually get the bug and hand develop your first loaf of bread soon and then you’ll start baking sourdough soon enough after that.  There are many here that use bread machines even if just to knead the dough to save their standmixers that really weren’t designed for bread kneading.

By the way, it is helpful if you complete your profile information, when asking questions it is often helpful to know where someone is located or what tools they have at their disposal.

Benny

justkeepswimming's picture
justkeepswimming

Just a quick wave hello from toasty AZ. 🌵 Hubby and I love the greater Beatty/DV area. We did a road trip thru there last Sept, had lunch at Smokin J's after poking around in Rhyolite for a bit. Do post some of your pizza creations as well as your bread! (Said she who hasn't posted in a few months, lol...). 😁

Mary

Andrew Bernhardt's picture
Andrew Bernhardt

Here's a few pizza pics. Don't have any bread pics.

jl's picture
jl

Those are literally picture-perfect. :D Nice!

mariana's picture
mariana

Oh. My. God. Andrew, your pizzas are breathtaking. Simply WOW. 

I can only imagine how good looking your breads should be as well. 

Welcome to the TFL community!

m. 

Benito's picture
Benito

Beautiful pizza Andrew, I'm hungry now.

Benny

justkeepswimming's picture
justkeepswimming

These are pizza perfection!!