Comment on Daily Discussion Thread: Monday, 17 February 2025
StudChud@aussie.zone 6 days agoPizza is fine for that process :) mainly because it is being rolled out so the gluten structures don’t need to be massive, and it’s going to be baked as a flat circle.
For bread loafs, I would knead, rise, knead, rise - then handle carefully into the bread tin (or whatever baking tin you’re using) without pounding or kneading it again. The kneading is to get the gluten to stick to itself and form “chambers”, and the rising is so the yeast gas is trapped in those “chambers” - makes it fluffy! By kneading it again before adding to the bread tin, it causes those bubbles to collapse, trapping less yeast-gas. Your going to collapse them slightly by moving the dough, but not as much by pounding it again :) Again, trial and error as room temp and humidity does affect it, my loafs turn out different in summer vs winter.
melbaboutown@aussie.zone 6 days ago
Thanks. I’m not really making either these days but it was something I was a little unclear on after so long
StudChud@aussie.zone 6 days ago
No stress at all! It’s really labour intensive, works all the muscles in the arms and back!
I did quite a bit of research, and trial and error when I was super into baking breads. More than happy to impart any knowledge I can! 💜💜💜
melbaboutown@aussie.zone 6 days ago
I made pizza/pizza scrolls a few times and it was edible but my one bread turned out like a rock from too much flour.
I hope I can get back to having them in future because carbs
StudChud@aussie.zone 6 days ago
An easy way to make “homemade pizza” is to get those pita/flat bread circles from woolies. Usually under $2-$3 for (iirc) a pack of six. Keep them in the fridge for longevity. Slap some tomato paste on them (or whatever you prefer), and the ingredients you want (I usually go cheap ham/deli meat, capsicum, onion, cheese, etc) and 15mins in the oven at 200c and bam! Delicious cheap pizza!
Saves using energy and time to make the pizza dough from scratch!