Pizza is the perfect food

Pizza’s is the perfect food. It should be its own food group. The base is thin, naturally fermented bread (the best part…). Topped with lycopene rich tomatoes, good melty cheese, and then an assortment of veggies and / or protein. You just can’t wrong….

MORE

Sourdough hydration experiments

My hydration trials are continuing. Making two loaves (76% and 85% with only 10% type 85 wheat) has been really rewarding and a great learning experience. I make them side by side in two different bowls and work to keep the temperatures of the dough the same so that they ferment at the same rate….

MORE

Sourdough hydration experiments

Four pics today: a 76% hydration loaf and an 85% hydration loaf. I forgot to turn my oven down on the first one so it’s bold af. I like the bold bake, though it looked burned to others in my house. The first/76% is just out of my comfort zone, and the 85% is waaaaay…

MORE

Charcoal Rosa Pan Pizza

An otherwise basic rosa pan pizza gets a Halloween makeover with a touch of activated charcoal, resulting in a stunningly black crust that contrasts beautifully with the deep red tomato sauce on top. We kept the dough building method and toppings for this recipe fuss-free, so if you’re new to pizza making, give this one…

MORE

Accurate weight of flour and water

How accurately do we really have to weigh our flour and water? The loaf that I’ve gotten pretty good at is a 600g bâtard that ’s 75% hydration with 10% whole wheat. Can you guess the difference in flour and water if I go to 76% hydration? It’s only 2g more water and 2g less…

MORE

Bread sleuthing

What do you look at when you’re trying to evaluate how well you made and baked your last loaf? I’m always wondering what my loaves should be telling me. Here’s the way I’m thinking these days, and I’d love to know what you think. Personally, I always focus on the crumb, but I do know…

MORE

Baking in my Challenger

I love baking in my Challenger Bread Pan. Like so many of you have found, my loaves improved immediately the first time I ever baked in it. My oven spring was considerably better. My crusts were thinner, crispier, and cracklier. And my loaves had those awesome blisters that I’d seen on other baker’s loaves. Except…

MORE