10% is not enough. He might need 3 cups of ap and 1 cup of water whereas someone else might do with 2.5 cups AP and .75 cups of water. If you really don't bake much, why bother to speak on something you know nothing about? Yes I'm talking ****. Get your wallet ready.


Try the sauce...
Try the dough...
Try them together...
Or don't try them at all...

Why are they "the best"? because I'm biased of course, and if you are rubbed the wrong way by that I've got two words for you .

That sauce is hands down the best sauce I have ever tasted. The dough is the easiest to make at home by far using common pantry items and one bowl for everything even kneading. The pineapple sauce pizza topped with ham or other pork product and gruyere will disappear quicker than zikzak after the dough game.

lol gtfo

I'm willing to give you a combined 20% leeway on hydration and that's not enough? And that's on top of my very generous decision to let you call something unbraided in a loaf pan challah?

BTC you are assuming that someone, just going by your recipe, would know what the right amount of stickiness and tackiness is.

damn, that looks awesome!

Peoples question I have some pork tenderloins that I butterflied for marinating. Was going to cook on grill but weather isn’t cooperating.

I know basically cook in oven at 350 to 145 internal. Was wondering if I could cook last few minutes at high temp to get some sear to it?

Sear on high heat, then put in to oven til they reach your desired temp.

I've got no dog in this fight, just curious, how do you have such precise knowledge about challah/bread making?

So whats the most you would pay for this?



What do you think the retail price should be?

This is pretty spot on. I do still weigh my flour etc but then will just add more flour or water depending on how the dough feels. I do understand that baking other things such as cakes etc need very accurate measurements but with bread it's quite different.

Makes sense thanks.

Yeah, I have my suspicions he might be a (((globalist))).

Last pizza pic of the weekend as we used up the rest of our Neapolitan dough. Probably my best effort so far:





Topped with mozzarella, Muenster, BH pepp, fresh basil, oregano, banana peppers, and a drizzle of olive oil.

I make bread often enough to know what baker's percentages are and what sorts of loaves you get from various hydration ratios. I also have a copy of Peter Reinhart's The Bread Baker's Apprentice, which has a challah recipe in it. He won a James Beard award for that book. And I can google other people's challah recipes too. And btc's ratios are, shall we say, unusual in comparison to everybody else's.

btc's pizza dough recipe is around 75% hydration. People like Reinhart and Ken Forkish and others usually end up around 70% for a pizza dough, so btc's is a bit high but not crazy town. Then, for his challah, he's going to add 2 eggs + 1 yolk, and a squirt of honey, pushing him into the range of 100% hydration.

This is a fairly representative challah. They are usually made with somewhere between 55-60% hydrated doughs.



This is what a 100% hydrated bread looks like:

It's an art, not a science. If you don't need as much water, don't add it. Use your instincts not someone else's.

And to really blow your mind, there's a third use for the best homeade pizza dough recipe, soft pretzels. After the first rise, poke it down and form into pretzel balls. Boil the dough balls for a minute or two in water laced with a bit of baking soda, turning them over halfway through. Pull out of the bath, pat them dry, eggwash then a sprinkle of salt, bake at 450 until they look like pretzels (around 15 mins). Stuff em or dip em.

Zak, btc:

Let me know whenever you guys have agreed on a post for me to follow and make some challah bread.

Looks great man. I think you got it down now.

We may not be able to agree, El D. It's an art. Just stir it up!

If you want to post bogus parameters then I want to adjust the recipe for your proposed 20% margin of error. I'll sign off on this recipe:

Ingredients:
Packet of activated dry yeast
.5 - .75 cups cup very warm water
Strong squirt of honey
3 cups ap flour
good pinch of salt
3 solid tablespoons of olive oil
2 eggs + 1 yolk
extra egg for eggwash

optional:
raisins


Preparation:
Yeast, flour and salt (and raisins) go in a bowl big enough to hold all ingredients, stir it up
Add the liquids to the dry stuff, stir it up until the dough forms
Knead dough in the bowl for about 5-10 mins until its a smooth ball - add a little extra flour if sticky.
*Dough ball gets covered in the clean oiled bowl to double in size in a warmish place
Poke the dough to deflate it and then transfer to an oiled loaf pan (or braid as you like and move it to the baking vessel of your choice)
Cover and let rise again in a warmish place until it doubles or gets resistance from the cover
Eggwash (combine extra egg with a splash of water) then bake at between 350 - 375 for half hr.

*You can use the same bowl for everything. When the dough ball is ready, set it aside and rinse the work bowl with hot water, dry it, oil it, and put the dough right back in. The bowl will retain some heat and help kickstart the rise.

lol

I got an side bar advertisement for this on a different site with the pricing involved after watching this. LOL at the price. Also naan >>>> roti.

i just made THE BEST EVER snack

Diced bacon + 2" bias cut asparagus spears in ripping hot cast iron, huge dose of black pepper, smoked maldon, smoked paprika, and a half of a lime (out of lemons)

nom nom nom

Roti Jala looks like a lot of fun

Now that looks pretty damn good, huge improvement looks like you got it down. Although it could use a little more cheese and toppings lol, looks excellent

You can't win this even when we play by your ridiculous rules. Want to just donate $50 now and save yourself the angst?