So the adhd hyperfocus since having the pizza oven has been handy. 🙂
So I had beer infused wholemeal dough in the fridge 72 hour fermentation (post to follow) but my younger kid who is seven decided that day he wanted pizza
so I made the three hour dough and it worked fantastic. I had a few balls of dough , which I cooked on the day they were amazing , supple easy to shape nice and light
another ball of dough I put in the fridge and I used the following day so basically it was like 26 years old at a time of cooking and it tasted absolutely phenomenal.
The additional yeast really boosted life in to that dough along with the added hot honey to feed it
62% hydration
500g 00 flour
320g water
2/3 grams of instant yeast
14 g salt
1 tbs hot honey / sugar or nothing if u prefer
And again 1 tbs extra virgin olive oil
Add flour yeast water oil sugar and hydrate the dough , rest it 5 mins , then (kneed 8 mins kitchenaid machine )
Let rest for 30 mins to 1 hour at room temp
Then ball up and rest again room temp 2 hours n cook Place in fridge and leave it 24 hours
It will start to collapse on it self if kept 2 days due to the additional yeast but the flavour on the 2 hour was amazing a proper sourdough
Look at the pic of the dough structure after 2 hours crazy
by rainbowsaintreal