Oldsaw, it's pretty fantastic. We still like it.
In other news, I'm moving the furniture and toys around the house today so I can spray for spiders. We've had an explosion of black widows around the house lately. Uncool.
I've got mine down pretty well now, too, but it did take quite a bit of practice to get there. :laugh: I didn't have anyone who knew how to do it to show me. Now I'm being asked to show others, which I'm happy to do.
The base we use for ours is this one: http://allrecipes.com/Recipe/Pizza-Dough-III/Detail.aspx
However, we double the recipe (so it makes 3 medium/large pizzas or 2 with garlic knots) and use a mix of white whole wheat and bread flour. 2.5c white whole wheat and 1.5c bread flour is what I...
I suppose it is a question of how long you've been practicing and how good you are at it. If you are new to bread making, under kneading is certainly a common and easy mistake to make.
Sorry, I must have misread your comment about proofing. :001_smile
Most dry yeasts that are commercially available now are so reliable that you don't have to proof them (or so I've heard), unless of course you kill it. Also, a standard heavy bread problem is not enough kneading.
Also, garlic knots.
You should have seen my first loaves about a year or so ago. Very sad indeed.
And twelve loaves? I have a lot of respect for your wife right now. And your oven.
Why, thank you. :biggrin1:
Always a good idea to start with a very wet dough and add flour from there.