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I thought I’d try, for the first time, to make the pizza dough recipe outlined by Mark Wogan at his Pizza workshop last year. It requires a 4 hour initial prove and then a further 36 hrs in the fridge.
But with 310g of flour & 270 mL of water 1.5 tsp salt and 4g of yeast, it’s about the wettest, most unmanageable dough mix I’ve ever used. Let’s see how much structure appears after the 36 hours prove because, even with 45 mins in the mixer, it wasn’t showing much sign of firming up.
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So I made this into 2 pizzas today. Still pretty sticky but it hand stretched out ok and didn’t rebound too much.
I need to make a larger quantity next time but it is a sloppy old mix until the final handling stage. This was with Homepride’s 00. I’ll get some Caputo for next time.
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What was the protein% of your flour?
9.4g per 100g. I can’t recall but that sounds relatively low.
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Yeah I think if you use a more traditional strong bread flour/ Italian 00 it will be more like >12% and firm up earlier in the process/ absorb more water.
That does sound low. The white bread flour I use is 15%
Alongside my usual granary loaves I decided to make use of some of our plum surplus with this cake.
Interesting mix with yoghurt, veg oil & whipped up egg whites.
Probably could have done with a couple of minutes less but it tastes good and is v light.
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Slightly different method and used 00 flour I had that needed using up.
Cherry tomato and oregano from the garden.
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Yum
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Red onion and thyme focaccia
I made one yesterday with old flour , slung
The yeast is a bit old and needs replacing hence not as much rise as I normally get
Back on it though, bought a load of different flours from shipton mill
Gallettes on the menu this week
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Been using various flours from Shipton Mill and especially their Wheat Germ and Bran. Great stuff.
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Nice camel toe
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I’ve been waiting for that!
About to go down the sourdough rabbit-hole. I was given some starter by a friend on Sunday and I’ve halved and fed it today, looking promising. Hoping to make my first loaf later in the week
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Paul I’m surprised you’ve haven’t had a go already
Enjoy the froth
The elastic bands are a great idea