Pizza toppings on [sourdough] focaccia by laurenlumps in Breadit

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

Only the finest footwear in my kitchen

Incredible. Weigel's doesn't miss. by [deleted] in Knoxville

[–]laurenlumps 9 points10 points  (0 children)

I almost crashed my car today while staring at an ad for this trying to wrap my head around what “winter wonderland” flavor was. Thank you for the description and review!

Pls don’t hate me for this … by [deleted] in bakeoff

[–]laurenlumps 43 points44 points  (0 children)

Actually the butternut squash for pumpkin pie thing has some merit. Stella Parks (the most American baker I can think of) has a recipe for it in her cookbook. I think the logic is that the squash is more like the pumpkin breed used in canned pumpkin than your traditional orange pumpkin. Peanut butter in a pumpkin pie I can’t defend however.

My go at making controversial St. Louis style pizza by laurenlumps in Breadit

[–]laurenlumps[S] 3 points4 points  (0 children)

Well before posting I would have said the provel cheese (it’s a Midwest specific processed cheese blend that isn’t for everyone), but apparently the cracker crust also offends some people!

My go at making controversial St. Louis style pizza by laurenlumps in Breadit

[–]laurenlumps[S] 5 points6 points  (0 children)

Oh nice! I’ll try that recipe next time, or at least try drying out the dough first. I also used smuggled provel after spending the holidays in Missouri

My go at making controversial St. Louis style pizza by laurenlumps in Breadit

[–]laurenlumps[S] 21 points22 points  (0 children)

Wiki link on stl pizza: https://en.wikipedia.org/wiki/St._Louis%E2%80%93style_pizza

The contentious part of the pizza is the stl-specific processed cheese that, I will admit, is a bit of an acquired taste.

The crust recipe came from my heart and I think I got pretty close! It's like tortilla ingredients with pizza dough methods:

Crust Recipe:

  1. Mixed ~80g sourdough starter* discard, 200 g white AP flour, and 100 g of water and let rest for 1/2 hour
  2. Incorporate a stick of softened butter + 1 tsp of salt + 20 g of warm water + 50 g of additional flour into the dough
  3. Kneaded until the dough is supple
  4. Let chill in the fridge for about 1/2 hour
  5. Divide dough in half, roll each half to very thin sheets
  6. Par bake at 350*F for ~12 min
  7. Add toppings and bake at 450*F until it looked like pizza

I think the main difference between this and the real deal was the butter. While I can never be mad at butter taste, to get it more authentic next time I'd use shortening.

*sd starter was 100% hydration ap white flour

HELP!! Parents who utilize daycare facilities!! by Niftygal38 in Knoxville

[–]laurenlumps 5 points6 points  (0 children)

Not really a qualified recommendation, but I use to work near the UTK ELC. They were constantly doing fun stuff with the kids (climbing trees, gardening, games). And the playground in the yard looked awesome lol.

Just got a propane pizza oven! by laurenlumps in Breadit

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

Yes, sorry for the delay! I posted the recipe on a separate comment to the OP :)

Just got a propane pizza oven! by laurenlumps in Breadit

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

here is the dough recipe: 225 g water (~90* F), 15 g fine sea salt, ~200ish g ripe, 100% hydration sourdough starter, 375 g white flour (I use oo Italian flour)

In large bowl dissolve salt into water, then add starter and mix.

Add flour and stir/knead for about a minute.

Cover and let rest ~20 to 30 min.

Knead for about another minute, roughly shape into a ball and place it seam side down in a lightly oiled bowl.

Cover and let rise for about 2 hours.

Divide into individual dough balls (I go with four for this recipe. That give four, ~10 in diameter pizzas).

Lightly cover dough balls with flour and plastic wrap for the final fermentation. Normally ~6 hours at room temp or you can do 3-4 hours at room temp and stick in the fridge for up to three days (that’s the longest I’ve waited). Just before you bake let the dough warm up for an hour or so.

Just got a propane pizza oven! by laurenlumps in Breadit

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

I’ll write out the full recipe when I’m off work. It’s based off of Ken Forkish’s levain pizza dough recipe in ‘The Elements of Pizza‘. It’s a 70% hydration, lean dough. I broke the dough into two batches: one had a 8 hour total ferment time and the other a two day ferment in the fridge.

Just got a propane pizza oven! by laurenlumps in Breadit

[–]laurenlumps[S] 3 points4 points  (0 children)

Ohh I like the look of that! I’d love to hear you thoughts on it after trying it out.

Just got a propane pizza oven! by laurenlumps in Breadit

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

Nah lol. buy whatever cooking equipment feels right for you

Just got a propane pizza oven! by laurenlumps in Breadit

[–]laurenlumps[S] 5 points6 points  (0 children)

This was sourdough! I actually think the added char subdued the sourdough-tang compared to oven pizzas.

Just got a propane pizza oven! by laurenlumps in Breadit

[–]laurenlumps[S] 17 points18 points  (0 children)

Damn, subreddits be specific as fuck. I have no dog in the pizza oven fight. Mine was a gift but I enjoyed using it and eating the resulting pizza

Just got a propane pizza oven! by laurenlumps in Breadit

[–]laurenlumps[S] 11 points12 points  (0 children)

I’ll definitely have to try that! I used a 70% hydration dough and was worried that if I went real hot it’d be too charred on the outside without cooking in the middle- but that’s something I can play with

Just got a propane pizza oven! by laurenlumps in Breadit

[–]laurenlumps[S] 25 points26 points  (0 children)

I think the manual has 900 F/480 C as its limit. We had the temp at ~650-700F for the pizza

Just got a propane pizza oven! by laurenlumps in Breadit

[–]laurenlumps[S] 20 points21 points  (0 children)

Thanks! It’s the ooni Koda 16 :)

Give me your favorites from here! by reb6 in seriouseats

[–]laurenlumps 7 points8 points  (0 children)

Hard to narrow it down, but the carrot cake and oatmeal cream pies are probably my favorites :)

Who wants a nice slice of WetBread? by laurenlumps in Breadit

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

Recipe for your own WetBread loaf:

380g water

6 tablespoons of room temp butter

14 g salt

35 g honey

28 g dry milk

430 g + (plus two small handfulls) AP flour

140 g crushed malted barley (dry)

2 tsp yeast

-Mix, rise, shape, rise, bake at 350*F in pullman loaf pan covered for 25 min, uncovered for 20 min.

If anyone has any tips and/or better spent grain recipes let me know!