Made some baguettes for Easter. No knead. It’s crazy how yellow the interior is, compared to when you knead the shit out of it. Looking to get a cast iron pot and some wheat germ so I can start baking some darker / and rounder breads. Yeeum!
Alright, sorry. Last time I post pizzas I made. As I was leaving Ashley’s apartment this morning I found this magazine with a Lahey no-knead pizza on the cover, with a spread on his new book. It was meant to be. Expect a million photos this week when I head to Sullivan Street Bakery and Co. Sorry.
Holy hell. First time with the Jim Lahey “no knead” method. I’m so used to worrying about over cooking/drying out the dough - so I could have kept this in the oven a few minutes longer. The dough remains so soft, chewy, with a solid crust. Amazing hole structure, too. Excited to give this another try, and let it char a little more. Anyways - mozz, goat cheese, truffle oil pizza. mmmmm.
Home made pasta and sauce for Mad Men premiere. Also mad old fashioned’s.
For all you bread nerds. Made some pizza tonight. Regular margarita, and a potato, goat cheese, truffle oil pie courtesy of Ashley. The bottom cooked well, but the top was pale. Still learning the ways of the oven in my apartment. Instead of buying a new pizza stone I went to home depot and picked up quarry tile (46 cents a piece!!) and lined the lowest rack of my oven with them. Worked really well. Would’ve liked more color on top, but had I kept it in any longer, it would’ve dried out.
I have an obscene amount of food photos on my phone that I’ve neglected to post on here. Will try to get around to it. In related news, I’m gonna begin trying a new bread recipe courtesy of Nancy Silverton tomorrow to use in my pizzas. Will probably document that for everyone who doesn’t care. Woohoo 2012!