Doh test round 2 : So I turned 45 years old , in march and I bought myself a pizza oven , the Unold Luigi 450w , ceramic stone , nice build quality etc £219 gbp and a £15 aluminium perforated peel
I used to be a chef back in the day so foods not new to me anyhow the adhd brain got mad hits of dopamine from these side quests , so I just been slinging dough and testing formulas methods hydrations flours etc I think I have found magic though
A wholewheat 8 grain flour 80/20 “00” caputo pizzeria
I made a 500g batch so I got 3 x 280 g balls
400g whole wheat flour (darker the better more grains etc bran etc) I tried Alison and dove organic this was for me the best and most versatile flour
100g “00” flour any brand I just used what I had
330g water
2g instant yeast
14 g salt
1tbs hot honey (feed the yeast enhance flavour colour)
1tbs extra virgin olive oil
hydrate flour , add yeast , add oil , add honey 8 mins in kitchen aid , add salt at last minute and get rid of grain texture , poss a lil sprinkle extra four to make sure it’s not tacky or gooey , if it slides of dough hook easy , let bulk proof room temp 4-6 hours
Or kneed manually for ten mins
Ball up then put in fridge
Will be cooking as they age
First cook I had oven top temp to high 430 should if dropped for that additional cook time the wholewheat deserves to get that extra flavour
42 hr proof test , beautiful sour notes like a high end sour dough bread , It rose beautifully, deffo my go to from now on and it’s healthy grains not just white processed flour
Next test is 72 hr cook off. and i have also made another batch today of same recipie but used dark ale / beer in place of water its resting in fridge last pic in black bowls
by rainbowsaintreal