Spun off a White version of my Rye sour dough starter last week.
Fed the white one again yesterday morning and it more than doubled in less than five hours.
Rather than toss the discard, I divided it into 1/3rds and just added to
two 750g flour batches and one 600g batch along with yeast.
The two larger batches are in the fridge for a longer fermentation
and will be baked today,
and the 600g batch (intended for pizza) also went into the fridge for a
five hour cold fermentation.
That dough was taken out of the fridge and left to rise and warm
up on the counter for three hours before using.
Enough dough for two large pizzas.
Matt made his own vegetarian pizza
and Moe and I shared
an Italian Sausage, mushroom and olive pizza.
I don’t usually plan ahead to make pizza so I normally just use
my baguette dough for pizza.
But if I plan to bake pizza, I will increase the hydration and
add a little olive oil to the batch of dough.
Really happy with this crust.
600g of bread flour
4g of yeast
16 g of salt
480g of water (80% hydration)
2 tablespoons of olive oil.
Mix flour and water.
Rest (autolyze) for 20 to 30 minutes.
Add the yeast and salt and olive oil.
Mix by hand using the pinch, stretch and fold method.
Let rest again for 20 to 30 minutes and repeat
the stretch and folds.
Do this rest, stretch and fold a number of times,
(Four to six times)
until the dough feels right.
If using the same day, dough can be covered left out on the counter
to rise (triple) or can go into the fridge for a few hours. Needs to come
out of the fridge and left to warm up for two to three hours before using.
If not baking same day, leave the dough in the fridge for two or three days.
Again, it needs to come out a few hours before baking.
Dough needs to warm up and start to rise.