#whole wheat pizza dough

[thegourmetpalette]

Homemade Pizza Dough Recipe | Step by step guide

[tsumoris]

100% Whole Wheat Pizza Dough

[more-of-bruno]

Yeast Bread - Pizza Dough

This pizza dough recipe is made with both bread flour and whole-wheat flour for a chewy and flavorful crust. The three-crust yield means you can freeze some for later use.

[lairbus]

Pizza - Reuben Pizza Recipe

This pizza-style Reuben sandwich features sliced corned beef, sauerkraut, Swiss cheese, and dill pickles for a tasty take on the traditional sandwich.

[marisagardner]

White Bread - Pizza Dough This pizza dough recipe is made with both bread flour and whole-wheat flour for a chewy and flavorful crust. The three-crust yield means you can freeze some for later use.

[lola4563747]

@allhallowsthemepark @shaydystheshadowqueen

Ideas for the Ghoul City food court

Frankenburger menu

Frankenburger: the signature dish of this 50s diner inspired joint, consisting of an 8oz angus beef patty, flame grilled and topped with sharp cheddar cheese, iceberg lettuce, tomato, purple onions, ketchup, Dijon mustard, and butter pickles. Put in between 2 fluffy brioche buns with sesame seeds on top. Served with crinkle cut fries and a fountain drink.

Bride of Frankenburger: instead of cheddar, there’s Gouda,and bacon instead of tomato. Served with fries and a drink.

The Doc’s Mini Sliders: kids can create their own miniature monster of meat with this option! Choices for cheese include American, Havarti, and Baby Swiss. They even come with little toothpicks shaped like electric pylons!

Jiangshi Midnight Wok menu

Jiangshi noodles: basic Chinese Lo mein with all the vegetables and meat that come with it.

White Tiger Fried Rice: Fried rice with Chicken, Beef, and Shrimp.

Phoenix curry: super spicy chicken curry served with white rice, not for the faint of heart.

Sun Wukong Peach custard Bao: named for the legendary sage of heaven from Journey to the west, these sweet treats are modeled after the peaches enjoyed by the Monkey king and his subjects on Flower Fruit Mountain. Peach custard wrapped in sweet rice dough and steamed in a bamboo basket.

Spucci’s Pizza menu

Pizza Margherita

Pepperoni pizza

Cheese Pizza

Spucci’s Spicy Special: topped with spicy Italian sausage, Red Peppers and Pepperjack cheese, this firey dish will slash your tastebuds like teenagers at abandoned summer camps.

Kraken Seafood Shack: located on Gilman Municipal Beach, this restaurant offers fresh seafood.

Kraken’s Salty special: beer and bread battered flounder deep fried with a side of tartar sauce, onion rings, and a small salad.

Frightful Fish Filet: Breaded deep fried Whitefish put in between two slices of whole wheat bread and dotted with mayonnaise and red slaw.

Sunken Shrimp: Cocktail shrimp with a sauce mixing traditional cocktail sauce with mayo and pineapple juice. Covered in shredded coconut.

Just don’t ask for Calamari here, the boss is very sensitive about that.

[jessilynallendilla]

Dylan Hollis Baking Quotes Without Context Part 5

"Come to think of it I’ve never really thought about what’s in ranch, perhaps out of fear." 

"You know I once watched a friend of mine eat a whole bottle of ranch with his pizza." “Yeah he’s in prison now," 

"Forsaken by parsley," 

"I’m serious, don’t disrespect the Irish, they can be mean." 

"And half a cup of wheat germ, oh no." 

"The wheat germ just needs to swell up like an infection, soaks up the butter and everyone's happiness." 

"These taste like a damp park bench." 

"I’ve been told to keep this in the fridge so it stays disgusting for longer." 

"So these were a part of America’s K rations, think of them as dystopian lunch boxes." 

"Why would someone put bread crumbs in cookie dough? It could be because of like illicit substances, psychiatric disturbances, being held at gun point, these types of things." 

"So I’ve actually already taken a dump in this kitchen before." 

"Today 's dump requires the use of a can opener, rather painful condition." 

"Ow, ow! It’s got ranged attacks!" 

"What, you never put cereal into a blender before? Call yourself a chef?" 

"Now if you’ve never had a prune, good, best not to engage with the enemy." 

"Uncooked whips such as these were very popular in the twenties, alongside dysentery." 

"I’ll tell you cheese makes everything better, except car accidents. Trust me I’ve tried, the police got very mad." 

"I’m going to hemorrhage." 

"I don’t know what a firm ball is but they should probably see a doctor." 

"Last instruction is a simple one but a little bit barbaric." slams hammer on counter 

"So if you’re allergic to peanuts it’s hell of a way to go out." 

"Get some rolos," drops them "throw them on the floor." 

"Thank you, I would hate to have an uneven disaster" 

"Thank you dead lady," 

"Haven't a clue of what this is, it could be spoons made of bread or bread made of spoons." 

"What do we bake this in, I have no idea, it could be a shoe for all I know." 

"I’m baking soup." 

"Tastes like itchy milk." 

"I can feel my teeth falling out of my face right now." 

"This tastes like a scented candle," 

"I know people taste test these things, do taste testers eat candles?" 

[puppyexpressions]

Easy Homemade Dog Treats!

All it takes is banana, peanut butter, and oats and you can make these cute cookies for your pup, or for a doggy friend of yours. Not only are these easy to make, but they are so much more affordable than store-bought treats and dogs LOVE them!

Easy Homemade Dog Treats!

Servings: 40 (Makes about 40 treats depending on the cookie cutter size)

Ingredients

2 cups oats (old fashioned, 1-minute oats, or instant) plus more if needed- see step 3

2 medium ripe bananas

½ cup natural peanut butter

Instructions

Preheat your oven to 300F (150C). Line a baking sheet with parchment paper.

Add the oats to a food processor and grind until they reach a fine powder. (If you do not have a food processor, see the recipe notes for other options). Add the bananas and peanut butter and blend until a sticky dough is formed.

Remove from the food processor and roll out on a lightly floured surface. (Use whole wheat flour, more ground oats, or another dog-safe flour that you have on hand). I used a heart cookie cutter to cut out the treats but you could use any cookie cutter, or just cut them into squares with a knife or pizza cutter.

Lay the treats on the prepared baking sheet and bake for 25 to 30 minutes, until the treats are puffed up a bit, dry and dark brown on the bottoms, (they will still feel soft when first removed from the oven). The treats will get a bit more firm once they are cool but will still be a slightly softer dog treat. Let cool before giving one to your pup.

Store in an air-tight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or I like to store them in my freezer which makes them firmer and makes them stay fresh a long time.

Notes

If you do not have a food processor, you can still make these treats. Grind the oats up in a blender or coffee grinder, then add the ground oats to a bowl with the peanut butter and mashed banana and mix to make a dough. Or you could buy oat flour and use that instead. You will need less oat flour as it is denser, so start with 1 cup and add more as needed. 

[boyswanna-be-her]

I've made 8 jim lahey-style no knead loaves of bread, and 2 kneaded pizza crusts. Did way better on the second crust. Finally got a dough hook to fit my mixer off of ebay and today I'm trying a brioche 😬 I hope it doesn't suck!

I also did a whole wheat loaf to take camping but it didn't rise correctly and ended up super dense and weird (though not dry somehow?). Bfr got indignant after I called it a fail loaf and insisted on eating as much of it as they could stomach and cradling it in their arms every time I threatened to throw it away. I finally trashed it after they stopped paying attention.

[ceeveganglutenfreebaking]

Delicious Vegan Gluten-Free Back-to-School Lunchbox Snacks

Back-to-school season is upon us, and that means it's time to start thinking about lunchbox snacks. But what if your child has dietary restrictions, like being vegan or gluten-free? Don't worry, I've got you covered! In this post, I'm sharing 5 delicious and nutritious vegan gluten-free lunchbox snacks that your kids will love.

**1. Energy Balls**

These energy balls are the perfect way to start the day or refuel after a long morning of learning. They're packed with protein, fiber, and healthy fats to keep your kids energized throughout the day.

**Ingredients:**

* 1 cup pitted dates, soaked in hot water for 10 minutes

* 1/2 cup almond butter or other nut butter

* 1/4 cup rolled oats

* 1/4 cup shredded coconut

* 1/4 cup chia seeds

* 1/4 cup ground flaxseed

* 1/4 teaspoon vanilla extract

* Pinch of salt

**Instructions:**

1. Drain the dates and add them to a food processor along with the almond butter, oats, coconut, chia seeds, flaxseed, vanilla extract, and salt.

2. Pulse until the mixture forms a sticky dough.

3. Roll the dough into 1-inch balls and store in the refrigerator for at least 30 minutes before serving.

**2. Mini Veggie Pizzas**

These mini pizzas are a fun and healthy way to get your kids to eat their veggies. They're also a great way to use up leftover veggies from the fridge.

**Ingredients:**

* 1 whole-wheat pita bread, cut into 4 wedges

* 1/4 cup marinara sauce

* 1/4 cup shredded vegan mozzarella cheese

* 1/4 cup chopped vegetables (such as broccoli, carrots, bell peppers, and onions)

**Instructions:**

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Spread a thin layer of marinara sauce on each pita wedge.

3. Top with shredded vegan mozzarella cheese and chopped vegetables.

4. Bake for 10-12 minutes, or until the cheese is melted and bubbly.

**3. Fruit and Nut Bars**

These fruit and nut bars are a delicious and portable snack that's perfect for on-the-go. They're also a great way to get your kids to eat their fruits and nuts.

**Ingredients:**

* 1 cup dried fruit (such as raisins, cranberries, and apricots)

* 1/2 cup chopped nuts (such as almonds, walnuts, and cashews)

* 1/4 cup chia seeds

* 1/4 cup maple syrup

* 1 tablespoon coconut oil, melted

**Instructions:**

1. Combine all ingredients in a food processor and pulse until the mixture forms a sticky dough.

2. Spread the dough into a rectangular pan lined with parchment paper.

3. Refrigerate for at least 30 minutes before cutting into bars.

**4. Hummus and Veggie Sticks**

Hummus is a delicious and versatile dip that's perfect for pairing with veggie sticks. This snack is packed with protein and fiber, and it's a great way to get your kids to eat their veggies.

**Ingredients:**

* 1 cup chickpeas, rinsed and drained

* 1/4 cup tahini

* 2 tablespoons lemon juice

* 2 tablespoons olive oil

* 1 clove garlic, minced

* 1/4 teaspoon cumin

* Pinch of salt

* 1 cup chopped vegetables (such as carrots, celery, and cucumber)

**Instructions:**

1. Combine all ingredients in a food processor and blend until smooth.

2. Serve with veggie sticks.

**5. Yogurt Parfaits**

Yogurt parfaits are a classic lunchbox snack that's both healthy and delicious. This vegan version is made with plant-based yogurt and is packed with protein and probiotics.

**Ingredients:**

* 1 cup plant-based yogurt

* 1/2 cup granola

* 1/4 cup fresh fruit (such as berries, bananas, or mangoes)

**Instructions:**

1. Layer the yogurt, granola, and fruit in a reusable container.

2. Enjoy!

These are just a few ideas for vegan gluten-free lunchbox snacks. With a little creativity, you can come up with endless possibilities!

Comment below which one you will be trying out

[gl1tchy-4rt]

Chilean Towa

Batch 3 baby!

yippie! :)

Lucho Trucho = Fake Peppino

Lucho is the owner a Quiosco (Chilean minimarket) he sells Anticuchos (Meat Keebabs) and Sopaipillas (Fried dough) to the college students that study... Wait a sec... i don’t think this is the actual Lucho Anticucho we know...

Trucho: Fake or Phony

Mr. “Saboya” Salinas = Mr. Sticks

Santiago “Saboya” Salinas, a banker, buisness man and Lucho’s landlord, Nicknamed Samoya due to the spiky, wheat-like hair he used to have (really bad hair genes took a toll on his hair)

Saboya: Common name for Holcus lanatus (Chilean grass)

Spoilers for the ending of Pizza tower past this point!

Cara de Sopaipa = Pizza Face

Sopaipa is well... a giant sentient Sopaipilla, topped with cheese and butter, He threaten Lucho to blow up Lucho’s Quiosco, when you are to close to him, you can hear a clock-like sound.....huh...weird

Sopaipa: Sopaipilla

El Compa Sopaipilla = PizzaHead

The man behind it all... a Sopaipilla topped with cheese and pebre, who’s name is Cristi��n and he’s obsessed with Lucho and Huasos, he made the whole tower fiasco and builded both the Sopaipilla Tower and Sopaipa, his right-hand man

Come on Lucho...IT TIME FOR THE FINAL SHOW!!!!

Sopaipilla: A fried dough made with chilean pumpkin and flour

Pebre: Chilean sauce made with Tomatoes, coriander, onion, garlic and green peppers

Part 1: https://gl1tchy-4rt.tumblr.com/post/720509947508670464/i-did-a-thing

Part 2: https://gl1tchy-4rt.tumblr.com/post/720776573770448896/sopaipa-towel-part-2

That’s all for now!

Bye buddies :)

[crackinglamb]

👀 i gotta hear about your homemade pizza

It began as the basic Betty Crocker recipe for dough because I wanted pizza and was too broke to order it. And then I started to play with the proportions. And then I got pretty good at that. So I've spent the last 20+ years doing it. Now we rarely order out for delivery if I've got the ingredients to just make it. It has become a party favorite, a special gift, a treat, a comfort food.

I've made all kinds. This most basic recipe, whole wheat, mixed rye. I've made it super thin so it comes out really crunchy, or thick enough to hold a bazillion toppings. I've made the dough with whey leftover from cheesemaking instead of water. I have dedicated sheet pans specifically for making it. In three sizes. It's a bit of a labor of love for me these days, since it takes a fair amount of energy and I'm short on that a lot. But from what everyone who's had it tells me, it's worth every moment of pain.

A visual for you:

And because I am generous, recipe and instructions under the cut.

This is for the basic dough. It doubles very well, but tripling it leads to some necessary tweaking. And unfortunately, I can't tell you what that tweaking will be because it's case specific (usually the flour to water ratio, which will be totally dependent on your current humidity). In general, I consider that this recipe never comes out quite the same way twice. If you want something smaller, water to flour ratio is essentially 1:2. In the case of halving it, the same amount of yeast won't be too much, but cut back on the oil and salt. It also freezes well, if you're careful about thawing it so it has room to rise. It gets an interesting texture when it's been frozen. Crispier, but also more airy.

1.5 cups hot water (~110-115 F, ~45 C) 2.25 teaspoons yeast (or 1 packet) 1/4 cup extra virgin olive oil (the EV part isn't necessary, but adds nice flavor) 1/2 teaspoon salt ~3 cups flour (unbleached all-purpose is best)

Prep time: ~ten minutes. Rising: at least 20 minutes. Baking: 20-25 minutes (dependent on toppings, more wet stuff means longer cook time).

Bloom the yeast in the water, about five minutes. Add first cup of flour, oil and salt. Mix until there are no lumps (I use a plain old dinner fork with a sturdy handle). Add second cup of flour and mix. You should now have a loose, shaggy mess, not quite strong enough to hold itself together. Third cup should go into the mix in stages, because you may not need all of it. Or you may need more. You should have a soft mass of dough that's a little too much for a fork to mix it. It should be moderately sticky. If it's gooey, more flour. If it's not sticky...well, it won't be as elastic but it's not the end of the world. Don't add any more.

🌟This part is very important🌟. Pizza dough is delicate. This is the kneading part, but you want to be gentle. I do it right in the mixing bowl (remember that bowl must be big enough to account for rising). I only scoop and press for about a minute, or until all the flour is thoroughly mixed in and there are few to no lumps. It shouldn't be sticking to you anymore. If it is, more flour. A dusting at a time. Knead it again. Done? Form a ball in the bottom of the bowl.

Dust the dough with a little extra flour, cover with plastic wrap. Let it rise. This is an excellent time to get your oven pre-heating. For this style of pizza that will be 425 F (218 C), no convection. Don't worry if the oven is ready before the dough is, a fully pre-heated oven will hold its temp better anyhow, and most ovens will say they're ready before they actually are.

When the dough has doubled, or your oven is ready, whichever is last, punch it down, separate into two balls. This dough will make two 10x18 sheets. Coat the sheet pan (and your hands) lightly with olive oil, spread the dough out slowly and carefully so it doesn't tear. It will spring back on you. Get it most of the way there, go prep your toppings (or wait about five minutes), come back and finish it. Make sure it's even and pressed into the corners. Remember, delicate!

Top as you please. My usual is tomato, garlic and onion sauce spread with the back of a wooden spoon. I like part skim, low moisture mozzarella*. And then whatever you want. Favorites in this house are just plain with pepperoni, or pepperoni, bacon and onion. Bake on the lowest rack setting. I do mine for ten minutes, turn the sheet around 180 degrees, then another ten minutes. Cheese should be toasted lightly, edges of the crust should be crispy. It won't get that dark. 🌟In an electric oven, it might take less than 20 minutes! So keep an eye on it.🌟

*I've never made it vegan, so I don't know how that changes times and temps.

When it's done, sprinkle it with grated parmesan or romano if you'd like, but let it rest for a few minutes so it's not molten. Slice and enjoy!

Reheats beautifully in a toaster oven, I don't recommend microwaving it. Eaten cold is always acceptable.

Thanks for the ask. 💕 Have fun with it! And you may never want to order pizza again.

[mrgan]

The best home-oven pizza

I like dozens of different pizza styles—sometimes it's nice to mix things up, other times a particular style fits your circumstances best. I most commonly make sourdough pizza, mixed with a stand mixer, fermented in the fridge for a few days, and baked in an Ooni Koda.

But what if I don't have access to a mixer; I want to eat pizza the next day; and it's too wet and windy outside to fire up the Ooni? Thanks to my friend Adam who originally developed this dough recipe, I also have the makings of an incredible indoor-oven pizza in my back pocket. It's bubbly, light, and crunchy.

The best home-oven Pizza

Servings: two 14” pizzas. Time: 3 hours (mix and proof) + 1 to 2 days (fridge-ferment) + 4 hours (final proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

400 g white flour (high-gluten, bread-, or all-purpose flour)

20 g (5%) whole wheat or rye flour (or any flour, really)

12 g (3%) salt

.85 g (1/4 tsp, .2%) instant yeast

320 g (76%) water

DIRECTIONS:

Put the flours and the salt into a large mixing bowl. Stir with a spatula or fork to mix evenly. Add the yeast and stir again. Pour in the water and stir with a spatula, scraping down the sides and the bottom of the bowl. After 30-60 s of this, you should have a cohesive, shaggy mass of dough in the middle of the bowl. You're not looking for a smooth ball; you just want to work in all the dry flour. Gently knead this ball for a minute with your hands, folding and turning it to make it just a little more even; it'll still be a bit of a mess, which is fine.

Pick up the dough and spray or wipe a tiny bit of oil into the bowl, then put the dough back in. Cover with a shower cap, a large plate, or a tea towel and let the dough rest in a warm spot (70–74°F?) for 3 hours. Every 30 minutes or so, perform a stretch-and-fold. This video shows the process; it uses a different dough, but the principle is the same.

Stretching and folding every 30 minutes is ideal, but the timeline is forgiving. Just try to give it at least 3 folds during the 3 hours of proof time. By the end, you should have a fairly smooth and uniform dough.

After the 3 hours are up, cover the bowl again and pop it in the back of the fridge for 1-3 days. If you go past a day and a half, check to make sure the dough isn't overproofing and exploding out of the bowl.

The day you plan to make pizza, remove the dough from the fridge 3-4 hours before baking. (3 hours on a hot day, 4 on a cold one.) Cut into two pieces of the same size and roll each one into a ball.

Note that this is high-hydration dough, so it'll feel pretty loose and lively. Balling it up when cold will make that easier. Here's a video showing how to ball:

Grab two deep, round bowls or containers and oil them lightly. Place one dough ball in each, smooth side up, and cover. If the containers have well-fitting lids that won't crush the expanding dough, use them. Rest for 3-4 hours as described above.

1 hour before baking, get your home oven ready. Pop a baking stone or baking steel or upside-down pan on a rack 6-8" from the top broiler. Crank it up to 550ºF (or however high your oven goes) and leave it there.

To stretch the dough: hold the container upside down and wiggle the dough out of it gently; dont worry about whether it stays a perfect ball. Place it directly into a shallow, wide bowl of flour, and make sure the wet end and the sides get some flour (not too much) on them. Place the dough ball on your wooden peel with the dry (previously the top) side down and press gently around the inside of the rim to make a little ringed pizza-prototype. Drape the disc over your knuckles, then rotate around gently, letting gravity droop the dough to grow it. There should be no need to tug and stretch it with your fingers. Here's a video again:

My topping strategy for a standard cheese pizza: layer the dough with sliced mozzarella cheese, then add dabs of sauce, then your toppings (including torn fresh mozzarella). Now gently tug under the rim all around to stretch to 14″; the weight of the toppings will help prevent pullback. 

Redistribute the toppings if needed. Shimmy again. Expertly slide onto the steel/stone/pan in the oven.

Once the pizza is in, set a timer for 3 minutes. Then, open the oven door and check the underside of your pizza. Rotate the pizza 180º to get even baking from back to front. Set a timer for another 3 minutes. During that time, rotate the pie 90º every 30 seconds or so. If it looks done after the total 6 minutes of bake time, pull it out; it might still need 1-2 minutes more.

You may need to shift between "bake" (bottom heat) and "broil" modes of your oven. Every oven is different, so use your judgment, checking to see if it's the top or the bottom of your pie that need more heat.

When the pizza is gorgeous, slide it out with a metal pizza peel or a large flat spatula or a cookie sheet or whatever. (Don’t use your wooden peel—that’s for shaping and launching only.) Rest it on a cooling rack for 1-2 minutes to dry out the bottom. Then move to a cutting board or plate and slice. (Please don't slice on your wooden peel.)

Since we're making two pizzas with this recipe, you'll need to repeat the process now. It's best to give your baking surface 5-7 minutes to recover the lost heat; don't forget to set it bake to "bake" mode during this time.

And there you go—tremendous pizza, made in your regular-ass home oven. It's possible, and it's delicious.

P.S. I have a bunch more pizza recipes on my website. Even if you don't plan to make any of the other styles, they could be instructive, as every recipe has helpful steps and notes of its own.

[dippyface]

first whole wheat (1/5 whole wheat lmao) dough since making whole wheat pizza (that pissed everyone off) with my mom as a child. send glutinous thoughts

[quahogchowda-blog]

Experiment number 550,000 million is completed... 🤣🤣🤣 With most of the rise/proof "wait time" being while I was sleeping... 💤😴 What am I trying to prove? That baking sourdough bread is NOT an EXACT science. It is not that difficult and should not require all these "rules" that people want to make about baking SOURDOUGH... I have pretty much broken every single rule there is... And done exactly what works for me... in the time frame that works for me... I don't use a scale to measure my ingredients for my bread dough... I don't use a scale to weigh the measurements of ingredients that are going to go into my starter... I don't use heating pads or other contraptions or keep my house at a higher temperature so my sourdough starter or dough can stay warm or cold... I do not use filtered water. I use water straight from the tap despite the caution that it might kill the wild yeast. I don't worry about all this exactness with bulk ferment time... cold ferment time yadda yadda yadda...

Newest experiment... Can I make a decent sourdough loaf with minimal Hands-On time... With most of the wait time being while I'm sleeping... And how will it turn out if I use the "cold baked" method... Avoiding the excessive preheat times which to me is an absolute waste of our natural resources....

Came home from work yesterday and at 3:00 p.m. fed my cold straight from the fridge starter. I didn't think I was going to have enough starter for the two loaves I plan on baking today... so I added one full cup of flour and a half a cup of warm water.... (Normally I only do a half a cup of flour and a quarter cup of water but I gave it extra because I need extra starter today...)

By 8:00 p.m. the starter had at least doubled...

To a large Rubbermaid container I added:

1 full cup starter

3.5 cups white flour

1.5 cups wheat flour

1.5 cups water

Mix quickly just to get all the flour mostly incorporated... And Let shaggy dough sit with lid on for 30 minutes. After the 30 minute wait... I added another 1/4 cup water and 2 teaspoons salt... And immediately began stretch and folds every 30 minutes at 8:30 p.m. At 10:30 p.m. I moved the dough to a glass pyrex bowl with a lid. I was going to stop my stretch and folds there but thought better of it and 30 minutes later I did one more stretch and fold.

I left the bowl on the dining room table from 11 P.M. until I woke up at 5:00 a.m.

At 5 A.M. I gently plopped the dough onto the floured counter... And gently floured and formed my dough round to get a little more tension but also trying not to deflate the dough very much...

Placed that onto a piece of parchment paper... Scored the top with one slice down the center and plopped the whole thing into my cold cast iron Dutch oven. I did not have high hopes of this rising as well as it did that's why I only did one score down the center. I wish I had taken a picture but it was definitely much smaller than any of my other ready to bake forms.

As suggested I baked using the "cold bake" method for the first time.

Put oven on 450°. And placed the cold Dutch oven into the cold... But now preheating oven... immediately.

Baked at 450° for 50 minutes.

Removed the lid... And I was surprised to see that it definitely got a good oven spring... Continued baking with lid off for another 10 minutes.

Took temperature of the loaf it was 195°.

Took the loaf out of the Dutch oven and placed directly onto my pizza stone that was already in the oven.

Baked for another 10 minutes until bread reached a temperature of 205 and was more golden brown in color.

I don't know what the inside looks like but I'm not really concerned about that. It looks and smells terrific.

And it was EASY PEASY! Barely any hands on time at all... No fuss... No stress...

Experiment was a success! Total time... From starter initial feed at 3 p.m. to completed bake @ 6:40 a.m. = 16 hours... Hands on time equals approx a measly 20 minutes... 🤣

Note: Image of the starter is actually AFTER a 2nd feeding at 8 P.M. (I forgot to move the time band)... I added another full cup of flour to my remaining starter and another half a cup of water... It more than doubled by the time I got up this morning.

[pargolettasworld]

https://www.youtube.com/watch?v=uMR4KrBXucY

If you’ve taken an introductory ethnomusicology or world music class, you’ve probably heard a famous recording of postal workers in Ghana making music as they cancel stamps. It’s sort of the archetypical way for ethnomusicology professors to introduce the concept of “work music” to undergraduates.  This video is in a similar vein.  What’s happening here is that the Mishkoltzer community is making matzo for Pesach.  If you’ve ever shelled out beaucoup bucks for shmura matzo, this is how it’s made.

The thing about making matzo is that it’s a mitzvah -- you need matzo to keep Passover -- and it’s also very intense work.  There are lots of rules about how matzo should be made (far more than you’d expect for a recipe that includes only flour and water), and one of these rules is that the matzo needs to go from flour and water to finished cracker in under 18 minutes.  Really, the only way that handmade matzo can get done is in a big group party like this.  And what better way to keep everyone’s matzo-rolling and matzo-shaping and matzo-stabinating energy up than a rousing nigun?

The song not only keeps the bakers’ energy up so they can get everything done in their 18-minute window, it also helps remind them why they are doing this.  It’s a mitzvah in preparation for a holiday that is both very important and lots of fun, so why not make your matzo to music?

Before the pandemic, we used to have matzo-making day at my synagogue.  Parents would bring kids, and we’d buy wheat and grind it ourselves.  The rabbi would get our kosher ovens cranked up to high with the special Passover pizza stones getting hot inside.  We’d all assemble around the big table in the kitchen.  The rabbi staffed the oven, his son manned the stopwatch, and two guys would take up water and mixing duties.  The rest of us waited with rolling pins and forks.

When we were ready, the stopwatch would start, the flour and water would be mixed, and then it was glorious chaos as the mixing guy tore off little dough balls, tossed them down the table, where we’d grab them, roll them out, stabinate them with forks, and bring them to the oven.  The rabbi would yell “Clear!” and then open the ovens and toss our matzos on the pizza stones.  They’re so thin that they’d bake in about a minute, and the rabbi would take them out and toss the next ones in.  And we’d get the whole batch of dough done in eighteen minutes.  Then we’d re-set everything, put more flour into the mixing bowl, and go again.  That was some of the best matzo I’ve ever eaten!

We now have a different rabbi, and he doesn’t know how to make matzo, so we haven’t done it in a while.  But maybe I’ll convince him to bring that party back.