Breads and Pizza

General points:

• 1. Slow rise develops more flavor than fast rise (use refrigerator, also more consistency)

  2. Unbleached flour

  3. AP vs bread flour

  4. Filtered water (chlorine, flavors, yeast)

  5. Use as little yeast as you can to avoid yeast and alcohol flavors

  6. Artisan bread in 5 minutes a day "standby in the fridge"

  7. Use a preheated cast iron dutch oven - invert over the top of a baking stone

  8. Using parchement or tin foil as a transfer medium with a pizza paddle.

  9. Thermal mass of the oven - baking stones and cast iron

  10. Salt ratios - 1.5 to 2%

  11. hydration ratios.

• Basic white no-knead dough

• Challah

• Garlic Bread

  • Sourdough starter

  • Wholewheat bread

  • http://www.americastestkitchen.com/recipes/print.php?docid=7535

  • Floury baps

  • Pizza technique and toppings

• Hot Cross Buns

  • Foccacia

  • Cornbread

  • Biscuits

  • Peshwari Naan

  • http://lustrousmusings.blogspot.com/2010/01/peshwari-naan.html

  • http://www.bbc.co.uk/food/recipes/peshwarinaan_86757

  • http://niyasworld.blogspot.com/2009/10/peshwari-naan.html

• http://ruhlman.com/2011/01/rye-bread-recipe.html

• http://www.101cookbooks.com/archives/oat-soda-bread-recipe.html

• http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html

• Focaccia

• http://www.seriouseats.com/2012/03/kneadlessly-simples-100-whole-wheat-honey-bre.html