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tips for good bread:
organic flour: conventional wheat is lacking protein and produces a weak crumb with little flavor and even less nutrients
real salt: iodized salts are mostly industrial waste and they taste like it, find a good salt by tasting several, i like the pink kind, but most sea salts will work, although the "saltiness" of each will vary so adjust the amount to taste
water: never use tap water, even shit bottled water is better, at a minimum it should be filtered to remove distasteful compounds, bread has a delicate flavor profile that demands clean water, neutral flavored spring water would be ideal
yeast: always proof your yeast, weak or dead yeast tastes like shit unless its in the bottom of your beer
kneading: knead until smooth, it takes a few minutes, just keep going, this is the most important part of the process, the dough must be homogenized and elastic
rising: it takes three days to make proper bread, on day one you make the dough and let it rise at room temperature for several hours, after it has bubbled up nicely you smash it back down into a ball and then refridgerate(keep cool) overnight, on day two you smash the dough down and return to fridge, on day three you can use the dough or smash down and use on day four, after four days your dough is depleted and will not make good bread
baking: make sure your oven works right, most ovens have hot and cold spots and dont run at the temperature you set it for, always check temperature with a thermometer, dont make loaves too big or they wont bake through, use stoneware for best results
made pizza yesterday
pizza dough needs to be wet, it will be hard to knead because it will be too sticky, mixing thoroughly in the bowl will work if you get the right proportions, the trick is mixing in just enough flour, the dough should be elastic but not hold its shape well, then its the same three day process, the second day the dough will be less sticky, the third day the dough becomes semi workable
on pizza day, allow dough to warm, divide into pizza sized chunks, about a fist sized lump, roll until a smooth skin forms, set aside on oiled surface or inside oiled plastic bags, allow to rise until bubbly, at least two hours, turn out dough to a floured board, smash dough into a flat shape, i use the tips of my fingers like playing a piano, get the dough even all across, after adding toppings you will need to carefully loosen the dough from the board with a spatula or pastry knife, just be careful and go around the outside and work towards the middle, shake the board a little to see if the pizza moves, then throw it on your preheated pizza stone/oven, 500F is ideal for home baking, do not remove early, browner is better
organic flour: conventional wheat is lacking protein and produces a weak crumb with little flavor and even less nutrients
real salt: iodized salts are mostly industrial waste and they taste like it, find a good salt by tasting several, i like the pink kind, but most sea salts will work, although the "saltiness" of each will vary so adjust the amount to taste
water: never use tap water, even shit bottled water is better, at a minimum it should be filtered to remove distasteful compounds, bread has a delicate flavor profile that demands clean water, neutral flavored spring water would be ideal
yeast: always proof your yeast, weak or dead yeast tastes like shit unless its in the bottom of your beer
kneading: knead until smooth, it takes a few minutes, just keep going, this is the most important part of the process, the dough must be homogenized and elastic
rising: it takes three days to make proper bread, on day one you make the dough and let it rise at room temperature for several hours, after it has bubbled up nicely you smash it back down into a ball and then refridgerate(keep cool) overnight, on day two you smash the dough down and return to fridge, on day three you can use the dough or smash down and use on day four, after four days your dough is depleted and will not make good bread
baking: make sure your oven works right, most ovens have hot and cold spots and dont run at the temperature you set it for, always check temperature with a thermometer, dont make loaves too big or they wont bake through, use stoneware for best results
Post automatically merged:
made pizza yesterday
pizza dough needs to be wet, it will be hard to knead because it will be too sticky, mixing thoroughly in the bowl will work if you get the right proportions, the trick is mixing in just enough flour, the dough should be elastic but not hold its shape well, then its the same three day process, the second day the dough will be less sticky, the third day the dough becomes semi workable
on pizza day, allow dough to warm, divide into pizza sized chunks, about a fist sized lump, roll until a smooth skin forms, set aside on oiled surface or inside oiled plastic bags, allow to rise until bubbly, at least two hours, turn out dough to a floured board, smash dough into a flat shape, i use the tips of my fingers like playing a piano, get the dough even all across, after adding toppings you will need to carefully loosen the dough from the board with a spatula or pastry knife, just be careful and go around the outside and work towards the middle, shake the board a little to see if the pizza moves, then throw it on your preheated pizza stone/oven, 500F is ideal for home baking, do not remove early, browner is better
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