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Old 03-21-2013, 08:06 AM   #916
Yardstick
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I finally took a series of pics while doing a grilled pizza.


Stretched dough on the peel, ripe tomatoes sprinkled with kosher salt and marinated in fresh garlic and olive oil in the bowl, and olive oil in the sprayer to lube the dough.



Nice, hot grill.



Tomatoes go down.



Dough gets lubed up and then put directly on the grates for ~2 minutes.



Dough gets removed and sprayed on the so far uncooked side, then flipped back down. Tomatoes get scooped up from the grill and smeared into the dough as the sauce. Then fresh, whole milk mozzarella (that has been pressed to remove some liquid) goes down.



A couple minutes later the cheese has flowed.



Basil.



Basil chiffonade.



And this state doesn't last long.




The dough needs to be pretty well worked and slightly dry stuff to stand up to the grill. Here's the recipe:

16 oz All Purpose Flour
10 oz Water
2 tbsp Olive Oil
1 tbsp Malted Barley Syrup (this can be hard to find, but well worth it!)
1 tbsp Kosher Salt (I use a little less)
1 Packet Instant/Rapid Rise Yeast

I use a KitchenAid mixer with bread hook to kneed this for ~15 minutes. Let rise for 1hr. Split the dough into three dough balls and let those rest for 45 mins. I usually do the first rise on the counter or in the oven on proof setting then bag the individual dough balls that I'm not going to use and stick them in the refrigerator for later use.

Yardstick screwed with this post 03-21-2013 at 09:45 AM
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Old 03-21-2013, 09:34 AM   #917
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Originally Posted by levain View Post
We had a pizza party for my 9 yr. olds birthday yesterday. I had some dough left, so I made some huge pita breads. Watching this is a little bit like watching water boil. Good luck making it through
What's a good recipe for pita bread? And why are there so many calories in one?

Quote:
Originally Posted by Yardstick View Post
I finally took a series of pics while doing a grilled pizza.


The dough needs to be pretty well worked and slightly dry stuff to stand up to the grill. Here's the recipe:

16 oz All Purpose Flour
10 oz Water
2 tbsp Olive Oil
1 tbsp Malted Barley Syrup (this can be hard to find, but well worth it!)
1 tbsp Kosher Salt (I use a little less)
1 Packet Instant/Rapid Rise Yeast

I use a KitchenAid mixer with bread hook to kneed this for ~15 minutes. Let rise for 1hr. Split the dough into three dough balls and let those rest for 45 mins. I usually do the first rise on the counter or in the oven on proof setting then bag the individual dough balls that I'm not going to use and stick them in the refrigerator for later use.
thanks for the recipe- looks delicious


Ko
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Old 03-22-2013, 12:51 PM   #918
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A friend sent me a receipe for mango bread. So had to try it.




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Old 03-29-2013, 07:30 PM   #919
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And for lack of anything else productive to do, I made no-knead using leftover cooking liquid from the corned beef. (without pots or cabbage).
Has a mellow hiint of corned beer flavor.





Regardless of what I've added to the basic receipe, nothing has actually improved the bread. Some are close to as good, but really none better.
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Old 03-29-2013, 09:08 PM   #920
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Originally Posted by UnderNewOwnership View Post
It's just a jar of Nutella away from wondering how you put on three pounds.



In one day.
forget that high fructose syrup using crap.
buy some of the real deal.

Justin's Chocolate Hazelnut Butter.
http://www.justins.com/products.php

a lightly toasted piece of bread and this stuff and yer in heaven.
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Old 03-30-2013, 03:20 AM   #921
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Ahem

Quote:
Originally Posted by eakins View Post
forget that high fructose syrup using crap.
buy some of the real deal.

Justin's Chocolate Hazelnut Butter.
http://www.justins.com/products.php

a lightly toasted piece of bread and this stuff and yer in heaven.
Real deal? I beg your pardon

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Old 03-30-2013, 11:48 AM   #922
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just back from a german trip and im addicted to that really heavy duty black bread.

you just cant buy it here, anyone got an easy recipe?
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Old 03-30-2013, 03:08 PM   #923
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Got a loaf of plain old wheat rising. Be done 'bout 9 o'clock.
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Old 04-01-2013, 09:24 AM   #924
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Thanks to everyone on this thread for their input/tips. I bought a dutch oven the other day & decided to try the no knead method first, super easy & it came out great the very first time I'm hooked!







JP
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Old 04-01-2013, 02:20 PM   #925
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Going to get some Justin's Nut Butter after work....
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Old 04-01-2013, 10:34 PM   #926
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I'm guessing you have to hide that shit in the garage where the wife won't find it.

Quote:
Originally Posted by levain View Post
Real deal? I beg your pardon

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Old 06-08-2013, 12:46 PM   #927
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When you're tired of paying US$4.00 for a *$#@ loaf of bread.

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Old 06-08-2013, 01:14 PM   #928
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Laugh Thank You

I have been baking bread, brewing beer and making pasta for a long time.

My bread has improved from this thread. I take 2 sandwiches in my lunch every day. Weight loss is a useless fight

When the loaves are really big, I slice the bread thick and make one sandwich. Cut in half.

I have been on the lookout for a dutch oven. I have never tried one. I tried spraying the oven for moisture. I do not have a pizza stone.... yet.

More sugar = thicker browner crust.
Always one table spoon salt.
Bread is on its own schedule. Its not always ready when you want it to be.

My problem was making the dough too dry. I always make 2 loaves, throw one in the freezer as soon as its cool enough. It keeps well.

Looking for the no kneed method. I already use a kitchen aid my children gave to me.

Thanks again.

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Old 06-08-2013, 02:30 PM   #929
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Fuck, yeah.



I'd say the "crumb" came out about right for sandwich bread, too.
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Old 06-09-2013, 06:28 AM   #930
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Quote:
Originally Posted by Xeraux View Post



I'd say the "crumb" came out about right for sandwich bread, too.
So you're not going to post the recipe?
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