It’s all about time, temperature, formulas and, above all, control. Dough making is as much a science as it is an art. Buy a good digital scale and, while you are in the store, get yourself an accurate thermometer. If you are serious about making great dough consistently, then all the ingredients must be weighed. Step 3: Throw away your measuring cups and spoons. It will provide you with all of the information you need to bring your dough making skills to the next level. If you haven’t read Peter Reinhart’s award winning bread book The Bread Bakers Apprentice, put it on your list. It is absolutely vital that you understand how the choices you make in both ingredients and method will affect the finished product. Pre-ferments, autolyse, sprouted grains, custom flour blends, these have become standard tools in the arsenal of today’s pizza champions. Bread bakers have a much deeper understanding of the process than the average old time pizza maker. While that may not be possible for most of us the wisdom of his advice is evident. Rome’s rock star pizza maker, Gabrielle Bonci, advises that every pizza maker should first spend 3 years as a baker. Is it soft? Pliable? Crispy? Bread-like? Cracker thin? Do you want an open crumb? What about flavor? Complex? Sweet? Acidic? Salty? Do you want to emphasize the flavors of the grain? Identify what you would like to achieve and it will become much easier to select the methods and ingredients that are right for you. Write down the characteristics you would like your perfect dough to have. Step one should be to clearly define exactly what your objective is.
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