Any Home Bakers Here?

[Katanahamon]

I wanted to share this terrific pro chef in case y’all haven’t seen him..amazing recipes. I made his chicken pot pie..very best I’ve ever had..tons of recipes, here are apple turnovers..Bruno Albouze..

Some chefs are good with desserts, or mains, but this guy..super professional! His dessert skills are really amazing, watching how fast and accurate and artistic he is, but what is equally impressive are all the main courses, sides and salads..I’ve made many of his recipes, they all turn out exactly as advertised..

 

[ronott1]

I’ve tried the no knead breads, they’re great, but I always return to kneaded stuff. Although my neck has three separate sets of hardware, so I bought a good Kitchenaid mixer that does the kneading for me now. The soft rolls above, with eggs, butter and milk, almost a brioche type dough would have been a nightmare to assemble by hand, especially a tripled recipe, but in the mixer, it’s a breeze, and timed for 7 minutes once together, the kneading is done for me. In the overflowing bowl pic you can see how wet the dough is, but because of the eggs and butter, it really wasn’t sticky at all, you can see how easy it was to form the rolls.. I love the breads made with very wet doughs, like ciabatta, the mixer can “knead” that glop easily strengthening the gluten when that would be really difficult by hand, and you can let it rise in the mixer bowl, by the second rise the dough transforms from glop to easily handled. My favorite Detroit style pizza dough recipe is nearly a no knead, but what folding there is is very important for structure. I believe that recipe and video (excellent) are at the Just One Bite website. I have an Ooni pizza oven on order, the new one that just came out..really looking forward to a high temperature pizza oven!
edit..found it..the dough, with all the olive oil in the pan, gets fried on the bottom, light, airy, crispy..it’s a great diversion from thin pizza!
https://justonebiteplease.com/2016/04/29/detroit-style-pizza/

That pizza oven sounds like fun!
Which one are you getting?

 

[Katanahamon]

That pizza oven sounds like fun!
Which one are you getting?

Thanks for asking..since I’m disabled, every now and then I make a pity purchase, or, I tell myself it’s a Christmas/birthday thing..latest one is this..although I won’t get it until November, so, I guess it really IS a Christmas present!

https://ooni.com/products/ooni-karu-16

 

[ronott1]

Thanks for asking..since I’m disabled, every now and then I make a pity purchase, or, I tell myself it’s a Christmas/birthday thing..latest one is this..although I won’t get it until November, so, I guess it really IS a Christmas present!

https://ooni.com/products/ooni-karu-16

That looks like a good one!

I can't wait to see pictures of the pizza you make with it.

 

[ronott1]

I made spice cookies and my mom made bread.

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It looks like you had a very nice baking day!

 

[Katanahamon]

That looks like a good one!

I can't wait to see pictures of the pizza you make with it.

Here are some using the Detroit style dough..it’s a good style because you just don’t have to have your oven cranked up to maximum..it’s a much more moderate oven..you can see how the olive oil fries the crust, how flaky it is..I shined a flashlight through to show how airy the crust gets from a very long final rise..edit..in fact, that anchovy one is overdone! This style you don’t put sauce on before baking, but no rules, you certainly can if you want, I like to use enough veges so their moisture makes its own sauce or flavor. But because this dough and style use a lower oven temp, I think it’s a better pizza style for regular home ovens. Edit..found some pics from last summer when my Detroit pizza dough phase coincided with ripe homegrown tomatoes! Edit again..one of the coolest features of this style is that you can put parchment paper down, then the olive oil, so no matter how wet or sticky the dough might be..it still gets totally crispy and doesn’t stick!!

 

[Katanahamon]

Here are some using the Detroit style dough..it’s a good style because you just don’t have to have your oven cranked up to maximum..it’s a much more moderate oven..you can see how the olive oil fries the crust, how flaky it is..I shined a flashlight through to show how airy the crust gets from a very long final rise..edit..in fact, that anchovy one is overdone! This style you don’t put sauce on before baking, but no rules, you certainly can if you want, I like to use enough veges so their moisture makes its own sauce or flavor. But because this dough and style use a lower oven temp, I think it’s a better pizza style for regular home ovens. Edit..found some pics from last summer when my Detroit pizza dough phase coincided with ripe homegrown tomatoes! Edit again..one of the coolest features of this style is that you can put parchment paper down, then the olive oil, so no matter how wet or sticky the dough might be..it still gets totally crispy and doesn’t stick!!

These pics are reminding me how wonderful this tastes..think I’m doing pizza tomorrow!

 

[Sequel]

Here are some using the Detroit style dough..it’s a good style because you just don’t have to have your oven cranked up to maximum..it’s a much more moderate oven..you can see how the olive oil fries the crust, how flaky it is..I shined a flashlight through to show how airy the crust gets from a very long final rise..edit..in fact, that anchovy one is overdone! This style you don’t put sauce on before baking, but no rules, you certainly can if you want, I like to use enough veges so their moisture makes its own sauce or flavor. But because this dough and style use a lower oven temp, I think it’s a better pizza style for regular home ovens. Edit..found some pics from last summer when my Detroit pizza dough phase coincided with ripe homegrown tomatoes! Edit again..one of the coolest features of this style is that you can put parchment paper down, then the olive oil, so no matter how wet or sticky the dough might be..it still gets totally crispy and doesn’t stick!!

Those look just outstanding! I always thought I hated pizza but it was the red sauce. Thanks for sharing!

 

[Katanahamon]

Those look just outstanding! I always thought I hated pizza but it was the red sauce. Thanks for sharing!

Yeah! These you can just do veges, some sprinkled cheese, and herbs, no sauce needed..and the crust..wow..yeah, because of the generous olive oil it’s rich, but so light, crispy, and airy, there’s no other crust like it. I keep pushing the final rise, I’ve done 3+ hours and they’re amazing..!

 

[Sally PB]

This winter, I want to get into baking more. I really want to make a GF pizza dough that non-GF hubby will like, so we can have pizza night. And so I can stop buying frozen pizzas.

I know I won't have time until the garden is put to bed and the canning is done.