I've been learning a bit more about dough management and handling from making bread so I've decided to take a bit of a break from making pizza. I'm going back to the basics. The foundation of pizza....bread. If I can learned how to make great bread, can that ultimately help me make great pizza. Would having a better understanding of bread dough or dough in general help me make a better pizza? Sure - why not?
I'm already making good tartine bread, but one of my goals is to be able to make a great tartine-esque loaf but use an entirely different dough techniques/regimen, yeast, fermentation times, etc. So why the heck would I want to do that? If I can make good bread with Chad's techniques and methods, why change a good thing? Well for starters, I really just want to know that I can do it and secondly it makes me more flexible. Helps improve my understanding of the different variables involved in making bread and pizza dough.
For me, bread and pizza are very similar. Afterall my ideal pizza crust is crusty, soft and airy in the middle like french bread. So by experimenting with bread, I should be able to ultimately make a better pizza crust.
One of the first challenges in bringing bread and pizza dough together is to make a good loaf but use my normal pizza dough regimen. For that, I settled on a 12h fermentation time at room temps. This 12 hour block fits my schedule well. I can make dough early in the morning and bake when I get home from work.
After making several successful loaves using IDY and a 12h fermentation window, I decided to take it a step further and make the bread with just kneading and folding dough for strength and omitting Chad's turns entirely. For anyone interested, you can read about some of my previous bread making efforts in this thread starting with reply #18.http://www.pizzamaking.com/forum/index.php/topic,12140.0.html
I made 2 bread boules today but used my normal pizza dough formulas and pizza dough making routine.
100% HG flour
100% caputo 00 pizzeria flour
I made 2 different size boules (HG ~600gm, 00 ~400gm) b/c I wanted to bake them together and I had 2 different size metal bowls that I use to cover in the bread in the first 20m of the bake. Basically I wanted to make the boule relative to the size of the covers so that they would both have a similar concentration of steam trapped inside. I wanted to keep as many of the variables as similar as possible. Same fermentation time, baked at the same time, same temp, etc.
Method for both boules: mixed all ingredient together and allowed for an autolyse period (30m for HG 45m for 00) followed by a short period of hand kneading (2 min for the HG, ~5min for the 00). The goal was to develop a similar amount of gluten in the 2 doughs prior to bulk rising.
Here is the dough after 8 hours rise at room temps. Very little rise but the dough did relax into the containers. Both came out very soft and supple. The 00 dough was a bit more slack and required a bit more folding to get similar strength into the dough as the HG dough.
As an aside, I don't have any round bannetons, so I tried a paper towel in a bowl and it worked just fine.