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Re: Digest bread-bakers.v098.n025

Frank Cavalier <fcaval@idt.net>
Sun, 29 Mar 1998 20:20:45 -0500
v098.n027.1
>> From: Robert Ryskoski <ryskoski@moon.dataplusnet.com>
Subject: Calzone

I made Calzone using a recipe from More Electric Bread.  I can't seem to
get the dough to stay stretched out on my  cookie sheet.  Also my
crisscross strips of dough came apart during baking even though I did seal
them with water. Do you have any tips or hints for me.
Thanks
Carol <<

Carol,

I'm not familiar with More Electric Bread, but I am with bread baking...

The dough usually does not stay "stretched" for two possible reasons:

1.  Rising time not sufficient.
2.  Excessive kneading/handling.

Other possibilities: Yeast has been "killed" by addition of liquid which is
too hot, or yeast is past date.

>> Also my crisscross strips of dough came apart during baking even though
I did seal them with water. <<

I'm not familiar with using crisscross strips of dough for a Calzone.  My
method is more of a traditional one: Take a small chunk of the dough; roll
it out into a small flat round disk (about 6" diameter); place filling in
the middle; wet the edges to be sealed, then, after you fold over the
dough, press the edges with the tines of a fork before baking (or deep
frying).  The Calzone should have a mezzaluna (half-moon) shape.  Although
this is the way I know, hopefully, it would give you an idea for your
particular recipe.


Cheers,

Frank Cavalier