High Temp Pizza Dough

2012-05-18 12:15:27 UTC

Ingredients:

1800.0 gram Flour, Caputo
1100.0 gram water
32.0 gram salt
30.0 gram Starter 50/50 or 100% hydration

Instructions:

Dissolve starter in the water. NOTE: I use an Ischia starter from sourdo.com. I maintain it with AP flour with equal amounts of flour and water by weight.

Add salt, stir briefly, and then the flour.

Mix till dough passes window pane test (about 10 minutes).

Bulk ferment dough at least 24 hour, up to 72 hours.

scale and shape into balls. (yields a little over 6 1# balls).

Allow to rise at least 2 hours.

NOTE: This dough will keep over 10 days if balls are each put in a plastic bag and stored in the refrigerator.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/668

Jewish Rye - No knead

2012-05-18 07:34:45 UTC

Ingredients:

1.6 pound Starter
1.7 pound Flour, White Rye
0.9 pound Flour, all-purpose
20.0 gram Caraway Seeds
35.0 gram Salt, Flour
1.8 pound water

Instructions:

Add dry ingredients to plastic bin and mix.

Add starter and water.

Mix by hand till well incorporated. Allow to rest 20 minutes.

Stretch dough by pulling from an edge and stretching dough across remaining dough.

Repeat about 20 times or till dough gives some resistance.

Repeat 4 and 5 two times, for a total of three stretching sessions and 3 20 minute rests. Allow dough to rest about 3.5 hours. This is longer than the other no-knead doughs to allow the flavor to develop. After that period, the dough should be well risen in the plastic bin.

Scale the dough into 1.5 pound portions. Pre-shape the dough by first flattening the portion.

Fold 1/3 of the dough over onto the middle 1/3.

Fold other 1/3 over onto the 2/3.

Now fold 1/4 over onto the next 1/4.

Repeat on the other side.

Fold 1/2 over on the other half, like closing a book.

Allow to rest about 15 minutes.

Pat the dough flat.

Fold 1/3 over onto the middle 1/3.

Fold the other 1/3 over onto the 2/3

Seal the seams.

Shape the dough.

Place on couche.

Allow to rise till doubled in bulk. This can be a rather long time if you keep the proofing area cool. Cooler/slower rise will allow bacteria to develop that great sour taste. I let these rise 3 hours.

Place on peel, baste with a cornstarch solution (mix some corn starch into some water, and bring to a boil. You want this to be a little thiner than honey), and sprinkle with more caraway seeds.

Bake at 425 on stones with steam if possible. I use a convection oven, so I did 5 minutes with steam, 15 minutes without, and 5 minutes with oven turned off.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/552

Recipes On Rails: New Recipes tagged with levain,starter

High Temp Pizza Dough

Jewish Rye - No knead