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rllmuk

MemoryLeak

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  1. Maybe even quicker. Think mine was cool enough to pickup after maybe 20-30 mins. The stone was still warm (radiator hot, maybe 50c) but all the metal bits were cool.
  2. Used the Koda for the first time tonight. So easy, twist button, wait 15 minutes, put in pizza wait 20s, turn, 20s, turn, 20s done. No pics as we’d scoffed the lot before I thought about it. Properly totally restaurant grade pizza (and I mean Rudy’s, not dominos!). Dead portable too so can lend to mates/neighbours etc.
  3. Apologies the weather at the moment is most likely my fault. This turned up today.
  4. @Shimmyhill That looks amazing! How’s the internal structure in the crust?
  5. Tried using a Dutch oven and made a boule. Turned out a lot better than my last attempt which I forgot to put salt in and made WEIRD BREAD. Pleased with this though!
  6. Let this one rise in the cloche as transferring into it is somewhat awkward. Was worried that the cold cloche bottom would cause problems, but other than a bit of sticking it was fine.
  7. Yes, I think they’re similar, but geometry textures are much more powerful. In that rather than being used to add some dimples to an existing polygon mesh, you strip the mesh back to a cube and put all the geo in the texture. I’m not sure how they’re doing it, my guess is there are never any triangles tessellated, it’s raytracing the geometry textures in some way instead (not rtx style raytracing, just in the pixel shader) while rasterising the proxy geometry. Could be totally wrong though. I LOVE the idea of having geometry in a filterable representation. Mipmaps are so nice for textures, it would be great to have geometry behave the same way.
  8. This is the most impressive tech demo I’ve seen in years. The “nanite” tech specifically. If it’s using geometry textures like they’re hinting at on twitter then that’s really cool. I really hope they explain how it works!
  9. Lamb chops. Dear god yes.
  10. Ordered an Ooni Koda. Excited! Sourdough pizzas ahoy. Has anyone tried doing anything like tandoori chicken in one of these 500c ovens? It should work amazingly.
  11. So it turns out that in the cellar I have a stoneware baking cloche thing. I think I used it a couple of years ago and didn’t get on with it because the bread stuck. I have since discovered rice flour so have no fear of sticking. It’s ace! Lovely crust and sensible shaped loaf for slicing. Hurrah!
  12. I’ve tried with and without a Dutch oven and prefer with, it means a more delicate crispy crust, rather than the tank armour crust I get without. But... like you say it means using round bannetons and I have decided I prefer the shape of the loaf over the slightly better crust. Actually, more recently I’ve been baking at a lower temperature and that gives quite a nice compromise. A more delicate crust, but at the cost of colour. Im tempted to try and get a large rectangular Dutch oven of sorts to try and get the best of all worlds. Will report back if I get round to it.
  13. Today’s sourdough. So chuffed with this, after so many disappointments this is basically what I’ve been aiming for since the beginning.
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