/ck/ - Food & Cooking

>>4030966

A lame is really only icing on the cake. You can accomplish a very similar slash with a very sharp knife. In general, high hydration doughs are very hard to slash, and the slash tends to collapse during the baking process. You may also be overproofing, which means that the dough matrix is so full of air that slashing is sufficient trauma to cause collapse/deflation. Try a lower hydration dough, and proofing only until the bread is under doubled. Also, be gentle when placing the loaf into the oven.

>>4030977
Only your mom's.

>>4030993
Thanks for the recipe. Added it to my book to try in the future. I made some delicious honey buttermilk rolls for turkey day, and it made me want to make some more.

>>3993252

That's me. Though I would argue I'm only half ginger since the beard is the only red hair I have.

>>3993257

The "perfect" pizza crust is so subjective, it's hard to know what it is you're looking for. I keep my crust very, very simple:

100% flour (90/10 bread flour/whole wheat)
75% water
3.5% salt
0.3% yeast

I knead it until windowpane, then let it slow ferment at room temp until just about doubled. I think the real key, in my mind, is what you do with the dough post-ferment. I make sure to degas and shape each portion into a very firm boule. Then I let it proof until doubled and full of air. Then, very carefully, I lift it up and stretch it to where it's paper thin in the center, but has a substantial crust (with lots of air still in it). It produces a pizza that has a nice, airy crust with a very crunchy and light center. I recently made a double pie, which blew my mind. I basically stretched two doughs, and then put a very light coating of tomato sauce and some chunks of home made mozzarella in between them. It produced a really exceptional dinner.

Felt like firing something quick off this afternoon.

This is leavened with yeast, unlike most of my breads. I prefer sourdough, but you can't beat yeast for quick turnaround.

100% flour (70% bread, 20% whole wheat, 10% semolina)
0.9% yeast
3.5% salt
69% water

Still letting it cool, so I can't get a shot of the crumb just yet. I don't expect to be too impressed. Most semolina loaves have a relatively dense crumb structure.