More Rise

Started by charbo, May 02, 2014, 11:57:15 PM

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charbo

Lately I've 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 I've made.  I think it's the way to go for weak-gluten dough.  The crumb is not very open, but I'll trade that for rise and flavor.


barryvabeach

Nice looking pie - what temps are you cooking at?  My winter white usually doesn't get that brown.
Current Ovens  -  Qube 16, BS, Halo Versa 16
Mixers .  Famag IM-5S,  Bosch Compact, Electrolux ( ANK
Mills - Retsel, Lee .

charbo

I bake at 450°F.  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.

charbo

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. 

TXCraig1

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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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