The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza, focaccia, and flat breads

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There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!

nutsmuggler's picture

How to improve upon this Naan recipe

August 7, 2016 - 1:01pm -- nutsmuggler

Hello folks,
yesterday I made Naan to go with a chicken curry.
I was looking for a naan recipe based on dry yeast, since it was the only one I had available; I previously  made naan with sourdough, but my sourdough died a few months ago, alas.

I used this Guardian recipe: https://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/02/how-to-make-perfect-naan-bread-recipe

el_pato_come_pan's picture

focaccia analysis

July 26, 2016 - 6:31pm -- el_pato_come_pan

hello everyone!

So I made this focaccia, using the recipe in Crust and Crumb. I was a little carefree (or maybe careless): I made the poolish last night and stuck it right in the refrigerator; took it out this morning and let it sit around for a while, until bubbly and kind of fluffy. Made the dough, FORGOT THE YEAST, remixed the dough with the yeast. Let rise. I divided the dough between two sheets, one of which is rising overnight in the refrigerator and one of which I decided to bake after about an hour's rise in a plastic bag.

Cellarvie's picture

Baking fougasse straight from fridge

July 17, 2016 - 12:21am -- Cellarvie

Anybody know if fougasse can be refrigerated shaped overnight, and then baked straight from the fridge the next day?  I thought it might be good to give as a guest gift for a "foodie" who's invited us for a meal, but won't have time to bake on the day, so I wondered if I could get it proofed, shaped and refrigerated the day before and then bake early the next morning.  What do you think?  Any advice from you knowledgable TFL-ers would be much appreciated.

_vk's picture

I couldn't help sharing this...

July 15, 2016 - 7:41am -- _vk

Well not so much for the recipe, but as you will see this IS the real thing. :)

Amazing home made video/pizza

It's in italian, which I don't speak, but I can understand a little. But even if you can't grasp a bit it worth a look.

Hope you enjoy it like i did.

 

https://www.youtube.com/watch?v=k7dUYFkLmXc

 

vk

 

_vk's picture

Should a pizza dough rise a lot? napoletana

July 14, 2016 - 5:17pm -- _vk

Hi all.

First time trying a pizza dough. I've gone to a sourdough, napoletana style (water/flour/salt @ 66.5%*).

The recipe called for 9% of starter and a 2 or 3 days rest. no autolyse. (yes there was an autolyse and I did it) As I was going to wait 4 days, I used only 7% of starter.

The dough is already 48 hours in the fridge. It looks beautiful, and it is fermenting as I can see bubbles (some, not a lot, not few) and it is definitely light. But it has risen very little.

ChrisMH's picture

unrisen pizza dough used as starter for new dough

June 25, 2016 - 9:44am -- ChrisMH

Yesterday, I made Roberta's pizza dough recipe from NYT. ALL ingredients were new and the water temperature I used was under 110 degrees. I did NOT proof the yeast prior to using it(I usually do). Recipe called for AP and 00 flour. This is the first time I used 00 flour. Followed the exactly, portioned it out and is in the fridge to cold ferment---it has NOT risen. I took one piece out and it seems to have changed slightly on the counter.

I'd like to use a fourth of the cold dough or the piece I took out.

alefarendsen's picture

Hydration difference between soft wheat and durum wheat

June 14, 2016 - 1:32pm -- alefarendsen

Hello all,

My regular pizza dough recipe has a combination of wheat flour (somewhere between A/P and bread flour), whole wheat flour, whole rye flour and a bit of whole corn flour (see percentages below).

I got some durum wheat now and I'm not sure what to do with the hydration of my formula when changing the wheat flour to durum wheat. I have big batch of pizza's (as you can see :-) for a family reunion that I'm making this weekend and I would like to use the durum wheat flour.

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