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Old 02-20-2013, 01:05 PM   #71
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
Default WFO Bread (left over pizza dough)

Thanks.
I just wanted to bake off some left over pizza dough while the oven was still warm...
The boules were just brushed with some EVOO before final proofing.
The bottom "baguette" is just three of my "chewy" dough balls rolled together and dusted with flour.
I do play around with other dough and bread types that do cut for more eye appeal.
I will fire the oven specifically for bread or bake much more closely to a "pizza firing".
Just a shot of the crust. Yummmm!
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42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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