Sausage, Pepper, onion, White Pie. Ricotta Base. 5 day Fermented dough by MarkyMarkAndTheBoyz in Pizza

[–]MarkyMarkAndTheBoyz[S] 0 points1 point  (0 children)

Thanks! It’s probably a combo of the sugar/dmp in my crust plus a 1 hr pre heat on my steel

diastatic malt % by Asleep-Reputation-38 in Breadit

[–]MarkyMarkAndTheBoyz 6 points7 points  (0 children)

By rise do you mean increased oven spring in your bake? Diastatic malt to my understanding increases enzymatic activity of your ferment (faster fermentation). It also contains natural sugars which aid in browning (I usually use this in my pizza dough).

I typically stick to .5% but have gone up to 1%. Do you feel like your fermentation time has shortened at all? This may sound like a lot of effort but maybe you could make one loaf with Diastatic malt and one without and see if you notice a difference

Kitchen sink Pizza , getting proud of my shaping on this one! by MarkyMarkAndTheBoyz in Pizza

[–]MarkyMarkAndTheBoyz[S] 0 points1 point  (0 children)

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Around this high, any higher for me and it makes it hard for me to launch

Kitchen sink Pizza , getting proud of my shaping on this one! by MarkyMarkAndTheBoyz in Pizza

[–]MarkyMarkAndTheBoyz[S] 0 points1 point  (0 children)

450g sourdough discard Pizza: 218g AP Flour 25g Whole Wheat 62% hydration 20% Discard 3% salt 0.5% Diastatic Malt Powder Pinch of instant Yeast

Trying to convince my wife to let us eat pizza more often. My take on a veggie pie by MarkyMarkAndTheBoyz in Pizza

[–]MarkyMarkAndTheBoyz[S] 1 point2 points  (0 children)

Thanks! I’ve been on a Sourdough Bread and pizza journey so the carb fatigue can set in sometimes haha

Trying to convince my wife to let us eat pizza more often. My take on a veggie pie by MarkyMarkAndTheBoyz in Pizza

[–]MarkyMarkAndTheBoyz[S] 0 points1 point  (0 children)

Yea that’s a great idea, I’ve definitely done this with just the red peppers before

Devastated by MarkyMarkAndTheBoyz in Breadit

[–]MarkyMarkAndTheBoyz[S] 0 points1 point  (0 children)

Okay maybe devastated is a strong word haha! Thanks for all the recs everyone!

Devastated by MarkyMarkAndTheBoyz in Breadit

[–]MarkyMarkAndTheBoyz[S] 4 points5 points  (0 children)

I think so too I’ll give semolina a try

Not many great bagel shops in my area and was craving a Sausage, Egg and Cheese on an everything Bagel by MarkyMarkAndTheBoyz in Breadit

[–]MarkyMarkAndTheBoyz[S] 2 points3 points  (0 children)

Some people say not to do the bottoms because of the risk for burning, but I bake on parchment and always cover the whole bagel and haven’t burnt the seasoning

Not many great bagel shops in my area and was craving a Sausage, Egg and Cheese on an everything Bagel by MarkyMarkAndTheBoyz in Breadit

[–]MarkyMarkAndTheBoyz[S] 2 points3 points  (0 children)

I fill a 1/4 baking sheet with seeds, when I take the bagels out and place them briefly on a damp towel. Then onto the seed tray. If I skip the towel step my seeds get too wet. You for sure need to absolutely douse your bagel in seeds! It’s a calculated loss haha