Wish I knew how to add a photo because I’d show you how wonderfully this recipe turned out. Thank you Patrick! You have been one of my sourdough mentors ❤️
This is one of the best Patrick Ryan recipes I’ve made! Simply delicious. The dough is very sticky to work with but the olive oil on the hands tip makes it manageable. The end result is perfection. Thank you, Ryan!
I love your technique. So confident. So straightforward. You aren't letting the dough intimidate you at all. That's my goal. This looks delicious. Thanks for the tutorial!
Just baked this added a bit of feta , sun dried tomatoes , cheddar and took out the seeds and nuts. It smells and looks amazing. Will be playing with different combos of flavours. Thank you 🎶🎶🎶
Just cut a slab a bit of Philadelphia cream cheese, a fresh cup of coffee with beautifully foamed milk /cream in my new frothier. Mmmmmm a bit of heaven.
Thank You trying to get to grips with these processes :) I can taste and smell this load and I have not even made the Dough yet ... but my Starters are GORGEOUS :)
Wow. I want that. Lol. I will have to make time to try this recipe. Your simple sourdough pizza us now a weekly staple in our house Thanks for sharing!
I love watching your videos and have tried a couple of your recipes. My dough has a different consistency I am wondering if this is because of where I live Port Stanley ON Canada beside the lake.
Woke up early at 4:45 AM here in the States. What am I to do?. Check out, my go-to bread guy. For sure I will give this a try in the next couple of weeks. Your "brogue", reminds me of my, Da who came over from Limerick. Take care.
I notice that you use a lot of cotton towels in your prep for your breadmaking. How do you wash them effectively to prevent the flour from getting gummy. Any tips?
Absolutely beautiful! Is it really necessary to laminate and add the inclusions during fermentation? How about adding everything into the mixer and allowing the hook to do the work?
I tried making this but dont have a pyrex or dutch oven. It got too dark and the tomatoes burnt at 240C even at 35 minutes. What temperature and time should I use if I don't have either of those?
Just add less water to your starter. If you add too much then bubbles that form will escape as its not sticky and gluppy and it might look like your starter isn't active.
Looks incredible and on the menu for tomorrow. Out of interest, what kind of oil do you use (and does it matter) when handling the dough? I usually end up with half the dough stuck to my hands!
Any oil will do, but some oils are more expensive than others. :) Cheap cooking-oil is fine. I make 50/50 blends of rape/grape or rape/peanut oils for frying/roasting etc. & use a drop of the peanut blend for handling dough.
Could have used motor oil for the disaster I ended up with...wet dough was difficult to work with but I persevered! Not a great rise but mightn't have given my starter enough time to reactivate (been in the fridge until a day before). Hoping for the right taste and we'll go again! At least the kitchen smells lovely!
Considering it's a sourdough, could be both. If it was domestic yeast I would expect it to be standing at room temp. Seeing as it has been rising for about 2 hours tops I would say it was proving at room temperature to begin with
