Mystery Pizza and Bread
Published on Sat Jul 20 2019 09:03:49 GMT+0000 (Coordinated Universal Time)




Ingredients
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 |
Timings
Step |
Time |
Levain Rest |
9hrs |
Autolyse |
30mins |
Bulk rise |
3.5hrs |
Bench rest |
30mins |
Proof |
4hrs |
Bake |
40mins |
Notes
- Large bubbles. Either over-proofed or shaping went wrong.
- A lot to learn re. making pizza. Dough was inconsistent, stuck to the pizza peel.
- Get a pizza stone. Oven a mess afterwards as I baked in the lid of a pot.
- Made pizza with the dough just after bench rest.
- Bread is “mysterious” as I don't know what white flour I used. From an unmarked Hartog bakery bag.