Pizza dough High gluten bread flour - 100% Water 62.5% Oil 3.5% Salt 1.8% Sugar 1.2% Yeast .6% Mix till full gluten development ( research window pane if unsure) Place in fridge directly after mixing for 8-16 hours. Divide into small boules and let proof before stretching into final shape.
Yoooooo shoutout to this resurrection. As a sourdough baker myself I will most definitely be throwing my hat into the ring on this one! Nice work TimJ!
Here's the latest loaf I made. It's called CHERNIY HLEB. It's the dark loaf, I placed it next to a sourdough end for contrast.
What a great idea for a thread. I'm not a Baker, but could see giving it a try after hearing all this wisdom.
If anyone is looking for a great bread knife. This is the one I purchased around a month ago. Not one complaint. Victorinox Blue Fibrox Pro 10.25 Inch Bakers Bread and Cake Knife
I forgot about throwing my hat into the ring on this one. Here’s a couple loaves from the last couple weeks.
I think this thread needs a revival. I love making breads and pastries. I only follow recipes so far. Not brave enough to venture into my own creations yet. Pictured are a few 1 hour pizza / stromboli doughs I'm making tonight.It is in autolyse at this stage. Also pictured is a new sourdough starter I'm making using 50% rye flour and 50% whole wheat that Chunk from the Organics Lounge had suggested. Starter was created about 18 hours ago.
Looks delicious. Glazed croissants? Are you a professional baker? I've made danish pastries once and it was a lot of work folding the dough and rolling it out to book the butter in.
Croissant but not glazed. I'm a self-taught baker. You're right it is a lot of work and tricky too getting the temps right. So much time! What kind of danishes were they? I love danishes!
The recipe was actually from the King Arthur Flour website. Cheese, blueberry and raspberry. I also make my own preserves. I grow my own raspberries and we have wild highbush blueberry plants where I live.