BBJoe

I was actually thinking about the exact same thing the other day. Some days we will sell the hell out of one item and I can not figure out exactly why. When you get 10 or so orders for the same dish in an hour it leaves you scratching your head a bit.

I definitely agree with tino27. Spot on, really. There is some really useful information in some of the old Q&A sections here on egullet here and here. As for making a more "relaxed" pizza dough, I would probably suggest a) using a softer flour such as AP and b) don't knead your dough as much (definitely make sure everything is thoroughly mixed). Hope this helps. I'm no expert, but these are my suggestions.

Hmm. I usually boil them for a bit and then finish them by sauteing. They turn out plump and juicy on the inside with a crisp exterior.

I actually have a question regarding fermentation times. How long can a dough ferment before it really starts to degrade? I know gluten will eventually break down, yeast will put out an undesirable flavor and die, and other enzymatic activity will occur that I don't fully understand as of yet, but how long does it really take for those things to occur? I do realize that yeast activity will be in accordance to temperature, so put this question into perspective, let's say we have a standard lean dough formula like this: 100% flour 70% water 1% instant yeast 2% salt Then we ferment it at 75 degrees Fahrenheit. How long would it take for the dough to show undesirable characteristics? I'm assuming that the yeast would be the first thing that would cause problems, so to add another twist to the question(s); how affective would folding the dough at every hour be in keeping an active yeast colony? Any input will be greatly appreciated!

I think i'll stick to Cooking Mama.

Actually no... Which seems silly to me now since I've read countless times to slash almost parallel to the dough. I guess it just wasn't registering with me for some reason. I was watching a Julia Child segment on french bread last night and when she slashed her loaves a little light bulb went off in my head. I will see if this fixes the problem.

I have a question for you bread heads. I recently baked a couple of loafs of lean dough with poolish and ran into a problem that seems to frequent me. The gringe is spreading fairly well but as it spreads apart it forms a little gap. Note that not all of the slashes do this. I'm thinking that I'm slashing too deep but I also thought that it could possibly an ovenspring problem. Here's the formula Poolish: 100% flour 100% water pinch of yeast Final dough: 70% flour .63% yeast 60% poolish 37% water 2% salt btw, I'm using AP flour. Any help is greatly appreciated (criticisms welcome too!). edited to make the pictures manageable.

My netflix queue grew about 20% after I read this thread. Big Night is one of my favs and I Like Killing Flies might be one my favorite documentaries let alone one of my favorite food films. Something that popped into my head was the custard scene from DeadAlive/Braindead... Maybe not the most graceful food sequence in cinematic history...

That looks like quite a feast Really though, the whole thought of this concept is about as unappetizing as it gets. I wonder how vegetarians really would/do feel about this subject?? Also, did anyone watch the video on the site? The sound wouldn't work for me for some reason, but I got a feeling like I was watching a propaganda film, seeing animals in close quarters and sheep with their heads sticking out of cages getting shipped off somewhere juxtaposed with scientists drinking wine, happily coexisting with the lab frogs, and growing meat in pietri dishes!