I think this is one of the best proofings I’ve had with Challah to date. I cheat a little, as my new awesome stove has a ‘proof’ button that keeps the rising dough at a constant, slightly elevated temperature. If only the oven had a ‘steam’ cycle, but alas I’ll have to stick with the [...]
Entries Tagged as 'baking'
Challah!
December 18th, 2011 · No Comments · Food
Tags: baking·challah·Food·peterreinhart·Photography·reinhart
The N.Y. Times on pizza dough
May 19th, 2010 · No Comments · Food
http://www.nytimes.com/2010/05/19/dining/19pizza.html?pagewanted=1 The best part of the article comes at the very end: “Someday, you might build a wood-burning oven — right after you start making your own vinegar, raising honeybees and churning butter with cream from cows you milk. Until then, you can make pizzeria-quality pizza with the perfectly normal oven in your kitchen.” The [...]
Pizza notebook – quick tip for the dough.
January 27th, 2010 · No Comments · Food
(this mainly applies to my home oven baked smaller pizzas but might be applicable to many others – and as always, this is an evolving process) After you make your dough, let it stay in the fridge to develop flavor for 2-3 days. The 24 hour period is a minimum, but 2-3 days is optimal [...]
Couple updates…
August 10th, 2009 · No Comments · Uncategorized
It has been a busy couple of weeks. Took a trip to Buffalo for a family reunion and whatnot. Here are a couple of pics of recent activities. The first off is G’s beaded barrettes. She wants to sell these things in Etsy or something at some point. I think it’s a good start! Here [...]
Tags: baking·bread·buffalo·eastaurora·focaccia·photos·reinhart
