Monday, February 23, 2009

Bread Dough Experiments Continue

I'm afraid your resident geek has a cold. So, I have not taken the time to do what I really want to do with the bread dough I've got in the house for the Great Bread Experiment, Part 2, which is to make homemade pizza. I have however tried a couple of other things.

One morning last week I threw a flat piece of dough in a heated frying pan, which had been lightly buttered. The dough puffed up nicely, and I got a pretty decent piece of griddle bread. I will say though that I miss the crust that forms on a properly baked piece of bread. It was great in a pinch, but I wouldn't plan to eat my bread that way.

I have wanted to try this sourdough waffle recipe, but I haven't actually taken the time to make the sponge. I got to wondering if I could use the bread dough as a sponge. So, I mixed a handful of dough with enough milk to make it into a batter consistency. I then added about a tablespoon of sugar and 1/2 teaspoon of baking powder. I did not plan on letting the batter sit, so I thought it might need the extra leavening of the baking powder. I cooked them up as pancakes, and they turned out pretty good! The consistency was great. A little chewier than the average pancake, but I enjoyed that part. The flavor wasn't perfect. I think I'll try it next time with an egg, and less milk.

The really cool thing about having dough in the house is that I can do all sorts of spontaneous things with it :) At some point in the future, I'm going to give one of the richer doughs from Artisan Bread in Five a try. Those doughs have egg in them, so they don't keep as long (5 days instead of 2 weeks). It looks like they would make fantastic sweet treats and cinnamon rolls though!

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