[Homestead] Rob's Bread Reinvented
Gene GeRue
genegerue at ruralize.com
Wed Jul 4 11:43:43 EDT 2007
On Jul 4, 2007, at 7:43 AM, Rob wrote:
>
> If I'm going to use for pizza dough I just grab it after the first
> rise, cut it to the number of crusts I'm making, let it rest for 5-10
> min then use it.
I get a second rise by putting the skin into a cold oven and then
bringing oven temp gradually up to 350. Yeasties gasp and die at
about 140. I prebake my skins because my pizzas are heavy and the
skins would be slimy and thin if not for the second rise and the
prebake.
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