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King Arthur's youtube channel just released a video on baking mini-focaccia to use for sandwiches, actually. https://www.youtube.com/watch?v=e0h742NZFH0
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Apr 18, 2024 02:56
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BizarroAzrael posted:I just got back from Rome and snowing other things I really enjoyed the sandwiches; Looks like it could be this actually, to me NLJP posted:Someone a while back was looking for other things to use a pizza oven for and somehow i'd never heard of this and it looks pretty great:
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Apr 18, 2024 13:43
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Yeah it didn't looked baked all-together to me
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Apr 18, 2024 13:54
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NLJP posted:Looks like it could be this actually, to me I think you're right, one of the places I went/ordered from was Mi'ndujo (not the one pictured above) and their website refers to Sanizzo bread, which google seemed to treat as interchangeable with panuozzo. I actually made some pizza dough over night and shaped it into little loaves, I think they need to be a bit flatter to get the desired effect, they stayed a bit doughy in the middle even after flipping for some extra time in the oven, and didn't have the surface area for fillings I was after. Probably pressing or stretching them more will do it, not to pizza thinness but just to get it cooked through and crusty.
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Apr 18, 2024 14:22
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Could it be a schiacciata? Here's a recipe that I haven't tried, just found it from google. https://ladyandpups.com/2020/03/09/best-sandwich-bread-florence-style-schiacciatta/ edit: oh whoops. Didn't realize the person above me was the op asking the question.
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Apr 18, 2024 14:43
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NLJP posted:Looks like it could be this actually, to me Oh cool, a pizza dough sandwich! Definitely interested in trying that next time I’ve got a pizza dough sitting around.
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Apr 19, 2024 12:18
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I recently learned about the existence of the Double Italian Hitdog, which I now feel honor bound to try. Two hotdogs cooked in oil (in which hot peppers were marinating) and topped with potatoes, and sauteed peppers and onions, and then wrapped in pizza dough instead of a bun.
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Apr 19, 2024 12:40
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Hopes Fall posted:I recently learned about the existence of the Double Italian Hitdog, which I now feel honor bound to try. MODS??!!
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Apr 19, 2024 22:08
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BizarroAzrael posted:I just got back from Rome and snowing other things I really enjoyed the sandwiches; check this out https://www.youtube.com/watch?v=PkLGA0t0gNE&t=777s
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Apr 21, 2024 02:33
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I made a nice seeded Rye, Spelt and Wheat loaf, turned out nice. Not enough steam but otherwise OK.  But the best part I had used buckwheat flour to dust the banneton and it juts gave an amazing nutty flour crust on the outside. Would recommend.
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Apr 23, 2024 17:03
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Beautiful, do you have a recipe? Although I've run out of rye. 
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Apr 23, 2024 18:35
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Nettle Soup posted:Beautiful, do you have a recipe? Although I've run out of rye. So it's kinda the Perfect Loaf Seeded Rye and Spelt loaf. I can't actually find the recipe online but it's a bit like this one https://www.theperfectloaf.com/spelt-rye-and-whole-wheat-sourdough-bread/ Here's the recipe from the book  Levain and Mix  And the timeline  Except I had no wholemeal spelt so just used light spelt and refuced the water a touch. Like all spelt doughs it's an absolute loving nightmare to handle. Aramoro fucked around with this message at 20:35 on Apr 23, 2024 |
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Apr 23, 2024 20:31
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That's a really high hydration! Wow. I might try it at some point though, thank you for the pictures! The bread I've been making lately has been 50g Rye, 300g Wholemeal Spelt, 300g Seed Mix, 250 white and 58% water, Plus 15g-ish sugar, 10g salt, 25g oil, 7g yeast Although I've run out of rye now, I'm trying to use up my spelt and I'm trying to eat less white due to being diabetic, so I've been doing 600g spelt, 300g seed mix, with different ratios depending on how I feel on the day. The 58% seems to be the sweet spot for not too sticky to knead, although I do it all in the mixer at the moment.
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Apr 23, 2024 20:59
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I used to do all mine in the mixer but my bread started to go downhill so went back to doing it all by hand to get a better feel for the dough. Then I can go back to the mixer. I find doughs with any amount of spelt in them a nightmare though so regretted not using the mixer.
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Apr 23, 2024 21:51
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Pretty sure it's panuozzo I was after, just made some! This is cool though
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Apr 25, 2024 14:20
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Aramoro posted:So it's kinda the Perfect Loaf Seeded Rye and Spelt loaf. I can't actually find the recipe online but it's a bit like this one Thank you for the pictures. I’ve looked at this book and I’d get over it but why in the world did they not right-justify the weights and percentages?
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Apr 26, 2024 00:53
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I've had a "make bagels" item on my to-do list for weeks. I decided on this recipe for sourdough bagels. I'm blown away by how easy they were and how well they turned out. I'll be doing this again for sure.        The website is formatted strangely so I'll summarize here. quote:For the Dough
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Apr 26, 2024 16:28
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