One of the most important stages of making pizza is proofing your dough. You simply cover the dough and allow it to rise at room temperature for 3-4 hours. So, can you overproof pizza dough? Yes. Over-proofing can easily ruin your pizza. Because the process allows the gluten to strengthen, the dough may collapse resulting…
Can I Use All Purpose Flour Instead of Bread Flour for Pizza
You’re making a homemade pizza and you run into a problem. The recipe says to use bread flour for the dough. But when you check your cupboards, all you have is all-purpose flour. Now you’re wondering if you can use all-purpose flour instead of bread flour. The short answer is, yes, you can make pizza…
How Do You Freeze Quick Bread?
If you’ve ever found that you’ve baked a bit too much quick bread for your family to eat while it’s fresh, never fear. It can be frozen for use later, so we’re going to tell you the exact steps from cooling and wrapping to freezing it for up to three months. Quick bread requires minimal…
Can I Put Parchment Paper On A Pizza Stone?
The short answer is yes, you can put parchment paper on a pizza stone. The real question is if you can bake the pizza on the pizza stone. The answer here is yes, in most cases, but it depends on how you’re cooking the pizza. However, you don’t want to put parchment paper on an…
How Do You Get Quick Bread Out Of A Pan?
Even the most experienced bakers can have trouble with bread that sticks to the pan. The aroma is so tempting that all you can think of is cutting a slice and enjoying the delicious taste. So, how do you get quick bread out of a pan? In order to get your quick bread out of a…
Why Is My Quick Bread Dry? And How To Fix It
If you’re having a problem with your quick bread turning out dry or crumbling after you take it out of the oven, there could be several reasons for this. In this guide, we’ll go over a few of the most common causes and ways to prevent them from happening again. They are all simple fixes…
Why Does My Quick Bread Sink In The Middle?
Making perfect quick bread can be tricky, especially when it comes to adding the right amount of ingredients. If you stir the dry mixture until the ingredients are moistened, then your batter might end up lumpy. Plus, when you over-mix it, the end product can end up tough with air holes throughout and a sink…
What Causes Quick Breads To Crack?
Quick bread are loaves that rely on baking soda, baking powder, or air trapped in the mix to rise quickly instead of yeast. These breads are notable for not requiring a lot of time, hence the name “quick”. Quick breads include banana bread, cornbread, and many other breads. They are not all sweetbreads, but they…
What Basic Methods Are Used To Make Quick Breads?
Quick bread is leavened with baking soda/baking powder instead of yeast. As the name suggests, it’s easier to bake. The basic ingredients include flour, fat (margarine, butter, shortening, or oil), leavening agents, and eggs. Beyond these basic constituents, you can add variations in texture and flavor. Generally, the type of bread produced will depend on…
Why Is My Sourdough Dough So Sticky? How To Handle It
Sourdough bread offers a number of benefits. It is generally healthier and easier to digest. It is often easier to make. It has a more uniform appearance than a quick bread, and it can’t leave you with a nasty chemical aftertaste. However, it is possible to get sticky sourdough that is hard to get out…