I bake most of my bread. Two tricks I've learned. I've got three racks in the oven. I had some leftover 6X6" ceramic tile. I keep six pieces of that tile on the lower rack of the oven. Once preheated they work like a heat mass. Not only do they help catch spills but crusts on breads is improved. Works like a stone for pizza and cakes seem to bake more consistently.
Second, rather than look for high gluten flour I buy "vital wheat gluten." which is available in most supermarkets (Hodgson Mills is common brand available in a 6oz box). Add a few tablespoons to ordinary bread flour. When making pizza crust, use the KitchenAid to "beat the heck out of" the dough initially to activate the gluten, until the dough pulls cleanly from the mixing bowl. Sorry ya'll. I likes to talk about me some cookin'. > From: Allan Streib <[EMAIL PROTECTED]> > Reply-To: Mercedes Discussion List <mercedes@okiebenz.com> > Date: Fri, 01 Feb 2008 13:46:51 -0500 > To: Mercedes Discussion List <mercedes@okiebenz.com> > Subject: Re: [MBZ] why america is finished (pizza, not mercedes) > > I mostly make my own pizza now, make the dough in a kitchen-aid mixer. > I have still not achieved what I would call prefection in a crust, but > it's not bad. I think I'm limited in what I can accomplish in the > finished product because my home oven will not get hot enough. I do > have a "pizza stone" to simulate the deck of a real pizza oven but > it's still not the same. > > I also cannot get really high-gluten flour here locally. Best I can > do is bread flour at the supermarket. > > Any of the former Domino's folks happen to know the Domino's dough > recipe? I know the six ingeredients but not the exact proportions. > > Allan > -- > 1983 300D > 1966 230 _______________________________________ http://www.okiebenz.com For new parts see official list sponsor: http://www.buymbparts.com/ For used parts email [EMAIL PROTECTED] To Unsubscribe or change delivery options go to: http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
