Author Topic: My take on Villa's 100% whole wheat.  (Read 172 times)

0 Members and 1 Guest are viewing this topic.

Offline barryvabeach

  • Registered User
  • Posts: 618
My take on Villa's 100% whole wheat.
« on: January 20, 2015, 07:26:45 AM »
I followed Villa's posts on 100% whole wheat, and have been making some very slight mods for a while now, so I thought I would write it up.

Using his preferment approach, and using 250 grams of flour per pie and making a dough of 2 pies,  the night before I make a preferment of 200 grams flour, 160 grams water and 1/32 tsp yeast.  Just mix till the flour is moist, cover and leave on the counter.

The next morning,  I add 328 grams water to the preferment and mix with a hand held danish dough hook until dissolved, then add the yeast ,  1/16 tsp,  then 400 grams of of flour, 7 grams of salt and 1/16 tsp of yeast.  I then mix either by hand or by machine for a few minutes.  It then stays in a bowl on the counter from around 9 am til around 2 or 3 pm, with a stretch and fold when I think about it -  say 2 to 4 times.  Usually in goes in the fridge around 3 and comes out around 4:30 to be baked around 6:30, though all the times are pretty flexible.

I take it out from the fridge, on put it on a marble top, with either no bench flour, or at most a half teaspoon. I just stretch it a little, then pick it up and stretch it a little and place it down.  Since there is no bench flour, it can't retract. After a few times of stretching, it get it to about 10 to 12 inch diameter and stop and let it rest while I get the toppings ready.  Five minutes later, when I go to pick it up to put on the peel ( a DIY super peel ) it is very easy to stretch it to 14 inches, which is the size of the peel.  If I let it site on the marble top too long, say 10 or 15 minutes, it stretches so easily, it is hard to pick it up without getting it way too big for the peel.

When I make it with 100% home milled winter white, my friends at work have trouble telling it from a regular white flour in terms of taste.  Another variation is 60% winter white and 40 % spring red.  One of my coworkers just had some yesterday and says she can't stand whole wheat, but loves the flavor of that crust.
Baking in the BS is usually 2 to 2 1/2 minutes, loaded at a lower stone temp of around 650.

  With 250 grams of flour for a pie on the BS, that makes for a paper thin crust if you go for a 14 inch pie, so I am thinking of increasing it slightly in the future.


Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 137
  • Location: New Jersey
  • I Love Pizza!
Re: My take on Villa's 100% whole wheat.
« Reply #1 on: January 20, 2015, 09:01:53 AM »
Thanks Barry...So a couple of questions

You mention 250 gms flour per pie ..but between the poolish and final dough , I'm seeing 600 gms total flour (or I'm not quite following, always a good possibility)

Then:

  then add the yeast ,  1/16 tsp,  then 400 grams of of flour, 7 grams of salt and 1/16 tsp of yeast.

So do you add 1/16 tsp yeast twice ..or is that a hiccup?

What is the temperature of the water in the poolish and the final.? ..and what is the room temperature that goes with the yeast quantity you're using?

I know you mill your own wheat, but for those of us who don't, do you think using KA white whole wheat...and for your second option, mixing the white whole wheat with regular whole wheat flour, would come close?

That's such a fast bake on the BS, especially at that temperature...closer in time to an NP than an NY..What is the texture like of your finished pies..are they soft and chewy? In that amount of time, is there some crunch, or mainly soft?

Very interesting that it doesn't taste whole-wheat-ish..I love ww myself. eat a ton of it, but not on pies...and I know that for others here at home , it'll be a (very!) hard sell. So this recipe may do the trick!

Lotta questions, I know...Sorry :) But thank you!

Offline barryvabeach

  • Registered User
  • Posts: 618
Re: My take on Villa's 100% whole wheat.
« Reply #2 on: January 20, 2015, 06:36:59 PM »
When I do recipes, I usually do a Chart, with different columns for the diff quantities ( 1 pie, 2 pie, etc, ) and I read off the different columns. Then double counted the yeast the second time

2 pies,  preferment night before
100 grams flour  ( either 100 of white, or 60 W, 40 R for a more whole wheaty taste )
160  grams water room temp
1/32 yeast. 

Next Morning
All preferment
800 Grams flour ( either all WWW or 60 / 40 split )
656 water room temp
14 grams salt
1/8 tsp yeast.

I have not used store bought flour all that much, but IIRC, it needs a bit more water than home milled, which may explain why Villa Roma started with even a higher hydration.
I don't use bench flour because I don't like adding extra flour, and it works better without the bench flour.  Sticking to the bench helps keep it from retracting. Once it relaxes at that size it is very easy to stretch it paper thin.

The bottom is not crunchy, but the crust is, and it is pretty airy, for WW.  This is a white pizza, but the appearance of the crust is the same.  It is in a 16 inch pie pan.

Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 137
  • Location: New Jersey
  • I Love Pizza!
Re: My take on Villa's 100% whole wheat.
« Reply #3 on: January 20, 2015, 10:25:45 PM »
Thanks Barry--I appreciate the clarifications

Offline ndg

  • Registered User
  • Posts: 60
  • Location: columbus ohio
  • I Love Pizza!
Re: My take on Villa's 100% whole wheat.
« Reply #4 on: January 22, 2015, 01:59:45 PM »
Great post - excited try WW dough on my blackstone tmrw night!  I plan on starting my preferment tonight at 6:00pm . . . but still kinda confused about how I use my ischia sourdough instead of the IDY for the preferment & next morning steps?  I plan on researching a little more (hopefully it clicks) but please let me know if you guys have tips/advice . . or better yet, write a modified recipe!

I want to duplicate this exact volume for 2 pies.

Offline barryvabeach

  • Registered User
  • Posts: 618
Re: My take on Villa's 100% whole wheat.
« Reply #5 on: January 22, 2015, 09:16:46 PM »
Can't help with a recipe, but keep notes of what you do, and post your results, that will give some data points to adjust on the next pie.


 

pizzapan