Bread Blog

Okay Pizza & Failed Loaf

October 13, 2019

The pizza

The final bake

The crumb

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


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


  1. Pizza looked good, but made it slide off the pizza stone, hence the weird shape.
  2. Pizza dough still undercooked, grill did not heat the stone. Look at other methods to heat the top of the stone.
  3. Sourdough not good, large bubbles make it look underproofed. Dough was very sticky when making pizza, so this makes sense.

Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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