Author Topic: Nice improvement in this week's batch  (Read 345 times)

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Offline cwood

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Nice improvement in this week's batch
« on: December 30, 2012, 06:24:48 PM »
I make dough every Saturday morning for Sunday night pizza.  Have done so for 2 years without missing more than a week.  I have it down to a pretty predictable dough that everyone likes.

400 g all purpose unbleached
63% hydration
28 g starter (Oregon Trail sour dough)
8 g salt
1/4 tsp IDY
1 tablespoon Olive Oil

Warm rise for 1-2 hours
Balled and cold ferment in a cooler with bottle of ice.
1.5 hour warm up pre-cook
Cooked on stones in 500 ish oven for 12-13 mins

This batch I decided to see what a very small amount of sugar would do.  I added 1/4 teaspoon.

the result is a better browning and a very nice crunch but still soft interior and better bottom browning.  Love it!

Conclusion: Home ovens can use a bit of sugar if you aren't using it.


 

pizzapan