Month: October 2020
Twitter Digest
- Civility. Who knew? https://t.co/6i3Ix0TcJb 2020-10-23
Ricardo’s Pizza Dough
My go-to pizza recipe these days when I am making pizza in less than 8 hours time. It makes a slightly thicker crust, about 12″ which is perfect for my pizza stone. This supersedes my previous favourite recipe, but frankly there isn’t much difference when you get down to it.
If I have time I generally make the NYC style dough in advance. It works best with at least 24 hrs to ferment in the fridge.
—Taken from ricardocuisine.com. [See my notes/adaptations.]
- 1 cup (250 ml) warm water
- 1 teaspoon (5 ml) instant yeast
- 1 teaspoon (5 ml) sugar
- 2 cups (300 g) all-purpose flour
- 1 teaspoon (5 ml) salt
- In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
- In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms. [I don’t have a food processor so I add the flour/salt to the liquid and knead by hand: ~ 8 minutes]
- Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking. [Obviously a redundant step for me]
- Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area.
Cut the dough in half.[I make it as one 12–14 pizza.] - Use the pizza dough immediately or refrigerate it (less than 48 hours)[something I never do], otherwise place it in an airtight bag and freeze [I also never do this].
Twitter Digest
- RT @seecurity: Our online survey showed that all of the students had the required hardware and internet bandwidth to participate in the onl… 2020-10-07
- Freaky… https://t.co/DXNvBLcEYI https://t.co/eGYW97uIEL 2020-10-07
- @sarahslean https://t.co/j8REglgp5D https://t.co/48sRLmvgso in reply to sarahslean 2020-10-10
Cracked wheat bread
I’m no baker (or chef for that matter) so a lot of the terms like “cook until done,” “knead until ready,” or “let rise until doubled” frankly always baffled and annoyed me. I’ve included them here, but frankly I make this — and most of my bread recipes — strictly by the times. They may vary in your particular environment but once adjusted they should work pretty decently..
- 1/2 cup (80gm) cracked wheat (you can use 7-grain cereal)
- 2 cups (a smidge more actually) (500gm) boiling water
- 2 1/4 tsp (8gm) active dry or instant yeast
- 4 cups (650gm) unbleached all-purpose flour
- 1 Tbsp (10gm) dark brown sugar or honey
- 1 1/2 tsp (15gm) fine salt
- 1 Tbsp neutral cooking oil or regular olive oil
Instructions
- Pour boiling water over cracked wheat, then let stand until mixture cools to ~ 100°F (about 20 minutes).
- Add yeast, 1 cup flour, oil, brown sugar and mix. Add salt. Gradually mix in remaining flour to form a smooth, moist dough. Cover bowl with plastic wrap and let rest 15 minutes.
- Knead until smooth and elastic, adding more flour if it’s really sticky, about 8 minutes.
- Oil a large bowl and add dough to bowl. Cover bowl with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
- Grease one 9 x 5-inch loaf pan.
- Gently deflate dough by pressing down the dough, then turn out onto lightly floured surface. Stretch out into a rectangle — about 10 x 20 inches. Roll up jelly-roll style, starting with the shortest side, then pinch seams together. Place roll seam-side down into loaf pan.
- Preheat oven to 425°F.
- Cover with a towel and let rise until doubled in size, about 30 minutes.
- Bake in preheated oven until golden and crusty, up to 45 minutes. CHECK LOAF after 20 minutes and cover loosely with a sheet of aluminum foil if it’s already browned enough.
Let cool on rack.
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