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Life After Brown
Grill It Baby!
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<blockquote data-quote="cosmo1" data-source="post: 1387256" data-attributes="member: 13442"><p>We have really good municipal water here. I know how good NYC water is rated, and ours is equal.</p><p></p><p>I've been using all-purpose flour, and want to try bread flour.</p><p></p><p>I use the dough cycle on my bread machine, and take it out after the first rise. Punch it down, make a ball and let it rise again. That always works when I'm baking French or Italian bread.</p><p></p><p>I'll figure it out. It still tastes good.</p><p></p><p>Cheryl, I bake my pizza on pans over the diffuser as high in the dome as possible around 500*.</p><p></p><p>Much hotter and the bottom burns before the top cooks.</p><p></p><p>Check out kamadoguru.com. (Am I allowed to post other forums here?<img src="/community/styles/default/xenforo/smilies/wink.png" class="smilie" loading="lazy" alt=";)" title="Wink ;)" data-shortname=";)" />)</p></blockquote><p></p>
[QUOTE="cosmo1, post: 1387256, member: 13442"] We have really good municipal water here. I know how good NYC water is rated, and ours is equal. I've been using all-purpose flour, and want to try bread flour. I use the dough cycle on my bread machine, and take it out after the first rise. Punch it down, make a ball and let it rise again. That always works when I'm baking French or Italian bread. I'll figure it out. It still tastes good. Cheryl, I bake my pizza on pans over the diffuser as high in the dome as possible around 500*. Much hotter and the bottom burns before the top cooks. Check out kamadoguru.com. (Am I allowed to post other forums here?;)) [/QUOTE]
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