Deephaven

Baitcasting for everything that isn't too light to throw on the baitcaster. I hate having to use a spinning rod.

Temp control is huge on all breads and pizza is a bread. Cooking the sauce and melting cheese doesn't take much, but that is not what is tough. You are completely right on NY though. Terrible pizza there. Detroit may even be better, lol.

That was tongue and cheek...guess it didn't come across right. Yes they were here, but not as naturally spread as the goofballs who ruin our fishing season imply.

AM is 7am and PM around 7pm. I use King Arthur Sir Lancelot bread flour which is a 14.2% protein. My normal wheat is a Granite Mills Red Fife which is a sprouted organic wheat with the bran included. Hydration levels are MUCH easier to go higher with a higher wheat percentage. Below is an 80%...but taming it to 75% would be a good idea first round. 515g of water then. Day 1: AM: Pull out 5g of starter from the fridge and add 5g of water and flour PM: Add 15g of water & flour Day 2: AM: Remove 25g and discard. Add 20g of water & flour to the remaining 20g PM: Remove 20g and discard. Add 40g of water & flour to the remaining 40g Day 3: AM: Add 100g of flour and water to the starter Mix: 685g of flour and 550g of water in a bowl and cover. (80%) Put both the starter and the autolyse in your proofer. I run mine at 80F (actually 85f, but when I measure my oven is a hair under 80F at that setting) Wait for the starter to double at least and be super lively. Normally around 3-5 hours. Add 185g of starter (27% of flour weight) and 15.75g of salt (2.3% of flour weight). Mix using the rubaud method, then do slap and fold kneading. Combined I usually have 15min or so into them. You MUST keep your hands wet during the process otherwise you will be sticky as all get out. Put the ball in the proofer covered with a damp towel at 80F and repeat that for the rest of these steps: At 15min intervals - do a coil fold (3 total for 45min) At 30min intervales - do a coil fold (2 total for 30min) Let bulk rise for a total of 4-4.5 hours. Usually 4 is good for me. Cut the dough in half and do a rough pre-shape. ie, I just bring the four corners over each other, roll it over and let it sit. Rest for 20min uncovered. Do a final shaping (same folds, a bit more stretch and roll with the bread knife), put into a banneton. Rest 20min uncovered. Cover the bannetons with a plastic bag and refridgerate over night. Preheat the oven, setup like this for at least an hour as hot as she will go. Mine goes to 550F. When the oven is preheated, remove the banneton from the fridge and turn it over onto a piece of parchment paper. Ready 4 big cocktail ice cubes. Slide the parchment paper onto the pizza stone, drop 2 large cubes in each cast iron pan, turn the heat down to 475F and close the oven quickly to maintain steam in the oven. Cook for 19min and then open the oven to let out the steam, rotate the bread and cook for 4-5 more minutes until the internal temp is 200F or so. My oven runs hot perhaps so you may need more heat than 475. The more moisture you have the higher heat the bread seems to take. As for roasting coffee, I don't...but my father does. I would but since he lives close no reason for 2 Behmor roasters. This was today's breakfast cup.

That is the law, but there is no DNR agent that would ever issue you something for a picture IF it were obvious that you only have crappie sticks/baits tied on with the exception if they see you boating them over and over. Walleyes on the other hand perhaps...but that is because you can fish for crappies/sunnies the same way you fish walleyes bait wise. They also care a lot more about protecting the non-indigenous walleye.

I like how you found the only shore line on the lake without a house in camera view. Glad the boat is working well. Spent a couple hours getting mine updated yesterday. Have some more parts coming on Tuesday and then I can button it up.

No pan. Just on a pizza stone in my oven. Lots of steam and some cast below it. I can write up what I do, but also have a bread proof setting on my oven so mine is based on 80f proofing. You might have to stretch it. As for hydration I would generally not recommend trying much above 75 or 80 depending on the flour you have as it gets way harder to handle My pc is out away and it is too long to type on my phone so tomorrow

It's okay, you can give WRB a 40 year old Mr Twister grub and he will outfish the OP using Megabass anything most likely. Interesting. For us, it is a question of how many we se per day not if we will.

1875 Pro Guide will fit in your garage as well. Has a bass style casting deck as well, albeit a little higher off the water.

More than "happen" to read this I've never done that. Interested for sure. I have found I can steer the sourness a bit depending on the fermentation. We like ours in between. Basically around a 4.5 hour bulk rise with and overnight chill in the fridge. Today's was just under 95% hydration. A bit too long of a ferment so it collapsed some, but was still super yummy. It does...but I have a hard time figuring out the fermentation. I LOVE long fermentation pizza doughs, but my oven isn't hot enough which makes them super chewy versus being the combination of custardy and chewy that I desire. What oven is that and how do you like it? Is 600F enough for you? My whole family digs it. Takes some effort to get it together, but your hands learn quickly.

Let us know how the Ooni is. It is on my list of highly likely summer purchases....and as an alternative to a true pizza I love a slice of Chicago as well.

Again, you CANNOT make a good pizza in a bad oven. It isn't possible. I also didn't realize you lived in Italy. If you can make a great pizza in your home oven or something other crappy oven please share pics. All of us would love to see that.

I'd like to hear that too....but as you know, lures attract fisherman more than fish.

ROFL. You can't make good pizza in a crappy oven. Even with GREAT ingredients, but you can make a killer pizza with just cheese, flour, salt, yeast/starter, tomatoes and some herbs if you have a great oven. As for the oven, I had the same hairbrained $200 idea years back, but it hasn't exploded into the spiral yours has only because I researched the d**n spiral. Jealous of yours!

The scale is not for setting your drag, nor weight. Helps train you, but considering you will adjust it while fighting a fish it would be idiotic to then pull out a scale or weight to set your drag again. The fish will tell you where it needs to be as long as you listen

I reverse sear mine. Season and let sit in the fridge overnight without being covered on a vented rack. Cook at 225f until at the temp you want and the sear it. Sear can be done on a grill, in a pan or in the broiler.

IMO you are better off just saving your money unless the electrics have come a really long way.

I am jealous of your pizza oven!!

My jerkbait rod is the only BC rod I have that is not 7' or over

And we don't have blues in the state.

Good luck, I am 6'7 with a 38" inseam and I've never seen bibs that work. Have some REI pants that "work" but I'd love something longer.

Are you sure you shouldn't change faster?

I was a short boat ride from there. That bay gets dead after though. Name is right, lol. Deadshot Bay.

Miss it up there. Grew up on South Shore of Big DL. Wonder if my spring hot spots are still hot.

The definite answer is yes...one or the other. They will tell you when you are right, but tomorrow it may be the opposite.