Pumpkins bought at a Amish Farm near market 9/23/2011

I bought one white pumpkin and one regular pumpkin.  One is for market and one is for home.  The one for market I am not sure what I am going to try and carve or paint on it.  In our area, all types and kinds of pumpkins and gourds are plentiful.

Norma

Tony Gemignani Makes His Championship Pizza

Written by:  Peter Reinhart

In this webisode, Tony teaches me (and you) how he makes the Margherita pizza that won him the world championship. You'll notice a few great tips, things that aren't commonly known even by professional pizza makers, such as: the traditional Napoletana way to load the pizza onto the peel; shaping the dough on the marble slab as opposed to lifting or spinning it; when to put the basil on; and the importance of bringing the dough to room temperature before putting it into the oven to prevent burning the underside.

If you want to read more, click on the link to read the rest at Pizza Quest.

http://www.fornobravo.com/pizzaquest/webisodes/43-webisodes/283-tony-gemignani-makes-his-championship-pizza.html

Norma

A Championship Margherita by Tony Gemignani, part 2

Written by:  Peter Reinhart

Actually, this week is the version that won it all. As it turns out, last week's pizza was made with Caputo flour and this week's is made with San Felice flour. When Tony won the World Championship in Naples, which he'll talk about a little in this week's segment, he used the San Felice flour so that's the one he reserves this flour for at his restaurant. He uses Caputo on all his other Napoletana pizzas and, as he indicates here, it's almost impossible to tell them apart and he loves both brands. But, because he won the title with the San Felice, that's the one you get if you order the Championship pie, served on the special pedestal platter.

To read more click on the link to go to Pizza Quest to read the rest of the story.

http://www.fornobravo.com/pizzaquest/webisodes/43-webisodes/295-the-real-championship-margherita-from-tony-g.html

Norma

Bread Flour : What to Look For By: Farine and Didier Rosada

1/09/2009 By Farine


Didier Rosada talked at length about bread flour during last month's Artisan III workshop at SFBI, detailing the testing process by which the miller determines the ash content, the protein content and the enzymatic activity. At the end of his lecture on flour, he offered a brief recap of what to look for in a bread flour for the purpose of artisan baking.

If you want to read more click on this link.


http://en.petitchef.com/recipes/bread-flour-what-to-look-for-fid-444436

Norma

Bread of the class: Sitting in with baking guru Didier Rosada

Posted by Jill Strauss, Standard Baking Company

“Dry yeast is very sensiteeve to temperature.” Rosada told his audience as he mixed together first flour, then water, then yeast, and then salt. “So I prefer to mix in theese order.”

If you want to read more click on link.

http://www.portlandphoenix.com/archive/food/02/12/06/food_bread.html

Norma

Pain Meunier Celebrates Wheat's Journey Into Bread By: Didier Rosada

by Didier Rosada

This miller's bread is shaped to appear like a kernel of wheat and was developed to honor the link among farmers, millers and bakers.

If you want to read more, click this link.


http://www.bakerconnection.com/artisanbaker/article_07.htm

Norma

Flour: Ash Content

6/09/2009 By Farine

Didier Rosada talked at length about flour during last week's Artisan III workshop, detailing the flour testing process by which the miller determines the level of enzymes, the protein content and the ash content.

To read more, click on link.


http://en.petitchef.com/recipes/flour-ash-content-fid-444440?related

Norma