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.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

Total Pageviews

Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
click on picture to go to post

Saturday, February 5, 2011

Tartine Bread 2/1/2011

I made another attempt at the Tartine bread 2/1/2011.  I mixed the dough the night before and did the stretch and folds, then refrigerated the dough until this morning.  I did numerous stretch and folds and left the dough out all day until tonight when I baked the dough.  I used Better for Bread  450 grams and KAWW flour 50 grams in the formula, 100 grams of my preferment Lehmann poolish, 380 grams of water, 10 grams salt and 1 gram of cake yeast.

I need to get a better combo cooker and I also need to get a lame.  None of my knives at home are sharp enough to slit the dough.  I used a regular bread basket and kitchen towel to proof the dough after it was floured.

I couldn’t wait until the Tartine bread was cool enough to cut it.

I used the Tartine bread I made the other day and make a Panini for breakfast this morning.  For the Panini I used  Mortadella with pistachios, fresh greens, Parmigiano-Reggiano, sliced mozzarella, and garlic herb infused oil  brushed on the Tartine bread before putting the Panini on the grill.  I also had some celery with peanut butter, grape tomatoes, and kalamata olives.

I toasted some cubes of Tartine bread for a salad last night, but grilled chicken for the salad (on the panini grill).  I like the Mortadella better.  I could imagine the Moratadella, rolled up in slices of Mozzarella and sliced into rounds in the salad.  The Moratadella was the best I have tasted in my area.  When eaten cold it still melts in your mouth.


No comments:

Post a Comment