Hello whole grain fans,
I have good news and not so good news. The good news is that I made pizza this weekend.
The bad news is that I didn't have time to make a video.
Too many other "commitments" took priority.
This batch acted somewhat different than my last few batches. I started on a new bag of flour and although the expiration dates are within 4 hours of each other, this bag was not as easy to work with as the previous bag.
One issue may be that the flour is old as the date on the bag is 06 Dec 07
. Being a US civilian working at an Air Force base in Germany, I'm at the mercy of what they stock in the commissary. Seems whole wheat flour is not a big mover so it sits on the shelves a long time and it usually gets tossed out when it reaches the expiration date.
This bag just didn't seem to have the elasticity that the other bag of flour offered. Next go around I'll lower the hydration back to 90% and see if that solves the problem. It would be nice if I could get my hands on a nice fresh bag of flour.
Here's a picture of one of the pizzas. This one I retarded in the refer for about 30 hours and used it straight from the fridge. Not the best but far from the worst. I think if I would have let it come back to room temp I would have a lot more spring to it.