OKAY!!
So I've been baking (I love to cook, and stromboli is my favorite thing to make. I always make the dough the night before.) I'm doing an overnight pizza dough, and I've used Yuengling lager in place of the usual water. After going through several variations of dough, I'm pretty excited about this one:
3 1/2 cups flour
2 very liberal tablespoons extra virgin olive oil
1 teaspoon honey
2 teaspoons sea salt
2 tablespoons cornmeal
1/2 teaspoon garlic powder
1 teaspoon rosemary
2 packages or 1 teaspoons yeast
1 can or 1 1/3 cup Yuengling
This is what I used. If you try it, here's my system for getting the perfect dough:
1. Mix flour, sea salt, cornmeal, garlic powder and
rosemary into bowl.
2. Heat flat Yuengling to slightly warm and mix with
honey and olive oil.
3. Sprinkle yeast on top and stir. Let sit for 5
minutes or until yeast is budding.
4. Begin mixing flour into beer mixture with wooden
spoon. When cohesive, remove from bowl and knead by
hand. NOTE: Do not overwork the dough.
4. Coat bowl in olive oil and place round dough ball
into the bowl, covering with a damp, warm rag. Let
sit in warm environment for one hour.
5. Dough should be 2-3X the size. Punch dough and
knead.
6. Return dough to bowl and let rise for an
additional hour.
7. Punch dough and knead. Return to bowl and cover
with plastic wrap letting the wrap touch the dough.
8. Place dough in fridge overnight. Return to dough
12-15 hours later.
9. Punch dough and knead.
More tomorrow on how to make the stromboli itself
.
So I've been baking (I love to cook, and stromboli is my favorite thing to make. I always make the dough the night before.) I'm doing an overnight pizza dough, and I've used Yuengling lager in place of the usual water. After going through several variations of dough, I'm pretty excited about this one:
3 1/2 cups flour
2 very liberal tablespoons extra virgin olive oil
1 teaspoon honey
2 teaspoons sea salt
2 tablespoons cornmeal
1/2 teaspoon garlic powder
1 teaspoon rosemary
2 packages or 1 teaspoons yeast
1 can or 1 1/3 cup Yuengling
This is what I used. If you try it, here's my system for getting the perfect dough:
1. Mix flour, sea salt, cornmeal, garlic powder and
rosemary into bowl.
2. Heat flat Yuengling to slightly warm and mix with
honey and olive oil.
3. Sprinkle yeast on top and stir. Let sit for 5
minutes or until yeast is budding.
4. Begin mixing flour into beer mixture with wooden
spoon. When cohesive, remove from bowl and knead by
hand. NOTE: Do not overwork the dough.
4. Coat bowl in olive oil and place round dough ball
into the bowl, covering with a damp, warm rag. Let
sit in warm environment for one hour.
5. Dough should be 2-3X the size. Punch dough and
knead.
6. Return dough to bowl and let rise for an
additional hour.
7. Punch dough and knead. Return to bowl and cover
with plastic wrap letting the wrap touch the dough.
8. Place dough in fridge overnight. Return to dough
12-15 hours later.
9. Punch dough and knead.
More tomorrow on how to make the stromboli itself
.