Show Us What You're BAKING

[jfmorris]

Last night's culinary BAKED masterpiece was a thin-crust sourdough buffalo chicken pizza... with a few olives and jalapeños along with leftover Publix fried chicken from lunch, chopped and tossed in buffalo sauce. I decided to post it here since it was baked, and involved the sourdough starter I got from Richard a year or two back. Topped with tons of grated mozzarella and extra sharp white cheddar.

This pizza was made using a ball of pizza crust I made and froze a couple of months ago, and pulled out at noon, and started rolling out on floured parchment paper at 5pm as the oven preheated to 500F with the Lodge pizza pan in there.

Parchment paper made for easy transfer into the oven with a rimless cookie sheet. Dropped the temp to 450F and baked for about 10 minutes.

[hoovarmin]

Yum!

[jfmorris]

hoovarmin yeah we had been craving buffalo wings, but I rolled with what I had and satisfied that craving with pizza and leftover chicken instead... . The hot sauce from the chicken was bubbling up through the cheese by the time it was done. And the nice thing is, Yvonne said this was her favorite pizza I had made yet. She's a thin and crispy pizza lover.

[Richard Chrz]

A few years ago I dabbled a bit in the 90 -110 % hydration, just to get a feel.

I dedcided to play around a bit with higher hydration again, with the idea of various oil, and grated hard Italian cheeses. Thinking a great treat for pesto’s, and other summer charcuterie accompaniments..

My first test batch, not dissapointed with the results, that’s for sure..

[hoovarmin]

Phenomenal!

[troymeister]

Outstanding as usual!

[texastweeter]

I'm in awe.

[Thunder77]

White bread with 80% biga from Ken Forkish. Love this bread!

[Richard Chrz]

A few bakes.

[Thunder77]

Dude. You. Are. Killing. Me! Nicely done!

[texastweeter]

What's the key to that blistering?

[Richard Chrz]

texastweeter longer fermentation, cold fermentation will make it happen pretty much every time,

[hoovarmin]

First time I tried to make pizza dough at home was about 22 years ago, when I tried Alton Brown's recipe from Good Eats. Every time I tried to make it resulted in an epic fail. I had lots of enthusiasm but few skills. I mentioned to texastweeter yesterday that I thought it was a bad recipe , but got to thinking about it afterward. I've learned a bunch about making pizza since then - what if it's a good recipe and I just executed it improperly? I could not resist. So I mixed a "Good Eats" dough last night and put it in the fridge to rise overnight.

First thing I noticed was something I did not understand in those days, which is that the hydration rate on this dough is super low. Less than 50%. It calls for 2 cups of bread flour and 2/3 cup water (there are no weight measures in the recipe). And Brown coaches to knead the dough until a bakers window can be stretched without the dough tearing. He calls for 15 minutes in the stand mixer on medium. Back in the day when I was trying to make this, I would always tear the dough and throw it back in the stand mixer. By the time I would give up on achieving the bakers window that dough had been beaten to hell and back! I ditched any effort at testing for a baker's window on this attempt, because it seems completely unnecessary.

I pulled this one off much better than I did back in the day, but it's no threat to the Neapolitan recipe that is my go-to. I do not recommend trying this recipe, but even a mediocre pizza is awesome.

[hoovarmin]

Thunder77 it was a brick. A tasty brick, but a brick nonetheless.

[texastweeter]

I'll try it soon as well.

[hoovarmin]

texastweeter I wouldn't.

[barelfly]

I don’t know if this is baking…I guess it is but….it’s cheating these are the weeks Prodoughs for the wife and I. Easy to bake and add to breakfast yogurt and fruit for extra protein. And pretty yummy!

[hoovarmin]

Are they like lemon meringue or something? They look great.

[barelfly]

Egg whites with some type of gluten free flour mixture that comes in the package. So they are pretty light with the 1/2 cup of egg whites. Each donut has 22-25g of protein and they taste really good!

[J-Melt]

Got some nice sourdough supplies for my birthday on Wednesday! Including a nice dutch oven from my wife. Here is the first bake from them!

[J-Melt]

troymeister thank you! I’ll to check that out. Unfortunately it looks like there are none actually in the city, so it will be a trip to get to one, but may be well worth it!

I have been buying store brand from Jewel and Mariano’s which has kept me closer to $4 per 5# I think (don’t quote me on that exact number)

[troymeister]

J-Melt I think there is a Gordon's in the Brickyard area.

[J-Melt]

I’m on the south side near Sox Stadium, so that’s really far out for me. I may try the one near Bolingbrook.

[RichieB]

Happy Birthday. Nice bake too.

[texastweeter]

Last boule before I fly out in the morning. Thanks again Richard Chrz

[hoovarmin]

Gorgeous!

[Carolyn]

The best I have done so far baking a King Cake. It came out a little denser than I wanted because I didn't knead it quite enough, but It still tastes like king cake and is edible. I tend to be a dunker anyway.

Mardi Gras is over, but this was a treat for my husband's birthday, which usually falls during the Mardi Gras season.
He has splurged on ordering them from New Orleans, but they sell out quickly. The last one we ordered was from Baton Rouge, it got caught up in shipping and was so bad, we threw it out. I decided that I could learn to bake them and not miss out and not pay ridiculous shipping costs.

I have never been successful with a filled King Cake, so I did a cream cheese glaze on top instead of the sugar glaze. I prefer the cream cheese.

Recipe by the Cajun Ninja. It is a good, easy recipe.

[hoovarmin]

King cake for the win!

[SheilaAnn]

Who found the Bebe?

[Carolyn]

SheilaAnn I didn't bother with a baby. I think I have one somewhere, but I have no idea where.

[RonB]

Here's my usual bake - sandwich bread and rolls. The recipe calls for melted butter and I microwaved the butter and left it in the microwave. I did not notice the butter until the bread was in the oven. I was surprised that I did not notice a difference in the dough. The bread turned out OK. Not quite as tender as from other bakes and a bit dryer too. Taste was slightly off, but not bad.

[RonB]

https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe

Andrrr - sorry And I normally double the recipe and make one loaf and some rolls.

[Andrrr]

Awesome, thanks so much for sharing.

[RonB]

Andrrr - with medium heat, you need to stir the tangzhong constantly. It only takes a few minutes. This recipe makes the best sandwich bread and rolls I have ever made.

[troymeister]

Yesterday's Sourdough Bake. Very Delicious.

I'm using the Bouncer High Gluten Flour that is $13.00 for a 25 lb bag. It is sold at a Restaurant Supply near me. Much Cheaper than King Arthur Bread flour at $7.49 for 5 lbs at the grocery store. Every bit as good if not better.

I'm still not getting big ears but I think that is in the final shape. So I am looking at a few methods of pre and final shaping.

[hoovarmin]

Great job

[hoovarmin]

I began a new sourdough starter last week, and I swear it is as if God himself is telling me to cease and desist. The past two days there has been zero rise from it, after it was super active even on its third day. I just don't think I'm ever going to get the hang of sourdough.

[Andrrr]

That sounds about the same as me then. Thankfully I kept a large amount of discard in the fridge so when my starter on the counter failed I fed the old one like he says and it bounced right back. Obviously the scales aren’t working. I even pulled out three jars and had three ratios going to learn how to scale it down and there was no consistency day to day. Yesterday I started over with one being my old discard and the other jar is a totally new recipe I found online.

[hoovarmin]

Andrrr in the past I never had this problem. My starter was extremely active, and the issue that I was learning was timing the expansion for the right moment to mix the dough. That, to me, is the really hard part.

[DTro]

You got this. The only consistency I used to start my starter was my inconsistency. Although it took ten or 11 days in my cold kitchen to get going, it is alive. Beginners luck I guess. I almost gave up but decided to feed it wheat flour and it took root. No books, I'm just experimenting. If it works it works. If it doesn't I just toast a few slices and move on.

[Donw]

Today’s bake.

[CandySueQ]

Just took this out of the oven!