The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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keebs45's picture

NY Sicilian Pizza dough

May 2, 2012 - 12:59pm -- keebs45

Hi,

Does anyone have a good NY Sicilian style pizza dough recipe?  I've had a craving and living in Boston I've only found a few close substitutes.  I figured it couldn't hurt to give it a shot at home to hold my over until my next trip home.  I know it's all about the dough, it needs to be thick and soft on the inside, a little crispy on the outside and most importantly it has to taste good. 

Thank you in advance!

javajavabug's picture

Biga to Dough Ratio

April 17, 2012 - 7:20am -- javajavabug

I was wondering, is there was a perfect biga to dough ratio?

I made an Italian bread, not ciabatta, and I felt like there might have been too much biga in it. In the recipe I used, the biga weighed 17 ounces, a little over half of the weight of the entire bread. The bread was overly chewy and a bit tough. I don't think I over kneaded it either. 

Is there a rule of thumb I should follow when making a bread with a biga?

Thanks so much! 

DoughBoyFresh's picture
DoughBoyFresh

Whole wheat flour sourdough power

     I just baked a new loaf with the help of my new oven thermometer. As it turns out, I've been baking at a seriously reduced temp up until now. This new loaf has all the toasty crust characteristics I was looking for for so long.  You could probably guess it's whole wheat. I do believe this added to the crust color and toasted tang. That whole wheat hullabaloo worried me wobbly, but I can say that it's a myth. What hullabaloo you ask? For some reason, people are always on about how the whole wheat bran will 'cut' up gluten and reduce dough development. Just like there is more than one way to skin a kitty, one doesn't need kneading to build gluten. I just retard the dough in the fridge for a proprietary amount of time. Only after this initial rest do I proceed to knead.

 

DoughBoyFresh's picture
DoughBoyFresh

Welcome to Dough Boy Fresh's Fresh Bread Blog!

I've recently started baking bread, and I've got my fourth or fifth loaf in the oven as I write. The following are some of my bread's. I've included a pie because the crust turned out very well. If I don't say so myself.

This here is my first loaf ever. It had some problems needless to say. But hey, I'm gettin better.

 

This is my second loaf. I actually used some old wine yeast in this one. It wasn't as sour as I would have liked, but that starter has potential. I put some garlic in it. Look at that crumb, and tell me you don't like it. Only main flaw was underproofing.

This is that pie I promised. It was lemon meringue. I used all butta baby in the crust and it turned out great. The water in the meringue condensed a bit though.

 

Well, that's it for now. I'll post my newest loaves as I get around to it.

ibor's picture

Braiding bread dough. Where the heavy work lies

February 10, 2012 - 2:56am -- ibor

I have years of experience in bread making but what still stumps me is the heavy work of rolling out the ropes needed in braiding. While doing this I  lighten the effort by rotating the ropes to let the gluten relax, but it still takes me 50 minutes of exertion to form four 12 in ropes.

Do professionals have an easier way of doing this (without special machinery) or I just have to take my hat off to them? I do it any way.

Kodiak7777's picture

My New Starter

January 25, 2012 - 1:01pm -- Kodiak7777

Hello,

         I have decided to make a sourdough starter.

Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this

It has a consistency of thick pancake batter.

I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.

The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.

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