How to make some serious bread!
- Thread starter Toadmund
- Start date
xseler
Well-Known Member
In Pizza Dough, I will sometimes substitute some of the water for a little beer, milk, vinegar, olive oil, even all of the above.
For flour I use 1/2 '00' baking flour, and 1/2 a nice packet bread mix Usually with grains.
Whole meal flour is also very good mixed 50/50 with '00' flour, But I sift out the 'Germ' and use it to roll the finished dough out.
After the first rise, be gentle with the dough, otherwise it will keep 'shrinking back' which can be left to 'relax' for a while is to 'springy'.
Let rise again for an hour before baking for 5 mins, then ready to make Pizza.
For flour I use 1/2 '00' baking flour, and 1/2 a nice packet bread mix Usually with grains.
Whole meal flour is also very good mixed 50/50 with '00' flour, But I sift out the 'Germ' and use it to roll the finished dough out.
After the first rise, be gentle with the dough, otherwise it will keep 'shrinking back' which can be left to 'relax' for a while is to 'springy'.
Let rise again for an hour before baking for 5 mins, then ready to make Pizza.
xseler
Well-Known Member
Just ordered a couple Rada Stoneware bread pans. Should see a slight improvement on the bottom and side crusts compared to the metal pans I currently use. I already have a Pampered Chef stoneware muffin pan that makes excellent cornbread. Upgrades are good!!
I ordered these (along with other items) from the Lehman's catalog. This company is dedicated to serving those that prefer 'simpler' times --- such as the Amish. Their catalog has tons of great products that you just can't find in stores these days. Five thumbs up!
I ordered these (along with other items) from the Lehman's catalog. This company is dedicated to serving those that prefer 'simpler' times --- such as the Amish. Their catalog has tons of great products that you just can't find in stores these days. Five thumbs up!
xseler
Well-Known Member
xseler
Well-Known Member
xseler
Well-Known Member
Gotta say it in a taunting voice..........
"I'm goin' to Sizzler, I'm goin' to Sizzler!!"
(Flashback to a simpler time........We no longer have that brand around here.)
xseler
Well-Known Member
I can tell you the secret on how to not have 'invisible' add-ins..........
After the first rise in my machine, I take out the dough and roll it flat -- about 1/4" thick. Then put on top my add-ins. Then I fold the dough as if I were folding a piece of paper into 1/4 the size. Roll it flat once more. Fold it again. Roll it flat..........then roll the dough into a cylinder. Pinch the ends and seam together. Then I divide the dough into however I'm gonna fashion the loaves.
The add-ins appear to be randomly distributed throughout the dough (and they're very recognizeable).
Good luck!!
After the first rise in my machine, I take out the dough and roll it flat -- about 1/4" thick. Then put on top my add-ins. Then I fold the dough as if I were folding a piece of paper into 1/4 the size. Roll it flat once more. Fold it again. Roll it flat..........then roll the dough into a cylinder. Pinch the ends and seam together. Then I divide the dough into however I'm gonna fashion the loaves.
The add-ins appear to be randomly distributed throughout the dough (and they're very recognizeable).
Good luck!!
