Bill, have you tried pizza seasoning? It makes a world of difference. I buy the stuff from Frontier Co-op by the pound package and use it not only generously on my pizza but also garlic bread and any spaghetti or pasta dishes. Pennzy's also makes a good one, fennel is the magic ingredient in this stuff and makes the house smell like a pizza parlor!
I haven't, but almost bought it on my King Arthur order. Not sure we have that co-op here, but know I can order the seasoning on Amazon and get free shipping. Or will try the Pennzy's! Will give it a try! Thanks Ive!!
It's been my experience that hard water makes no difference in quality of the the crumb or proof. Some would say the harder the water the better. Are you sure it's not a chlorine issue.
www.theperfectloaf.com
Used it twice today, once for the cinnamon rolls this morningWas reading about this? Anyone played around with Tangzhong.. on my list of things to try.. easy enough to do, just a little more time!
How To Make and Use Tangzhong | The Perfect Loaf
Use the (very easy) tangzhong technique to bring extra tenderness, softness, and better keeping qualitites to your bread and other baked goods.
If that’s your first loaf, I pretty much dislike you, but I am secure in the fact that your next several loaves probably won’t measure up.
Nice shape! What's she look like inside?
Looks nice! WAAAYYY better than my first ten loaves or so. Welcome to the wild fermentation team, I'm looking forward to seeing your future loaves.
They look great. Put them in the fridge now. Don't do a second proof. They will collapse when boiled, and won't recover during the bake.
Bulk was only 3.5 hours at 74 degrees, I figured they'd have plenty of juice left for 2 more hours at 68 degrees. This is in line with the recipe directions. I did put them in the fridge when I saw your comment, but they were 9n the counter for about 90 minutes. I'll pray to the fermentation gods for a good outcome.
