Learning Knowledge to Make Pizza: Tartine Country Bread and Bagels made with milk kefir

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Sunday, November 14, 2010

Tartine Country Bread and Bagels made with milk kefir

This post isn’t about pizza making, but about two doughs I made with the milk kefir. I used the milk kefir to naturally leaven both of these doughs. No commercial yeast was used. I am still exploring how milk kefir can leaven a dough, being it pizza dough, bread dough or bagels. I am beginning to believe more that bread making and pizza making go hand in hand in a lot of ways.

I bought the Tartine Bread book by Chad Robertson. He is a very accomplish baker in San Francisco. His breads look so beautiful and airy. I would really like to taste his bread, but since I live so far away, I probably will never taste his bread. He studied bread making in France and has studied with some of the best teachers. Members on http://www.pizzamaking.com/forum/index.php were purchasing his Tartine Bread Book and making his Country Bread. They were also posting pictures of the Country Bread they made. I decided to give it a go and also try to make the Country Bread. I am not an experienced bread baker, but have learn some of the principles from making pizza and also from other members knowledge on what they have tried. This is a video of Tartine Bakery. http://www.youtube.com/watch?v=r5kKeKSfyOE and another of a person that just purchased The Country Bread from Tartine Bakery. http://www.youtube.com/watch?v=zVfG8Y7e6J4 Some people say this is the best bread around the country. They are people that have tasted some of the best breads.

Another member of http://www.pizzamaking.com/forum/index.php also posted about making Fairmont bagels. Fairmont bagels is in Montreal, Canada. He had posted pictures of his bagels and they looked so good. Fairmont Bakery has been around for a long while. http://www.fairmountbagel.com When Marc (widespreadpizza) said how good these bagels were and I saw the pictures, I also wanted to try and make the bagels. I never tried to make bagels before, so I thought this would be a new adventure for me. The Fairmont bagels are like old time bagels and also made that way. This is a video of how Fairmount Bagels are made.http://www.youtube.com/watch?v=-aqbj7VW6Hw Marc was my inspiration to try and make bagels. Although my bagels don’t look as good as Fairmont bagels, they were delicious, in my opinion. I have tried many bagels in New York City, but none I tasted compared with these bagels.

Pictures of bread and bagels I made with milk kefir as the leavening agent.