Bar Pie No. 4
Tried some shortening in the crust to see if that would tenderize it a bit. Not really. Still chewy. Going to try backing down on the amount of semolina flour in the dough. This one was a touch thicker than No. 3, and it has some pizza bubbles, more than I'd gotten before. I kind of like them, but docking the dough is also an option to consider.
Also weighed the sauce for the first time in this series. Need to keep track to maintain consistency. This is the second time I weighed the cheese. I may bump up the amount of cheese. Though I do think as-is, it's got a decent enough amount.
I've been reading Ken Forkish's "Flour, Water, Salt, Yeast" lately, though, and in it he talks about pushing bread-baking variables to the extremes and past them — to see how far you can take things before they break. Once you understand that, you can back down and adjust your techniques as needed. But it's important to know how far you can take things so that you have the knowledge to tweak variables as needed. With that in mind, I may push some limits on cheese and sauce amounts, just to see how much of each make for a great-tasting pie.
Bar Pie No. 4
Tried some shortening in the crust to see if that would tenderize it a bit. Not really. Still chewy. Going to try backing down on the amount of semolina flour in the dough. This one was a touch thicker than No. 3, and it has some pizza bubbles, more than I'd gotten before. I kind of like them, but docking the dough is also an option to consider.
Also weighed the sauce for the first time in this series. Need to keep track to maintain consistency. This is the second time I weighed the cheese. I may bump up the amount of cheese. Though I do think as-is, it's got a decent enough amount.
I've been reading Ken Forkish's "Flour, Water, Salt, Yeast" lately, though, and in it he talks about pushing bread-baking variables to the extremes and past them — to see how far you can take things before they break. Once you understand that, you can back down and adjust your techniques as needed. But it's important to know how far you can take things so that you have the knowledge to tweak variables as needed. With that in mind, I may push some limits on cheese and sauce amounts, just to see how much of each make for a great-tasting pie.