Blog
-
Dough 250 grams
According to the Maestro, 250g is about the right size for the dough ball. That makes 6.9 pizza dough balls out of 1 kg of flour, 70% hydration. If I used 72.5% hydration, that would be 7 dough balls on the nose.
-
Tangzhong Soft Rolls
Once you find something on YouTube of interest, it seems every other video in your feed is of the same subject. Those Google Guys… Good or bad, that’s the way it is. So, this is called the tangzhong method. And what do you know? The good folks at KAF have all you need to make it happen. Veganize at your pleasure.
Here is an Introduction to Tangzhong. Enjoy!
-
Some New Pizza Ideas
I’ve been making pizza for a loooonnnggg time. This guy has some ideas, some new, some old, some that I’d like to try out.
-
Rorschach Pizza
So… today’s pizza palooza was quite the experience. Lately, I’ve found my dough balls to be a little too small. My standard formulation is for a kilogram of flour at 70% hydration. You can do the math. This makes two fair size loaves of bread. Or one loaf, and two 9 inch pizzas.
With my dough remaining from yesterday’s loaf, I decided to make one large pizza. How hard is that?! And I had a new peel – just fresh out of the box from Amazon on my doorstep! Oh boy!
So, I cooked up the sauce – that’s another thing I’ve been doing lately – spread the dough, and had everything ready. Got out the new peel… oh oh.
The new peel was undersize by a good 4 inches, at least. Grabbed the large wooden peel – which doesn’t slide under dough very well, ok, at all. Managed to get the bulk of the mass into the oven with a minimum of swearing. So, in the end, I’m thinking, what does this look like?! I’m seeing the head of a Bison. Do you see it?!
Tomorrow, I try again. Smaller this time.
The sauce was great! The rest of it was a toss up… more like half calzone!
[mc4wp_form id="561"] -
Victorian Bread Baking
This is how they did things back in the day!