Today, I tried making pizza with beer bread dough. Seemed like a quick way to get all the subtle flavors into the dough that normally take 2 days of cold fermentation to get right. The result was promising, but could be improved upon. Still not a substitute for the real thing, which unfortunately, takes two days. So you have to plan ahead or else have some dough going all the time. Acording to Vito Iacopelli, it can be frozen so, I guess that’s a thing.
I’ve been baking bread and making flour tortillas recently. I ferment the bread dough overnight, but I haven’t tried making pizza dough, yet. Yeah, two days takes a bit of planning, but I want to give it a try. Did you par-bake the beer bread “dough”?
Parbaking: No, but I probably should have. I put it in the over with sauce only for a few minutes, but that wasn’t long enough, I think. I feel like my result was a bit underdone, but not a complete failure. Pretty good flavor. The consistency was more like a soda bread though. Some people also add yeast to their beer bread, which does its thing with the gluten, so you get a more elastic dough.
Happy post-hitler rally Monday, GN!
Happy “No Pants” Monday, Gerbil Nation!
Good morning, Sven!
dv8 -- thanks for dropping by last night. It was good to see you. I hope all is going well with you and Harper.
things are okay. Looking up in some ways.
That’s good to hear. Are you still burning the candle at both ends, or have you settled on one job?
I’m not doing the AI stuff currently. Slowly working on a couple of my own projects in my spare time at work.
Thread pic -- that cat looks like it’s getting ready for a BBQ in Springfield Ohio.
Today, I tried making pizza with beer bread dough. Seemed like a quick way to get all the subtle flavors into the dough that normally take 2 days of cold fermentation to get right. The result was promising, but could be improved upon. Still not a substitute for the real thing, which unfortunately, takes two days. So you have to plan ahead or else have some dough going all the time. Acording to Vito Iacopelli, it can be frozen so, I guess that’s a thing.
I’ve been baking bread and making flour tortillas recently. I ferment the bread dough overnight, but I haven’t tried making pizza dough, yet. Yeah, two days takes a bit of planning, but I want to give it a try. Did you par-bake the beer bread “dough”?
Parbaking: No, but I probably should have. I put it in the over with sauce only for a few minutes, but that wasn’t long enough, I think. I feel like my result was a bit underdone, but not a complete failure. Pretty good flavor. The consistency was more like a soda bread though. Some people also add yeast to their beer bread, which does its thing with the gluten, so you get a more elastic dough.
I have so much to do this weekend and no motivation.