The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A reminder for beginners: the "Lessons" have recipes too!

dstroy's picture
dstroy

A reminder for beginners: the "Lessons" have recipes too!

Just a reminder for new people browsing the site.
There are some very basic recipes for the first-time baker interested in trying an artisan bread in the Lessons section on this site.

"Your First Loaf - A Primer for the New Baker" is a great starting point - explaining some of the basics of techniques. The lessons are intended to help folks understand more than just a list of ingredients, so that hopefully all new recipes can be looked at with a better understanding of how the breads will turn out.

BPapa's picture
BPapa

I have tried many times to make a pizza dough by hand and always seem to come up short and inconsistent.The type of pizza I have been trying to achieve in my home oven with a max temp of 500 degrees is a thin crusted with a open cell around the perimeter. The closest I came is when I tried this recipe. 5 cups all purpose flour

5 cups all purpose flour

1 Tablespoon sugar or honey

2 teaspoons salt (or 3 1/2 teaspoons kosher salt)
1 teaspoon instant yeast
2 Tablespoons olive oil
1 3/4 to 2 cups room-temperature water

Any assistance in what I may be doing wrong would be appriciated.

 

BPapa

gerhard's picture
gerhard

Are you rolling out the dough or stretching the dough ball to form the pizza?

Gerhard