Author Topic: More Rise  (Read 313 times)

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Offline charbo

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More Rise
« on: May 02, 2014, 11:57:15 PM »
Lately Iíve been stretching the dough on the pan, putting it in a warm, moist oven, and letting it rise for about 45 minutes, before topping.    Also, I finally started using a stand mixer on larded dough.  I introduce the leaf lard the night before by hand in the levain and soaker.

80% whole white winter wheat
20% all-purpose flour
81% hydration
30% pre-fermented flour
3% lard
1.4% salt

These are the most risen pies Iíve made.  I think itís the way to go for weak-gluten dough.  The crumb is not very open, but Iíll trade that for rise and flavor.



Offline barryvabeach

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Re: More Rise
« Reply #1 on: May 03, 2014, 08:29:35 AM »
Nice looking pie - what temps are you cooking at?  My winter white usually doesn't get that brown.

Offline charbo

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Re: More Rise
« Reply #2 on: May 03, 2014, 03:04:22 PM »
I bake at 450įF.  The browning may follow from the enzyme activity in the room-temp soaker.

I should also mention that the larded dough is more extensible than the same oiled dough.

Offline charbo

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Re: More Rise
« Reply #3 on: July 19, 2014, 11:41:14 AM »
This is a pan-risen pizza made with oil.  Oil was the last thing in the mixer.  All of the flour had already been wet for over 12 hours -- either in the levain or the soaker. 

Offline TXCraig1

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Re: More Rise
« Reply #4 on: July 19, 2014, 12:00:19 PM »
I don't think you will get much more open than that with 80% whole wheat. Maybe if you cut your preferment way back and do a longer rise on the whole.
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