On Quality Control for #Superdough. #fritz

#superdough

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In order to do quality control of our product, #superdough, it is necessary to bring a couple of doughballs home and to use them. We have to be able to trust our own cooking, our own work on some level.

The header or title picture of this blog is my own, home-made pizza, yet the dough is professional, in that we get paid to make it. It is, in effect, a very small factory and we do have some responsibility.

I had never made a pizza before in my life, and that one in the picture seemed to turn out pretty well.

Our customer uses that dough in the day-to-day operations of their restaurant, pub, grill, whatever, and pizza is a major source of their revenues.

So we’re not really a cook, we’re not really a baker. What we are, is a pizza-dough maker.

Let that sit in a warm place...

I made this fresh yesterday, brought a couple of them home and froze it in the top of the fridge. I took it out just before bed, and stuck it in the fridge to thaw overnight. Because of drive time and an errand or two, this dough had begun to rise a bit before I ever froze it. We drop doughballs off at the boss’s house as well, she makes bread and buns and pizza with it.

The customer does ‘crazy-bread’ or ‘twisty-bread’, or whatever they call it.

We’re using Red Star active dry yeast, and a fifty-fifty mix of soya and canola oil. Sugar and salt supplies are pretty generic, where you’re basically shopping either price, or perhaps the convenience of a free delivery with a minimum order. Not that exciting, but it is part of the business. Other than that, we pay rent, water, electricity—all that sort of thing.

This is a 20-oz. doughball, normally, your store-bought bread is 28-32-oz.

So we spray the bread pan with non-stick cooking spray, press our dough in there so it conforms to the shape. Spray the top of the dough, set that in a warm place for a few hours to allow it to rise. This was on top of the oven in my rather small, galley kitchen located in a three-floor walkup in the central city. It ain’t fancy by any means.

(And yet he seems to eat pretty well. – ed.)

We preheat our oven to 375 F and set our little Dollarama digital timer to 23 minutes and bring that out into the living room with us because it isn’t all that loud and sometimes our hearing isn’t too good.

As for the sandwiches, the home-made egg salad has a bit of diced onion, chopped green pepper and a dash of paprika, black pepper and a bit of salt. I don’t bother to butter the bread.

Pair that up with a simple tin of vegetable beef soup, and the bread still fresh and warm out of the oven, I guess you can call it a kind of soul food.

And the crust—

Outstanding.

 

#fritz