# Bread bakers - please help! **URL:** \ **Category:** Cafe Society\ **Created:** [March 11, 2013, 6:05pm UTC](https://boards.straightdope.com/t/bread-bakers-please-help/652645 "2013-03-11T18:05:12Z")\ **Posts on this page:** 3\ **Page:** 2
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [March 18, 2013, 2:24pm UTC](https://boards.straightdope.com/t/bread-bakers-please-help/652645/21 "2013-03-18T14:24:43Z")
Yesterday I also baked a couple dozen ham and cheese rolls and cinnamon rolls to freeze and take for breakfast for the next month. Those always turn out well. It’s a great breakfast - pull from the freezer as I’m going out the door and microwave for 45 seconds at work. StG ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [March 18, 2013, 4:31pm UTC](https://boards.straightdope.com/t/bread-bakers-please-help/652645/22 "2013-03-18T16:31:08Z")
Now that all the bread bakers are gathered, maybe I can get a solution to my problem - pizza crust. What I want is chewy, with random (some large) bubbles. What I get is not-chewy, with uniform, tiny bubbles. What do I do differently? ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [March 25, 2013, 2:53pm UTC](https://boards.straightdope.com/t/bread-bakers-please-help/652645/23 "2013-03-25T14:53:28Z")
> [@Oslo\_Ostragoth](#): > > Now that all the bread bakers are gathered, maybe I can get a solution to my problem - pizza crust. What I want is chewy, with random (some large) bubbles. What I get is not-chewy, with uniform, tiny bubbles. What do I do differently? Age (flavor), high hydration dough , long rest time between punchdown and shaping (large bubbles). Cook on high heat (crisp/chewy) go as high as your oven will go. Use strong flour (high protein content) and kneed well. Or, find a good pizza shop that will sell it to you. That’s the best way IMO. Mine sells me a large dough for $2, and I can buy them as desired. If I make my own, it doesn’t come out as good, and I have to plan days ahead. [Previous page](https://boards.straightdope.com/t/bread-bakers-please-help/652645.md?page=1)