This is my fourth challah. I decided to stray from the traditional braid "out of a pan" to braiding first, then letting it rise in the pullman pan today. I am pleased so far. It's hot out of the oven, so I will post the cut picture later this evening. ;)
Luv4Country Soaps
http://www.luv4country.com/catalog
Makes 16 flat Bread
1 Kilos flour,unbleached,whole wheat,or a mixture of the two
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon yeast
1 Tablespoon Baking powder
2 cups water
5 Tablespoons oil
1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.
2)cover,let rise in warm place until doubled in size ,about 1 hour.
3)Divide dough into 16 pieces. Roll each to a 20 cm round.
4) preheat the oven to 550 degrees. i do not have a baking stone,so i use the grill pan
5) Bake for 1 minute per side.
6)Open the oven and place the flat Bread on the hot baking surface. They should be puffy after 1 minute.
Zainab's flat Bread+Arabic flat Bread
zainab
Makes 12 flat Bread
500 g flour,unbleached,whole wheat,or a mixture of the two
4 Tablespoons powdered milk
4 Tablespoons sugar
4 Tablespoons oil
1 Tablespoon yeast
1 Tablespoon Baking powder
1 teaspoon salt
1 1\2 cups water
1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.
2)cover,let rise in warm place until doubled in size ,about 1 hour.
3)Divide dough into 12 pieces. Roll each to a 20 cm round.
4) preheat the oven to 550 degrees. i do not have a baking stone,so i use the grill pan
5) Bake for 1 minute per side.
6)Open the oven and place the flat Bread on the hot baking surface. They should be puffy after 1 minute.
* They taste okay the next day, With just 20-30 seconds in the microwave.
zainab
I’ve been trying NYT no-knead recipe following JMonkey sourdough version, and a breadtopia version from http://www.breadtopia.com/sourdough-no-knead-method/ and its failing miserably.
I tried Jim’s recipe tonight - http://home.att.net/~carlsfriends/jimpics/Instructions.html
– same result.
I am using Organic White flour from Shipton Mill, measuring 140-150g to a cup, and a 100% white starter (tried rye/wholemeal – with no improvements)
NY dough is VERY wet, and I am only using 1.5 cups of water.
I leave it for 18 hours (but see bubbles after 12) at a room temperature, shape and lease to rise for another 2-2.5 hours in a warm place. And it really sticks to a towel – I am using a lot of flour, but it seems to absorb it all.
I managed to get it into my hot hot Le Cruset pot and bake as per recipe.
It has absolutely no oven spring, but a nice crust and a very sour taste (which my husband likes).
Jim’s recipe – mixed it well, left for an hour – did the French fold – worked beautifully! 18 hours later, the dough is very wet again, had lots of troubles shaping it into a ball. Left for a final rise in a warm place – really flat, and not much volume, even though, its been sitting for an hour and a half at least. Took at least 5 min to transfer it to a baking stone – baked to 40 mins – flat and no over spring – another disaster!
Please help, what am I doing wrong?
First mix
After 18 hours
Folding
The result
...to get a good pizza, that is. I joined this forum a few days ago and mentioned that I make pizzas, and a few fellow bakers asked for photos and my recipes. When I first started making pizzas several years ago, I used a dough recipe from the Silver Palate New Basics. But, the baked dough was very doughy and bready, not at all what I wanted in a pizza. I prefer it to be somewhat on the thin side, crisp on the outside, chewy on the inside, and blistered all over with tiny bubbles on the surface of the crust. That's how the dough at our local delivery place is, and I love it (but their toppings are never right and I hate their sauce, hence the necessity to make my own). Anyway, a few weeks ago I was googling pizza dough recipes and found PR's Neo-Neapolitan right here at The Fresh Loaf. What a difference that all-day, cold fermentation makes! The crust on my pizzas that night was exactly how I liked it, with full flavor to boot. So now I have a real "new basic" dough recipe. For sauce, I always take a 28 oz can of tomato puree, stir in a little minced garlic (the microplane is great for that), fresh basil, oregano and parsley (or dried if I don't have fresh on hand), a bay leaf, and some freshly-ground black pepper. Bring just to a boil, then lower to low and simmer, covered, for up to 20 minutes or so. This makes plenty of sauce, enough for at least 4-6 13" pizzas. And don't forget to remove the bay leaf. Here's one of the pizzas I made last night: 
And here's a close-up of the crust:
I prefer plain cheese pizza, with mozz and parm regg. But my husband likes them loaded. Last night he had a few slices from the one pictured, with cheese, pepperoni, and ham. It was good!
I threw some bread together with following ingredients, and while it turned out just fine, I can't detect even a hint of apple flavor in the result. The loaf that came out is tasty with a bit of sweetness...but why don't I taste any apple? And how much apple would I have to add to get it? I'm not looking for a thick chunky apple bread leavened with baking powder, but a light sandwich loaf with a little apple flavor. Appreciate any thoughts you have.
Is it best to retard the dough overnight in the refrigerator after bulk fermentation or after the final shaping? I have seen both methods mentioned in various recipes. For most sourdough breads, I prefer the taste after an overnight slow fermention in the refrigerator. I also prefer the timetable of an overnight slow ferment. Would appreciate your advice. Thanks, Liz
Here is my Mocha Java bread. The bread has the color of WW but only contains white bread flour. It is infused with chocolate and coffee. The crust is soft, with a very soft creamy crumb that has melted chocolate and caramel throughout. With a nice flavor of coffee to go with the chocolate.
Sponge:
Mix all together and let rest on counter for 1 hour. This is not really done for yeast activity as much as it done to help start the extraction of the coffee oils from the grounds. This allows plenty of time for the hydration of the coffee and start blending the flavors in a wet environment)
Dough:
Mix all items together in large bowl, cover with plastic wrap, and let set for 1 hour.
After hour is up, dump contents onto lightly floured counter top and spread out only lightly degassing. Fold top towards you into the middle, then fold the side closest to you into the middle, then fold left in, then right in. Then place back into bowl seam side down, and cover.
Do this again two more times, folding at 1 hour intervals.
After this third hours fold, cut dough in half. Shape two loaves as you wish, I used a basic batard type of shape but a round loaf would work as well. After dough is shaped I put them right into a cold start oven and did the slashes just before putting them in. Both loaves opened up nicely. (basically after fold, cut-shape-score-bake, no waiting around for final resting.....daaaa)
I Baked at 375' F. for 40 minutes until internal temp of 202'F.
Sponge Image
After 1st mixing all ingredients
After 1st rise before folding
After first fold
After final fold
Finished product
TT
Due to an unfortunate happenstance to which we will not admit, a growler of Stone Brewing's 10th Anniversary IPA went flatter than a pancake. So DH Gary wouldn't have to drink the whole thing, I volunteered to make a Beer Boule. Mmmmmmm. The baker doesn't get a sample, as it will go to Stone tomorrow as a peace offering for almost ruining their special brew. Blatant, shameless pandering never hurts when it comes time to refill a growler!
Thanks again, JMonkey, for your NK Sourdough recipe. I love it!
Susan
Stone Boule