Lazy Man's Awesome Daily Fresh Bread + Recipes

Generally speaking, you use 2% of the flour weight for salt. I also use unsalted butter when adding.

Also, if anyone has a probe, for bread, I take it out of the oven, flip it over, probe in the bottom (hur) and look for around 92-94c to be done.
 
pitchfork said:
Yeah I think half the amount next time, play it by ear.

The bread was ok, I basically did 4 "loafs" from that recipe. Very close texture (could have done with more time to rise I reckon) but it had a good crust.

Got one left, I'll use it for a pizza or two tonight I think.
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I'll try to more accurately gauge how much salt I add next time I make a batch. It could just be that I like things super salty but I don't tend to use salt much in cooking. Hmm :s

Hopefully you'll find it better for pizza. Depending on how good you are at hand stretching I would consider leaving the dough out for an hour before use. I can deal with it fine now but at first I found cold dough a bit annoying to work with.

Shaz]sigh[;26766937 said:
Generally speaking, you use 2% of the flour weight for salt. I also use unsalted butter when adding.

Also, if anyone has a probe, for bread, I take it out of the oven, flip it over, probe in the bottom (hur) and look for around 92-94c to be done.
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To be honest I would prefer to update the recipe to just use grams for everything, though I know some people like to use teaspoons and the like.
 
Found this link in another thread! Wow. Amazing looking pizza. I've been trying to find some time to make some bread. Last year I was making load of different types.

I've penciled in Sunday night to give the pizza recipe a try! :)
 
...why did someone have to revive this thread AFTER Tesco had closed?!

More than a little tempted to order the cast iron pizza stone you mention in the OP (and a pizza shovel). Sounds like the sort of thing that wouldn't take too much effort to make after climbing once you've done the dough.

Given the current MFP usage, have you put that into a recipe on there to get an idea what nutritional content it has?
 
I make my homemade pizza with similar ingredients, only difference is that I use 500ml of water and 100ml of milk. I like using milk in bread etc. It tastes better in my opinion than just using water :)
 
f00b4r said:
Cough, cough

:p
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My foccaccia didn't turn out amazing. Flat breads where you simple swap out the water for milk work really well though.

I need to update the OP really. I've improved the dough recipe a bit since I wrote this.

Evilsod said:
...why did someone have to revive this thread AFTER Tesco had closed?!

More than a little tempted to order the cast iron pizza stone you mention in the OP (and a pizza shovel). Sounds like the sort of thing that wouldn't take too much effort to make after climbing once you've done the dough.

Given the current MFP usage, have you put that into a recipe on there to get an idea what nutritional content it has?
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I've not put a recipe on there (at least not a proper one) but I'll get that remedied. If you make the pizza with 150g of flour and a full regular sized ball of mozzarella (which is a lot of cheese tbh, you could get away with 1/2 that) the pizza comes out at about 860kcal, plus whatever additional toppings you add. I often just simply count it as 1000 though usually I hope I'm overestimating with that. Given that you're using 00 flour (which is high protein) and mostly decent ingredients the macros for it are much better than your average take away or supermarket pizza. As I say, I'll get it calculated :)

Cast iron pizza stone is very worthwhile btw :)

pinkowl said:
I make my homemade pizza with similar ingredients, only difference is that I use 500ml of water and 100ml of milk. I like using milk in bread etc. It tastes better in my opinion than just using water :)
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I like to use different things depending on what I'm making. Fat tends to make the dough and crust a little softer. Olive oil in this case is doing that. Milk has fat in it too which also has that effect but the milk also adds a nice richness of flavour. Another option to make things softer and add richness is eggs of course, though it's easy to get towards brioche territory :p

When I made flat breads recently I made a 60% hydration dough but used only milk (think I added a quick glug of olive oil too actually) instead of water. This worked really well - the bread stayed soft and moist enough that I could use it like a chappati/naan.
 
FrenchTart said:
I've not put a recipe on there (at least not a proper one) but I'll get that remedied. If you make the pizza with 150g of flour and a full regular sized ball of mozzarella (which is a lot of cheese tbh, you could get away with 1/2 that) the pizza comes out at about 860kcal, plus whatever additional toppings you add. I often just simply count it as 1000 though usually I hope I'm overestimating with that. Given that you're using 00 flour (which is high protein) and mostly decent ingredients the macros for it are much better than your average take away or supermarket pizza. As I say, I'll get it calculated :)

Cast iron pizza stone is very worthwhile btw :)
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Ordered it on recommendation :p (along with a Peel). Should hopefully be here by the end of the week so may get together a list of ingredients and head to Tesco Tuesday night and make some dough.
 
Nice work :) You might want to season the cast iron pizza stone before use but it's not absolutely required.

Recently I've been cheating a bit and just rolling/stretching the dough out on some grease proof paper and just lifting it on to the pizza stone. This works and is easier but the result is slightly worse. Could be worth considering if you feel super lazy at any point though.
 
Evilsod said:
Any recommendation for what to season it with?
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You can get away with any kind of oil though flax seed is supposedly the best from memory.

If you've got some cheap oil sitting around just use that tbh. It's not quite like a wok or cast iron pan in regards to the abuse it will be getting.
 
Evilsod said:
Got some rapeseed oil (I used that for my wok too) so I might as well just use that I guess.
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Yeah, I'm sure that'll be fine.

Definitely pick up the cornmeal. It makes life so much easier and unlike flour you can kind of brush any excess off the bottom of the base easily.
 
I've created a recipe on MFP for the pizza in case anyone is interested:

http://www.myfitnesspal.com/recipe/view/54569182661693

That doesn't include any optional toppings beyond the cheese and tomato so whatever else you add should be logged too.

I'll make a smaller version of it with just half a ball of cheese at some point too - in case anyone wants a version of it with slightly lower kcal/etc.

edit: 41g of protein in the above version :eek:
 
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What a pain in the arse.

This is the direct link that seems to work when you're logged in at least:

http://www.myfitnesspal.com/food/update_nutrition_facts/168355189

That will show you the food, so you can then search for it to add to your diary ("pizza f t" will make it show up in a food search).

edit:

Here's a smaller version for those dieting. 100grams of flour, 60 grams of water, reduce salt/sugar/olive oil by 1/3rd and only use half a ball of mozzarella. 522 kcal.

http://www.myfitnesspal.com/food/update_nutrition_facts/168357842
 
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When you say small, how small is the base, we need " man, ".
That small one isn't to bad on crabs. Would need a couple of slabs if meat on the side.
 
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