Bread Blog
Okay Pizza & Failed Loaf
October 13, 2019
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Water | 750 | 75 |
| Wholemeal flour | 750 | 75 |
| White strong flour | 250 | 25 |
| Levain | 200 | 20 |
| Salt (for dough) | 20 | 2 |
Timings
| Step | Time |
|---|---|
| Levain rest | 9 hours |
| Autolyse | 30 mins |
| Bulk rise | 3 hours |
| Bench Rest | 30 mins |
| Proof | 3 hours |
| Bake @ 250 ºC | 40 mins |
Notes
- Pizza looked good, but made it slide off the pizza stone, hence the weird shape.
- Pizza dough still undercooked, grill did not heat the stone. Look at other methods to heat the top of the stone.
- Sourdough not good, large bubbles make it look underproofed. Dough was very sticky when making pizza, so this makes sense.
Written by Daniel Apt, who likes design, code and bread.
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