I fully intend to follow this thread and shamelessly steal the technique... basically every bread picture you post in SUWYC is better looking than my local bakery, can't wait to learn!
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Alright here is a series of photos coming from out of the mixer all mixed, flour water, salt, levain and diastatic malt powder, this is a series of 12 pizzas, 4 per batch.
coming out of the stand mixer this dough is going to be super tight, and you’ll realize how much better that can build a stronger dough. it is really tight though coming out of the stand mixer, so that first one is not going to stretch out very much. I use a bench scraper and a dusted hand, and slowly fluff it out into small squares, then double roll. I have photos of that process for each time mark today. Pay attention to the amount of relaxation happening and how much more I can stretch it naturally, and then watch it tighten back up as the gluten just gets crazy strong. I have tested this every batch, but by the time I put it in the refrigerator, I can hand toss 4 doughs combined with no tears in surface. By the 3rd fold that surface should becoming smooth and firm, no just getting better each time. Tip: (I dust my hands every step, even if only to just smooth the surface. It needs get it to relax. The last photo is of the pizza going into the refrigerator. I’ll take photos of these. Each day, roughly same time.Last edited by Richard Chrz; February 8, 2022, 08:36 AM.Comment
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By the way, this is the exact stretch and coils I do for my bread recipe as well.Comment
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Okay, I got my wagon hitched to your star, lead on, Sourdough Man!Comment
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Great start. I started a 72-96 hour pizza dough yesterday, I should have waited a day.Comment
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Absolutely awesome looking bread and pizza crust! I would consider it an honor to read (and try) whatever you might share about your recipe. My bread has sucked every time I have tried, a brisket no problem, but baking bread has been way out of my league. Thx again.Comment
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Ahem, Richard, ……………….WOW!Comment
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Hi Richard,Originally posted by Richard Chrz View Post
I've already learned so much just by having you share your timeline with me. I'm very happy with my progress so far. I've never had my starter bubble like that though. Sure, it has nice bubbles, but not foaming like bubble bath
. I'll try the aggressive stir you mention... I'm already adding the water first and stirring, but not aggressively. I wonder what flour you use for starter. My current batch has about 5% dark rye and the rest is bread flour.
I have two loaves proofing tonight using your methods. They looked good going into the "fridge"... outside at 38F predicted to be 32F by morning. So we'll see what happens tomorrow!
Thanks for offering to share... we can all benefit!
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I buy 25lb bags of Dakota Maid Bread Flour from Sam's Club, but you can also have Walmart to ship them. I just had 100 lbs of it dropped off last week. I would love if you would share some of your bakes as well, and since you are experimenting with it, I would love if you answered some of the same questions but with a different approach. -
Richard Chrz will do with the sharing! I've been experimenting with flours from Central Milling https://centralmilling.com/store/, which I like, but kinda expensive when shipping is added in. Otherwise I use Winco "bulk" bread flour which I believe is ADM Milling Atlas Flour https://www.adm.com/products-service.../flours-grains
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I'll have to get on with you about pizza dough also. I have that Ooni Koda 16 oven that bakes very hot - 800-900F and I haven't perfected that yet.
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And my heart tells me just to go buy a 16 and keep it for 3 years, until decade what I want for certain. I’ll find the link from Kenji on his takes on oven size and diastatic malt., and link it here for us. I know you know my process! 😁 If I could ever share a few of your photos regarding sticking to the process, I have a page where people are starting to inquire about my method,I would love to show results from others, it’s my own Fairchild Kitchen fb page -
Richard Chrz I think there are a few typos in your last comment, but I got most of it. I looked at your Fairchild Kitchen FB page 👍📌; sure you can share my stuff there if you want.Last edited by treesmacker; February 8, 2022, 05:43 PM. -
Thank you, lol edited that bag of letters I spilled out.
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Something that is on my mind right now on Dutch Oven vs. Pizza Steel. I have done both, and was quite excited to have reasons to buy dutch ovens, MCS right? I was also super excited to get the pizza steel for pizzas. I think in bread, the pizza steel, and using a peel is a better set up. One of the downfalls to a DO, is you cannot watch and see what is happening, with little chance to learn. When you place a Pizza Steel in an oven for bread, it allows you to watch your bread the entire bake. I have watched likely 200 loaves of bread rise in the oven, and watched problems with rise, with even rise, with ear deformities, etc, and i could see it even in timing, i come to expect what I should need to view at the 10 minute mark. Just like RIbs, and bbq, we like to check on them to see if they are on par. Then you get to learn that based on refrigerator temp differences. Like my refrigerator in the garage in Wisconsin is much colder almost a freezer "almost" If I overnight ferment in that in the winter, my breakthrough rise is at 15 minutes, vs house refrigerator 10 minutes, and I can look for any potential problems, like maybe a gluten strand that is not going to break, so just nip it with your razor blade. But then back to the colder ferment from garage, although it opens burst is about 15 minutes, the crust is setting by that time, so you need to learn to see any signs of the bead not going to bake uniformaly as possible. You can see differences in hydrations, etc.... and go back to the drawing board. Again, you dont need to put in this love to bake a beautiful loaf, just like your ribs do not need to win a bbq to have a great rack of ribs for yourself. Do I need an ear, no, but i like that it serves as a marker of measurement to understand differences in ratio's folding and shaping styles, right in the oven. ----- The Pizza Steel allows you this access----- Plus offloading a bread on parchment paper, i never distort the loafs shape integrity beyond my score.
Edited to add, Note: the water pan should be under the pizza steel as well, it provides the heat sink to the steel, and then with having the bread on the paper (with water in pan the entire time if can. I use a half sheet pan almost filled to top making steam entire bake.
Last edited by Richard Chrz; February 8, 2022, 11:20 AM.Comment
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Do yours loaves take less time with this method than when in the dutch oven? That is what I am seeing, but then again, I only skip the DO when doing long/skinny loaves, i.e. French bread style. When doing the DO, I leave the lid on for 30, then uncover for about 15. Without the DO, the bread seems done in 30. -
Jim, I find at 475, mine take anywhere from 45 + or - 3 minutesLast edited by Richard Chrz; February 9, 2022, 03:10 PM.
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I just saw my name recommended by a customer to be on a best pizza in town poll, on national pizza day. That felt good.Last edited by Richard Chrz; February 9, 2022, 09:46 AM.Comment
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FireMan yes, I've developed a strong following of sourdough pizza dough. my pizza is all picked up at my home from a cooler with a box for donations. I easily sell12 of each a week, and I think I could sell 20-30pizzas a week. This recipe above, I had a microbrewery, and other hire me to make pizza dough and sauce for a party at their breweries. If I can maintain some level of health, I have an accountant and an analyst on board to help write potential business plan, if ever needed...Last edited by Richard Chrz; February 9, 2022, 10:41 AM.
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I’ll eat pizza! Not partickular with the sweet thing, but Pizza, let’s eat!Comment
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Is your live culture/starter 100% hydration?Comment
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