This week - more successful bread, pizza and muffins
In my last couple of blog posts, I had some questions and difficulties. People were very helpful with suggestions, and this week's baking was much more successful. Thank you!
First, the bread. This is the white-wheat blend (Ode to Bourdin) from Tartine 3; I've decided to stick with baking this until I've got it down. Last time I had some unexpected large holes in the middle of my loaves. Based on suggestions, I allowed them to proof a while longer in their final loaf forms, and I used almost no flour for shaping (I was absolutely convinced this would cause a sticky mess, and was so surprised that it didn't; actually, it worked quite well!).
I did have some issues with getting one of the loaves in the dutch oven. I only had enough parchment paper for one loaf, so I had to scoop and dump the other by hand into the dutchie. This, combined with using a larger bowl for that loaf for the final proof (I swear I have another small one around somewhere, and am convinced my husband has hidden it on me), resulted in a much flatter loaf. No big central holes so far, though! I am amused by the difference in shape between my two loaves (the perkier one was gently inverted onto a parchment paper-lined peel and slid into the combo cooker):
Here is a pic showing crumb:
I also made a fresh batch of grilled pIzza. My last batch was based on the Cook's Illustrated recipe, and on the advice of isand66 I tried Peter Reinhart's recipe instead. Holy schlamoley, what a difference. The CI recipe was gluteny and gloppy and I had difficulty transferring it from the cookie sheet to the grill without massive changes in shape. The Reinhart recipe was more like a firm flatbread. It maintained form, I could lift it easily, and it held up well to the large quantities of toppings I used. The Reinhart crust was a little less bubbly, but it had a nice wheaty taste, and I think I could get it thinner than I did. I was erroring on the side of caution due to my previous experiences. I did use white whole wheat flour, as I keep that around and rarely have all purpose. It worked just fine. Bonus, I have dough for three more pizzas in my freezer.
Here are the three pizzas I made. Clockwise from top, a pesto tomato mozzarella pizza, a chicken and peppers with mozzarella and fontina pizza, and a spinach, onions and mozzarella pizza. All were brushed with garlic/red pepper flake olive oil before toppings were added. They were really good.
I also made another batch of sourdough English muffins (no picture this time). I rolled these thinner, since the first batch did rise quite a bit during baking. I like them better this way (and I discovered that if I roll them on a cookie sheet, the edge of the sheet limits my rolling them out to just about 1/2" - perfect! I love when I find a lazy solution).
So overall this week has felt very successful, in large part to the suggestions I've received here. I hope everyone else is having a good week, too!
(edited for clarity)