Fearless Bread

Florida Update

I'll be at the Williams Sonoma store in the Tampa FL International Mall on Saturday, April 28th, from 11am to 1:30pm. I will be teaching a beginners pastry class on 2 types of pie crust: standard and graham cracker. Call the store at 813-353-0700 to reserve a spot. The fee is 15.00 and you will take home a beautiful Williams Sonoma pie plate! The staff there is wonderful, helpful, and knowledgeable. This store has so many handy items so I advise any chef or home cook to get in there and take a look around.

On Saturday May 19th, I will be at the brand new Show n Tell room at Tampa Armature Works to teach bread baking. The Menu will be focaccia, marinara, chicken caprese, and zuccotto. Class details are at  Tampa Armature Works The market is located at 1910 N Ola Ave, Tampa FL 33602. Details are also on our Instagram and Facebook pages. Send and email to info@fearlessbread.com for a payment link and to register.

If you have any questions, or would like information on baking classes, email us at info@fearlessbread.com or call 813-699-9812

Follow us at the Fearless Bread page on Facebook and Instagram for pictures and further updates.

Until then, be fearless in your bread baking!

Reginald

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Napoletana Pizza Dough

This is a great Pizza Dough from Peter Reinhart, American Pie 



(RECIPE CORRECTED FOR THE AMOUNT OF WATER)


This is a true Naples dough using only the 4 basic ingredients to make a lean dough. Traditionally, Italian 00 (double zero) flour is used and Caputo is the more well known brand. Two American brands are made by King Arthur Flour and by Central Milling. This type of flour has been fully sifted to leave only the pure endosperm of the grain which makes for a softer wheat flour to bake with.



Ingredients

5 cups 00 flour or all purpose  (22.5oz/638g)

1 ¾ tsp salt  (0.43oz/12.5g)

1 tsp instant yeast  (0.11oz/3g)

1 ¾ cup + 2 TBSP cool water -  65F  (15oz/425g)

1.  Place all ingredients in mixer bowl using paddle attachment and mix for 1 minute on 1st speed. Let dough rest (autolyse) for 5 minutes. Switch to dough hook and mix on 2nd speed for 2 minutes

2.  Remove dough and place on slightly oiled work surface and knead by hand 1 minute. Dough should feel tacky but not sticky and should be supple. Add water or flour for any final adjustments if needed. Cover dough and let rest 30 minutes

3.  Divide dough into desired size pieces and pre-shape into balls. Place dough balls onto a lightly oiled pan or doughbox, mist with cooking spray, and cover with plastic wrap. Place in refrigerator to ferment overnight. If making pizza the same day, allow the dough to chill at least 6-8 hours, then allow the dough to rest 2 hours before shaping. After the resting, preshape into tight dough balls and rest covered for 30 minutes before stretching into pizzas. The dough balls will keep in the refrigerator for 3 days. For freezing, place each dough ball in its own zip lock freezer bag that has been misted with cooking spray. They will keep in freezer for 3 months. Move them to the refrigerator the day before the bake to slowly thaw. On bake day, remove from the refrigerator and rest 2 hours before shaping. Preshape into tight dough balls and rest 30 minutes covered before stretching into pizzas.

Go to YouTube and search for "How to stretch a pizza Neapolitan style"  by Vito Iacopelli, to get a simple way to stretch the dough without throwing or using a rolling pin.

Send me an email:  info@fearlessbread.com  if you have any questions 

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