Multigrain Old Sourdough Makes 2 Retarded Pizzas
From the last whole grain multigrain SD bake with seeds and scald here:
http://www.thefreshloaf.com/node/35130/whole-multigrain-sd-bread-scald-seeds-and-more-aromatic-seeds
we held back 60 g of the final dough before the scald was added to make some pizzas.
We added 30 g each of AP flour and water to the old dough for the first build and then 3 hours later we added 290 g of AP and 210 g of water,. After another 3 hours we added 50 g of AP and 35 g of flour to the dough and immediately refrigerated it for 48 hours.
We divided it in half for one Pizza on Saturday night and the remainder was used of Sunday night with the addition of sun dried tomato, fresh rosemary and garlic to the dough.
Look at that first piece of the first pizza bend! And the bootom of teh 2nd Pizza
It was shocking how much the aromatic seeds of caraway, anise, coriander and fennel came though in the first pizza. There was such a small amount of these seeds, less than half a gram, in the first 350 g of pizza dough that one would think the flavor would disappear.
But, even with all the toppings of, grilled chicken, pepperoni, hot sausage, Poblano and red peppers, red onions, caramelized onions and mushrooms with mozzarella and pecorino cheese the first thing my wife said after the first bite was that the dough tasted like rye bread. I though the same thing. I loved it but she thought it was little strange to have a rye pizza.
For the first pizza we didn’t par bake the crust as we usually do and it was a little thicker than our super thon usual so it didn’t bake up as crisp at 500 F – even with a stone top and bottom 10” apart. My wife liked the texture better than the normal for some reason. I thought it was like thicker fold over not crisp NY style pizza that I don’t like very much.
See through pepperoni.
The pizza tasted great even though it didn’t have half the stuff we usually put in or on it. The 2nd pizza was retarded for 72 hours. When it came out of the fridge we added the sun dried tomato, fresh garlic and rosemary to it – like we do our favorite SD pizza crust that uses a modified Focaccia Romana recipe.
This curst had no rye flavor at all even though it had the same amount of aromatic seeds as the first one but you could taste the new additions. I liked this crust better for 3 reasons. I baked it at 550 F, never knew the oven went that high, it was par baked for 2 minutes before being loaded up and it came out thinner and much more crisp – just the way I like it. My wife said it tasted better without the rye!
Our favorite tortilla and pizza flour at over 13% protein - from little Italy in Mexico :-) $1.88 for 5 #s!
Still, no crust has been able to dethrone the Focaccia Romana made outside on a 650 F gas grill with a stone.
| Build 1 | Build 2 | Build 3 | Total | % |
86% hydro Old dough | 60 | 0 | 0 | 60 | 14.93% |
AP | 30 | 290 | 50 | 370 | 92.04% |
Water | 30 | 210 | 35 | 275 | 68.41% |
Total | 120 | 500 | 85 | 705 | 175.37% |
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Flour | 402 | 100.00% |
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Water | 303 | 75.37% |
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Hydration | 75.37% |
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Salt | 7 | 1.74% |
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Total Weight | 712 |
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Pizza 2 included 1 T each sun dried tomato |
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& fresh rosemary & 1 tsp of fresh garlic |
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Comments
And the saliva jets are going full bore again! You and your family sure do eat well! Another inspiriing DMAN post . . .
Happy eating! Brian
is one of the basic food groups we have to do our part. These were tasty pizza - but aren't they all? Glad you liked the post Ski
Happy baking
Not sure I would be keen on the rye pizza either but they all look great and it's close to dinner time here so now I'm starving! I would love to get my hand on some of that flour....I may have to have you send me a bag.
Great pizza as usual DA.
Now I have to go to the gym to stop me from making a pizza and eating the whole thing....I made some last weekend when my father-in-law was visiting using my SD starter along with the new shipment of Caputo 00 flour and a little WW added in. Made a nice thin crust and added some home made meatballs and some hot sausages (not homemade though).
Happy Baking.
Ian
on a pizza before but if they are Italian MB then why not? Pizza is one of those things like hamburgers that you have to make once a month to stay thin but if not then it just wouldn't seem like home! I can guarantee you that a gym is not in my future no matter how fat I get:-) Lucy seems to be getting a little pudgy though which isn't surprising since she is our official taste tester around here She eats what ever we are making just to make sure it isn't poisonous. Tell Max that so far she lives but she is not as thin as she looks in pictures!
Happy baking Ian
sale for $7.99 this week which is 3 cents a pound more than the 5# bag when it is on sale at $1.88. Someone needs to redo their math on the pricing side down in Hermosillo, Sonora MX. This flour is produced by Molino La Fama and they have a website in Spanish I will check out to see if they are milling Sonoran white for this flour.
Oh goodness! This crust looks incredible with that crust I am salivating. I sure could look at these pictures all day!
the post. We definitely prefer the rosemary, sun dried tornado and garlic crust over the rye one but the rye crust was tasty.
Happy baking
and tastes even better I would imagine. It is difficult to see the monitor while trying to keep my assistant from drooling on the keyboard. I would vote to not taste rye with pizza too though but the rest of the intermingling of tastes and texture is without par !
Good thinking!
Barbra
I did like the rye tasting crust and surprised we could taste it at all. You know you are hooked when the Queen of Seeds has you putting them in everything. We did like the other crust better though. For some reason Lucy didn't care which one she was eating. Lucy has been begging for some YW Cinnamon rolls so tell you assistant to get the monitor wipes out :-) Can't wait to see the GMA's latest bake and with Halloween just around the corner, could there be black and orange bread with red blood dripping glaze on the horizon?
The weather here is very strange 95 F today and tomorrow and then 75F. One week of fall and then winter setting in isn't fair. Hope the seeds in the garden are all erupted by then...
Thanks for the kind words and
Happy baking Barbra.
Oh YUM! Those pizzas look absolutely fantastic.
Your "rye pizza" also has my curiosity jogging and I'm keen to try such a peculiar thing. The only way to taste-test it is to bake one for myself... If cheese weren't so expensive here I'd be baking pizzas by now.
Zita
bit of old dough that only had 20% rye in it and the smallest amout of aromatice seeds would still noticeably flavor a white pizza dough otherwise. . It's all in the seeds!
Cheese may be expensive there but Jaquai (Cambodian fried bread) is expensive here since there is only one Cambodian restaurant in town...buit it is an excellent one I must say - authentic Khemer, Love the green papaya salad.and bai saikroko. Those grilled beef sausages are to die for and might be the best sweet and sour sausages on the planet. The Khemer BBQ is also very tasty . I'm guessing all of these dishes are much cheaper where you are :-)
Glad you like the pizza Zita and happy baking! Looking forward to your next post.
Your comment should never, not ever disappear but, to have the tag show up and rub your face in it....That is too much of a good thing :-)
@Zita Cheese is expensive there but you should see the price of Jaquai, Khmer BBQ, Bai Saikroko and green papaya salad are here when there is only one Khmer restaurant in town:-)
Looking forward to your next post Zita and
Happy baking
Yeah, what's going on with the commenting system? Missing comments seems to be occurring more frequently...
I'm surprised to read that you're familiar with Khmer food. Pleasantly surprised. I guess it's not as foreign as I thought! The local cuisine here is lovely but sometimes... Well, not sometimes. Most times I want a decent loaf of sourdough smeared with butter or paired with smelly cheeses. :)
Happy baking, Dab,
Zita
Can I try this method wih spacing out how long to wait between adding some of theAP flour to my old dough? I am not sure what you mean by build. Maybe your ratio is different. It sounds like adding the flour and doing some kneading and intothe fridge works too.
Thanks for the inspiration
to use as the starter for another one, To the 60g of old dough we held back we built up this small amount using 3 builds as follows
We added 30 g each of AP flour and water to the old dough for the first build and then 3 hours later we added 290 g of AP and 210 g of water,. After another 3 hours we added 50 g of AP and 35 g of flour to the dough and immediately refrigerated it for 48 hours.
Easy as Pizza Pie!