Okay so now Ray and Case: I had to split the time and temp,I did it will post up in the AM letting it cool.
Super big Thanks guys
Richie
I've made this two more two more since my original post. Both times oven at 425.
Okay so now Ray and Case: I had to split the time and temp,I did it will post up in the AM letting it cool.
Super big Thanks guys
Richie
Fun to see this thread is still putting carbs on the table and in bellies! Our second daughter, and possibly her hubby, is coming home next weekend. I'm getting vibes that I'll be baking bread again. Just might have to make ciabatta rolls and smoke either pulled pork or a brisket. Pizza makes my pants too tight!I've made this two more two more since my original post. Both times oven at 425.
Let me know when big bellies are in. I'd be WEIGH in!
You know, tight pants are "in" this fall season.
For some reason, out of all the threads I've started or contributed to, this one is special to me, the recipe a connection to my family history. I'm happy to see another person enjoying the bread and pizza dough.
I used this dough for some rolls and a small pizza for the cook (that would be me) and THAT.IS.SOME.GOOD.STUFF. I let the Biga rest for 72 hours. I am not known for my bread making skills but my wife loved the rolls (so did I). From here on out my briquette sandwiches will get their own special rolls.