Hey Brenda! King Arthur question
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@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?
@Optimistic
Yes to the thermometer, too. Doesn't have to be expensive. I like my water to be about 108 to 110F, but anywhere from 108 to 112 is fine. I prefer to have it a little lower than 110, just because it seems like a little longer rise means I'm not rushing to get everything ready for shaping, etc. I tend to make large batches, so the prep for the step of shaping and putting the loaves on trays or in pans can take a little time. Plus, I'm usually multi-tasking, and I may need to finish up the thing that's my in-between project. I've heard that a slightly slower rise develops a nicer crumb, too, instead of the giant blowout bubbles. LOL I don't know that it matters for that reason. Mostly, I just like to have time for a little second project, even if it's just prepping for dinner. -
I must preface this with I have never had much luck at pizza especially since it wasn't one of my favorite foods. Until I found real, chewy crust Neapolitan pizzas.
Here's the next one, with a garlic olive oil and Italian seasoning base. It looks better. Turned it down to 500 and less time. The key is putting it on a hot surface down low in the oven.
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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.
@mark Yes, swapping some whole wheat into the recipes is yummy!
I really like the bread flour for certain recipes. Not all of them need it. Usually, the recipe will say if it's the preferred type to use. If the recipe recommends bread flour, it's usually for the extra protein, which gives the bread more body.
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@Aqua-Letifer LOL, Aqua!
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@Mik I add both whole and ground fennel to my homemade sauce. LOVE IT!!! Lots of other spices in the sauce, too, but the fennel puts it over the top and makes it extra good.
If we're having some grass-fed ground pork on the pizza, I sometimes sprinkle a little more ground fennel on it. Pork and fennel are a match made in heaven.
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Thanks, Brenda. Best I have done to date. The second one better than the first. This was made with local pasture raised pork sausage, but I'm going to talk to the guy about making me some with half the salt and twice the fennel.
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Thanks, Brenda. Best I have done to date. The second one better than the first. This was made with local pasture raised pork sausage, but I'm going to talk to the guy about making me some with half the salt and twice the fennel.
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Two points:
- Seasoning is more even when ground with the meat.
- I would never trust my sausage seasoning to anybody but me. The classic approach is to season, grind a half pound or so, cook a small party and taste. Preferably with a piece of bread or cracker and a little water to recalculate the palate. Remember, you can always add, but you can't take away
“Cry havoc and let slip the DOGE of war!”
Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton
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We're just a tad fussy about the seasoning of our pork for different purposes. It's really difficult to get things just the way you want them seasoned from a meat locker or butcher. Their tastes are not ours. We just do our own to make it suit the purpose, be it for breakfast sausage or pizza or some other use. Hubby likes to try different flavors, too.
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Two points:
- Seasoning is more even when ground with the meat.
- I would never trust my sausage seasoning to anybody but me. The classic approach is to season, grind a half pound or so, cook a small party and taste. Preferably with a piece of bread or cracker and a little water to recalculate the palate. Remember, you can always add, but you can't take away
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@Mik Ooh, I love those burnt bubbles!
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A trademark of Dewey's crust.
The crust that is my ideal is Pizzeria Locale, a Denver outfit that opened here for a couple years, but closed. Best damn pizza crust ever, and excellent toppings - ham and corn, etc. Now that they have pulled out I need to contact them and see I if Can persuade them to share.
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A trademark of Dewey's crust.
The crust that is my ideal is Pizzeria Locale, a Denver outfit that opened here for a couple years, but closed. Best damn pizza crust ever, and excellent toppings - ham and corn, etc. Now that they have pulled out I need to contact them and see I if Can persuade them to share.
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Actually I found it.
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Actually I found it.
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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
@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 again for the heads up here, Optimistic.
The results (my dough was already in progress and not quite the same recipe, but close enough):
