The sage and goose egg came from my yard.

Cost per person: $1.15 Cost in a restaurant? No idea. But I know the bread would cost more than that.

    • FauxPseudo @lemmy.worldOPM
      5·
      19 days ago

      This is my highly condensed recipe based on the book by Zoe Francois et al. I make a big batch dough that’s good for up to 2 weeks. Closer gets to the two weeks the better off. It is for flatbreads like pizza or pitas. Sometimes I skip the resting period before putting it in the oven. Sometimes I use cornmeal instead of parchment paper. Sometimes I don’t rest it after it comes out of the oven. It’s a very flexible and forgiving recipe. Because I can make the dough in advance I’m able to go from “I want bread” to buttered and plated in about one hour.

      Sometimes I’ll do it in a pot lined with parchment paper so that it will have an exact diameter. Sometimes I’ll leave the lid on for a slightly chewier less crispy crust.

      Sometimes I’ll skip the first rise and throw it straight in the fridge overnight.

      In other words as long as you get the ratios right and can figure out how long to cook bread based on the dough weight and avoid it sticking to the baking container it is difficult to screw this up.

      I definitely recommend getting the book. And reading it. Not just the recipe.

      Five minute artisan Bread, no kneed (four loaves)
      Batch size: two one pound loafs
      680 grams warm water
      10 grams yeast
      20 grams kosher salt
      910 grams AP flour

      • Salt, water and yeast into container
      • Add flour, mix in
      • Let rest for 2 hours
      • Place in fridge
      • Line a baking sheet with parchment paper
      • Using kitchen shears cut a chunk of dough
      • Wet fingers
      • Shape dough into a ball by stretching with seam on one side
      • Place in the parchment paper
      • Preheat oven to 450°
      • Dust dough with flour
      • Rest for 45 minutes
      • Slash the dough
      • Add steam to oven via a pot of boiling water on oven rack the dough will go on (optional)
      • Bake dough for 30-35 minutes (up to 50 if you are doing a two pound loaf
      • Rest bread for at least 45 minutes. (Two hours for bigger loafs)
      • SatansMaggotyCumFart@piefed.worldEnglish
        1·
        18 days ago

        Two weeks for the dough?

        I went through an obsessive pizza dough phase a couple years ago and would make pizzas every night with the same dough to find the point where it’s the best and I settled for five days max and optimum at three.

        I made one fourteen dough ball batch that I made pizzas with for two weeks straight and it’s good there’s a lot of variety with toppings because that was a lot of pizza.

        • FauxPseudo @lemmy.worldOPM
          2·
          18 days ago

          That sounds like an awesome in one’s life.

          The first week that thing will rise up and double in size if you want to make a loaf of bread. In the second weak those yeast are churning through whatever reserves they can find and start throwing off all kinds of tasty phenols and esters. But the closer it gets to day 14 it might start to look a little tired. It’s not going to have that rising power. This is when petas and pizzas and English muffins and breadsticks become the order of the day. This is something close to a 60% hydration. Which is wicked high for pizza crust. If you make pizza out of it on day two you’re going to get some rise. Do it on day 13 and you’re going to get a thin crust pizza.

          My wife always wants the same thing. She wants pepperoni banana peppers and black olives. For my pizza, I start scrounging the cabinets, canning goods and the refrigerator. What can I put on mine?