I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...
So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!
Happy baking!
My baking stone has cracked into what is currently four pieces. I also don't like the fact that the size limits the length of my baguettes considerably. I would like to use something else as a stone. Does anyone have a recommendation? Ideally it would be something inexpensive, flexible in terms of size, and not too heavy. I'm thinking some sort of tile would work, but I would like to hear what others have found and where they found it (i.e. Home Depot, online, hardware store, flooring store etc...)
Dumb question, but I've gotta ask:
In Reinhart's Napoletana pizza recipe in "American Pie",(p.108), are you supposed to take the refrigerated dough out 2 hours before using it, make the dough balls and then let them sit out another 2 hours before making the pizzas -- making it a total of 4 hours that the dough needs to be at room temperature? Or do you take the dough out, let it sit for 2 hours, form the dough into the balls and then make the individual pizzas immediately?
I've just put together RLB's recipe for pizza, but it doesn't look right. I had to add a couple of Tbsp extra water because the dough wasn't moistened enough, but it didn't ever form into a proper ball -- it's just a ragggedy piece of dough.
It's resting at the moment for 30 minutes.
I was planning on putting it in the fridge and baking it tomorrow.
Did I mess up, or is that the way this particular dough should look?
Thanks for any advice.
Here's my first attempt at Chicago style deep-dish. I made it in a 12" cast iron pan. The results were outstanding! I really enjoyed the flaky, biscuit-like crust.
-Joe
