Lots of learning still, but feeling like I am on the right track.
Pretty proud of myself for this crumb on my second loaf with a starter. I have a lot of dough experience, but sourdough is definitely a different game. I’ve been researching like crazy. My starter is really active and tasty. It’s gonna be trouble.
First sourdough loaf.
I used a 1:1:1 feed.
390g high gluten flour
~15% starter
10 g salt
75% hydration - cooler water
My thoughts are this is this under proofed during both bulk and boule. It was really warm in my living space today and I did My best to adjust my timing by reading the starter and dough. But think I was probably a little too cautious about overproofing.
From start to finish it was about 11 hours. I was expecting longer but my starter doubled quickly.
30 minutes fermentolyze. Stretch and folds. My starter did float.
Was about 4 hours total bulk including stretch and fold time. Was jiggly when I thought it was finished. Some light evidence of proofing via bubbles visible through the bottom of the bowl.
Made a legit boule with folding in and tightening up Ala burrito. Surface tension with light water and dough scraper and I successfully gathered into a tight boule that survived the 2 hours proofing. Again…
It seemed like I was a little under here, but also, I have worked with small amount yeast and poolish and whatnot, and have seen great oven bounce with how I would judge the dough today at respective proofing stages.
So. I feel like it was both much closer than I think, and also I have a lot more to learn than I thought when I started my levain.
Detailed feedback not expected, but if that’s your thing and you have good advice to share, please and thanks!
Baked on a stone for 45 minutes with steam for first 20. The bake was pretty spot on, so that is a real positive.
This may get deleted…but
Sometimes the shines on my head in the most appropriate ways that only a few of us would really appreciate.
$4.44 a pound. Ends and pieces bin. Ya never know.
Probably gonna go buy a couple more pounds and stick them in the freezer.
250g golden wheat flour. Bread flour or AP will also work just fine
190g 105f water
3/8 tsp active dry yeast
Pinch of sugar
6g salt
2T oil for pan
Mix water yeast and sugar together, let bloom for ten minutes
Add flour and salt, mix until all flour/water absorbed. Cover well, stretch and fold 3 times over 2 hours.
After the gluten is fully developed, brush 12” round pan with oil.
Gently press out just lightly, basically just turning your dough ball into the pan and giving it a press with your palms. Every 15-30 minutes pull the dough toward outer edge of pan. When dough reaches edge of pan without pulling back, cover and let rest for additional hour. About 2-2.5 hours.
Sauce
1 28 oz can whole or crushed tomato
3/4tsp salt
1/2-1 tsp sugar
2 T oregano
1/2 tsp granulated garlic
Mix with immersion blender.
6 oz low moisture whole milk mozz
4 oz Monterey Jack
Both diced
You can see how much cheese I used on the very edge.
I lightly brushed the dough with about half the sauce I would normally use. Topped with cheese, adding additional dollops of sauce.
Topped with Kalamata olives and cupping pepperoni.
Baked 450 for 22 minutes. Let sit out of oven until bubbling stops. Using a thin paring knife or butter knife, go around of edge breaking the frico away from the pan. Be gentle.
Using a fish spatula or something else that won’t break the pizza, remove from pan directly onto cooling rack.
Some like the hotter bake, I prefer a longer lower temp bake on this. One of the few things pizza I turn the oven down for personally.
Finish with a grate of hard cheese of preference.
Can be refrigerated and will improve dough flavor, but you may have to adjust yeast and hydration to get the same sturdiness.
Edit: mix yeast and sugar! Not salt….changed
Pretty much title.
I have a 100% biga in the fridge and am going to stir up some Neapolitan dough balls. First time using a biga.
I have been really preferring no knead texture and flavor. Wondering if anyone does a no knead with a 65% hydration 100% biga…
TYIA
It’s the only “secret” in the game I can think of that I am still incapable of getting the first play of the level.
So…how to?
I got a portable insert Brand name backyard oven a couple years ago. I have been making pizza a long time and am diligent about researching ingredients and techniques.
I can source good enough flour, I can get quality tomatoes, but I cannot get good cheese that melts the way I want it to.
This was using the fresh mozz available locally. Belgioso. Other than store brands like Aldi, Walmart, Target, it’s basically all I can get locally. Except…one grocery store sells a buff but I refuse to pay $35/pound for a flavorless melt.
I have access to pretty quality LMWMM. Is this what I should use?
It was actually so disheartening I haven’t really used my oven…But I’m gonna get back on the horse. I have a biga going as I’m typing this.
TY.
How can it not be?
All timer
Different egg preparations, shrimp, frozen veggies, kimchi, and a tuna cake. The tuna cake is probably my favorite. Tuna cake and kimchi and mushroom would be ideal.
Trying something new for a work treat.
Used egg substitute and vegan butter in 1:1 swaps with my current recipe. The chips are vegan too. Pretty decent, but pricey.
These exceeded my expectations in all honesty. The texture and flavor both are pretty close to my desired outcome.
Let’s start running, literally! I wonder what Stephen King thought of this cover.
It’s been fun r/pizza. I have learned a lot and hopefully not passed off too much bullshit or offended too many of you. Wish you all the best.
Full recipe as follows.
180g high protein flour, 95 g KABF, 1/2 tsp sugar, 1/4 tsp ady, 6 g salt, 160 g 105f water. 3% oil. If no access to high protein flour, bread flour will come close.
Start yeast in water with sugar. Mix other dry ingredients. Add yeasted water and oil and stir to a ball with a kitchen spoon/dough scraper.
Cover with plastic wrap or tight fitting lid. Stretch and fold at 30-45 minute intervals 3x. Form tight dough ball and into lightly oiled container into fridge minimum 18 hours.
Take out of fridge 2 hours before bake. Preheat steel/stone max temp with boiler last 10-15 minutes.
Sauce for this was 28 oz Bianco crushed with 1.5 tsp oregano, 3/4 tsp salt and 1/2 tsp sugar, 1/3 tsp granulated garlic.
7-9 oz lmwm/lmps 50/50. If you can, source a 5# bag from a restaurant supply. No additives, and generally really awesome cheese regardless of brand vs what can be purchased in grocery store, and often at less than $3/pound.
One clove garlic sliced as thin as you can and topped under cheese, a pepperoni stick hand sliced to maybe 1/16” on a slight bias.
Less sauce, cheese, and toppings is more…pizza is generally better if I top slightly less than what I want vs slightly more. This one was slightly more, and you can see a little unevenness on the cheese melt.
Semolina and AP flour rubbed into paddle. 4-7 minute bake depending on oven setup. Check and rotate at 4. Broiler on last 1.5 minutes per preference/oven ability.
Fresh grated pecorino after pull from oven. I am lazy and my apartment gets really hot so I use stove top to give a final reheat/crisp on a pan very lightly oiled after a ten minute “sweat” on the rack.
That is all I have got. Not the best I’ve ever made by any means. I still prefer a straight mix no oil idy and 10 minute yeastolyze with hand knead to fridge over the bulk/stretch and fold. But I make a slight variation with every dough I make. Always looking to see how the little difference affect the outcome.
It’s been real. For those keeping tabs on me. I DO salt my potatoes and also generally prefer a stone to a steel bake in my oven.
Sorry if I have offended anyone. Not my intent. All
I really know is that my love of pizza actually saved my life, and I will keep doing what I do.
Peace out.