slim_boy_fat
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- Thread starter God mode restorations
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Olderisbetter
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Another woodwork one sorry.. Found a spare bit of time today to put the facia trim on my bedroom media wall, It is mainly made of MDF so the timber gives it a neat edge.
Dr.Al
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A tiara for someone with a *really* big head?
stuvy
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boris Johnson?
slim_boy_fat
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Fire/woodburner log holder?
Fraserb
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Yeah thats the plan.
What did you use to grind the inside corners?
Tupers
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The vertical joints in the corners are welded on the outside and smoothed with a 60g linishing disc so no grinding on the inside.
Farside
Badly Welded Man
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I trust the first lesson included the use and abuse of the Italian Footbrake, what everybody else calls the horn?
Memmeddu
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Do you mean the Clacson?
I didn't use it yet
If isn't it ,let me know what you mean cos I am little bit slow to understand jokes ,I know it's one but I can't find a sense to the words
Olderisbetter
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When i went to Italy i was stunned by the use of the horn and they guy driving me about had a very colourful swear book, The only time he held his temper is when 3 nuns were driving slow and he almost had a breakdown having to wait.
I made 2.5kg of pizza dough, hopefully no one needs a bowl in the next few hours.
The Kenwood Chef got pretty warm trying to mix it all at once too.
Nice, cooking inside or outside? I use the Kenwood but then tend to give a knead as well before balling up.
Do you do your first rise in balls or as a big lump after mixing and then put into balls?
Cheers,
MM
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Most folk just call me; Orange Joe
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Inside, 2 ovens set to 250 degrees (As hot as they go), someone can prep one while two cook. I combine the ingredients in the mixer then knead it by hand. It's more manageable to split the dough into two and knead the halves one at a time, then combine them when you're done. Let it prove as one big ball for a couple of hours, then divide it up and let it prove for another five or six hours. I usually leave them on the worktop and cover with clingfilm but it's a pain peeling the clingfilm off and it tends not to be very air tight so you can get a hard crust on them, doing it in separate bowls works much better. They've all got their weight written on the clingfilm, I was aiming for 10x250g balls but somehow ended up with 11 ranging from 170g to 300g.
The bigger ones can be used for calzone, the smaller ones become garlic bread. I usually freeze the leftover ones but forgot last night and they've risen to completely fill the bowls, I'm not sure what to do with them now. 
I use this recipe at 67 percent water content (Wetter dough will have a better crust but is harder to work with, a hotter oven can get away with a lower water content because it'll cook quicker without drying it out). I actually approximate the recipe, a bag of strong flour, a litre of water and half a bag of instant yeast (Bakers will give you fresh yeast for free but it doesn't keep). Yes it's a lot of salt, don't tell your doctor.
Farside
Badly Welded Man
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Exactly that.
It's known over here as the Italian Footbrake because of the apparent habit of urban drivers in Rome / Naples and other cities to avoid using the brakes but just sound the horn a lot. Of course, like all of these types of things, it's a gross exaggeration. Only 90% of Italian drivers do that.
Memmeddu
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Cos you didn't come here in Sardinia , here no matter who you are ,workers employees advocate ... Etc etc
Here every one has some sort of offensive weapon under the driver or passenger seat
Pipe wrenches, carpenter hammers (those go for the majority), machete,pickaxes .
Mostly every one has one of those things always waiting in the car for the right occasion
It's also illegal
Here the horn isn't used often
