


I also tried Jim's onion pizza recipe and I didn't meet with as much success as I did with his bread. The dough is pretty similar except that there is more yeast in the pizza dough, a little sugar, and only a two hour rise. His pizzas are supposed to come out very thin and crisp--like a cracker. My pizza was thin and crisp, had good flavor, but seemed a bit dry. It may just be that I'm not used to that type of crust and the next time I make it I'll love to more than I did. Or, I may have somehow messed up the recipe. Or, thinking about it, it may be that there is so sauce--just crust and onions. The dough itself seemed really delicate, and it was as if there was almost no gluten development. Perhaps it's that I needed to let it rise longer since it's really cold here right now. Regardless, I will try making it again, and hopefully it will be even better the second time.
I am so totally in love with Jim Lahey, his book, his bakery, his bread... I love that the bread is so simple to make, and yet so outrageously delicious. You can find his basic bread recipe here, and feel free to comment or e-mail me if you have any questions about the method or anything else.

The bread looks great! When I made it, it was good but not quite that nice looking. I'll give it another go and see what happens. I like the idea of coating the outside in wheat bran to make it less sticky.
ReplyDeleteA cracker-type pizza crust sounds good. I think you're on to something with the sauce - maybe it would work better with a more conventional topping.
Jill- the wheat bran was great because it did not burn at all like cornmeal tends to do.
ReplyDeleteThe crumb on your bread was fantasic! I have been using Artisan Bread in 5 Minutes a Day, maybe I should look into Jim Layley's book.
ReplyDeleteThanks!
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