I was trying to make the walnut raisin bread like I had purchased at Sullivan St. Bakery. I posted the one picture at Reply 22 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117785.html#msg117785 3rd picture down, and another picture at Reply 52 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117836.html#msg117836
Peter posted his formula for walnut raisin bread and the link at Reply 54 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117841.html#msg117841 and Reply 56 http://www.pizzamaking.com/forum/index.php/topic,4114.msg42660.html#msg42660
I couldn’t get my starter active enough and I didn’t use a preferment. I just took the final dough ingredients and added honey and molasses, because I didn’t have any barley malt syrup on hand. I also change the flour to the Ultragrain Flour. I guess if I did play around with the formula I could get a lighter airy crumb, but the people at my granddaughters home really liked it.. I did take my home steamer machine and really steamed the oven, when I was first baking the bread. I don’t know if that made a darker crust or not. '
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
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