u/Flat_Researcher1540

Looking to trade this ride for a Paiste or Meinl ride that has a little more wash to it. Willing to ship in the US or meet up in Portland Oregon.

The topping combo I grew up on. Weekly pizza night at Ledo’s in Maryland, my dad would order this combo and we were NOT allowed to suggest changes. But hey it grew on me. The angry dad special.

Grew up on this combo (with regular button mushrooms). My dad always ordered this and we never had a choice. I always thought it was just a common pizza topping combo. It’s the angry dad special.

King Arthur soft cinnamon rolls recipe slightly modified.

Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter

2 16” pizzas

Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Dust dough balls generously with cornmeal
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge

Preheat oven at 550 for an hour, switch to broil. Bake 5-7, go on color.

Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter

2 16” pizzas

Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Split into two balls and put in fridge for 2 days.
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge

Two types of pickles, mozz and pecorino blend, on a black pepper bechamel base. Garnished with ranch and dill after the bake.

This is an east coast tavern style, not Midwest/Chicago. These are baked in a pan with cheese to the edge and cut into wedges.

East coast tavern style with with garlic and black pepper cream sauce base, bread and butter and spicy dill pickles, mozz and pecorino blend. Garnished with ranch dressing and fresh dill.

I think these turned out pretty great considering it was my first go at fruit bagels and third overall attempt at bagels.

Not perfect though. Next time I’m going to either do dried fruit at the end of mixing, or thawed fruit at the beginning while doing a better job accounting for that liquid.

When factoring the the liquid from the fruit, these bagels were probably around 65% hydration. Im surprised these turned out as well as they did given that high hydration.

Edit: strawberries got poppy, blueberries got sesame.

Super happy with these for a first attempt at fruit bagels and third attempt overall at bagels. I added the fruit partially thawed at the end, but next time I think I will add that at the beginning and do a better job calculating the overall percentage of hydration. I did a 50% hydration base dough but I’m pretty sure the fruit upped my hydration into the 60s, out of bagel territory. But they still turned out great!

Pictured is a biga with 879g of flour and .8g of yeast. If I had a before picture, you would be able to see this tripled in size overnight.

I mention this becuase I see a lot of people post their recipes with a TON of yeast. Entire packets sometimes. I want to encourage you to use only as much yeast as required and no more. This is how you get real flavor out of your dough. Your yeast needs to work for it a bit.

When you use a massive amount of yeast, the yeast are essentially the people from Wall-e. If you just sit around and eat all day, you’ll still eat, but you won’t produce the other things that make life interesting. You won’t improve your environment.

Yeast is the same. The main thing yeast produces are co2 and alcohol, but yeast produces a lot of other compounds and it puts a lot of other stuff into your dough. This is even more apparent in brewing, where a one degree change in fermentation can completely change the flavor of the beer.

Now, bread isn’t a dramatic as beer. A simple change of one degree in fermentation isn’t going to give you a dramatically different bread, but at the end of the day this is the same yeast brewers are using, it’s extremely variable in what it produces and how it behaves.

So, for anyone using a large dosage of yeast, I’d like to encourage you to dial it back, and make the yeast work a little harder.

Here are some examples of how much yeast I’ve been using.

Bar pies - 500g flour and .6g yeast
NY/ Detroit/Sicilian - 879g of flour and 1.8g yeast
Chicago tavern - 500g of flour and .8g yeast.

None of these recipes struggle with rise or oven spring.

Happy baking!

Edit: I mainly use instant yeast, but the large doses I see seem to be for any type of yeast. That said, you of course use different amounts based on the type you use. And if you don’t know how to adjust the recipe based on what yeast you use, then use the yeast the recipe suggests.

Dough (2 × 14-inch pans)
Flour: **500 g (**can use bread or a blend with bread and all purpose)
Water: 292 g (58.4%)
Salt: 10 g (2%)
Neutral oil or butter: 10 g (2%)
Instant yeast: 0.6 g (0.12%)
Diastatic malt powder: 1.5 g (0.3%)

Method
1. Mix
Dissolve yeast in water
Add flour + malt
Mix until shaggy, turn up speed on mixer and mix until medium gluten development
Rest 20-30 min
Add salt + oil last
Knead until smooth (5–8 min)
Target dough temp: 72–74°F

2. Divide immediately
2 dough balls (~415 g each)
Light oil coating

3. Cold ferment
Covered container, lightly oiled
Refrigerate 38–40°F
Ferment 4–5 days
Do not punch down.

4. Bake day
Remove 3–4 hours before use
Dough should be relaxed, extensible, slightly puffy

Pan setup (tavern critical step)
Per 14-inch steel pan:
neutral oil
Optional: thin butter smear on rim only
Press dough gradually:
center → outward
rest if it resists
aim for extremely thin center, slightly thicker edge

I made a batch of strawberry and blueberry bagels today. I added the fruit at the end, which dramatically extended my mixing time and left me with sticky but workable bagels.

I’m wondering if yall can shed some light on when you add the fruit and how you adjust your recipe. I dropped my hydration from 55 to 50 for this, but I don’t think that fully accounted for the liquid in the fruit. My thought by adding the fruit at the end was that it would damage the fruit less and not mess with the hydration as much.

Next time I think I’m gonna add the fruit at the beginning, not worry about it being beat up, and dropping the water percentage to like 45.

How do you do it? Thank you.

Also this is the first batch I rolled and you can really see how I improved from the start of the batch (back row blueberry) to the last one. I’m definitely glad I started rolling.

Nothing plain about a perfect cheese pizza. I domed this in about 15 min.

Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter

2 14-16” pizzas depending on how thin you like it

Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp. Can rest in the fridge for up to 2 days.
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge