Ok – so I’m doing well after 8 months of ownership with the Koda. Dough is really good and I do a 72hr prove. I’m in a routine. I’m going to be testing myself soon.
Has anyone either a) taken ingredients and dough with them and cooked away from home? If so, any tips being away from the kitchen? Or b) taken theirs camping? We have an upcoming trip with friends and I’ve been asked to bring it along. If so, what type of dough would suit? I’d worry about keeping it all cool in summer.
I’m also intrigued by ready made dough/bases too. It’s not in the spirit of things but if I took it along post ride somewhere – it could work well if I can find any to a good standard.
Anyone had a good result playing away from home with your ovens?