Baguettes and Pizza
8 years ago
Hand-mixed a 1000g batch of bread dough on Monday.
Took half of the dough out of the fridge very early Tuesday Morning and baked three baguettes.
I skipped lunch so I cut a few small slices and had them mid afternoon with a little butter.
The remainder came out of the fridge mid afternoon and I used it to make two
large pizzas.
Matt's favourite - Greek Style.
Topped with roasted seasoned potato cubes.
and Moe and I shared
an Italian Sausage and Mushroom pizza.
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Comments (16)
8 years ago
8 years agoRelated Discussions
Sourdough Chocolate Babkas
Comments (9)Cloud_Swiff, you can find the recipe for the Babkas here I don't know if you have a sourdough starter, but you need one before you can start making sourdough bread. I use Amy's Bread instructions on How To Make a Sourdough Starter. Once you have the starter you can use it to make all kinds of different breads. I edited my standard recipe recently to add instructions for making Sourdough bread. You can use this recipe to make Baguettes, Boules, Pizza, etc.... Artisan Style Bread Edited February 5th, 2014 6 cups flour (1000 g) 3 1/2 cups water (820g water - 82% hydration) 1 1/3 Tablespoons salt (4 teaspoons) (21 g) 1 1/4 teaspoons yeast (5 g) NOTES: I usually double this recipe. The flour that I use weighs 160 to 165 g per cup (reduce yeast to 1/8 to 1/4 teaspoon if making sourdough bread) Regular Biga 1 1/2 cups flour 1/2 teaspoon yeast 1 cup water Stir well, cover and leave to rise overnight. Sourdough Biga 2 oz sourdough starter 1 1/2 cup flour 1 cup water Stir well, cover and leave to rise overnight. Sourdough Levain 2 ounces sourdough starter 1 cup flour 1/4 cup (more as needed) The Levain is stiffer than the Biga. Mix the ingredients together and knead for a few minutes. Place in oiled container and allow to rise overnight ~~ ~~ ~~ I use a Magic Mill mixer to do all my mixing and kneading. Mix flour and water (Biga or Levain if using) together and allow to rest for 20 to 30 minutes. This allows the flour to absorb the water and will cut down on the kneading time. Add yeast and salt mix and again set aside for 20 minutes. Knead the dough until it comes together and forms a smooth ball. Oil a large rectangular container with a lid. Because of the amount of water this will be a very soft dough. Tip out on to a well floured board. Knead by hand just long enough to shape into a ball and then place dough into oiled container and cover with lid. After 10 minutes fold dough a few times. (Using the Ken Forkish method of folding). Keep the dough in a ball shape. As the dough rises it will spread out to fill the container. Repeat the fold once more in the next hour. Then leave dough to triple. Carefully tip dough out on to floured board and cut in half. Recipe makes two large loaves or a number of baguettes. Also makes a wonderful pizza crust. NOTE: I usually double my recipe and refrigerate half the dough for a few days. The longer fermentation further develops the flavour and texture. Shaping Loaves Baguettes (4 to 6 Baguettes depending on size) Shape , dust with flour and cover with tea towel. Rounds - Shape into two large rounds and place. seam side down, in floured tea towel lined basket/bowl. Dust with flour and cover with tea towel. I bake baguettes on a stone preheated to 500°F. When the baguettes have proofed, almost doubled, slash and place on preheated stone. They take about 20 to 25 minutes. Rounds can be baked on the stone at 500°F or in preheated Dutch Ovens (475°F). If baking on a stone, tip the round out on to floured board,(seam side will now be up) slash and slide onto stone using a pizza paddle. If baking in a dutch oven, tip loaf out on to floured board. Carefully pick up and place into preheated Dutch Oven.(seam side will be up. No need to slash) Cover and bake for 30 minutes. Remove lid and continue to bake for 15 to 20 minutes. Option:. Cut dough in half and shape each half into four balls. Place balls, seam side down, into proofing baskets/bowls. As the dough rises, the balls form one large loaf. When ready to bake, carefully tip loaf on to floured board. Very carefully pick up loaf and place into hot pot. When the loaf is baked and cooled split into four smaller loaves....See MoreMini Baguettes & French Dip Sandwiches
Comments (27)The thing about words like "gravy", "sauce", "salsa" and "mole" is that they take on local characters to mean something rather specific when all of those words really just mean liquidy stuff to pour over food. Calling it "au jus" is more about the 100+ years of the sandwich famously being described as "au jus", than about it accurately being sauce au jus de viande. One of the restaurants which claims to have created it, Phillippe's (a few blocks from the other one), gave this recipe to Food Network, though I don't know if that's how they actually make theirs. Au jus, is a noun in American English. You will often hear people ask for "more au jus", or ask to "warm up the au jus". One of the origin stories was that the roll fell into the pan drippings at the carving station while a man was getting a beef sandwich and he said he was fine with the wet roll. Another version was that he complained that the bread was stale or too hard, so they dunked it in the juices to soften it. Still another version was that the guy just wanted the drippings so asked to have them soak up on his bread. They say it got the name because customers who saw it would ask to have the roll dipped "like Frenchy does," referring to Mr. Phillippe, who, being French, probably also inaugurated calling it "au jus". Thus, he probably just meant "with the juice", period. At the other place that claims to have invented it, Cole's, they say it was dipped in the juices for a guy with bad teeth who couldn't bite and chew the roll. I could believe that they did make sandwiches with drippings, too, but it makes the most sense that the name of the sandwich, and the "au jus" to dip it in, came from Frenchy's, which is what customers used to call Phillippe's. Whichever, that first French dip sandwich was literally dipped in the jus de viande. I wouldn't think many had been since, since, as you say, there isn't that much juice to be had, especially if you skim it....See Moreelizpiz you asked:) KAW....summer pasta and baguette
Comments (19)WOW you guys are so great. It is good to be back. I sure do wish we could make it to NYC, Martha. We will be there the 1st week of December to celebrate my 60th birthday. Can't get there sooner as we are going to Seattle and then Vashon Island and then San Diego CA for 4 weeks. We will be travelled out by then I am thinkin. hellonasty: THANK YOU ! I will link to it below. It is the French Bread from a forum I frequent, The Fresh Loaf. I get a lot of ideas there. This particular bread takes 3 days but is worth it as it is quite easy to do. I sure hope you will post lots of things from your new kitchen ...we love pics of Kitchens in Action ! prill : it sure was. I still can't believe I did it. Have no other plans to do it again as I don't want to be away from DH that long ever again. He is my rock . kitchen: I use a Ciabatta from The Fresh Loaf. Here is the link for that...don't know how to post it "right" but you can cut and paste. It is a great bread and makes wonderful pizza crust too !! http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread Follow exactly, I don't do the one with the semolina as it didn't turn out right but the other is always perfect. Hey Holly ! I am sure glad to be home at least for a few weeks. I plan on lots of baking over the winter when it gets cooler here. Hey Elyse ! I loved the pic of you and your fridge LOL. You are so going to have a great kitchen when it is done. I can hardly wait to see all the great things you will be making. You will have to post all of them for us to oooh and ahhh. You can add grilled chicken to the pasta dish or shrimp etc. It would be wonderful. DH said the same thing....I need MEAT ! haha. ...c Here is a link that might be useful: Gosselin cold retarded French loaf...See MoreBaguettes, Bialys and Boules
Comments (15)Well darn. Answered a call right after I put the boule in the grill. I kept saying "I've got to check my bread" but alas... opened the grill to find this: It's a lot more burned than appears in the photo. I was so upset, as it's now hard to make dough, find time to proof and bake it in the grill. I almost cried. DH was there when I cut into it that evening, encouraging me, saying "I'm sure it's fine inside"...As ann_t's thread said when I first joined and was so amazed at how she baked bread in her grill, it's hard to screw up bread! DH immediately said "See, all those holes!" We each had a slice right away and it was wonderful. Needing only a little trim of black burnt here and there : ) I 'folded' this after the first proof holding it in the air (ran out of counter space), so though it's not nice and round, that's fine by me!...See More
8 years ago
8 years ago- 8 years ago
8 years ago
8 years agoGorgeous bread and pizza.
We and guests love potato on pizza. Especially focaccia.
When I make pizza for a crowd, usually a pre-dinner app, I prep ahead ingredients and use flour tortillas. (this is 15-20 pizzas for many different dietary likes/dis-likes)
My market even has gluten-free tortillas.
DH has family that visits every year and now with new marriages and babies it is a crowd. With everything prepped, I can pull out a pizza every five minutes with two in the oven and one or two waiting...special orders no problem. When SIL was on chemo she loved the blonde/no tomato sauce.
Potato, paper thin, over a smear of pesto, just around the edge. Keeps it from edge burn and crisp like potato chips.
Shifting by starting the fresh one on the bottom, then moved to the top I get very thin crispy 'thin crust' pizza.
Just the two of us we make the Artisan crust usually.
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