Not bad for a cheeky Tuesday night dinner, gnocchi with meatballs and homemade garlic bread! #foodporn #italianfood #garlic #ciabatta #gnocchi #meatballs #beef #bacon #basil #tomatoes #garlicbread #italianfood (at Banana Cherry Villas) https://www.instagram.com/p/CpyCiXLIxBf/?igshid=NGJjMDIxMWI=
I am still playing catch up on my Bakes of the Week, so last week I made these delightful Grilled Garlic Knots! Ok fine, I cheated again because I still don't have a grill! But I wasn't going to NOT make these cheese-stuffed garlic knots! They were baked, not grilled, but they're amazing! Definitely a wonderful complement to any meal - after all, when is garlic bread not a good idea?? These are definitely a make again! #baking #bakeoftheweek #homemade #homebaking #garlicbread #kingarthurbaking https://www.instagram.com/p/Cid4p8Prk1Y61vpQyADpXnpdK6FFvR6ZZb920M0/?igshid=NGJjMDIxMWI=
Do you have a favorite food with garlic on your college campus? Join us on FreezeCrowd.com to freeze with your favorite snack or food with garlic. Perhaps garlic is your favorite super food! ❤️🧄❄️
Visit Tikka Masala Restaurant and Enjoy your favorite Indian dishes 🍱🫕
Or Place your order online at - 🌐 https://tikkamasala.us/order-online
📧 Email us: [email protected]
🎯 Follow us on- https://www.instagram.com/tikkamasalaus/
I have been churning out pizza for a few years now. I bought an Ooni pizza oven in lockdown and went down the rabbit hole of pizza dough. Looking at sourdough, cold fermentation, low yeast levels etc. I found some really good results with long fermentations and adding about 1g of dried yeast to large batches of dough and leaving it to ferment in the fridge for a couple of days with almost no mixing. The dough would taste great but the outcome would vary in texture. Sometimes the dough would be too wet and not big fluffy chewy clouds that I was after. This is where the rabbit warren starts as I also think I had some temperature challenges with the Ooni which I will come to.
Anyway, this weekend I made a pasta ragu and the family asked for some garlic bread so I got to making a "quick" dough where I only had c. half a day to work with. Normally I don't worry too much about blooming the yeast, relying on time to just do its thing. This time I got the temp of the water to c. 30c and mixed in c. 10g of dried yeast. I mixed it really thoroughly and left for 10mins until it smelt yeastie. I mixed with 500g of good white bread flour, 10g of salt and splash of olive oil. I mixed the dough really thoroughly in the mixer with the dough hook and shaped to a ball with some more oil. I covered and left for a few hours. I could already tell the dough was going to be good. A lovely springy smooth dough. I then shaped into 5 large dough balls and left covered for another couple of hours.
Now, the challenges I have had with the pizza oven I can't level on the Ooni but it sometimes gets too hot. The oven really blasts out and I had always gone on the basis that pizza ovens should be hotter than the sun to make good pizza. Some of my efforts had resulted in burnt drust but doughy bases. In this batch, I got the oven really hot with a long pre-heat but turned the flame down to a lowish flame when it came to launch the pizza.
I shaped the pizza dough which was a little tight but still able to get into a reasonable shape. I topped with oil, garlic butter and parmesan and launched into the oven.
The hot pizza stone but the lower flame meant the dough puffed really well and cooked beautifully on the top. I will definitely be testing some of the tweaks I made here for future pizza runs.