Been running S&S for about 1.5 months and have upped to 28kg swings. Feeling great but my right outer elbow is starting to get a little achy. I’ve dealt with quad and biceps tendinopathy in the past and looking to avoid more issues from swinging and cleaning. Anybody have any good preventative tips?
I’d like to buy one or the other but curious as to other people’s opinions.
Been a month or so since I last asked. Been running S&S with 24kg.
So i used the Ooni for the first time last weekend to make pita and it was perfect. So good. Though i thought the flame wasn’t going strong enough at the time. Today i tried making pizza for the first time. I did caputo blue flour at 70% hydration with 20% starter, just like I do my regular sourdough loaves. I bulk fermented for 8 hours at room temp then about 24 hour cold proof. I think my stone maxed out in the center around 350c after 30 min of preheating. The pizzas I made weren’t terrible, but the middle was definitely somewhat raw in the center. It was disappointing. I think maybe the stone wasn’t hot enough, but how can that be after being on max for 30 min? Would appreciate any insight. Thank you.
Just a bit of a frustrated rant. I’ve been doing S&S with 24kg swings and 10kg TGU. Haven’t been pressing for months while I nurse biceps tendinopathy. I wanted to start Iron Cardio or DFW, but my 5RM for pressing is so embarrassingly low. It’s 10kg. My issue is that’s so much lighter than what I feel good cleaning (16kg). Anybody ever dealt with such a big difference between pressing and cleaning abilities? I’m thinking maybe just swallow my pride and do double 10kg for C/P or work on pressing separately. Either way that precludes doing either of those programs properly, at least for now.
So I got cocky and did 70% hydration with Caputo blue. I did include 10% whole wheat flour which I thought would help absorb the extra water. It’s early in fermentation so maybe it’ll strengthen, but I feel silly. I probably should’ve maxed out at 65%. I’ll be baking at max temp in the Ooni after a 24hr cold proof so maybe it’ll be okay. But if not, looking for any tips to make shaping and baking less painful.