Last thing you baked?

[Arjon]

Thank you @Arjon will give it a try tomorrow

Be aware that if you happen to want a soft, fluffy Wonder bread-like end product, the only way I know to get it is to use a recipe that calls for lots of yeast and no more than about 2-3 hours proofing time.

Long-proofed dough produces a chewier texture that artisanal bakers and pizza makers often refer to as a gelatinous. Even using just white flour, it's also a bit yellowish and slightly shiny in appearance.

[flemeth]

[QUOTE=Arjon;7043485]Be aware that if you happen to want a soft, fluffy Wonder bread-like end product, the only way I know to get it is to use a recipe that calls for lots of yeast and no more than about 2-3 hours proofing time. @Arjon Thanks for the recipe . I made my pizza dough it looks great . I pre bake it for 10 mins earlier . I am waiting until it closer to dinner time to to put all the toppings on and complete the baking. Wil let you know if my family like it later

[walkonby]

another loaf today....yeah bread.

[flemeth]

another loaf today....yeah bread.

I can wait to make this bread on Sunday.

[walkonby]

I can wait to make this bread on Sunday.

you know I think my family thinks I've lost my marbles....and they may be right. They probably rolled into the dough and I baked them! bwahahaha.

[flemeth]

[QUOTE=flemeth;7043545]

Be aware that if you happen to want a soft, fluffy Wonder bread-like end product, the only way I know to get it is to use a recipe that calls for lots of yeast and no more than about 2-3 hours proofing time. @Arjon Thanks for the recipe . I made my pizza dough it looks great . I pre bake it for 10 mins earlier . I am waiting until it closer to dinner time to to put all the toppings on and complete the baking. Wil let you know if my family like it later

The Pizzas turns out great and was tasty. I made one with a thinner crust and the other normal.
Thanks again @Arjon

[Arjon]

The Pizzas turns out great and was tasty. I made one with a thinner crust and the other normal.
Thanks again @Arjon

You're welcome. I'm pleased the recipe worked for you. If you decide to use it again, here are a few easy ways to adapt it. One is to substitute a bit of olive oil for part of the water; e.g. 1 Tbsp per 2 cups of flour. Or just add it; since the amount is small, you might not even notice any difference in the dough.

Another thing you can try with olive oil is brushing a bit on the top before adding the sauce and toppings.

If you sub whole wheat flour for 20-25% of the AP, the result will be a bit less rise and more umami.

For a flavored crust, you can add 1 tsp of dried herbs per 4 cups of flour.

Note that these ratios are just starting points. For instance, if you find you'd like more olive oil flavor, use more, within reason.

[flemeth]

You're welcome. I'm pleased the recipe worked for you. If you decide to use it again, here are a few easy ways to adapt it. One is to substitute a bit of olive oil for part of the water; e.g. 1 Tbsp per 2 cups of flour. Or just add it; since the amount is small, you might not even notice any difference in the dough.

Another thing you can try with olive oil is brushing a bit on the top before adding the sauce and toppings.

If you sub whole wheat flour for 20-25% of the AP, the result will be a bit less rise and more umami.

For a flavored crust, you can add 1 tsp of dried herbs per 4 cups of flour.

Note that these ratios are just starting points. For instance, if you find you'd like more olive oil flavor, use more, within reason.

Thanks for the tip @Arjon I did put olive oil in my dough and also grease the pan

[Silk]

Apple cake

[SassyAshley]

Needed use up some Apples that were on their last legs so I made an Apple Cake, I love this recipe it is so simple,. easy and quick and best of all the whole cake is made in 1 bowl

[Arjon]

Crusty bread with 80% AP and 20% whole wheat flour plus some kutia, a Ukrainian dish with barley, poppy seeds, raisins and honey.

[SnowFlakey]

30 Banana Chocolate Chip Muffins.

[lizzie bargain]

Orange. oatmeal, pecan muffins.

[walkonby]

pulled some things from the freezer...that will be lunch for whoever wants any I guess.
Two Swiss Chalet chicken pot pies, 1 bag Janes' chicken breast tenders

[Arjon]

Fairly thin-crust pizza with homemade dough using 80% AP and 20% WW, and homemade sauce using passata as the base, simply topped with pepperoni and mozzarella.