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Finally posting food pics - pizza and olive bread!

mkcmkc Posts: 540
edited 10:30AM in EggHead Forum
So I finally decided to learn how to post pics - DH thinks I'm quite funny with all the food porn.

Here's last night's cook, a pepperoni and pepperocini pizza followed by a loaf of olive bread made with the same dough and baked only with the residual heat in the egg (shut the lower vent and put on the ceramic cap after loading the bread onto the stone).

The dough is the peasant bread from Artisan Bread in 5 Minutes a Day. A little high on the hydration level this time so the bread wanted to be more ciabatta-like that we prefer but it's still tasty.

Michelle
Denton, Texas


Pizza Dough

PizzaDough2.jpg

Pizza Cooking

pizzacook1.jpg

Pizza Done

pizzadone2.jpg

Bread Formed

Olivebreaddough2.jpg

Bread on the Egg right before shutdown

breadcook1.jpg

Bread Done

breaddone2.jpg
Egging in Denton, Texas

Comments

  • DarnocDarnoc Posts: 2,661
    That looks like a great cook.Well done.What was the cooking time for the bread and was the temperature for the pie around 500 degrees?
  • mkcmkc Posts: 540
    The pizza was cooked between 475 and 500. It was around 500 when the pizza came off and the bread went on. The bread took about 35 minutes.

    We like to think of using the residual heat to bake as reducing our charcoal footprint ;)

    Michelle
    Egging in Denton, Texas
  • reelgemreelgem Posts: 4,256
    Great job with the pics! Food looks fantastic!!
  • DarnocDarnoc Posts: 2,661
    I thought it was in that area.Using the residual heat is a good idea for people that like to make bread on the Egg.Thanks for the tip.
  • ZippylipZippylip Posts: 4,655
    Bread looks incredible, & I like the idea of it "wanting to be more ciabatta-like ", could you share the instructions w/us, I have been experimenting with ciabatta but it always tastes like a vinyl flip-flop
    happy in the hut
    West Chester Pennsylvania
  • mkcmkc Posts: 540
    Hi Zippy,

    The recipe from Artisan Bread in 5 after I modified it is:

    European Peasant Bread

    Put your mixer bowl on a scale, zero it, and add

    3/4 Cup rye flour
    3/4 Cup whole wheat flour

    Then add half all purpose flour and half bread flour BY WEIGHT to equal a total of 2 lbs (32 ounces) flour (this includes the rye and wheat).

    Add

    1 1/2 Tablespoons active dry yeast
    1 1/2 Tablespoons Morton's kosher salt
    3 1/2 Cups lukewarm water

    Mix with spatula or dough hook until well-blended, but don't knead.

    Put dough in a large (at least 2 1/2 times the dough volume) covered plastic container that will fit in your fridge. Loosely cover and let ferment for 2 hours at room temperature. Put in fridge and wait at least a day to use (it will keep up to 2 weeks).

    Take dough out about 1 hour before you want to bake and cut/pull off a chunk to use. (I used 1 lb for the pizza and 1 1/2 lbs for the bread.) Put the rest back in the fridge.

    Knead in a little extra all-purpose flour if needed so the dough isn't a total oozing blob and

    For Pizza Dust with flour, cover very loosely with plastic,let sit 1 hour before forming

    For bread form into a loaf, let sit 1 hour before baking

    For the olive bread, I sliced enough pitted calamata olives to make about 1/2 cup. I patted the dough into a rectangle about 1/2 inch thick, sprinkled on the olives and rolled up like a jelly roll, then tucked the ends under and kind of made an oblong. I put it on a semolina-sprinkled piece of parchment that was resting on my "pizza peel", aka a rimless cookie sheet.

    Right before baking, dust the loaf with all-purpose flour then use a serrated knife to make a design (I did diagonal slits), cutting about 1/2 inch into the dough.


    The original recipe from Artisan Bread in 5 calls for 3/4 cup each of the rye and wheat, then 5 cups of all-purpose. I used the mixture of a/p and bread flour since I like the higher gluten for pizza. I did it by weight because that's how I usually bake and Zoe from ABin5 mentioned in their blog that the intent was for 2 lbs of flour total, but that most home bakers are more used to volume measurements, and with the high hydration, no knead recipes it's not as critical.

    Speaking of ciabatta, the ABin5 book uses their basic Boule dough, which is identical to the peasant bread except that all the flour (a total of 6 1/2 cups) is all-purpose. Oh, and they only use 3 cups of water. I haven't tried it (as ciabatta) yet, though.

    Any dough which has a long, slow, rise, especially a cold ferment over several days will have more flavor than one that is baked just hours after mixing (channeling the pizzamaking.com folks here :) ). And you can increase the flavor by using up to a pound of "old" ABin5 dough, blended with the water, salt, and yeast from your new batch, to give even more flavor (I did the Deli Rye this way - see the recipes here on the Egg board) and really liked the result.

    Whew! Can you tell I love talking about cooking and baking? :blush:

    Michelle
    Egging in Denton, Texas
  • ZippylipZippylip Posts: 4,655
    I can tell, & the results show in your work Michelle, thank you
    happy in the hut
    West Chester Pennsylvania
  • reelgemreelgem Posts: 4,256
    Thanks Michelle! I will definitely give this a try. There in nothing better than a loaf of homemade bread.
  • RascalRascal Posts: 3,617
    You should fly it to Palm Beach and serve it in the soup lines!!
  • ric3677ric3677 Posts: 278
    The heck with Palm Beach...come on up to the cool north.(bring the longjohns...supposed to hit -30 with a bit of wind tonight.) Montana and serve it up on my table. Great looking food and glad you finally are putting up pics.

    Rick in Mt.
  • mkcmkc Posts: 540
    I don't recall seeing any soup lines in Palm Beach when I used to visit years ago, but then it was March during Wellington for the dressage in West Palm.

    Just as a spectator, of course, much to my horse's relief.
    Egging in Denton, Texas
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