Anise
Olga 7, Olya, this dough with any yeast is obtained, both dry and fresh. Judging by what you write, something is wrong with the yeast that you have. Try to change them for some others. Everything should work out.
If you are sure that the yeast is in order, and the dough has not risen in the refrigerator, remove it before baking, let it stand for 1-2 hours at room temperature, the dough will warm up and will definitely rise. And only then cut it.
Olga 7
thanks, I'll try, lately I've only been making this dough for pizza https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=410631.0 everything works out with a bang, but I saw your dough and wanted to experiment;) I really liked the holes in the dough))) since I didn't succeed in the ciabbata, I thought this miracle would come out, but then again this ((and if you take fresh, how much do you need?
Katko
Olga 7, not fundamentally dry or raw yeast, the main thing is that they are "live")
Try to check them: add a little yeast, literally a teaspoon of flour and half a spoonful of sugar, pour warm water at 38-39 degrees and if the vitality is good, then after 15-20 minutes a cap of foam will rise
Olga 7
Anis, I did as you said I took it out of the refrigerator and put it in the oven so the dough did not fit at all more than two hours have passed ((I’ll see such yeast, I’ll try it later, as Katko wrote, I’ll check ... the stove was eaten warm as it was heated yesterday. ..
Olga 7
Quote: katko

I tried to do it and nothing rose, to see such yeast (((I took a saf moment, maybe it was such that they lay in an open pack for a long time? because they are valid until 2017, see after opening the pack you need to seal them well ?!) yes? and maybe because the flour is cold, as it stands all the time on the windowsill in a paper package, right now I put it near the oven to warm it up for the next test)))
Katko
Olga 7, nope, I also keep flour in the cold so that the living creatures do not eat it
This means the yeast is dead
Shelf life is not an indicator, storage conditions are important. Yes, after opening them, they must be tightly sealed so that moisture from the air does not get in. When I used these, I closed the bag tightly with a clip ...
Read TanyaRoma's Temka about yeast, for sure everything is spelled out there about the timing and storage methods))
And then we'll flood the whole recipe right now
Anise
Quote: Olga 7
and if you take fresh, how much do you need?

Olya, fresh yeast 14 g.
And an open pack of dry yeast, of course, must be immediately well and tightly closed, and it is better to store it in the refrigerator!
Olga 7
yes, the yeast was not suitable (((water on top and muddy slurry on the bottom ... now I will only store it in the refrigerator, next time I will try this dough for fresh yeast. Thank you all for the tips;) I hope I succeed))
Katko
Olga, good luck)
Olga 7
Good morning Anis, nothing happened again (((I already took fresh dry yeast, that is, I opened the pack and took 1.5 tsp, and said that I don’t want to have anything else to do with dry yeast ... now the question is, how can I insert live yeast into this dough? you must first dilute and so that it fits, and then all the flour and knead? and in general it is really possible to knead this dough without any machines, but manually? and if by hand there is some secret when to put the yeast and how? straight into flour or what?
Olga 7
by the way, I set it up again at room temperature, it can at least rise a little, since in the mug in which I checked for the suitability of the yeast, it is a little clear that the yeast is playing ...
Olga 7
my dough came up a little) not so of course as it should) for the first time it was not moving at all as it was set, but right now there is not much shift)))
Katko
Olga 7, if the yeast is active, then the cap in 15 minutes)
and raw yeast can either be rubbed into crumbs with your hands with flour, or you can take 50 ml of warm water and a teaspoon of flour from the recipe and stir with them, after 15-20 minutes pour into the main flour and knead)
Of course, you can knead as you like, even with your hands ... watch Peter's video, he generally makes and kneads the koloshmat on the table with his hands, I tried to repeat it, skill is needed, of course, it's so cool
good luck)
if you try for a long time, you will definitely succeed)
Olga 7
thank you Katerina;) I will torment this recipe more than once, but I still want to reach perfection))) right now I watched the dough, then mine is already suitable) maybe it will work out right now, maybe it’s still necessary so that it first comes up at room temperature, and then refrigerator for the night ?!
Anise
katko, Katerina, thanks for the quick help!

Olga 7, Olya, I dilute the fresh yeast in water and then add it to the flour.
Anise
Quote: Olga 7
maybe all the same it is necessary to first come up at room temperature, and then in the refrigerator for the night ?!

Olya, you can still do the following: knead the dough, let it stand at room temperature for 30 minutes - 1 hour (but not more!), So that the processes start, and then put it in the refrigerator. So try it.
Katko
Anise, Anya, I'm sorry I got in, but the person needed help, and I was there, I could not keep silent
I shared my experience ...
Anise
katkoKatyusha, you are great for helping in time!
It is not always possible to be on the site, and the person is waiting for an answer. Therefore, thanks for the mutual assistance!
eugeshka
Anise, Anya, thank you very much for your recipe! The dough is gorgeous! I made khachapuri, it turned out sooooo tasty.
Neo-Neopolitan Pizza Dough by Peter Reinhart
Photo from the phone, the quality is not very ...
Anise
eugeshka, Eugene, ah, extraordinary beauty !!!
What a breathtaking khachapuri!
It turned out amazingly! Ahh, wonderful boats!
I want those too! Teased with delicious photos!
Thank you very much, very nice that you liked the recipe!
eugeshka
Anise, Anya, made a pizza from the remainder this morning, unfortunately there is no photo, the sons-in-law and my daughter ate, praised! Thank you very much!
Anise
eugeshka, Evgeniya, I'm sure the pizza was very beautiful and tasty! Thanks for your feedback! I am very pleased that I liked the recipe!
Yaroslav
I asked Peter Reinhart to convert his recipe (from fornobravo com) into grams, here is his answer:
==
Here are the conversions into metrics:
(FLOUR) 22 1/2 ounces bread flour = 638g (I multiply each ounce by 28.35 to determine grams)
(HONEY) 1 tablespoon sugar honey = 14g
(SALT) 2 teaspoons salt = 13g
(YEAST) 1 teaspoon instant yeast = 3g
(OIL) 2 TBS olive oil = 1 ounce = 28g
(WATER) 14.5 ounces water = 411g

Yesterday I did it - I kneaded the dough in HP, then in the refrigerator for 7 hours.
I took it out of the refrigerator two hours before baking.
It turned out 3 pizzas.

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart
Vinokurova
Anise, I dragged myself and I finally thank you)))
Only without a photo .. ate with lightning speed !. on Sunday I will repeat, if I have time to photograph, I will show what happened ...
But all the same, mine are delighted with the taste of the dough ...
Thank you very much for the recipe!
Anise
Vinokurova, Alena, thank you for your feedback!
I am very pleased that I liked the recipe!
Vinokurova
Quote: Anise
I am very pleased that I liked the recipe!
Not a word that I liked it .. I make this dough almost every week ... and I make pizza always thin .. and this only adds flavor to my homemade ...
A wonderful dough .. it seems to me that this is exactly what we tried with a little in Rome))))
Thanks again!.
Yarik
Anise, just a gorgeous pizza dough, turned out to be the most delicious for us at the moment. But as always, we cannot go without mistakes, I did it strictly according to the recipe, I still had to add a little flour, even after two days in the refrigerator it is very sticky for me.
Thanks for the recipe!

Neo-Neopolitan Pizza Dough by Peter Reinhart
Anise
Yarik, Yaroslavna, what a gorgeous pizza in the photo !!! Shine!
Thanks for your feedback!
Next time it is better not to add water, use a little less than in the recipe.
Katko
Anya, received the 1st grade Altai flour ... and from memory, she rather started the simplest dough 680 by 480)) only her memory failed - she did not add honey and used the butter later when stretching and folding. made with raw yeast - 11 g
nevertheless, the dough after a day in the refrigerator is gorgeous
a flatbread was baked in a pizza oven with kalindzhi seeds and dried rosemary ... and disappeared immediately
all that I managed to capture is what nostrils ...
Neo-Neopolitan Pizza Dough by Peter Reinhart
Anise
katko, Katyusha, ah-ah, what beautiful holes! Oh, and the cake was good! I am very glad that the recipe is in use and I like it! Thank you for sharing the baked goods!
Katko
Anya, the holes are awesome) and the crust is so thin it turns out
I inform you: from a full portion you get exactly 2 pcs.
Kalindzha seeds are great and dried rosemary still

the photo will not load in any way, the mobile Internet does not pull something, a blizzard) at home I will attach necessarily

Katko
bought new 1st grade flour
on this test
and experience
flatbread with kalindzhi
Neo-Neopolitan Pizza Dough by Peter Reinhart


Added Saturday 25 Feb 2017 06:34 PM

ready and tortilla with ham and dried cheese
Neo-Neopolitan Pizza Dough by Peter Reinhart
and now a couple more type bars are sitting in the closet
two dmenki of sesame and golden flax were poured into the dough from the gag


Added Saturday 25 Feb 2017 07:31 PM

pouted) one even tore from the side)
Neo-Neopolitan Pizza Dough by Peter Reinhart
Anise
katko, Katyusha, beauty and yummy !!!
And what a variety! Everything looks great!
Thanks for the pleasure to admire!
P.S. I also baked bread from this dough, it turns out good, somewhere in the subject I even laid out photos)))
Katko
yes i am ... nothing special


Added Sunday Feb 26, 2017 09:48 AM


holes turned out
Neo-Neopolitan Pizza Dough by Peter Reinhart
Anise
katko, Katerina, stunned what wonderful holes! Delight!
Vikulina
Anise, Anya, thank you so much for the dough recipe I liked it very much!
Here is the report:
From the oven
Neo-Neopolitan Pizza Dough by Peter Reinhart
Tortilla chef
Neo-Neopolitan Pizza Dough by Peter Reinhart
Anise
Vikulina, Victoria, very appetizing and beautiful pizzas!
I admired!
Thank you very much for such a wonderful review!
lettohka ttt
AniseThank you very much for such an awesome recipe, the dough is just magical, it is very pleasant and easy to work with it. I baked two big pizzas at the Princess, and left the dough for tomorrow.
Very tasty nostril, with a crunch turned out. Thanks for the recipe, I'm taking it for eternal use, with the release of the people!

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart
Vinokurova
And today I have a summer cottage option
Neo-Neopolitan Pizza Dough by Peter Reinhart
Today the two remaining portions are finished ... and all because some of them crack these pizzas like seeds ... they say FkusnAAAAAA)))
Anis, another thanks)))
Another thing I like about this option is that I put the dough in Moscow and put it in bags ... it is stored in the refrigerator for several days ... and at the dacha in the princess it is baked for two or three times!
Thank you, Anis
OxanaSh
AniseAnd I carry my gratitude. The dough is excellent. The pizza is great. And now my weakness is the mini-chatts from it. Six pieces 80g-85g each (ready-made) from half the dough. For any closed sandwich - super. The dough just has a permanent registration in the refrigerator

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart

lettohka ttt
OxanaSh, Oksanochka are so pretty !! Chubby! (y) Thanks for the idea! And what did they bake in?
OxanaSh
lettohka ttt,
Quote: lettohka ttt
And what did they bake in?

On a sheet, on paper. If you want, tomorrow or the day after tomorrow I will photograph the process. They are so simple, but they look expensive, in Italian. And also delicious, contagion. And so I walk through the door sideways
lettohka ttt
Of course I want!
And where exactly was it baked? In the oven? Or where else? And the molding is cool!
OxanaSh
lettohka ttt,
Quote: lettohka ttt
In the oven?

Yes,: girl_coocking: baked in the oven.
Vinokurova
Quote: OxanaSh
If you want, tomorrow or the day after tomorrow I will photograph the process.
I also want to!. and I always have this dough in the fridge ... I also want such beautiful bricks
OxanaSh
Vinokurova, Tomorrow there will definitely be pictures, I will try! And then I have 2 more since yesterday. My husband and I are just 6 pieces for 2 days, or even more is enough.
Vinokurova
Oksana, yes my such beauty in one sitting will gobble up !.
Quote: OxanaSh
Tomorrow there will definitely be pictures, I will try!
Well, thank you!. I look forward to !!!!!!!!
OxanaSh
lettohka ttt, Vinokurova, Oh, girls!

The husband said that the buns are NOT beautiful and that they should NOT be shown.

And Baba Yaga is against! Yes, it didn't turn out to be flat sandwich. But the "shield" has a place to be!

Neo-Neopolitan Pizza Dough by Peter Reinhart

It's just that it always happens, as you start to try on purpose, it doesn't work out the way you wanted. I climbed into the fridge, I looked, and the dough (for some reason I put it in a small container, noodles) tore off the lid and dried up beautifully on top. Well, I peeled off the crust, 570g of dough remained, I decided there would be 4 rolls. And it stuck and cut it wrong, large scraps remained. In short, it's not like that ...And the principle remained the same. Here I am writing on the sly from my husband (he is just proud of me and does not want to show ugly rolls) I started a new dough, tomorrow I will calmly do everything again.

She spread the dough and with a plastic construction spatula, first cut the edges to make a square, then the dough itself into 4 pieces.

Neo-Neopolitan Pizza Dough by Peter Reinhart

She put the scraps on each piece along the middle.
For proofing with scraps down for 35-40 minutes.
I was baking them by turning them over.
230 hail. with steam 10 min. + 200 deg. without steam 10 min.

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart

Neo-Neopolitan Pizza Dough by Peter Reinhart

It (my treasure) said that it turned out very, very tasty bread.
Vinokurova
Oksana, no words ... one continuous delight !. And of course, thanks to Anise for such a recipe!
lettohka ttt
OxanaSh, Oksanochka krasotischaaa what kind !!! Thanks for MK! And what are the holes ..
I love this dough! Thanks Anise for the recipes!

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