Quote from: Stephen Lindsay on June 05, 2013, 09:46 PM
Great looking naans Whandsy

Cheers stephen

Thought I would give the ingredients in this recipe a try as I haven't made naans in a while, I have to say measurements were approximate and I kneaded and left the dough for a couple of hours before putting into an extremely hot oven and pizza stone. I added chopped chillis to the dough as well. After taking out from the oven i brushed with garlic and coriande butter

Turned out very nice and tasted great!

thanks mick

Wayne

Quote from: chewytikka on June 04, 2013, 02:19 PM

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

Quote from: curryhell on June 02, 2013, 09:54 PM
W, are you suggesting trying to retrieve the small amount of oil from your jalfrezi and adding to you next base?  If so I don't think there will be nearly enough oil and it will be totally lost.

Ch

I was thinking of storing a portion of oil from a takeaway night and adding it to a reduced size base, tonight's jallfrezi has been demolished already but it gave me the thought of reclaiming off a few curries to leave a substantial amount to tip into a base??

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

Quote from: JerryM on May 30, 2013, 05:21 PM
Whandsy,

what hydration were you at. i ask as the mozza (nancy silverton) is suggested to be 78% which i've not mastered. i'm currently at 70% and it seems pretty good and similar to your result (the air bubble structure).

Jerry

I have not come across the mozza pizzas til you mentioned it. The recipe for the dough does get rave reviews! What issues have you encountered? Is it the shaping and getting into the oven? That looks like it would be a tough task with so much moisture.

Are you trying to make it to exact spec with the wheat germ and malted honey etc? Am tempted to give it a go but, in truth, I'm happy with reinharts dough.

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

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

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

Never tried making calzone Chewy, maybe need to put that on my radar as it is a good dish when done properly. The reason I say that is the last time I had one was in an italian restaurant and it was stone cold in the middle so was somewhat off putting. That pic of your looks highly edible though!

W