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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. Hey Brenda! King Arthur question

Hey Brenda! King Arthur question

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  • M mark
    17 Apr 2020, 21:03

    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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    brenda
    wrote on 17 Apr 2020, 22:48 last edited by
    #34

    @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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    • A Aqua Letifer
      17 Apr 2020, 21:23

      alt text

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      brenda
      wrote on 17 Apr 2020, 22:49 last edited by
      #35

      @Aqua-Letifer LOL, Aqua!

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      • M Mik
        17 Apr 2020, 22:09

        Oh yeah, and a little fennel pollen after the bake too.

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        brenda
        wrote on 17 Apr 2020, 22:53 last edited by
        #36

        @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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        • M Mik
          17 Apr 2020, 22:26

          First piece. Pretty good.

          alt text

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          brenda
          wrote on 17 Apr 2020, 22:54 last edited by
          #37

          @Mik Darn good pizza there, Mik!

          1 Reply Last reply
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            Mik
            wrote on 17 Apr 2020, 22:56 last edited by
            #38

            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.

            "The intelligent man who is proud of his intelligence is like the condemned man who is proud of his large cell." Simone Weil

            B 1 Reply Last reply 17 Apr 2020, 22:57
            • M Mik
              17 Apr 2020, 22:56

              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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              brenda
              wrote on 17 Apr 2020, 22:57 last edited by
              #39

              @Mik
              We get our ground pork with no seasoning at all. That way we can do anything we want with it. Yes to the fennel! 😄

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                Mik
                wrote on 17 Apr 2020, 23:00 last edited by
                #40

                I have several pounds in the freezer, so I suppose I could do what I want there too.

                "The intelligent man who is proud of his intelligence is like the condemned man who is proud of his large cell." Simone Weil

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                  Jolly
                  wrote on 17 Apr 2020, 23:11 last edited by
                  #41

                  Two points:

                  1. Seasoning is more even when ground with the meat.
                  2. 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

                  B 1 Reply Last reply 17 Apr 2020, 23:20
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                    brenda
                    wrote on 17 Apr 2020, 23:20 last edited by
                    #42

                    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.

                    1 Reply Last reply
                    • J Jolly
                      17 Apr 2020, 23:11

                      Two points:

                      1. Seasoning is more even when ground with the meat.
                      2. 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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                      brenda
                      wrote on 17 Apr 2020, 23:20 last edited by
                      #43

                      @Jolly True and true, Jolly!

                      1 Reply Last reply
                      • M Mik
                        17 Apr 2020, 22:26

                        First piece. Pretty good.

                        alt text

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                        Optimistic
                        wrote on 17 Apr 2020, 23:23 last edited by
                        #44

                        @Mik Ooh, I love those burnt bubbles!

                        1 Reply Last reply
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                          Mik
                          wrote on 17 Apr 2020, 23:29 last edited by
                          #45

                          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.

                          "The intelligent man who is proud of his intelligence is like the condemned man who is proud of his large cell." Simone Weil

                          B 1 Reply Last reply 17 Apr 2020, 23:35
                          • M Mik
                            17 Apr 2020, 23:29

                            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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                            brenda
                            wrote on 17 Apr 2020, 23:35 last edited by
                            #46

                            @Mik and share again! Here! 😁

                            1 Reply Last reply
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                              Mik
                              wrote on 17 Apr 2020, 23:45 last edited by
                              #47

                              Actually I found it.

                              https://www.pizzerialocale.com/recipes/

                              "The intelligent man who is proud of his intelligence is like the condemned man who is proud of his large cell." Simone Weil

                              B 1 Reply Last reply 17 Apr 2020, 23:52
                              • M Mik
                                17 Apr 2020, 23:45

                                Actually I found it.

                                https://www.pizzerialocale.com/recipes/

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                                brenda
                                wrote on 17 Apr 2020, 23:52 last edited by
                                #48

                                @Mik Thank you!!!

                                1 Reply Last reply
                                • O Optimistic
                                  17 Apr 2020, 19:32

                                  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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                                  xenon
                                  wrote on 18 Apr 2020, 01:54 last edited by xenon
                                  #49

                                  @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):

                                  alt text
                                  alt text
                                  alt text

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                                    mark
                                    wrote on 18 Apr 2020, 02:32 last edited by
                                    #50

                                    That looks awesome!

                                    1 Reply Last reply
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                                      George K
                                      wrote on 18 Apr 2020, 02:35 last edited by
                                      #51

                                      Oh. My.

                                      "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                      The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

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                                        brenda
                                        wrote on 18 Apr 2020, 02:38 last edited by
                                        #52

                                        That's gorgeous!

                                        1 Reply Last reply
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                                          xenon
                                          wrote on 18 Apr 2020, 02:49 last edited by xenon
                                          #53

                                          Thanks - I was pleasantly surprised by how it turned out! I've made plenty of pizzas - they never turned out like this. Main things that I think made it good:

                                          • Good dough recipe

                                          • Hot oven - I had it at 550

                                          • Seasoned cast iron pan (I'm irrationally finicky about the seasoning on this cheap ass pan. Melted cheese slides right off... mostly)

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