Great looking naans Whandsy

Cheers stephen

Quote from: Whandsy on May 31, 2013, 11:48 AM

Good effort willy, looks great. Regards the paddle release, I use a combination of flour and semolina on the paddle and quite liberally too, sticking is a pain in the ass, especially with a wet dough!

W

Why not buy a couple of cheap Pizza Pans, most real life Pizzerias use them.
Make life a bit easier, me thinks

cheers Chewy

Unfortunately chewy most domestic ovens don't reach the temperatures of a pizza oven, so the heat of the pizza stone is needed on the doughs bare surface to cook the dough correctly. It's a bit of a challenge to get home pizza to taste like an authentic pizzeria.

Willys pizza oven looks like it'd do the job with a pizza pan though!

Nice video hehe, definitely pizza fusion!!


Wayne

1st of all, sorry if this had been covered but I can't seem to find a relevant thread!

Regarding the topic title, I have a lovely jalfrezi from the local takeaway sat in the kitchen and naturally, across the top of the curry are little pockets of liquid gold. Has any body tried capturing this and adding it to a new batch of base gravy? I'm wondering whether this would transfer itself through the base resulting in a larger quantity of itself for further use in ongoing bases?
I'm sure it would make a delicious start to a tarka, (I think that's the word) but I'm thinking bigger scale
I know there's a lot of talk on here about spicy oil and I too, am a firm believer in this being the caveat to a sensational curry?

Anybody?

W

I haven't made naans in a while but having made a lot of pizzas and bread recently I would suggest you ensure you have a good dough texture that's well kneaded and stretchy.  Aim to get the thickness about 3mm. (Slightly damp dough will be your friend as the cooler cooking temp will draw moisture from the dough as it will take longer than a tandoor)

The real secret though will be the extremely hot temperature, don't worry too much about the yeast, just allow the dough to rest for a while before rolling and cooking so the flour can absorb the liquid ingredients

Good luck

W

Jerry

Below is the link for the pizza dough recipe I have been using. I actually have bread bakers apprentice ebook which is where the recipe comes from, I did notice however when searching the web that it has been posted so here's the recipe and method

http://www.101cookbooks.com/archives/001199.html

Wayne