Bread baking

[Pearlfisher]

Anyone make pizza dough???

We always make it in the Breadmaker ,makes enough for 2 good sized pizzas ,we eat one and freeze the other.

 

[graysalchemy]

I always make sour dough pizza's they taste great and are a winner with the kids :thumb:

 

[BarnsleyBrewer]

Made some pizza dough bread by hand yesterday, great for getting your hands.clean..... Better than Swafega :-)

BB

 

[Megaross]

Pizza dough is a piece of **** to be fair.

It's getting the base crisp thats the trick. Cast iron baking slab (stones have bad heat distribution)

 

[graysalchemy]

Cast iron baking slab (stones have bad heat distribution)

Depends on how long you leave it to heat up. Mine go in for 30-40 mins at 200c before i start to bake. Never had a soggy base yet on a pizza. :thumb:

 

[Hawks]

I make pizza dough in the mixer - dead easy!!

The other trick to keeping it crispy I find is to use less toppings :thumb: Our kids like a brush of pesto as the base instead of loads of tomato based sauce.. I tend to use garlic oil as well :thumb:

 

[graysalchemy]

I agree with you, I use a tomato base but reduce it down loads so it is really thick, then spread it thinly. Also make sure if you are using Mozzerella balls to make sure they are well drained and dry. :thumb:

 

[BarnsleyBrewer]

My crust didn't rise and go crisp??? More pastry??

 

[graysalchemy]

Hotter oven and a baking stone/tray.

 

[BarnsleyBrewer]

Hotter oven and a baking stone/tray.

Used a baking stone put noticed the yeast was out of date.....

 

[graysalchemy]

What was your recipe? how long did you prove your yeast for? Did it double? how long did you bake for? I bake pizzza's for about 15-20 mins in the hottest temp I can get at the top, If the top starts burning I put it lower in the oven as I use two stones are we cook two large pizza's for the family.

 

[BarnsleyBrewer]

Recipe i saw on't net for 2 bases!!

Flour 187g
Semolina 63g
Sea salt 5g
Yeast 5g
Watta 143ml
Olive oil 20ml


BB

 

[Pjam]

I too love bread making, our race changed from roamers to farmers because of grain apparently!
But anyway, I have a worry, actually it's more Mrs Pjam's concern really. Beer and Bread, Yeast! do we have a yeast problem? Candida etc :?

 

[Ceejay]

Tru dat!

The only issue is feeding the Candida bacteria with more carbs really. Bread and beer yeast is mostly all Saccaromyces. In bread, it's my understanding that it would be dead from being cooked anyway, and the yeast from beer should directly compete against Candida bacteria.

Seems common for us brewers to be into bread etc too; I've just started my first Sourdough Starter and have some delicious home fermented Souerkraut on the go. That's supposed to be really good for your guts due to the abundance of live bateria such as Lactobacillus. In this respect, my opinion is that eating live, fermented food is very beneficial.

 

[graysalchemy]

I agree sour dough is better for you

Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption. The acids slow down the rate at which glucose is released into the blood-stream and lower the bread's glycaemic index (GI), so it doesn't cause undesirable spikes in insulin. They also render the gluten in flour more digestible and less likely to cause food intolerance.

 

[Crastney]

I made some ciabatta at the weekend.

boy that was hard work - set up a yeast starter on Friday night, left overnight.
I don't have a mixer, and the dough is almost half and half liquid and flour - recipe says all water, but I swapped about 100ml for olive oil.
Had to do the knead by hand, in the bowl - took me about an hour of 'whisking' - my hand in the mixutre. Then I thought about the utensils that I have and used a meat fork (two prongs for holding meat while carving) and used that, it was better.
did this for about an hour - god my arm ached.
then left to rise to triple in size for two hours - fantastic texture, but when I cut into roll sizes, they were supposed to rise again, but didn't much - I should have left them as two loaves.
and I didn't use the right thing so they stuck to the paper - baking parchment, or grease proof paper - not the same thing, one doesn't need greasing, one does still need greasing - I used the one that needs it, but didn't use it, so half of my rolls stuck, and then lost their bases when I peeled them off.
i also don't have a pizza stone, so they were straight on the wire shelf (on the parchment)

next batch will be better, but these were fantastic anyway, even with the slight mistakes.

photo's on my phone to follow if/when I remember

 

[graysalchemy]

I had a busy weekend baking.

Tried out my new toy :whistle: :whistle:

They came out like this

Made a sesame seed loaf out of the same dough

Finally topped it of with

Nearly forgot made pizza as well but didn't take photo's too hungry. :grin: :grin:

 

[Tim_Crowhurst]

What recipe do you use for flapjack, GA? I'm always curious to see how other people make theirs. My recipes are based on my mum's, but I use 50% more butter.

There are two recipes I use fairly often:

1.5 packs (375g/13oz) butter
5-6 tablespoons honey
50g/2oz sugar
2 teaspoons salt
4 mugs rolled oats

Melt together the butter, honey, sugar and salt. Mix in the oats, press into a 10"x12" (25cm x 30cm) tin, bake for 25-30 mins @ 180C (170 fan, Gas 4, 360F). Mark into squares while still hot. I sometimes add 4oz/100g whole hazelnuts


1.5 packs butter
8-9 tablespoons maple syrup
100g/4oz chopped pecans
50g/2oz sugar
2 teaspoons salt
4 mugs rolled oats

As above, but simmer the mixture (including the nuts) for two to three minutes before adding the oats. Use a couple of 10" round spring-form tins and you have a great base for pecan banoffee cheesecake. For the topping, boil a can of condensed milk for three hours, then mix the contents into 500g of mascarpone and pour on top of the flapjack while still in the spring-form tin. Chill for at least 12 hours, then decorate with sliced banana, chopped pecans and maple syrup.

 

[graysalchemy]

What recipe do you use for flapjack, GA?

I was seduced by Nigella in a moment of weakness.

* 175 grams butter
* 175 grams soft brown sugar
* 1 tablespoon golden syrup
* 250 grams porridge oats

Method
1. Preheat oven to 150C. Lightly grease a 20cm baking tin.
2. In a large pan, melt together the butter, sugar & syrup, while stirring. When melted, remove from the heat and stir in the porridge oats.
3. Pour into tin and smooth the surface with a spoon. Bake for 35-40 mins or until the edges are brown and the surface has turned golden.
4. Place the tin on a wire rack. Cut into squares after 10 minutes, but leave to cool completely before removing from the tin.

When they were first cooked and cooled they were a bit hard and crunchy not what I was looking for but 3 days on they are lovely moist and chewy. Very good. :thumb:

 

[Tim_Crowhurst]

It is so very easy to be seduced by Nigella. She's one of those rare women who appeal to all men - gay and straight alike.