Miscellaneous

Pizza Dough – Neapolitan Style

Pizza Dough – Neapolitan Style ⅓ tsp Baker’s Instant Yeast1¼ C Cold Water4 C Bread Flour (480 grams)1¾ tsp Sea Salt (fine)Corn Meal (course, for dusting) In a large liquid measuring cup dissolve fresh yeast in cold (about 60 degrees F) water.Place bread flour in a pile on a clean work surface. Use your hands to create a hole in the center of your flour pile, like a volcano. Carefully pour some of the water and yeast mixture into the hole and using your fingers, incorporate flour from inside the hole with the water to make a slurry. Add salt. Continue to add water and yeast mixture until all has been added, being careful not to break the wall...

No-Knead Sourdough Bread

No-Knead Sourdough Bread 1/4 C Sourdough starter (50 grams)1⅓ C Water, room temperature (300 grams)3 C Bread flour, high protein (400 grams)1¼ tsp Salt (1 ¼ teaspoon)Cooking oil spray (8 grams)Rice flour Place pinch bowl on digital scale and measure 8 grams of salt. Set aside.Place mixing bowl on digital scale and add 50 grams of starter.Leaving the mixing bowl on the scale, turn scale off and back on again to zero out the weight, or use the Tare feature. Add 300 grams of water. Stir with wooden spatula to dissolve.With mixing bowl still on the scale, turn scale off and back on again to zero out the weight. Add 400 grams of bread flour and the 8 grams of...

Sourdough Crackers with Olive Oil and Herbs

Sourdough Crackers with Olive Oil and Herbs 200 grams about 1 cup mature (discard) sourdough starter60 grams all-purpose flour (about 1/2 cup)60 grams whole wheat flour (about 1/2 cup)12 grams rye flour (about 2 Tablespoons)32 grams extra virgin olive oil (about 3 Tablespoons)1 Tbsp dried herbs de Provence½ tsp fine sea saltkosher salt (medium grain, for topping) In a bowl, combine sourdough starter with flours, olive oil, herbs, and salt. Mix to combine, kneading until the dough comes together in a smooth ball.Wrap tightly in plastic wrap or reusable silicone bag and refrigerate for at least 30 minutes or up to 24 hours.Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F.Cut the dough...

Cinnamon Roll Icing

Cinnamon Roll Icing 1 lb Powdered Sugar¼ tsp Kosher Salt4 oz Butter (melted)2 oz Milk (warmed)2 tsp Vanilla In a microwave safe bowl, combine the milk and butter.Heat just until butter is melted.In a mixing bowl, place the powdered sugar and salt.Add the milk mixture and vanilla.Using a hand-held electric mixer and starting on low, combine until smooth.Increase to medium-high, beat mixture for about 1 minute.While cinnamon rolls are still warm, but not hot, ice the rolls. Adapted from Eileen Usovicz Recipe by Jill Raymer for use in the Culinary Studio @ Function Junction

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