Any Home Bakers Here?

[pennyJo1960]

Looks great congratulations good enough.

 

[BigBlueHen53]

The dough starts out sticky and then after the third stretch and pull or so(stretch and pull is every 20 to 30 minutes) it should stop sticking.

Okay, thanks!

 

[ronott1]

Okay, thanks!

The flour in the dough absorbs liquid and the gluten tightens up. It is fun to watch the change in the dough.

 

[BigBlueHen53]

The flour in the dough absorbs liquid and the gluten tightens up. It is fun to watch the change in the dough.

Yes. That last batch didn't tighten up enough. Tonight's dough looks better. We're at close to 100% humidity around here.

 

[BigBlueHen53]

Yes. That last batch didn't tighten up enough. Tonight's dough looks better. We're at close to 100% humidity around here.

83% humidity at the moment, to be precise. At 85°F, our feels-like is 98°.

 

[Aria]

It is wonderfully cool and breezy today. A perfect day to make a frittata, since it bakes at 400.

Yeah, it would have been a great day to make sourdough bread too... I haven't tried any GF sourdough in quite a while. After it cools down and I have the tomatoes done.

Planning a lot of cooking today: Fresh Broccolini, escarole and beans, and a
large of soup. That is the plan. On a dark gloomy day.

 

[Sally PB]

Something about a good soup brightens a dark gloomy day. Along with good bread and a good book.

 

[R2elk]

Congratulations!!
@N F C
The second BYC member to get to a
600,000 Reaction Score.
​

 

[CountryCuratesWife]

Post some pictures and ingredient ideas also. I make it occasionally, and searching for new ingredient ideas. Made a version using pepperoni topping a while ago. Tasted like pizza without the red sauce. Of course it was about one inch thick.

Here you go!
I used Herb de Provence and garlic powder for my topping. I also love fresh tomato and basil.
My bestie who is a chef in GA likes to add olives and mozzarella.

I made mine a little thinner this time around

 

[RebelFord81]

Here you go!
I used Herb de Provence and garlic powder for my topping. I also love fresh tomato and basil.
My bestie who is a chef in GA likes to add olives and mozzarella.
View attachment 3617247View attachment 3617248
I made mine a little thinner this time around

Oh that looks good I made a peach thyme one once that was so yummy