1) How do you make bread lighter? My no knead bread has great flavor and crust, but i would like something less chewy and more "feathery" not sure of the best word. Does that mean baking longer, more flour or less water?
2) Pizza. should toppings be cold, room temp, what before being used? Dough temp? I'm trying to avoid getting that gooey feeling in the center of the pie. being parsimonious with the toppings helps quite a bit, wondering if temp does anything?
3) no knead pizza dough: is it possible? I saw an nyt blog update but i am dubious. the recipe makes such wet dough it has got to be an unworkable disaster?? could you just make a drier dough and sit it 12+ hrs? or maybe 12+ hrs of the recipe, then into the fridge until the next day to firm up??
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