Author Topic: Convert sourdough recipes from those using yeast  (Read 1338 times)

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Offline MikeSwifty

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Convert sourdough recipes from those using yeast
« on: April 17, 2012, 08:54:58 PM »
I found where Pete-zza and giotto worked on a project to reverse engineer Trader Joe's pizza crust (as seen in the following thread, with Pete-zza testing it out at Reply #17):

http://www.pizzamaking.com/forum/index.php/topic,2036.0.html


A couple of months ago I went over to "movie night" at a friend's house.  Usually they buy pizza which is okay, but on this particular night I offered to bring pizza.  Not wanting to make the dough after work (and not knowing if/how long my recipe could tolerate refrigeration) I picked up some dough at Trader Joe's.  I thought it was quite good.  So when I saw this recipe on the forum I decided to convert it to 100% sourdough.  I've been using it for a couple of months now and am quite pleased with it.  You can see the original in the thread above.  My all-sourdough version is below.

This is for one 14-inch pizza with a thickness factor of 0.107.

Total Formula:
Flour (100%):                           280.71 g  |  9.9 oz | 0.62 lbs
Water (62%):                           174.04 g  |  6.14 oz | 0.38 lbs
Salt (1.8%):                               5.05 g | 0.18 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
50/50 Olive Oil & Canola Oil (1.8%):   5.05 g | 0.18 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
Spectrum Palm Oil (0.75%):               2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total (166.35%):                           466.96 g | 16.47 oz | 1.03 lbs | TF = 0.107

Preferment:
Flour:    56.14 g | 1.98 oz | 0.12 lbs
Water:    56.14 g | 1.98 oz | 0.12 lbs
Total:       112.28 g | 3.96 oz | 0.25 lbs

Final Dough:
Flour:                         224.57 g | 7.92 oz | 0.5 lbs
Water:                          117.9 g | 4.16 oz | 0.26 lbs
Salt:                                    5.05 g | 0.18 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
Preferment:                     112.28 g | 3.96 oz | 0.25 lbs
50/50 Olive Oil & Canola Oil:    5.05 g | 0.18 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
Spectrum Palm Oil:            2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total:    466.96 g | 16.47 oz | 1.03 lbs  | TF = 0.107

NOTE:  The original formulation was for 63% hydration and used only bread flour, but I like to use a 70/30 blend of AP flour and bread flour.  The AP does not seem to require as much water, so I've reduced the hydration to 62%.

I weigh out the preferment into my bowl, add the water, salt, and 50/50 oil blend, stirring to dissolve the preferment.  I work the Spectrum palm oil into the flour then stir about half the flour (or so) into the bowl until it forms a shaggy mass.  Finally, I add the rest of the flour by hand and knead in the bowl for 2 or 3 minutes.  Finally, I shape the dough into a ball and leave it to ferment for 4 hours at about 76 degrees F (controlled room temp).

When ready to bake, I dust it with a cornmeal & flour blend, stretch it out to 14 inches on parchment paper, add toppings, and bake on a stone pre-heated to 500 degrees for 1 hour.  I use the middle rack of the oven and my bake time is usually 8 minutes.

« Last Edit: April 21, 2012, 07:05:56 PM by MikeSwifty »


Offline MikeSwifty

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Re: Convert sourdough recipes from those using yeast
« Reply #1 on: April 19, 2012, 08:36:20 PM »
I was going to do a step-by-step for converting a recipe, but with the online dough tools on the forum it's already pretty easy.  You just need to decide on an amount of starter to use which will largely depend on your production schedule/time constraints.  Wondering if anyone has some amazing successes and/or spectacular failures they'd like to share.  I haven't tried converting enough recipes yet to be able to give feedback about potential disasters to others looking to convert recipes, so I'm particularly interested in hearing about the failures.  Anybody?


 

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