Stone Posted December 22, 2020 Share Posted December 22, 2020 On 12/20/2020 at 5:32 PM, StephanieL said: Did you use a lame to make that beautiful leaf pattern on the top loaf? Indeed, I did. Quote Link to post Share on other sites
small h Posted December 24, 2020 Share Posted December 24, 2020 First stab at homemade bagels and bialys (the bialy has already made its debut over on the Breakfast! thread). I am not displeased. 1 Quote Link to post Share on other sites
Behemoth Posted December 24, 2020 Share Posted December 24, 2020 Those look really good!! Quote Link to post Share on other sites
Sneakeater Posted December 24, 2020 Share Posted December 24, 2020 Yeah! I'm glad that somebody still makes them right. Quote Link to post Share on other sites
small h Posted December 25, 2020 Share Posted December 25, 2020 Thanks! These are the recipes I used: https://www.epicurious.com/recipes/food/views/bagels-366757 https://www.kingarthurbaking.com/recipes/classic-bialys-recipe If I decide to make this a regular thing, I'll get some malt powder & vital wheat gluten, but I have three kinds of flour in the house already, and I'm not buying any more right now. Quote Link to post Share on other sites
joethefoodie Posted December 25, 2020 Share Posted December 25, 2020 14 hours ago, Sneakeater said: Yeah! I'm glad that somebody still makes them right. I couldn't read the article, as I've reach my limit (oh, I've reached my limit for sure and fuck them).. But I caught a picture of that thing and that ain't no bagel. And how is soft and squishy (if that's what it said - and fuck them), any different than practically every bagel made since Lender's? I'm quite interested in trying Mark's off Madison. And this article, which I also can't read cause fuck them, all the bakeries and then some... https://www.grubstreet.com/2020/11/great-bakery-boom-2020.html Quote Link to post Share on other sites
Behemoth Posted December 31, 2020 Share Posted December 31, 2020 Bagels boiled in lye solution. Getting there... 3 Quote Link to post Share on other sites
joethefoodie Posted January 30 Share Posted January 30 On 12/5/2020 at 11:38 AM, Orik said: Looks good. I'm going to try and make the Roscioli pizza bianca in our grill soon, practicing towards having a pizza oven. On 12/5/2020 at 12:14 PM, joethefoodie said: Oh yeah!!! My favorite... While I doubt I'll ever approach the deliciousness of the pizza bianca/pizza rosa at Antico Forno Roscioli, Forno Campo de'Fiori, et al. (I'm leaving that to @Orik!), I can't give up trying. So while leafing through a few books, I came across a fairly benign recipe in Parla's Tasting Rome, which as it happens, is very similar to Kenji's recipe on Serious Eats. Neither of these recipes is the same as the recipe in the Roscioli book (which calls for milk as a small percentage of the liquid, and also adds malt (which I have to assume is non-diastatic malt powder). Now Katie certainly has a relationship with the Roscioli family, and certainly has a relationship with the Campo peeps, so a guess is that her recipe somehow incorporates their thinking, riffs on their ingredients, and takes their techniques into consideration. Like I'll never be able to do this... Look at all that pizza! Yesterday's attempt, dough started in the morning. Using 500 g KA bread flour, 80% hydration, 2 grams of instant yeast, 11 grams of salt. Folded maybe 4 times over the course of the next few hours, and baked at 6:30, after preheating the oven/steel for a hour. Half was spread with tomato, the other just olive oil and salt. Not bad. Too, mmmmm, fluffy (?) for me. I let the dough proof on the baking sheet for an hour or so, and I think it shouldn't proof at all. But - it's a start. Quote Link to post Share on other sites
joethefoodie Posted January 30 Share Posted January 30 Also, I'm wondering (@Orik help!!) - maybe the olive oil shouldn't go on till after the bake? Quote Link to post Share on other sites
Orik Posted January 30 Share Posted January 30 Good looking stuff! I was a bit suspicious of the recipe as written (and yes, that's diastatic malt) so I did some poking. If you look at the video starting at 0:59 you'll see that he's putting oil on before baking, although of course there's no oil inside the dough itself or it would be a focaccia. 1 Quote Link to post Share on other sites
joethefoodie Posted January 30 Share Posted January 30 Awesome! And wow - there are some major bubbles in that dough. Quote Link to post Share on other sites
Orik Posted January 30 Share Posted January 30 Yes, that was impressive. I also found out that they use T55 / Tipo 0 flour, which is probably somewhere between KA bread flour and all purpose. 1 Quote Link to post Share on other sites
joethefoodie Posted February 2 Share Posted February 2 With a slightly different dough formula (68% hydration, a teaspoon of sugar, and a T of olive oil in the build - so the NY style crust dough per Baking Steel peeps), after a full day's ferment in the fridge, I attempted another pizza bianca/pizza rossa. Nice and bubbly in the sheet pan. And the next day, I reheated a leftover slab, opened it up, and stuffed it with prosciutto - it was quite good. Then, same dough, but another full 24 hours in the fridge, made pizza last night... Got it stretched quite thin, and it was very tasty. But - I don't know if I like the extra couple of days fermenting in the fridge. The flavor is nice for sure, but it has a more chewy consistency, for want of a better word. I think after I make another 1,000 or so pizzas, I'll have this game down. Nah. Quote Link to post Share on other sites
joethefoodie Posted February 4 Share Posted February 4 On 1/30/2021 at 6:27 PM, Orik said: Yes, that was impressive. I also found out that they use T55 / Tipo 0 flour, which is probably somewhere between KA bread flour and all purpose. Wish me luck... Quote Link to post Share on other sites
Behemoth Posted February 5 Share Posted February 5 Once more unto the breach, my friend! 1 Quote Link to post Share on other sites
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