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Old 03-07-2012, 04:18 AM   #11
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Quote:
Originally Posted by nestlund View Post
Crust flavor will improve greatly. These pizzas range from 2-4 day cold ferments.

Recipes to follow.
Fantastic, try it with Canadian Red spring flour.
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Old 03-07-2012, 10:12 AM   #12
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I'm still working on perfecting recipes from sourdough starter, making bread dough using poolish is on my bucket list. For a bit of history on the term:

Pre-ferment - Wikipedia, the free encyclopedia
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Old 03-07-2012, 02:55 PM   #13
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I've used a biga before (Italians call it biga, the French poolish, the US sourdough starter) before when making ciabatta and focaccia . I was just wandering if Nestlund would give us a braindump on what he specifically did to make his delightful looking crust.
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Old 03-07-2012, 03:22 PM   #14
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For me, that would be great for garlic rolls. When it comes to pizza crust, the thinner the better. Your crust looks light and airy, but there is just too darn much of it.
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Old 03-07-2012, 04:12 PM   #15
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For me, that would be great for garlic rolls. When it comes to pizza crust, the thinner the better. Your crust looks light and airy, but there is just too darn much of it.
I'm thinking baguette like those you find in France...
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Old 03-08-2012, 09:35 AM   #16
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Here is the recipe folks. This will yield five 14 inch pies.


Flour (100%): 1235.62 g | 43.58 oz | 2.72 lbs
Water (62%): 766.09 g | 27.02 oz | 1.69 lbs
IDY (.5%): 6.18 g | 0.22 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp
Salt (2%): 24.71 g | 0.87 oz | 0.05 lbs | 4.43 tsp | 1.48 tbsp
Olive Oil (2%): 24.71 g | 0.87 oz | 0.05 lbs | 5.49 tsp | 1.83 tbsp
Honey (2.%): 24.71 g | 0.87 oz | 0.05 lbs | 3.53 tsp | 1.18 tbsp

Poolish recipe:
100% of the water
33% of the flour
25% of the instant dry yeast (IDY)

Mix ingredients together and put in covered bowl for 15hrs at room temp.

Mixed poolish with remaining flour, yeast, salt, oil and honey in my Kitchen Aid bowl and whisked together. I then added the (KABF) king arthur bread flour and used the dough hook in my hand to combine the ingredients very roughly. Then I mixed the dough on stir for 4 minutes......let the dough rest 5 minutes....and then finished the mixing for 3 minutes on stir plus 1/2. Finished dough temp was about 82 degrees. Immediately scaled, balled and refrigerated. I've used the dough from day 2 to day 5, reballing the dough balls the day before usage, and taking doughs out to warm up 1 to 2 hours prior to baking.
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Old 03-08-2012, 02:18 PM   #17
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I use an 80/20 mix of bread flour to semolina for my pizza dough. I am curious as to how that would go with something like this.

Might need to be experimenting soonish.
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Old 03-08-2012, 02:37 PM   #18
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Quote:
Originally Posted by CWS4322 View Post
I'm thinking baguette like those you find in France...
I'm thinking it would be great for those too!
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Old 03-08-2012, 03:20 PM   #19
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Probably turn out good Frank. Give it a try and post some pics :)
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