The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General Discussion and Recipe Exchange

Mangia Pane's picture

I Need a Pizza Dough Recipe for a 16-inch Pan

February 24, 2024 - 10:05am -- Mangia Pane

Hello!

I am going to make pizza and I have a large 16-inch circular pan. I think the flour amount will be around 3 cups but just want to be sure. Does anyone have the measurements for the ingredients for one 16-inch crust (in cups please). Thank you everyone!

moosespectacles's picture

Making the Pan de Mie from the perfect loaf, but had to refrigerate my dough after mixing. How should I proceed from step 3?

February 6, 2024 - 3:07pm -- moosespectacles

It was getting late and I had to put my dough in the fridge before the first bulk ferment, and it's been almost 24 hours. I haven't done any folds yet, so how should I proceed? Any help will be greatly appreciated! 

 

https://www.theperfectloaf.com/pain-de-mie/

len's picture

Panettone -open crumb

December 24, 2023 - 1:50am -- len

Hey friends,

 For the last two months I have been working with Levito that I bought from Italy.  Feeds him with panettone flour.  They hit a triple in three and a half hours and recently also with a normal ph 4.17-4.25. I also use professional recipes (Roy,giorilli and others).

 The initial dough triples + within 8 hours.  Final proofing-4/4.5 hours.

 The whole process works great and gentle but I still don't get the open texture I would like

 Can any of you please give me an answer as to why I am not reaching the right texture?

chocoberrie's picture

Japanese Milk Bread & Fruit Sandwiches! [食パンとフルーツサンド]

December 11, 2023 - 9:28am -- chocoberrie

Hello friends! I wanted to try making Japanese milk bread again, but this time, a new recipe that recommended aggressive kneading. This recipe says to use a KitchenAid mixer and turn up the speed to 4 and even higher to speed 6 during mixing, but I didn't want to have to hold it down on the counter, nor worry about damaging gears. I tried using my Ankarsrum before, but the resulting dough was sticky because I was worried about over kneading it.

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