(I use 22g).
NOTE: All the mixing, stretch and folds are done inside
Including tucking under to cloak or create some tension.
No need to remove the dough from the container
until it is ready to shape and proof.
You will start to notice a difference in the feel of the dough.
Dough is holding its shape more.
Sometimes the dough needs one or two extra.
I judge by feel.
a sixth stretch and fold.
More structure the ball holds its shape.
At three hours the dough had just about tripled. Almost
touching the lid.
Ready to shape.
Cover with a tea towel to prevent the dough from drying.
Both were covered and left to proof.
To test to see if loaves are properly proofed, use the finger indent method.
I keep stones on two racks in the oven so both batches
were baked at the same time.
The loaves were sprayed with water when they went into the oven and
a cup of hot water was tossed into a pan in the bottom on the
oven for a blast of steam.
Edited to add photos of Pizza.
Crust made using the same dough recipe.
My Pizza Sauce is simple and can be mixed
right in the can using an immersion blender.
After playing around with many different pizza sauces over the years this is the one that I settled on as my favourite. It is an uncooked sauce with lots of flavour.
1 – 28 oz can quality Italian Tomatoes
2 cloves of garlic
Fennel seed (optional)
2 to 3 Tablespoons olive oil
Salt and pepper
Drain off most of the tomato juice.
Puree tomatoes with the minced garlic. Grind the fennel seeds.
Add the seeds and the oregano, basil, and the olive oil and mix together.
Basic recipe at 70%
Reduce yeast to 2g and add 60g to 100g of discarded starter.
60 to 80g of starter
220g of flour
220 g of water
Mix together and cover.
Allow to double.
Add to a batch of bread dough.
780g of flour
500g of water
26g of salt
No yeast necessary if your starter is strong.
If not sure, than add 1 gram of yeast.
For those that do not have a scale,
you can use the following as a guideline.
The following is based on the high protein
bread flour that I use.
Weighing by grams is more accurate
because there is variation in the weight of flour,
so this is approximately what you will
need for a batch of dough at 75% Hydration.