March 14, 2009 - 5:54pm
Peter reinhart's pizza dough loaf
Had some dough leftover from making pizza using Peter reinhart's recipe. Made a loaf of bread with it. Loaf was baked at 400 F for 25 mins and stayed in after the oven was turned off for 5 more mins. The crumb is airy, light, moist. The crust chewy.
Share
Comments
I too use the same dough for pizza and bread. I make long loafs that my wife really likes, some 120 gram dinner rolls and some loaf pan sandwich bread that I like. Use the same dough of Focicca too. When I make a batch I usually make a 9 pound (4100 g) batch this give me lots of choices. This size fits my Bosch.
The dough I make is very similar to Peter's but has a small amount of baker's dry milk and just a touch of sugar. Peter calls for honey instead of sugar, I should try that. I shoot for 77% hydration. About 1/3 of the flour is in the starter (just flour, water and a little yeast) that I make the night before.
Dave
This bread is popular with my family too. In fact its the most popular. Planning to try out many more variations. Do share some pics the next time you bake.