Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast,
Every dough recipe I have ever seen follows the same paradigm. Mix ingredients, kneed, rest, kneed, roll into a ball and place in a lightly oiled covered bowl,
We have a recipe and it tells us to put X grams of flour and Y ml of water. And some of this type of recipe tells us to add flour slowly according to the consis
Last weekend, I made some fresh pasta without a pasta machine. I used a simple recipe of 200g AP flour, 2 large eggs, ~1 tbsp olive oil and a pinch of salt, kne
Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful t
I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making mino
Patient: Brioche. Dry like a croissant. Huge air bubbles. 120 g all purpose flour 96 g heavy cream 1 egg 10g yeast salt 10 g sugar Mixed ingredients with lumps
I made some pizza dough and let the individual dough balls rise in the fridge for a day. The following day I took them out of the fridge so they could come up t
So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut
Recently, I tried to make naan using this recipe: Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minu
To make pizza dough, I'm trying to measure 750 grams of flour. However, I don't have access to any weight measurement tool or any standard cup. I have this mug
We have, because of Corona, started to make our own bread daily. This means we have dough in a round bowl in the fridge all the time, taking up a lot of space w
To bloom the active dry yeast as part of my recipe, I had to substitute 1 cup whole milk (which needs to reach 110F) with organic evaporated milk (0.5 cup) mixe
I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pa
In a below 0°C environment, no bacteria or fungi may grow. How could time "spoil" frozen food? edit: More concretely, I have lobsters and pizza dough that
Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here What'
I've made the same sourdough bread a dozen times before, with small variations in parameters: 360g white flour 240g whole wheat flour 390g water That's a 65% do
Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appear
I use plenty of corn meal when transferring my pizza dough into my Uuni pizza oven. But I find when I making multiple pizzas in a row that the later ones start
I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie do