There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
From Artisan Breads Every Day.
First time making focaccia.
I sprinkled dried herbs on top, and baked a little too long and charred some of the herbs. Also had trouble dimpling the dough, and didn't do the final proof long enough so some of the dimples disappeared in the oven spring. But the kids loved it!! That's what counts :)
Concerning hydration: When one talks about hydration does it represent the amount of water to flour? If you want to to make pizza dough at 60% hydration does that mean you use 275 grams of water for 500 grams of flour? If this is the case how about the olive oil and diastatic malt powder?
Looking for advice!
Greg
Hey everyone, I've got a question for the adventurous pizza enthusiast here. What started as a friendly competition between my brother and I has left me on a journey for the best homemade pizza possible, and i'm starting at the base - the dough.
I started making "plain" fougasse using wild yeast levain; I began a few weeks ago when my baguette dough was more slack than usual. It was so tasty - all that crust - that I have been experimenting ever since.
I would love to hear your add-ins and salt proportions. Also, what would be the most "authentic" fougasse flavors.
hello every one i am working in a bakery. i produce pizza base for the outlet but i would like to deliver frozen pizza base to the outlets. i would like to know how much time does it take to thaw and can i use the base directly after thawing.
Today's bake was Ciabatta bread... and actually we ended looking pretty similar this time... Helen's bread leads into this post... you can see the similarity of our efforts this week. ;-)... This was Helen's and my first time making ciabatta and we will definitely do it again. Barb had made it before but likes today's end result so much better than her first adventure. Here are the photos... and as usual it was fun to share the baking and the love.
I don't know if it is appropriate to making a posting about bean chips here or not but I figure it's worth a shot and definitely worth sharing.
I am diabetic and when I eat grain snacks I like them to be as healthy as possible. You can't get more fiber than you can with beans.
Pita bread is so delicious, I am surprised that I waited this long to attempt making them.
As mentioned in other articles I've posted, I keep sourdough in a bin in the fridge all week long, which I pinch from to make various things like loaves, pizza, tortillas, etc.. Well now I have a new use: PITAS!
(The sourdough I keep in the fridge is made from 100% freshly ground organic whole wheat, sourdough starter, water & salt--80% hydration.)
As I've mentioned before in other postings, I keep a "sourdough bin" in my fridge which I pinch from to make loaves of bread & pizza doughs. (The sourdough I keep in the bin is just made from starter, freshly ground organic whole wheat, salt & purified water--80% hydration.)
The Joe Pastry blog is doing a series on flatbreads. Here's a video from Uzbekistan of local cooks making flatbread in what looks like a tandoor ... but horizontal rather than vertical. Funky music :)
