Garlic Toast With Bread

Garlic Toast With Bread

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This garlic toast is an exciting snack. Sometimes I serve garlic toast with a meal. Parmesan cheese melted on toasted bread is exciting. Making garlic bread is different. To make garlic bread, a loaf is warmed in the oven or broiled. Garlic toast is browned on each side and toast is firm and crunchy. I make garlic butter by mixing 1/2 teaspoon of garlic salt (with parsley) with 1/2 stick of unsalted butter. After I put garlic butter on the toast, I put cheese on the toast and I microwave the toast for about 30 seconds. Great cheese fries are made by melting cheese on the fries in the microwave. Using the microwave to melt cheese is an important technique.

 

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How To Use The Pullman Pan (When Making Sourdough) – Summary

How To Use The Pullman Pan (When Making Sourdough) – Summary

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Listen To The Music

I make sourdough once a week. This ritual is an aerobic exercise. Making this bread as fast as possible while desiring to be excited revealed some techniques.

  • If the dough rises to the top of the pan, the lid of the Pullman pan will not open because the bread expands while it bakes. To avoid this situation, look at the pictures below to observe the proper height for the dough.
  • If the dough has risen above the proper height, push air out of the bread with a spatula.
  • The pan does not have to be floured or greased. Use a spatula to release the baked bread from the sides of the pan.
  • At 450°F/232°C degrees on the middle rack, until the internal temp of the bread is 200°F/°C after about 43 minutes.
  • Put the mixing bowl on the scale and add the ingredients: 180 g water, 400 g sourdough starter (levain), 1/8 teaspoon yeast, 400 g flour, 12 g sea salt.
  • These proportions should create a slack dough that the machine can knead well.
  • Let the dough rise 2 hours in a bowl, let it rise in the pan until the dough is at the proper height (about 2 hours).
  • Roll the dough into a cylinder and put it in the Pullman pan.
  • Press the dough into the pan with a spatula.
  • If something interferes with a timer, use a thermometer to check the bread.

Proper Height For Dough In Pan

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Tools

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Ricotta And Piperade Calzone

Ricotta And Piperade Calzone

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Notes: 1) consider putting the stone or steel in the middle of the oven, 2) consider brushing with olive oil, 3) consider baking on parchment paper on a baking sheet in the middle position of the oven

The Pizzacraft recipe book contains very valuable recipes for making Italian food. I am so excited every time I make a recipe from this book. The filling for this calzone was the very best! I used slab bacon. The original recipe uses ham. I discovered a deli where I live that sells the most exciting sausages and bacon. I baked one calzone on steel, and I baked a second calzone on a pizza stone. The trick for making a calzone is probably to know the least amount of time to bake the calzone without making the bottom too crispy. Now that I have found a place to have great sausages, I am very excited to cook this season!

Download The Recipes:

Pizzacraft Thin Crust Pizza Dough

Ricotta and Piperade Calzone

Piperade

Marinara (Pizzacraft)

Baking Pizza On Steel

Baking Pizza On Steel

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I do not have the hottest oven. The temperature of the surface of this piece of steel seemed to be about 25 degrees hotter than a pizza stone. Using this steel from Pizzacraft, I was able to use my stove to have crispier pizza. I was excited with the results. I will probably bake the next pizza for 3-5 fewer minutes. I used my slack dough for making this pizza. This recipe is great because it makes a great pizza crust. If someone believes that dough is too slack, they should put some flour on the dough. This pizza is similar to the pizza in my blog post Ham n’ Cheese Pizza & Sourdough Garlic Bread I substituted broccolini with broccoli.

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Ham n’ Cheese Pizza & Sourdough Garlic Bread

Ham n’ Cheese Pizza & Sourdough Garlic Bread

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Note: 1) I currently like Penzeys garlic salt for making garlic bread, especially since it contains parsley, I have some pictures where I mix butter with garlic salt, but this garlic bread was made by buttering bread and sprinkling garlic salt over the butter

This pizza was GREAT! I remember the first time that I put prosciutto on a pizza when I did not have much experience cooking. The prosciutto baked until it was crisp and I did not believe that it was exciting. This time the prosciutto was still partially raw. Since the prosciutto is made by curing ham with salt, it adds a savory experience to the pizza. The steamed broccolini was exciting.

This recipe was from a Pizzacraft cookbook. The recipe included adding mozzarella and cheddar cheese. I used sharp cheddar cheese because I did not want to take risks and I did not want to experiment. Sharp cheddar has a distinct flavor when it is melted. The sauce was perfect. It was zesty. I made it with domestic tomatoes. I might put the sauce on the pizza with a slotted spoon to reduce the amount liquid I put on the raw crust.

I included links to videos on how to use a pizza peel. Next week I will make firmer dough using my Pizzacraft pizza dough recipe. This fine pizza dough should probably be put on the stone on parchment. After the crust is partially baked, the parchment can be removed to brown the pizza more effectively while baking.

Pizza:

  • Mozzarella
  • Sharp Cheddar
  • Prosciutto
  • Broccolini (steamed)

Sauce

  • 1 (28 oz) can whole tomatoes
  • 1 tablespoon kosher salt

Download The Recipe And Some Links On Using A Peel For Making Pizza:

Pizzacraft Thin Crust Pizza Dough

How to Get Pizza Off the Peel

How to Stretch Your Pizza Dough & How To Use a Pizza Peel

How to Use a Metal Pizza Peel (So Your Dough Won’t Stick!) 

1. Pizza: From Every Day to Gourmet (Berkley: The Companion Group, 2014), 19, 73.

Bread Flavored With Brown Butter

Bread Flavored With Brown Butter

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This bread does not need to be served with oil or butter. Brown butter adds a pleasing flavor to this bread. The dough in this recipe is firm. I used traditional techniques. The dough rises for 2 hours, once in a bowl, and once in the shape of a loaf. I made the brown butter by simmering the butter until the white solids in the butter turned brown. The flavor is great. Some people put brown butter over vegetables or pasta. I am very excited that I am able to make bread effortlessly. One year ago I lacked the experience to be excited about making bread.

 

Download The Recipe:

Bread Flavored With Brown Butter

Grilled Chicken Bianca Pizza

Grilled Chicken Bianca Pizza

Note: 1) the pizza with more dough should have been baked longer, 2) either pizza may have been baked longer, 3) the pizza I remember in Berkley, California has a thick edge on the crust of the pizza; pizza from other places do not have a thick edge; this is the technique for making a thick edge on the crust

Original Proportions

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25% More Dough

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Bianca is an Italian word for something that is white. I am very excited by pizzas with white sauce. This pizza was very good! The book from Pizzacraft has great recipes for making pizza. This pizza is made with Alfredo sauce, a mixture of mozzarella and parmesan cheese, grilled chicken breasts, bacon, artichoke hearts, and basil.

I made the pizza with the original amount of dough, and with 25% more dough. The original pizza is lighter and more exciting. I am going to try adding 10% more dough because I want to attempt to put more dough in the middle. The size of the outer edges will be determined by the thickness of the dough when the dough is pressed into a disk. When adding more dough, the disk size must be the same thickness as the disk size of the original recipe to create similar pizzas.

Since the original pizza dough recipe is very exciting, I may not discover a better recipe than the original. A pizza with a lot of toppings must be pushed off the peel onto the stone. This is difficult. Baking the crust before putting the toppings on a heavy pizza may be desirable. I will have to find a video that demonstrates how people use a peel.

Original Proportions

25% More Dough

Download The Recipes:

Pizzacraft Thin Crust Pizza Dough

White Sauce

1. Pizza: From Every Day to Gourmet (Berkley: The Companion Group, 2014), 3, 23.