"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Reply
 
Thread Tools Display Modes
 
Old 07-11-2006, 11:36 PM   #1
Assistant Cook
 
Join Date: Jul 2006
Posts: 10
Bread crumb like that in pizza crust

I like how my pizza crust comes out and would like something similar in a larger bread. I've tried numerous times to make French bread, but the crumb turns out rather firm. I don't know whether I'm not kneading enough or baking the dough before the it rises to a proper level.

I end up with a moist sponge-like crumb and can't figure out where I continue to go wrong.

I have been using all-purpose flour, instant yeast and water. I'm trying to get a cotton-ball like crumb that has a rather flat crumb with no holes.

Will giving the dough a long, cool rise with little yeast help develop this type of crumb?

__________________

__________________
bakingmad is offline   Reply With Quote
Old 07-11-2006, 11:46 PM   #2
Senior Cook
 
Home chef's Avatar
 
Join Date: Dec 2004
Location: USA,Indiana
Posts: 267
When I worked at a local pizza joint (a LONG time ago) we get that effect by lightly covering our paddles with semolina before we dropped the dough on it. The semolina helped the dough release from the paddle and also gave the crust an extra crunch.
__________________

__________________
Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown
Home chef is offline   Reply With Quote
Old 08-07-2006, 02:06 PM   #3
Cook
 
Join Date: Jul 2006
Posts: 83
i just talked to a wife of an italian and apparently one SHOULDN'T knead the dough too much or you'll end up with a really hard pie crust. just mix all the ingredients till you end up with sticky dough, let the dough ball rise for around 2 hours, sprinkle semolina over the dough, then roll (don't roll too much) till desired thickness and that's it. she also recommends using strong white bread flour instead of plain flour. i hope this helps...i can't guarantee it because i haven't tried her recommendation, but it appeals to me because i've stopped making pizza dough because the 10-min kneading i used to do before proofing it really hurts my wrists.
__________________
arlienb is offline   Reply With Quote
Old 08-07-2006, 02:25 PM   #4
Cook
 
Join Date: Jul 2006
Posts: 83
i forgot to add this: place the dough in an oily bowl to rise, and that the crust is light in texture. in place of semolina, i used to use cornmeal or polenta and it works really well too.
__________________
arlienb is offline   Reply With Quote
Old 08-07-2006, 08:51 PM   #5
Assistant Cook
 
Join Date: Jul 2006
Posts: 10
I now use a bread machine to knead my pizza dough. About 7 minutes and it's perfect.

What I was after with my first post was getting a LARGER bread with a crumb like that of pizza crust.

I have yet to perfect this bread baking thing. Still ending up with a crumb that is unsatisfying. After reading replies, I suspect that my doughs have been under-developed. I do wonder about my oven's temperature. I have no way of gauging it, so I just hope it's accurate.
__________________
bakingmad is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.