Buckwheat Dough

Started by parallei, July 31, 2011, 10:39:20 PM

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parallei

Last week I tried a buckwheat dough for the "French" Monthly Challenge as follows:

Flour 100% (75% KASL + 25% Buckwheat)
Water 62%
Canola Oil 2%
Salt 2%
Starter 8% (total dough weight)

it was cooked at about 550 deg and was good.  However, I thought I'd try and lighten it up a bit with the addition of some 00 flour, upping the HR a bit and doing it at a higher temp (about 700 deg in this case):

Flour 100% (53% KASL + 22% 00 + 25% Buckwheat)
Water 68%
Salt 2%
IDY 0.3%

Though this pie was fine, I liked the dough better with the oil at a lower temp.  I liked the buckwheat better with the additional tenderness from the oil.  Mozz, Gruyere, ham, with a runny egg and rocket after the fact.  Pretty tasty. What isn't with ham and egg?



Saturday Coffee

Mmmmmmm, looks superb.  This would make a great breakfast pizza on a weekend morning.

Will your share the dough recipe you used?

parallei

#2
For a single 11-inch pie:

Flour (100%):    142.38 g  |  5.02 oz | 0.31 lbs
Water (68%):    96.82 g  |  3.42 oz | 0.21 lbs
IDY (.3%):    0.43 g | 0.02 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
Salt (2%):    2.85 g | 0.1 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp
Total (170.3%):   242.48 g | 8.55 oz | 0.53 lbs | TF = 0.09

Using the Expanded Dough Calculator and a TF = 0.09, you can change it whatever size/number of pies you want.  The dough was roughly mixed by hand, sat for 20  min, then three series of turns and folds over 1 1/2 hours, and into the fridge for 24 hours.  I took it out of the fridge only about 1 hour before I baked it.  It was hot here in Denver today.

Oh yeah.  In this case, the 142g total of flour where:  75.3g KASL (53%), 31.3g 00 (22%), and 35.5g Buckwheat (25%).

norma427

Paul,

Your buckwheat dough pizza looks really different and delicious!  :) Great job.

Norma

RobynB

Was the crumb the same last time?  Just curious, you didn't give us a crumb shot on the challenge post.  Were there big air bubbles all through the crust, or smaller ones too?  As soon as we're up and firing, that's one of the first recipes I want to try - guess I'll try the with-oil one first.  Thanks for the update!

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parallei

RB,

The first lower temp recipe a had more dense crust than the second.  They both had larger and smaller air pockets, but don't expect a NP type crust!

Norma,

Thanks!  However, you're still my hero when it comes to trying different things around here ;D

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