Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

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experimental 90% hydration pizza (lemmy.world)

submitted 3 days ago by Gradually_Adjusting to c/bready

9 comments fedilink hide all child comments

Many stretch and folds (almost pretending I was making pan de cristal) later, this is a stupidly soft crust. Like a Neapolitan style.

I'm going to try this again soon with slightly lower hydration, more oil, more heat, and a pre-bake of the crust without toppings so it gets more of a chance to grow. Any suggestions are very welcome.

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[–] [email protected] 3 points 3 days ago* (last edited 3 days ago) (1 children)

Sourdough or instant yeast? Did you give any time to proof after stretching out the dough disk?

I don’t use any oil in the dough, but cook on a oiled sheet pan and brush some on the outer crust.

[–] Gradually_Adjusting 4 points 3 days ago

It was instant yeast, but it did sit overnight in the fridge first because I wanted a little sourness so it wouldn't be so much like eating an entire pillow.

And no, but once I was done doing strengthening folds I proofed it in the bowl while the skillet heated up, then it was straight in with toppings.

I did break it a little with one clumsy coil fold. I want to try this again with a par bake.