Author Topic: Tonight's pies - 25% whole wheat crust  (Read 2077 times)

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Offline Scotto

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Tonight's pies - 25% whole wheat crust
« on: April 02, 2008, 07:20:15 PM »
Some pics from tonight.  64% hydration Lehmann dough, 25% KA white whole wheat flour, remainder KA bread flour.  Also 0.4% IDY and 2% salt.  First pie was "plain" and second with fresh spinach sauteed with olive oil and garlic.

Both pies were above average in every respect.  My wife and I both declared that you would never be able to tell there was whole wheat flour in there.  The texture was interesting - sort of between bread flour and high-gluten.  The taste of the dough was very good, with no trace of off flavors from the whole wheat.


Offline Central PAizza

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Re: Tonight's pies - 25% whole wheat crust
« Reply #1 on: May 11, 2008, 03:41:51 PM »
Great photos!  That pie looks awesome!  I recently acquired a 50lb bag of hard red winter wheat berries, and I would love to mill it into some flour for pizza.  All I've done with them so far is grow wheatgrass.   


 

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