Last thing you baked?

[Purdee]

mini banana chocolate chips muffins

[Angela273]

Today we baked 2 loaves of banana bread.

[SnowFlakey]

Didnt actually bake this but tim Hortons did! 1 dozen mixed donuts and 10 free timbits

[walkonby]

The first loaf turned out and it is already eaten up! The ball of dough for loaf number two is resting in the bowl, covered.
At 11:00 a.m. I do the simple fold over technique and transfer it onto parchment for another 35 min. sit, Then bake.
Honestly, I have never made bread THIS easy!

DD sent me the photo of my 2nd loaf of bread from her phone!!

They turn out just wonderful!

[walkonby]

Sometime today I hope to post the pic of the much larger loaf of bread that I pulled out of the oven in the wee hours this a.m.
I nearly doubled the recipe, used 5 cups of AP flour instead of 3, but only because I was sure 6 cups would be too much for my food processor to mix up.

[flemeth]

@walkonby that looks so yummy . I will be making it on the weekend so everyone can have it hot with butter and cheese

[flemeth]

Does anyone have a recipe that the used to make home made Pizza dough that the like to share with me. Only AP flour on hand here Thank you in advance

[Arjon]

Does anyone have a recipe that the used to make home made Pizza dough that the like to share with me. Only AP flour on hand here Thank you in advance

What kind of crust do you prefer? There are quite a few different types. New York style, for example is relatively thin and not very crispy so slices can easily be folded to eat them, whereas the Naples style is also thin but quite crispy, while Sicilian is very thick with a chewy, artisan bread-like texture.

[walkonby]

Does size matter? tee hee
smaller loaf is the original recipe using 3 cups flour, but I decided to go bigger so used 5 cups for the other loaf.

[flemeth]

What kind of crust do you prefer? There are quite a few different types. New York style, for example is relatively thin and not very crispy so slices can easily be folded to eat them, whereas the Naples style is also thin but quite crispy, while Sicilian is very thick with a chewy, artisan bread-like texture.

@Arjon half of the family like a thin crust while the other half like a thick crust. So I would not mind to have both recipe

[Arjon]

@Arjon half of the family like a thin crust while the other half like a thick crust. So I would not mind to have both recipe

All of the pizza dough recipes I'm familiar with are artisan-style ones that only use a tiny amount of yeast, and that take at least 12 hours to be ready to bake. Here's a relatively simple no-knead one that makes two individual pizzas or one larger one. This is a medium thickness recipe that can be made with AP flour. You can vary the thickness somewhat from moderately thin to moderately thick depending how thick or thin you press out the dough, but if you want a cracker-like crust or one much thicker than average, it would be better to find recipes designed to produce those types.

https://www.kingarthurflour.com/reci...a-crust-recipe

[flemeth]

Thank you @Arjon will give it a try tomorrow

[lizzie bargain]

If you put a cookie sheet under the pizza while baking in the oven the crust will be crispier.

[Arjon]

If you put a cookie sheet under the pizza while baking in the oven the crust will be crispier.

Something with more "thermal mass" will work even better, like a pizza stone or a 1/4-inch steel baking sheet that has been preheated to at least 450 F. Note that this requires additional preheating time for the stone or sheet to reach this temp. after the oven has.

[Angela273]

We tried a different recipe that ds picked out. It’s a type of rocky road squares. They’re pretty good. The kids happily ate their servings. It’ll be a snack tomorrow along with a cup of milk.