Hey Brenda! King Arthur question
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wrote on 17 Apr 2020, 16:18 last edited by
I have semolina, Bob's Red Mill. No yeast!
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wrote on 17 Apr 2020, 16:26 last edited by
Did someone say yeast??
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wrote on 17 Apr 2020, 16:28 last edited by
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wrote on 17 Apr 2020, 16:30 last edited by
The world turned upside down.
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wrote on 17 Apr 2020, 16:34 last edited by xenon
I've been using long rise / overnight recipes to preserve that precious precious yeast.
Also - I've been eating too much bread. (Actually. I've resolved to cut back to only pizza)
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wrote on 17 Apr 2020, 19:06 last edited by
I chickened out and bought dough from Dewey's where The Princess used to work.
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wrote on 17 Apr 2020, 19:32 last edited by
Unlike pretty much everywhere else on the internet, the comments section at KAF is actually really helpful
The people who monitor those boards do a great job of responding to questions raised and troubleshooting issues.I've had my eye on this recipe for a few months. I love NY style thin pizza if I buy it, but if I'm baking it, I like the thicker crust:
https://www.kingarthurflour.com/recipes/crispy-cheesy-pan-pizza-recipe
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Unlike pretty much everywhere else on the internet, the comments section at KAF is actually really helpful
The people who monitor those boards do a great job of responding to questions raised and troubleshooting issues.I've had my eye on this recipe for a few months. I love NY style thin pizza if I buy it, but if I'm baking it, I like the thicker crust:
https://www.kingarthurflour.com/recipes/crispy-cheesy-pan-pizza-recipe
wrote on 17 Apr 2020, 19:41 last edited by xenon@Optimistic said in Hey Brenda! King Arthur question:
Unlike pretty much everywhere else on the internet, the comments section at KAF is actually really helpful
The people who monitor those boards do a great job of responding to questions raised and troubleshooting issues.I've had my eye on this recipe for a few months. I love NY style thin pizza if I buy it, but if I'm baking it, I like the thicker crust:
https://www.kingarthurflour.com/recipes/crispy-cheesy-pan-pizza-recipe
Thanks for sharing that, Optimistic. I'm going to try to repurpose one of my pizzas to this method. Looks so good.
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wrote on 17 Apr 2020, 19:58 last edited by
Brenda, xenon, and others that bake. . .do you weigh your flour? I don't, and am wondering if I need to start doing so. Maybe that contributes to my crappy bread-making endeavors of late.
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wrote on 17 Apr 2020, 20:00 last edited by
Game changer for me. Might be because some of my flour was sitting around for a while and packed quite tight.
My first foray into bread making a few weeks ago was a disaster. Got a digital scale from amazon for about $12.
Game changer.
I tested some of my flour weight on the scale after to confirm. I was way off. YMMV
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wrote on 17 Apr 2020, 20:04 last edited by
Yeah, weighing is very important in baking. It's chemistry.
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wrote on 17 Apr 2020, 20:05 last edited by xenon
Another big benefit has been that you can convert recipes you like into ratios - and scale them up and down with accuracy once you have a scale.
I had a recipe for 5 pizza dough balls. I only wanted 3. Multiple all the weights by 3/5.
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Brenda, xenon, and others that bake. . .do you weigh your flour? I don't, and am wondering if I need to start doing so. Maybe that contributes to my crappy bread-making endeavors of late.
wrote on 17 Apr 2020, 20:37 last edited by@Optimistic
Opti, for bread, yes, weigh your flour until you get really comfortable making a certain recipe. The first several times I make a new recipe, I always weigh the flour. My challah bread is one I've made so many times, I can tell just by feel whether it needs more flour or liquid. My frequent pizza dough is the same way, I just measure and adjust. With varying humidity and temp, a given recipe will need tweaking to get the desired texture. On a cold winter day, I just know I'll have to add a bit more liquid. On a humid day, probably not.Something that new bakers sometimes find difficult to manage is the hydration level for the dough, especially if it's meant to be a wet dough, actually sticky. Don't be afraid of sticky dough. Just wet or oil your hands, or use a bench knife to move it around. A good high hydration will help you get a nice moist bread. The oven never adds moisture to your bread. LOL. You have to make sure it's moist before you bake it, and that often means a sticky dough. People keep adding more flour to make it easier to handle, and then they're disappointed with dry bread.
Sticky is good! -
wrote on 17 Apr 2020, 20:43 last edited by
How about a pizza crust made with beer?
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wrote on 17 Apr 2020, 20:50 last edited by Optimistic
@Jolly Sounds delicious!
Ok, that´s it then, I´m sold on the scale. Most of my baking is cakes and cookies type-stuff, and I mostly stick to my favorite recipes. Working without a scale has not been an issue before. I´m also not really sure why I was able to have success with yeast dough years ago but lately not--but xenon, now I´m wondering if it´s because my baking ingredients are a bit on the older side, and maybe my flour has settled.
Ok, what about about a thermometer to measure water temps for the dough? Necessary?
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wrote on 17 Apr 2020, 21:03 last edited by
Just took delievry of 10lbs of KA Bread flour. This is a first. I usually just get Gold Medal at the grocery store. Always unbleached and all purpose. Although I did get some nice whole wheat flour a couple of weeks ago. I started substituting 1 1/2 cups of whole wheat flour for the same all purpose flour, in my sourdough bread recipe. Makes for a good hearty bread.
And yes, as you get more loaves made under your belt you will just know by the feel of the dough. I never weigh or measure my flour.
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wrote on 17 Apr 2020, 21:05 last edited by
I go between 110 and 120 degrees Fahrenheit for the water temp.
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Just took delievry of 10lbs of KA Bread flour. This is a first. I usually just get Gold Medal at the grocery store. Always unbleached and all purpose. Although I did get some nice whole wheat flour a couple of weeks ago. I started substituting 1 1/2 cups of whole wheat flour for the same all purpose flour, in my sourdough bread recipe. Makes for a good hearty bread.
And yes, as you get more loaves made under your belt you will just know by the feel of the dough. I never weigh or measure my flour.
wrote on 17 Apr 2020, 21:22 last edited by@mark
Curious to hear what differences you note with the Bread Flour. I used to be just an all-purpose flour user, but recently got the Bread Flour. Actually, let me rephrase that. I decided to finally open the nice KAF Bread Flour I had in my stash, that had a use-by date of mid-2019
--says the gal who wonders why her bread didn´t turn out so great.I have a fresh bag of the Bread Flour waiting for me after I get a lot of practice with the older bag.
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wrote on 17 Apr 2020, 21:23 last edited by
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wrote on 17 Apr 2020, 21:34 last edited by
YUP!