I just came across this and thought that it is a nice summary of how to protect gluten, if you
work with weaker flour. Most of you probably know this all but I wished when I started baking that
I would have known...so hopefully someone might find it helpful...For me ...knowing your flour is the best start and I did learn that the hard way...Ha. ha...... Kat
https://thebakingnetwork.com/protecting-gluten-in-a-weak-dough/
Good afternoon, Kat. I hope this message finds you well. Being a very average in every way man, with little control over everyday occurrences, I sometimes try and take control by manipulating bread formulas too, make better bread. Sometimes I make changes without fully understanding what that change will do to the final dough. My latest attempt at feeling empowered is a pizza dough formula. Because I know that a nice autolyze/fermentolyse can help, fully hydrate the flour in a formula, I added one to the sourdough pizza crust formula I am working on. I now know that a fermenolyse will also increase the elasticity of dough, (the exact problem I am experiencing.) armed with this new information I am going to eliminate the fermentolyse and add my salt at the get-go. I will be sure to report back on the result of this change. Thanks again. Substituting the sugar for diastatic malt is a story for another day.
and I still remember the first time I tried to do Trevor's premix method with salt on a warm night with 'weak' flour and ended up with soup and did not understand why? We all live and learn...your pizza sounds delicious... Happy baking...Kat
It turned out prety well. If I can make stretching the skin a little easier that will be a huge plus! I love the bite the small % of whole grain give this crust.
PieKing, you obviously have the pizza dough shaping & stretching down. Nice pizza! Lately the came upon this short video that might benefit amateurs like me. Take a look. https://youtu.be/CgjlqWMjRIQ
Danny
Thanks, Dan.
I am out of practice and very much an amateur. A great tool for shaping a skin perfectly round then transferring the pizza into the oven is a pizza screen. They are inexpensive come in all sizes. They can be used on a stone/steel or directly on an oven rack.
Wow thanks for this post. It's helpful since in my country we don't use bread flour but all purpose flour and this can help me since I am new to making bread. Good luck