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    Sourdough Pizza-2 Pizzas - Total Dough Weight 1,136

    Uploaded by

    Gary B
    1. The document provides instructions for making sourdough pizza and bread using 207g of sourdough starter. 2. It includes a total formula for the dough and instructions for mixing, bulk fermentation, shaping, proofing, and baking the bread. 3. The method takes place over 2-3 days and involves regularly feeding the starter and doing folds to strengthen the dough during bulk fermentation before shaping, proofing, and baking the bread in a Dutch oven.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sourdough Pizza-2 Pizzas - Total Dough Weight 1,136

    Uploaded by

    Gary B
    25 views4 pages
    1. The document provides instructions for making sourdough pizza and bread using 207g of sourdough starter. 2. It includes a total formula for the dough and instructions for mixing, bulk fermentation, shaping, proofing, and baking the bread. 3. The method takes place over 2-3 days and involves regularly feeding the starter and doing folds to strengthen the dough during bulk fermentation before shaping, proofing, and baking the bread in a Dutch oven.

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    Pizza

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    1. The document provides instructions for making sourdough pizza and bread using 207g of sourdough starter. 2. It includes a total formula for the dough and instructions for mixing, bulk fermentation, shaping, proofing, and baking the bread. 3. The method takes place over 2-3 days and involves regularly feeding the starter and doing folds to strengthen the dough during bulk fermentation before shaping, proofing, and baking the bread in a Dutch oven.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views4 pages

    Sourdough Pizza-2 Pizzas - Total Dough Weight 1,136

    Uploaded by

    Gary B
    1. The document provides instructions for making sourdough pizza and bread using 207g of sourdough starter. 2. It includes a total formula for the dough and instructions for mixing, bulk fermentation, shaping, proofing, and baking the bread. 3. The method takes place over 2-3 days and involves regularly feeding the starter and doing folds to strengthen the dough during bulk fermentation before shaping, proofing, and baking the bread in a Dutch oven.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    need 207g g starter for pizza + loaf for ma

    Friday night20 20 20 = 60
    Sat morning 25 25 25 = 75-46 = 29 discard
    Sat night 25 25 25 = 75

    Sun monring 69 69 69 = 207 g


    Sourdough Pizza- 2 pizzas- total dough weight 1,136

    Total Formula

    Baker’s
    Weight Ingredient Percentage Temperature

    690g All-purpose white flour, ~ 11.7% protein (King Arthur 100.00%


    655.5 Unbleached All-Purpose Flour)

    483g Water 70 %
    458.85

    13.5g Salt (sea salt) 1.90%


    12.8

    138g Sourdough starter (100% hydration-​60g each- do not 20.00%


    131 discard previous starter, rather than discarding, save
    all 60g and feed it with equal parts flour and water​)
    Starter growth when used: ​2X 2.5X 3X 3.5X
    Total # of hours

    Sourdough Bread Method


    1. Autolyse– TIME:
    Dough Temp Gluten Window
    When your sourdough starter is mature ​. Mix starter and water with a whisk until
    incorporated. Add flour. Using wet hands, mix until you don’t see any more dried bits of
    flour and until it comes together into a shaggy mass. No kneading required and does
    not need to be a cohesive ball at this point. Sprinkle salt on top but do not incorporate.
    Cover with a towel for 30 minutes.

    2. Mix- ​ TIME: Total time spent kneading:


    Dough Temp Gluten Window
    This dough doesn’t require intensive kneading (like ​slap and fold​) but do give it a series
    of folds (pickup one side and fold it over, rotate the bowl and repeat) in the bowl for 2-5
    minutes. Let dough rest covered for 5 minutes and then pull gluten window.​ I find it
    needs more intensive kneading based on the all purpose flour I have and I do approx 4-6
    min minutes of slap and fold- until the dough isn’t shaggy and is a smooth ball. Let
    dough rest covered for 5 minutes and then pull gluten window.

    Cover the bowl with reusable plastic and keep somewhere warm for bulk fermentation.

    Slap and fold:


    https://www.theperfectloaf.com/guides/slap-and-fold/#:~:text=Slap%20and%20fold%
    3A%20step%20by,dough%20down%20onto%20the%20counter

    3. Bulk Fermentation- STARTTIME: calculated END TIME:


    Ambient Air Temperature
    At 75°F (24°C) with a final dough temperature of 78°F (25.5°C) taken at the start of bulk
    fermentation, bulk fermentation should take 3.5 hours. ​May take 15-30 min more or
    less depending on final dough temperature (eg, FDT of 24C bulk fermentation may take
    3.45-4 hrs).

    Using wet hands, give the dough 4-5 sets of coil folds
    (​www.youtube.com/watch?v=6JQm2n4aVZc​) ​indicated below to strengthen dough. I
    coil fold more vigorously for the first two sets to build strength but then fold gently for
    the rest of the sets to prevent degassing too much. Wet hands as needed to prevent
    tearing the dough

    After each coil fold set, assess how the dough is developing:
    a) is the dough sluggish, slack and extensible? Then more folds will be needed to
    sufficiently strengthen it and might need to extend bulk fermentation.
    b) Was the dough hard to stretch out and fold, was it holding it’s shape? If so, you
    can omit future sets of folding and let the dough rest for the remainder of bulk
    fermentation.

    Set Time Dough Temp Gluten window

    Fold set 1 15 minutes after the start of


    bulk fermentation

    Fold set 2 15 minutes after fold set 1

    Fold set 3 30 minutes after fold set 2

    Fold set 4 30 minutes after fold set 3


    Fold set 5 (as 30 minutes after fold set 4
    needed)

    After the last set of stretch and folds, let the dough rest, covered, until the next step.

    4. Preshape – TIME
    After total bulk fermentation time has passed, the dough should have risen in your bulk
    fermentation container, smoothed out, and show bubbles on the sides and surface. The
    edges where the dough meets the bowl should be slightly domed. When you gently shake
    the bowl, it should jiggle. The dough should hold its edges, folds, and creases.

    Fill a bowl with some water and place it on your work surface — I use water to keep the
    dough from sticking on my hands and my bench knife. Scrape out your dough from the
    bulk container onto your dry counter. Wet your hand and top of the ​bench knife​ and
    gently preshape the dough into a loose round.

    Let the dough rest, uncovered, for 20 minutes until its relaxed outward.

    5. Shape – TIME
    I went an extra step with this dough and coated it with a mixture of black and white
    sesame seeds for flavor. You can omit toppings altogether or use sesame as I did, rolled
    oats, flaked barley, pumpkin seeds, or anything you think would taste wonderfully
    toasted in the oven. Lay a towel next to your work surface and spread the topping out in
    a thin layer. After you shape the dough, roll the smooth side on the towel to pick up
    these toppings (as shown in the video below).

    Flour the work surface, your hands, and the top of the rested dough. Using your bench
    knife flip the round over onto the floured work surface. Next, take the left edge and fold
    it over midway to the right. Take the right side and fold it over the left. Take the top edge
    and fold it down to the middle. Pick up the bottom edge (closest to you) and fold it up
    over to the top of the dough but keep going until it touches the work surface, flipping
    everything over so the seams are now on the bottom.

    Next, using both hands drag the dough down toward your body using your pinky fingers
    to pinch the dough between your fingers and the work surface. Rotate the dough and
    continue dragging to create tension on the top and outside of the dough. It’s not
    necessary to excessively tighten this dough (unless it feels fragile and slack to you), and
    as you can see in the video below, my dough was strong and did not require a firm hand
    to fully shape.

    6. Proof –TIME:
    Cover the proofing basket entirely and let it sit out on the counter for 2 – 4 hours,
    temperature depending. My dough was ready after 2.5 hours at about 75°F (23°C).

    Overnight option:​ At this point, you can also place the covered proofing basket directly
    into your refrigerator and continue the process the next morning, afternoon, or even the
    next evening.

    Use the “poke test” (as seen below) to determine when the dough ready. While I don’t
    think this test is appropriate for all doughs, it’s a good test for this dough because it’s
    made from all white flour, it’s moderate hydration, and it was proofed at room
    temperature. Notice how my pokes slowly spring back and don’t always fill in the
    indentation. Additional signs it’s ready are the fact that it is well-risen in the proofing
    basket and quite gassy.

    6. Bake – TIME
    Preheat your oven with the rack at the bottom third to 450°F (232°C). Place your Dutch
    oven inside, open, with the lid and bottom side-by-side. Review my ​guide to baking in a
    Dutch oven​ for in-depth details.

    Cut a piece of parchment paper to fit over the proofing basket and place a pizza peel (or
    large cutting board) on top. Using both hands, flip the entire stack over and remove the
    basket.

    Score the dough and load it into the Dutch oven; then, bake for 20 minutes covered.
    After this time, remove the lid and finish baking for 30-35 minutes or until done. The
    internal temp should be around 205-210°F (96-99°C).

    Remove the loaf to a cooling rack for 1-2 hours before slicing.

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