Pilgerbrot experiment

[arwen_lune]

Ever since encountering Pilgerbrot at the Elf Fair I've been trying to figure out how they were done. It's a thin breadcrusty layer with potato slices, sour cream, bacon bits and cheese on it. I've got the top layer perfect, but the bread part just won't become 100%.
I've trying 50/50 corn flour with corn gries, which didn't want to become doughy and baked far too hard and snappy. I tried both ciabatta and full-grain bread mix and that turned way too doughy and raised too much. Last try was half corn flour and half white bread mix. My reasoning was that half the yeast/baking soda to the same volume of flour should be less raising... turns out corn flour is crazy raising. The dough bubbled up to 4x its volume when I let it rest, and despite much pounding and kneading it still raised quite a bit in the baking. The end result is nice, but not what I set out for.
So the experiment continues. Still looking for a tasty, doughy bread mix that will roll out flat and then bake up without or with very minimal raising. It's supposed to be kind of like stuff on a bready platter, not a bread with some stuff on it. Any tips?

Comments

Hm

[dashamus.livejournal.com]

What about pizza dough? If you get some of the thin crust stuff it should be dought enough without being rainigna nd bready.

S

[arwen-lune.livejournal.com]

Special pizza dough? We always just use white bread mix. Might be worth a try. Or I might have to make my own mix using a lot less yeast.

[wingedkami.livejournal.com]

My recipe for pizza base is white bread flour with olive oil and a lot less yeast than regular bread. It comes out pretty flat. Unfortunately I can't remember the proportions.

[megabitch.livejournal.com]

I was going to suggest using a pizza dough recipe - and make sure to use plain flour rather than "self-raising" or anything that has added bicarb/baking powder.

[green-knight.livejournal.com]

Go easy on the yeast and let it stand somewhere cold.

At least, that's how I used to bake dwarf war bread...