|As the Bagel Turns...And Boils...And Bakes....
||[Jul. 11th, 2008|06:39 pm]
Notes on what I have experimented with and learned about baking and dough today, including pizza/breadsticks....|
1) If I forget yeast in a batch of dough (happens when multitasking, first time in over a month) the dough can be divided in half and combined with some freshly made yeasted dough and the whole batch will rise properly. It does take a little bit longer, but works.
Edit-doesn't work quite as well as I thought. Maybe next time I'll knead them together, otherwise the 2 batches of dough didn't mix well. Possibly due to olive oil content.
2) Twice the dough made from high gluten flour makes a great deep pizza crust, and when covered in equal amounts of melted butter and olive oil with onion flakes, garlic, basil, oregano, salt and pepper then covered in cheese, it makes the most excellent breadsticks.
3) After prebaking the crust so it holds its shape and adding cheese, a pizza stone is not required for the bottom of the pizza crust to brown wonderfully. This will be useful when I make my own frozen pizzas later.
4) I still have a dozen everything bagels to make, plus two giant bagels and four loaves of bread. I'll still be done pretty early with my baking.
And a plus for me, Farmer's Market tshirts are coming out and I have the order form printed. Should look great until I stain it.