Here's a good article on pie dough thickness https://www.insider.com/how-to-make-sure-your-pie-crust-is-the-right-thickness-2016-11, though I've generally used two pennies as a thickness guide than two quarters.
Two quarters are 3.5 mm thick, two pennies are 3.04 mm thick.
An eight of an inch is 3.175 mm, which is in between the two, but if you stacked a dime on a quarter it would be 3.10 mm thick.
I think I actually prefer the all-butter pie dough I make to be a little thinner than 1/8 inch. I find if I use my 1/8 inch silicone pie dough thickness guides, pressing down on them results in a dough that is just a bit thinner than 1/8 inch, because the silicone is flexible. King Arthur Baking used to have maple thickness guides but that's just one of the many products they've dropped from the catalog.
I discussed this in my blog post on measuring pie dough thickness: https://mynebraskakitchen.com/wordpress/measuring-pie-dough-thickness/.
I still haven't figure out how to get a pie dough (OR ANYTHING ELSE!) uniformly thick using a tapered rolling pin, and when I took the pastry course at SFBI we used rolling pins that were not tapered.
I don't have his book, the version of the recipe on the NY Times site these days, which appears to have been modified a little several years ago, says to use a cotton (not terry) towel for the final 2 hour rise.
Aaron your bread looks good!
My one layer chocolate cake is baked in 8" round pan and when baked it stays nice and flat on top.
'Lil' Chocolate cake
1-cup a.p. flour
1-cup sugar
1-cup hot water ( I use 1 cup hot black coffee)
1/2-cup cocoa Hershey's
1-tsp.baking powder
1-tsp.baking soda
1-egg
1/4-cup melted butter
1.Preheat oven to 350* grease and flour 8" baking pan
2.In medium bowl combine 1st.6 ingredients
3.Add egg and butter mix well
4.Pour in pan-Bake 30-35 minutes or till toothpick test done.Cool
This is my favorite chocolate cake recipe.I usually put all dry ingredients in bowl mix with whip then add coffee and butter and egg.It's a very thin batter but bakes up very nice. No mixer needed just use whisk.
If you've read the original Jim Lahey/NY Times no-knead recipe, you mix the dough until it is shaggy, then you let it sit for 12-18 hours before shaping, then it is placed on a towel to rise (which will wick some of the moisture out). It rises another two hours before it is transferred to a hot pot or Dutch oven and baked, inverting it as it is transferred, so any air pockets at the top of the risen loaf are likely to collapse somewhat under the weight of the dough.
The lengthy time is the key, that's a substitute for the kneading or repeated stretch-and-folds of a more traditional recipe. And I suspect letting it rise on a towel also has a major impact, and the inversion will definitely impact the dough structure.
I think some of the derivatives of the no-knead process suffer from the changes made to the process.
An attorney friend of ours sent me this link to a short article on cookies, copyrights, patents and trademarks:
https://mail.google.com/mail/u/0/#inbox/FMfcgzGqQcrBrFMNfHWBZfqSjlkCWCJG?projector=1&messagePartId=0.1
This reinforces the point that facts (list of ingredients) aren't copyrightable but instructions (how to use them) are. Patent protection for most baked goods seems unlikely, because it has to be something unique and not obvious to one skilled in the art; the chiffon cake recipe might have been an example of something that could have been patented back then (1920's.) But patent protection only lasts for a while.
Harley-Davidson once tried to trademark the sound of their motorcycle engines, the patent office was not buying it.
We've had a standalone induction burner for quite a while, we got it at Sams Club, it came with 3 induction-ready pans. It will go up to 1500 watts in several steps, but I wish it went higher and had more increments, it seems like a lot of the things I'd like to do on it (without monitoring it constantly) are in between the available increments.
If our electric cooktop ever fails (it is 25 years old, after all), I'd be tempted to replace it with an induction cooktop, though we'd have to replace a number of pans that are mostly used on the cooktop. I've also looked at commercial sized standalone units, which can require either a dedicated outlet or 220V. If I was redesigning the house, I'd make space for that in the basement kitchenette instead of the two-burner electric cooktop we put in there, but induction burners were still pretty rare in 1996.
As to the question about porcelain lined cast iron pots, they usually aren't lined on the bottom so they should work. The usual rule of thumb is that if a magnet will stick to the bottom of the pan, it is induction-ready.
I've used my 5 quart porcelain lined Dutch oven on the induction burner a few times. Most induction-ready pans have a plate at the bottom and stainless steel sides, which seems to keep the sides from getting quite as hot as a cast iron pan will.
I wonder if KAB customer service has information on the thickness?
I used to get 10x14 Hy-Vee house brand bread bags but I haven't seen them there in quite a while, like so many grocery store products they just vanished. (Box doesn't indicate thickness.) They aren't as deep as the gusseted bags I buy, but they're hold a somewhat larger (though shorter) loaf.
Another item that appears to have vanished is the Glad Handle-tie 13 gallon trash bags, about all I can find are ones with a tear strip for closing or drawstring bags.
I had just perfected galettes four years ago when my doctor presented me with my cholesterol numbers. Sigh. I had a great, part buckwheat crust that was so good with peach filling and ice cream. These days, I make my buttermilk oil (half olive, half canola) pastry crust (part pastry flour and part whole wheat pastry flour), and since that crust has to be partly baked before the filling is added, I fit it into a ceramic tart/quiche dish. While it is not exactly a galette, it lets me have the experience. I'm planning to bake a tomato/zucchini one today or tomorrow.
Aaron--maybe start a thread under discussions about cookware that works on induction? That would make the information easier to find again.
Aaron--I do indeed re-use bread bags. I like to let them air dry after use. I have three different sizes that I bought some years ago from King Arthur. I was not in need of more bread bags, but my friend clearly wanted them out of her house and into mine.
I double wrap bread in saran, then pop them into a bag, before freezing. I re-use the bags--and the saran (from sandwich breads, not muffins), which I will wrap around an empty saran roll.
I usually store bread in a large Tupperware container. The bread keeps well for about five days, and we go through loaves, when we are both having sandwiches about every 4-5 days. Some larger loaves go into other plastic containers, but sometimes a bag is the best storage, and when I give bread away, I bag it. At one time, I thought that I might sell it at the farmers market, but there is now a bread baker there, and I'm not sure that I could do it cost effectively, since I am so far from good prices on flour.
One thing I found when making the grilled pizza was that you need to get the first side well baked (plenty of brown spots) before removing it to facilitate flipping it over and putting on the toppings and then grilling the other side. Otherwise it might be slightly underdone in the center.
I remember eating at Unos in the early 70's, there was a pallet of 50 pound bags of flour visible in the kitchen, so I don't think they were using pre-made dough. The pizza suffered when they started opening other locations, I wouldn't go to a Uno's today. Giordano's quality suffered when they expanded, too, Lou Malnati's River North location was still pretty good when I was there a few years ago, though. (The Malnati family was considering selling the chain, I don't know if they have.)
The dough that King Arthur Baking has for their 'pizza school' grilled pizza series is quite good. I'm going to keep making them on the outdoor grill until it is too cold to crank up the grill, then I think I'll try making them in a cast iron pan on my DCS range; it also has a gas grill that I don't use much, but I could try it for that. The next time I make them I'm going to try piperade (sweet peppers, onions and tomatoes) as the sauce.
I tried something new last night. I thought we were having seven for pizza so I pulled biscuit dough out of the freezer to use as a crust. I pressed it out into a quarter sheet, sauce, and TJ's mozzarella. It was tasty. Violet likes it better than the yeast crust. It is so much easier but much worse in food contents. My yeast crust is lean with about 60% whole grains.
I oiled the quarter sheet (I could have used WAY less) then finished it on the stone. I should have put it onto the stone sooner. I will not make this a weekly offering but I told Kate I need to try some new things. I think next week I'll try ciabatta crust.
The idea came from three places, first, I thought we would have more people so I needed emergency crust! As it turned out we only had three people. Next, I have used pie crust for pizza by accident before I began labeling things in the freezer. Finally, many years ago, someone started a rumor that Uno's - the original before it became the big chain - used Pop 'n Fresh biscuit dough for its crusts.
Attachments:
You must be
logged in to view attached files.
Listened to an interesting podcast this week here.
The doctor here raises some interesting ideas about us not processing glucose correctly but I ended up with more questions than answers. I'm a big fan of Bari Weiss but I really wish that they would have someone who actually new about food interviewing the doc.
And some of this is not new. There has been a lot of work at Yale about foods low on the glycemic index. It's probably happening other places too but when you're in CT Yale is the BIG dog!
It works about as well as I expected it to, it doesn't have the range of height and multiple or continuous settings that a bigger sheeter would have (probably including the larger model from Brod and Taylor), and that probably contributed to the dough sticking. Keeping the top floured seems necessary, but I remember having to do that when using a commercial sheeter, too.
I tried to do two turns without chilling the dough in between. Not a good idea. The dough stuck to the top roller. Cleaning it wasn't bad, though.
I think with a little more practice, it'll get a lot easier to use, which is consistent with what people who have used a clay sheeter for laminated dough rolling have said, and this is very similar to one, just probably a bit easier to keep clean. (Oh, dear, an excuse to make laminated doughs!)
I stopped after the 2nd turn to refrigerate the dough thoroughly, I'll try another turn later tonight, I don't know if I can get in a 4th turn, it depends on whether I still have discrete butter layers, which I probably won't know until I make something with the puff pastry tomorrow. (Even if the butter layers are messed up, it may wind up being like using blitz puff pastry.)
I am about to bake three loaves of my Whole Wheat Oat Bran Bread. We are out of bread, so it's a necessity.
The drilling company is here for the well. We are waiting for the cable company to remove the internet cable so that the drill can get into position. After being told by the drilling company to have it done by 8 a.m., the cable company then said 1 p.m. The trouble is that they are on CST (we and the drilling company are on eastern time), and although they were told EST 1 p.m., the message did not get conveyed. I'm posting before I bake because we will likely have no internet for a few days, depending on when they get the cable back.
After the drilling, it will be a WEEK before the work can be done to get things going, so we have another week of being careful with water.
