There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
I'm new to baking bread, so excuse me if I'm not the most knowledgeable.
Ok, I thought it would be nice to have a conversation for people who are Eggheads and blooming bread bakers, like myself, to discover the best pizza for a BGE. First, a little background. (if you want to get down to brass tax, skip the next 3 paragraphs to dive into the "study")
How can I stop pizza from sticking when I put it in the freezer and then defrost it?
I tend to make a batch of 10 pizzas in one go. Let them prove for 24 hours in separate divided dough balls. Then place a piece of non stick paper between each proved ball and put them in a poly bag (2 bases per bag). Then straight into the freezer
Once I defrost them the paper usually sticks to dough quite badly. The paper becomes very soggy and often rips when I try to separate it from the dough.
My wife just made some 'Lebanese bread'. Flatbread. Cooked in a frying pan (no oil though).
Dough mixed in a dough mixer. Simply flour and water I believe it was, she said.
Seemed too chewy to me. And damp. The finished thing having a sort of 'grey' or wet look for the most part except around the higher 'bubbles' or whatever which bubbled up and got browned by the contact with the pan and the heat.
Having trouble finding a "standard" cracker recipe....Want to find something similar to a club cracker. Any ideas?
It's been ages since I've posted to this forum, and I'm happy very happy to be back on the site. Such an amazing database of knowledge and experience.
I'm currently working on a recipe for a sandwich on Focaccia bread, and I'm hoping for a little guidance from someone who may have done this before. I have a focaccia dough that we currently divide and shape into 18x13 (half) sheet trays. 2 trays are baked every morning for bread service that evening. I wanted to use the same dough and toppings etc for a sandwich.
Correct me if I'm wrong but a broiler in the US is the same as a grill in the UK right? typically a electric heating element or flame at the top of the oven that gets very hot.
My oven has a separate grill compartment about 16" at the top and I had an idea of using it to cook pizza's using a baking steel.
Hi everyone, I hope someone can help me. I tried making a pizza using the same sourdough recipe I have for bread. I have read that it's how pizza ca be made, with the only difference being the dough was refrigerated for 24 hrs after initial bulk proof. The dough was about 71% hydration, had a decent elasticity, and I spread it into a pretty thin crust (no more than 1/4") on a pizza baking metal disk that came with my toaster oven.