Author Topic: A Little Less Whole Wheat Hydration  (Read 114 times)

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Offline charbo

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A Little Less Whole Wheat Hydration
« on: September 13, 2014, 03:54:41 PM »
Seeing an excess of extensibility, I recently lowered the hydration of my dough from 81% to 78%.  As expected, the dough was more easily handled, but required more patience to stretch.  On the third try, I got the most rise ever, including a little more rise under the toppings.  Iím not sure why.   It might be the pan rise temp, which I donít carefully control.   The slice photo doesnít do it justice.  Hereís the recipe:

Ingredients:

80% whole hard white winter wheat (home milled)
20% all-purpose flour
78% water
1.4% salt
2.8% oil
30% prefermented flour (mostly whole wheat)

Procedure:

The night before, mix the levain.  (Starter is about 15% of levain.)  With the remaining flour and all the salt, mix the soaker.  Let sit at room temp overnight. 

In the morning, cut the levain and soaker into pieces and place in the mixing bowl along with the oil.  Iím using an old KA with a C-hook.  Mix a minute at speed 1, a minute at speed 2, and 1.5 minutes at speed 4.  On floured board, knead until tight.  Rest for 45 minutes.  Execute a stretch-and-fold, round, put in a greased bowl, and refrigerate. 

Remove from cooler about 3 Ė 3.5 hours before baking.  An hour before baking, stretch dough onto perforated pan.  Let rise in a warm, moist oven for 45 minutes.  Remove and top.  Bake at 450į.

This crust is very flavorful, has moderate chew, and a slightly crisp exterior.


Offline tomz

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Re: A Little Less Whole Wheat Hydration
« Reply #1 on: September 18, 2014, 03:43:33 PM »
I just spent the afternoon reviewing all the whole wheat recipes posted here and I liked yours because they use a starter.  Using your weights and percentages I've tried to formulate a recipe for a 14 inch pie.  The starter is 15% of the levain, which makes it about 6% of the total flour weight, according to my calculations based on the recipe you posted here:http://www.pizzamaking.com/forum/index.php?topic=9173.msg146889 in reply #2.  In your most recent post, I'm not sure how you come up with 30% prefermented flour or what that means exactly.  In my calculations, about 50% of the total flour (WW & BF) is prefermented in the soaker and the levain.  Your pies look great and I like that you bake them at temps a home oven can handle.  I've been making mediocre pizza at home for a long time and recently have started the process of improving my output by getting a stone and a Deni pizza oven, but my goal is to make a 100% or almost 100% whole wheat pizza that tastes as good as the Lehmann NY pies I see here.  Your creations certainly look like they can be that good.  Thanks.

Offline charbo

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Re: A Little Less Whole Wheat Hydration
« Reply #2 on: September 18, 2014, 05:13:05 PM »
The prefermented flour percent is simply the weight of the flour in the starter, plus the weight of the other flour in the levain, the sum being then divided by total flour weight.

For example, letís say that a starter was 100% hydration.  30g of starter has 15g flour.  If you added 85g of flour (plus water) to make a levain, youíd have 100g prefermented flour.  At finally dough assembly, you add another 300g of flour (and some water) whether pre-soaked or not.  Total flour is 400g, of which 25% was prefermented.  Soaker flour is not considered prefermented.

These are high preferment percentages for pizza.  For a while I was using 50%, which I got from Reinhartís Whole Grain Breads.  A high prefermented flour percent, especially with a parallel room-temp soaker, tells one that the final dough needs very little additional fermentation time.

Offline tomz

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Re: A Little Less Whole Wheat Hydration
« Reply #3 on: September 18, 2014, 06:03:30 PM »
OK.  I think I have it.  I was including the soaker flour as part of the prefermented flour.  Thanks for the clear explanation.   I just started a 100% hydration sourdough starter I got at the cheese factory in Sonoma.  Did you use Carl's?

Offline charbo

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Re: A Little Less Whole Wheat Hydration
« Reply #4 on: September 18, 2014, 06:56:20 PM »
I am still with Carl's.

Good luck.


 

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