I used to love this pizza place, but it went out of business in 2020. Their gourmet chicken pizza was the best! Expensive, but worth the price.
Anyone know what happened to it? Or anyone have a menu with what toppings went on the gourmet chicken pizza? Or does anyone know the former owners?
Here’s their Facebook page: https://www.facebook.com/Jordanospizza/
So I’ve made this bread well before using a Dutch oven. Had good oven rise and good crumb. But not this one.
Had used the KA no knead dough and cold fermented 2 days in a bowl. I think I went wrong with preshaping the dough. I removed the loaf from the bowl and pre shaped it before placing it in a proofing basket. The preshaping process involved gathering up the edge and pulling the edge towards the center. The loaf didn’t hold its shape well, spreading out across the cutting board. Eventually I didn’t feel what I was doing was helping it keep its shape,so I gathered the loaf up and placed it in a banneton, where it rested about an hour before inverting the banneton onto parchment and baking the loaf on a baking stone. Previously, I’d used a Dutch oven, so shaping didn’t seem to be very needed, because the loaf is restricted to the cooking vessel.
Is this just a matter of using a cooking vessel? And when you don’t, do you need to preshape a loaf to develop shape and strengthen the dough? Are there any pointers for preshaping?
Recipe used:
https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe