Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

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Oops, I made Pizza Again! (lemmy.world)

submitted 18 hours ago by Lexam@lemmy.world to c/bready@lemmy.world

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I think that's a Brittany Spears lyric.

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[–] Lexam@lemmy.world 1 points 18 hours ago (1 children)

https://www.kingarthurbaking.com/recipes/sourdough-discard-pizza-crust-recipe

I skip the yeast and just use fresh sourdough starter. Usually let it bulk ferment at room temperature for about four hours. Did the fold in the recipe and then put it in the refrigerator for probably about 24hrs or so. Took it out and made balls when I got home. Then shaped and baked it about an hour after. Proud to say I got these results on a cheap old electric oven (GE Spectra). Preheated the oven at 550f/287.77c for about an hour with the pizza stone. Then once I launch the pizza I switch it over to the broiler and cook it for about seven minutes. Before I would rotate it half way through, but this time I just let it cook.

[–] Substance_P@lemmy.world 2 points 17 hours ago

Amazing! Thanks for the rundown. I always think the salt levels are key in the dough, also use garlic powder, I don't add much oil but your results look top notch. I would never have guessed a GE Spectra would kick out such a delish looking pie.