Hello David, I am learning a lot from your videos they are very informative. Can you tell me, is the process and quantities the same if you are making brown rolls or half n half and why do you not use brown flour in pizza dough. Many thanks.
Hi Bob, pretty much the same for half and half with maybe a touch more liquid to allow for the extra absorption of the bran in the wholemeal. In full wholemeal I'd up the liquid and the yeast a little, say 75g each of milk and water and 9g of yeast. Wholemeal dough loses gas due to fractures in the structure caused by bran and germ, so you need to compensate for that. It is possible to use wholemeal flour in pizza but it will always have a weaker structure. If you want to be able to stretch the dough by hand keep the wholemeal to no more than 10%, 15% at a push. More than that and I'd recommend rolling the dough. The more wholemeal you use the less bubbly texture you are likely to get in the final pizza. Hope that helps and we're delighted you're enjoying our videos and finding them so useful. Best wishes, David
Of course! We get them from the local pound shop and they have been brilliant - lightweight and the different sizes make great lids for the bigger bowls. You can get something similar online. Hope that helps! Happy cooking, David and Holly
No problem - there's a link to our blog in our post above where we've written out the whole recipe - ingredients and method. If you click the show more button it should pop up. If not, it's below this comment. Hope that helps. Happy cooking, David www.mannafromdevon.com/woodfired/how-to-make-soft-bread-rolls-in-your-woodfired-oven/
No problem and thanks for asking - it's our way of telling the temperatures in the woodfired oven by feeling with our hands and how many seconds before we feel the heat. Mississippi is just the counting so 4-5 Mississippi is 4-5 seconds, about 200C/400F. We use it as we've found it's the best way to tell the temperatures as there is so much variation within the oven. Hope that helps - more info on the following link - th-cam.com/video/J3W9MjUN280/w-d-xo.html
you hold your hand in the oven and count 1 mississippi, 2 mississippi etc for as long as it is bearable to gauge how hot the oven is without using a thermometer.
@@TacPrecision - take a look at the video and it will all be explained but pretty much yes. It's not a test of strength though - just how long you take to feel the heat. Thermometers will only give the temperature for one spot in the oven and with a woodfired oven, they vary - lots of different temperatures at the same time in different spots so this works for us!
Yet another brilliant bread master class. Great work David.
thanks so much Alun - hope you're enjoying your breadmaking. Best wishes, David
Hello David, I am learning a lot from your videos they are very informative. Can you tell me, is the process and quantities the same if you are making brown rolls or half n half and why do you not use brown flour in pizza dough. Many thanks.
Hi Bob, pretty much the same for half and half with maybe a touch more liquid to allow for the extra absorption of the bran in the wholemeal. In full wholemeal I'd up the liquid and the yeast a little, say 75g each of milk and water and 9g of yeast. Wholemeal dough loses gas due to fractures in the structure caused by bran and germ, so you need to compensate for that.
It is possible to use wholemeal flour in pizza but it will always have a weaker structure. If you want to be able to stretch the dough by hand keep the wholemeal to no more than 10%, 15% at a push. More than that and I'd recommend rolling the dough. The more wholemeal you use the less bubbly texture you are likely to get in the final pizza.
Hope that helps and we're delighted you're enjoying our videos and finding them so useful. Best wishes, David
Can I ask where you buy those plastic bowls?
Of course! We get them from the local pound shop and they have been brilliant - lightweight and the different sizes make great lids for the bigger bowls. You can get something similar online. Hope that helps! Happy cooking, David and Holly
Hi David, can you give the quantities for ingredients Please
No problem - there's a link to our blog in our post above where we've written out the whole recipe - ingredients and method. If you click the show more button it should pop up. If not, it's below this comment. Hope that helps. Happy cooking, David
www.mannafromdevon.com/woodfired/how-to-make-soft-bread-rolls-in-your-woodfired-oven/
Sorry I'm new. What is a Mississippi?
No problem and thanks for asking - it's our way of telling the temperatures in the woodfired oven by feeling with our hands and how many seconds before we feel the heat. Mississippi is just the counting so 4-5 Mississippi is 4-5 seconds, about 200C/400F. We use it as we've found it's the best way to tell the temperatures as there is so much variation within the oven. Hope that helps - more info on the following link -
th-cam.com/video/J3W9MjUN280/w-d-xo.html
you hold your hand in the oven and count 1 mississippi, 2 mississippi etc for as long as it is bearable to gauge how hot the oven is without using a thermometer.
@@TacPrecision - take a look at the video and it will all be explained but pretty much yes. It's not a test of strength though - just how long you take to feel the heat. Thermometers will only give the temperature for one spot in the oven and with a woodfired oven, they vary - lots of different temperatures at the same time in different spots so this works for us!
Can use a mask because of explaining this
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