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why I love to #makethebagels in an @oonihq #pizzaoven, the crunch!

look at the bottom of that #bagel! You don’t get that in a home oven. You need HEAT!

I baked these in #koda16 with residual heat. I heated the oven on high until the stone was around 375C (700F). Then I cut the flame and launched the #bagels, a few at a time, and let them bake for about 12 minutes. I waited until the bottom was cooked and easily released from the stone.

After that I turned the flame back on and set it to low, rotating the bagels as needed to evenly brown.

Today I did both #everythingbagel and #jalapenocheddar which is my new favorite. Both were amazing.

I tried to say something clever about the bagels, but I couldn’t find the words 😂 just make them 🤤🤤

#recipe in my ebook which you can get at rosehillsourdough.com
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good #pizza starts with good #bread

If your #dough isn’t good enough to top simply, you should try a new #recipe

Luckily, I’ve got one for you 🙃

Try my #sourdough #pizzadough recipe

It’s simple, easy, foolproof, and oh so tasty

Give it a try!
#makethepizza

here I’ve done a simple olive oil base and finished with oiled and salted arugula and some fresh mozzarella

baked in my @oonihq #koda16 💁‍♂️

recipes and instructional videos:
rosehillsourdough.com
#bakingwithrosehillsourdough
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🥳🥳 It’s #giveaway time! 🥳🥳

My friends at @dalstrong are sponsoring a giveaway for the knife I use, the Shogun Series Bread Knife.

This knife is SHARP, say goodbye to the dreaded squashed slice 😂. This knife will keep you bread slices nice and tall and unsqaushed 😁

This knife is no joke. It has a great weight to it and is clearly well crafted.

Yeah yeah yeah, how do I get it??

Just follow me and follow @dalstrong and pop a comment below to enter. You don’t even need to tag your go-to giveaway friend 🤣 but I guess you could if you wanted. Is it a real giveaway if you don’t 😂😂

I’ll pick a random winner on Monday!

Good luck!!!
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#makethefocaccia !

My #sourdough #focaccia #recipe is super easy and a great intro to higher hydration doughs (this one is 80% water)

I’ve been making focaccia for 8 years, ever since I fell in love when traveling trough the Cinque Terre. Specifically the best I had was in #vernazza which is my 3rd favorite place on the planet.

When made in a 9” round pan, this recipe is thicker than what you’d find in that region of Italy, but it’s my personal preference. If you prefer a more traditional thickness, the same recipe is great stretched out and made in a large sheet pan.

If you swipe through the photos and then back again you’ll see the progression from initial mix all the way through final dimpling, or docking.

It’s so cool to see a stick LT lumpy mass of dough become a silky smooth and strong bubbly dough. It’s something you have to try to really understand.

By the way, you dimple focaccia so it all raises uniformly. If you don’t dimple it will dome.

Feed your culture so you can make some dough tomorrow night and celebrate #focacciafriday !

All my #recipes can be found in my ebook #bakingwithrosehillsourdough which you can get on my website rosehillsourdough.com
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my feed has been very bread heavy lately so here’s a #pizza 😂

72 hour #sourdough done with the Neapolitan style #recipe alt from the ebook

Olive oil base
Granulated garlic
Shredded mozz
Torn fresh mozz
Pepperoncini
Yellow onion

Low ‘n slow in @oonihq #koda16

#recipes: rosehillsourdough.com
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“high” hydration open crumb loaf #recipe just about there

A reminder of the goals:
1) no knead
2) proofing basket required
3) open even crumb, but not wild crumb

Just like the low hydration loaf (see previous post), goals 1 & 2 are looking good. Just have to lock in goal 3.

I’m going to play around with the fold timing more to get the structure more even.

The overnight autolyse has been amazing at building gluten strength without kneading.

This particular loaf was 86% water and it felt just a tad wet so I’ll drop it back down to 85%. Amazing what 1% can do! Again 80% bread flour and 20% wholemeal.

The recipe will get added to the ebook when it’s ready!

And if you already own the ebook, you’ll get an update with the new recipe.

Ebook: rosehillsourdough.com
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Really honing in on this low hydration open crumb loaf #recipe

A reminder of the goals:
1) no knead
2) no proofing basket
3) open even crumb, but not wild crumb

Goals 1 & 2 are locked in. Just ironing out goal 3.

This try was folds every 45 minutes, but I think it needs every 30 early on to even out the crumb, then every hour later on not to build too much tension.

The overnight autolyse has been key to this and fits in perfectly with the timings for feeding my sourdough starter. And I think my hands may have been a little wet when folding since there are a couple tunnels.

This particular loaf was 72% water and it feels just about perfect there. Again 80% bread flour and 20% wholemeal.

The last video is this bread becoming what every fresh loaf wishes to become 😂

The recipe will get added to the ebook when it’s ready!

And if you already own the ebook, you’ll get an update with the new recipe.

Ebook: rosehillsourdough.com
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low ‘n slow on @oonihq #koda16

I love how in pizza “low” 650F and “slow” is 6 minutes 😂😂

This is my #sourdough #pizza #recipe from my ebook #bakingwithrosehillsourdough using the #neapolitanpizza modification.

Depending on the flour, you may want to drop the water even lower than 60% and/or give it less time in the fridge.

In general I’ve found…
Bread flour great at 3 days
Caputo red 2-3 days
Caputo blue 1-2 days
Caputo pink 1 day

I don’t think me or @pizzainthesac can really take credit for this kind of bake but I love it and have been doing it since before Koda 16 was launched and I don’t think there’s anyone who’s put more effort into perfecting this particular cook than @pizzainthesac. If you’re an #ooni fan, he’s worth a follow!

Happy Friday fam!
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