Bread Blog

Mystery Pizza and Bread

July 20, 2019

Pizza 1

Pizza 2

The crust

The crumb


Levain (makes 400 grams)

Ingredient Quantity
Starter (from counter) 1 table spoon
Water 200
Wholemeal flour 100
White bread flour 100

Dough (makes 2 pizzas and 2 loaves)

Ingredient Quantity (g) Baker’s Percentage (%)
Levain 300 20
Water 1,150 77
White bread flour 850 57
Hartog White Flour (I think) 250 16
Wholemeal flour 400 27
Salt 30 2


Step Time
Levain Rest 9hrs
Autolyse 30mins
Bulk rise 3.5hrs
Bench rest 30mins
Proof 4hrs
Bake 40mins


  1. Large bubbles. Either over-proofed or shaping went wrong.
  2. A lot to learn re. making pizza. Dough was inconsistent, stuck to the pizza peel.
  3. Get a pizza stone. Oven a mess afterwards as I baked in the lid of a pot.
  4. Made pizza with the dough just after bench rest.
  5. Bread is “mysterious” as I don’t know what white flour I used. From an unmarked Hartog bakery bag.

Kyle Mathews

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