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King Arthur's youtube channel just released a video on baking mini-focaccia to use for sandwiches, actually. https://www.youtube.com/watch?v=e0h742NZFH0
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Apr 18, 2024 02:56
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BizarroAzrael posted:I just got back from Rome and snowing other things I really enjoyed the sandwiches; Looks like it could be this actually, to me NLJP posted:Someone a while back was looking for other things to use a pizza oven for and somehow i'd never heard of this and it looks pretty great:
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Apr 18, 2024 13:43
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Yeah it didn't looked baked all-together to me
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Apr 18, 2024 13:54
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NLJP posted:Looks like it could be this actually, to me I think you're right, one of the places I went/ordered from was Mi'ndujo (not the one pictured above) and their website refers to Sanizzo bread, which google seemed to treat as interchangeable with panuozzo. I actually made some pizza dough over night and shaped it into little loaves, I think they need to be a bit flatter to get the desired effect, they stayed a bit doughy in the middle even after flipping for some extra time in the oven, and didn't have the surface area for fillings I was after. Probably pressing or stretching them more will do it, not to pizza thinness but just to get it cooked through and crusty.
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Apr 18, 2024 14:22
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Could it be a schiacciata? Here's a recipe that I haven't tried, just found it from google. https://ladyandpups.com/2020/03/09/best-sandwich-bread-florence-style-schiacciatta/ edit: oh whoops. Didn't realize the person above me was the op asking the question.
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Apr 18, 2024 14:43
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NLJP posted:Looks like it could be this actually, to me Oh cool, a pizza dough sandwich! Definitely interested in trying that next time I’ve got a pizza dough sitting around.
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Apr 19, 2024 12:18
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I recently learned about the existence of the Double Italian Hitdog, which I now feel honor bound to try. Two hotdogs cooked in oil (in which hot peppers were marinating) and topped with potatoes, and sauteed peppers and onions, and then wrapped in pizza dough instead of a bun.
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Apr 19, 2024 12:40
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Hopes Fall posted:I recently learned about the existence of the Double Italian Hitdog, which I now feel honor bound to try. MODS??!!
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Apr 19, 2024 22:08
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BizarroAzrael posted:I just got back from Rome and snowing other things I really enjoyed the sandwiches; check this out https://www.youtube.com/watch?v=PkLGA0t0gNE&t=777s
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Apr 21, 2024 02:33
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I made a nice seeded Rye, Spelt and Wheat loaf, turned out nice. Not enough steam but otherwise OK.  But the best part I had used buckwheat flour to dust the banneton and it juts gave an amazing nutty flour crust on the outside. Would recommend.
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Apr 23, 2024 17:03
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Beautiful, do you have a recipe? Although I've run out of rye. 
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Apr 23, 2024 18:35
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Nettle Soup posted:Beautiful, do you have a recipe? Although I've run out of rye. So it's kinda the Perfect Loaf Seeded Rye and Spelt loaf. I can't actually find the recipe online but it's a bit like this one https://www.theperfectloaf.com/spelt-rye-and-whole-wheat-sourdough-bread/ Here's the recipe from the book  Levain and Mix  And the timeline  Except I had no wholemeal spelt so just used light spelt and refuced the water a touch. Like all spelt doughs it's an absolute loving nightmare to handle. Aramoro fucked around with this message at 20:35 on Apr 23, 2024 |
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Apr 23, 2024 20:31
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That's a really high hydration! Wow. I might try it at some point though, thank you for the pictures! The bread I've been making lately has been 50g Rye, 300g Wholemeal Spelt, 300g Seed Mix, 250 white and 58% water, Plus 15g-ish sugar, 10g salt, 25g oil, 7g yeast Although I've run out of rye now, I'm trying to use up my spelt and I'm trying to eat less white due to being diabetic, so I've been doing 600g spelt, 300g seed mix, with different ratios depending on how I feel on the day. The 58% seems to be the sweet spot for not too sticky to knead, although I do it all in the mixer at the moment.
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Apr 23, 2024 20:59
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I used to do all mine in the mixer but my bread started to go downhill so went back to doing it all by hand to get a better feel for the dough. Then I can go back to the mixer. I find doughs with any amount of spelt in them a nightmare though so regretted not using the mixer.
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Apr 23, 2024 21:51
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Pretty sure it's panuozzo I was after, just made some! This is cool though
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Apr 25, 2024 14:20
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Aramoro posted:So it's kinda the Perfect Loaf Seeded Rye and Spelt loaf. I can't actually find the recipe online but it's a bit like this one Thank you for the pictures. I’ve looked at this book and I’d get over it but why in the world did they not right-justify the weights and percentages?
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Apr 26, 2024 00:53
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I've had a "make bagels" item on my to-do list for weeks. I decided on this recipe for sourdough bagels. I'm blown away by how easy they were and how well they turned out. I'll be doing this again for sure.        The website is formatted strangely so I'll summarize here. quote:For the Dough
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Apr 26, 2024 16:28
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For any Chicagoons here, we’re getting rid of some bread stuff! Shoulda posted here earlier tbh. My wife used to run a bread program at Smackdab and still has all the equipment, but we’re moving and don’t have room anymore. We have roughly 12-18 9” round bannetons, 13 ish 10” oblong bannetons, 5 13” oblong bannetons, an 18” oblong cast iron cooker and a 10” round cast iron cooker. We’re willing to let go of them for well under wholesale, so you can pretty much name your price; we just need to get rid of them by Tuesday. Username at gmail, I can send pics. If you really really want something, we can move it with us up to Rogers for pickup there in the evenings E: as mentioned below, cast irons are gone (they’re Lodges not challengers btw 🙃) So are all the rounds, oblongs still here! Dirt cheap fr fr Bibliotechno Music fucked around with this message at 23:40 on Apr 29, 2024 |
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Apr 29, 2024 00:29
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Bibliotechno Music posted:For any Chicagoons here, we’re getting rid of some bread stuff! Shoulda posted here earlier tbh. My wife used to run a bread program at Smackdab and still has all the equipment, but we’re moving and don’t have room anymore. We have roughly 12-18 9” round bannetons, 13 ish 10” oblong bannetons, 5 13” oblong bannetons, an 18” oblong cast iron cooker and a 10” round cast iron cooker. We’re willing to let go of them for well under wholesale, so you can pretty much name your price; we just need to get rid of them by Tuesday. Username at gmail, I can send pics. If you really really want something, we can move it with us up to Rogers for pickup there in the evenings I'm in Chicago (Logan Square) and might be interested in either or both of the cast iron cookers. I don't really know what the retail or normal prices would be since I don't know the brand but I will email you. edit: I have dibs on both cast iron cookers. beerinator fucked around with this message at 03:43 on Apr 29, 2024 |
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Apr 29, 2024 00:55
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Anyone have tips for cooking pita on the stovetop? First couple attempts today ended with no pocket forming, despite having the same thickness as my successful batch using the oven. I took the bulk fermented and divided dough straight from the fridge, shaped it and threw it on a sizzling hot cast iron skillet. Let it sit 30 seconds, flipped it and gave it two minutes on each side from there. Would prefer not heating my oven up just to make 1-2 of these so I’d like to figure this out. Got two more dough balls ready, if nothing else I’ll let them get closer to room temp and proof slightly after shaping and see if that helps.
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Apr 29, 2024 01:03
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You need a lid on it I've found. Or you could try turning it with a tea towel like you would chapatis. Take a tea towel, press on the edge, turn it a little, repeat, pressing down the edge and turning the thing until the middle puffs up. You could use a lidded cast iron pot like a small oven too, just try not to let the bottom get so hot they burn. https://m.youtube.com/watch?v=Lk8AhSC_Vuw 11:50ish in this video Nettle Soup fucked around with this message at 03:00 on Apr 29, 2024 |
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Apr 29, 2024 02:52
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beerinator posted:I'm in Chicago (Logan Square) and might be interested in either or both of the cast iron cookers. I don't really know what the retail or normal prices would be since I don't know the brand but I will email you. Someone is getting a challenger for pennies on the dollar.
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Apr 29, 2024 18:38
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Nettle Soup posted:You need a lid on it I've found. Or you could try turning it with a tea towel like you would chapatis. Take a tea towel, press on the edge, turn it a little, repeat, pressing down the edge and turning the thing until the middle puffs up. Thanks for these suggestions. I tried the towel technique and didn’t have any success, maybe because my dough is much thicker than those chapatis. But it’s just as likely I was doing the technique incorrectly. Will put chapati on the short list of new breads to try making. I used a heavy lid for my next one and got a modest pocket on about 80% of the pita, enough to make it easy to open up for a sandwich so I was very happy with it. Letting the dough warm a bit out of the fridge helped in both cases I think. Next time I think I’ll let the lid pre heat with the pan since it’s also cast iron, and see if the extra heat from the top helps. Solarin fucked around with this message at 22:52 on Apr 29, 2024 |
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Apr 29, 2024 22:49
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I’ve been trying to get a good english muffin recipe down after trying two and having them come out feeling way too dense. Last batch was King Arthur bread flour at 82% hydration with 80% of the liquid being whole milk with no other enrichment. Didn’t even intend for that hydration but over poured and went with it. I bulk proofed it overnight in the fridge then shaped and cooked it in two batches to see what cooking them at different points in the final proof would look like. They were still cold from the fridge so they weren’t proofing quickly 1h proof  1h40m proof  The right one is the shorter proof. It's noticeably smaller but looks nicer  I think the longer proof was overdoing it because some huge bubbles migrated to the surface, but I still liked them more than the shorter proof just on account of the extra volume. The dough was extremely delicate and had to be moved around using a spatula like a peel. There’s probably a lot I could improve just on handling the dough once it’s in the pan. It gets a huge spring from the slow heat, but has to be flattened somewhat so the final shape and browning is even. Got them in the freezer now ready to be defrosted and topped with some poached eggs this week. Solarin fucked around with this message at 00:12 on Apr 30, 2024 |
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Apr 29, 2024 23:53
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Does plain yogurt actually work as a leavening agent for flatbreads, or do recipe blogs keep playing the same cruel joke on me?
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Apr 30, 2024 20:43
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