How to make some serious bread!
- Thread starter Toadmund
- Start date
I do not proclaim to be exactly perfect in forming of the dough, but as it expands in the pre-baking and baking, they looks sort of rustic, so no one knows. Hee hee!
MT
MT
Didn't have any orange zest, so I just made some cinnamon icing.
The bread came out great, however, it took almost twice as long to bake. A taste test will commence a little later this evening.
2 day old dough Re: How to make some serious bread!
I was too busy to use the dough, so I froze it. Then thought again too busy, put it in the refrigerator which it stays for another day. Slow to warm I took just two of the three bags of dough that were in the freezer, so later I still have dough to use whenever.
Pizza this time was more of the normal chewy type and not the huge bread type I made before.
Of course the black berries on sale meant I had to try some new shape of a very lightly sugared sweetened turnover. They look more like Brioche, but are just the same pizza dough (not but minute olive oil) standing a little more tall and roundish.
MT
I was too busy to use the dough, so I froze it. Then thought again too busy, put it in the refrigerator which it stays for another day. Slow to warm I took just two of the three bags of dough that were in the freezer, so later I still have dough to use whenever.
Pizza this time was more of the normal chewy type and not the huge bread type I made before.
Of course the black berries on sale meant I had to try some new shape of a very lightly sugared sweetened turnover. They look more like Brioche, but are just the same pizza dough (not but minute olive oil) standing a little more tall and roundish.
MT
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I tried using the last of the three batches of frozen dough I made for pizza and turn overs.
It was 1 of 3 in the freezer left longest for about a week.
It warmed up naturally in the ambient kitchen temperature. Then formed into 12 rolls that 1/2 topped with dried onion flakes and the other half poppy seeds.
No pictures, I forgot. They were gone in less than a day and a half.
I was thinking to test to see if I could have the dough like that and take camping to cook up with portable convection oven and generator that was gifted to be mostly in operable at the last Burning Man event.
Since I fixed it with a new engine magneto and generator capacitor for the windings and also cut an access in the cover to get at the throttle without opening the cover, it is ready to use. I fooled with the fuel mixture screw and still it does not start with full throttle as it is made to do. I just put it down near 1/4 to idle setting and pull the cord and it starts.
Pizza at 8000 ft maybe it does not need as much boost in newly made yeast in the dough due to the altitude?
MT
It was 1 of 3 in the freezer left longest for about a week.
It warmed up naturally in the ambient kitchen temperature. Then formed into 12 rolls that 1/2 topped with dried onion flakes and the other half poppy seeds.
No pictures, I forgot. They were gone in less than a day and a half.
I was thinking to test to see if I could have the dough like that and take camping to cook up with portable convection oven and generator that was gifted to be mostly in operable at the last Burning Man event.
Since I fixed it with a new engine magneto and generator capacitor for the windings and also cut an access in the cover to get at the throttle without opening the cover, it is ready to use. I fooled with the fuel mixture screw and still it does not start with full throttle as it is made to do. I just put it down near 1/4 to idle setting and pull the cord and it starts.
Pizza at 8000 ft maybe it does not need as much boost in newly made yeast in the dough due to the altitude?
MT
I bought a pound of mozzarella cheese to grate and make za again.
Is the perforated pan what I see that you bake the pizza on, or is that a peal, or what?
Looks good!
MT
Is the perforated pan what I see that you bake the pizza on, or is that a peal, or what?
Looks good!
MT
