Get the old grain choir
Learn how to make the old grain sourdough such nenigio and BOSC pear pizza from scratch. John Gutechanst leads you through the starting process, LEAVVVENT, fermentation, mixing and step-by-step instructions on how to make Taleggio and Bosc Pear Pizza.
For the starter (low time-5-7 days for an active starter)
SUCHGIO AND BOSC PEAR PIZZA starts
- 100 g of water
- 100 g baking flour (50 g white bakers flour, 50 g rye flour)
- Mix the flour and water in a bowl and cover with cheese cloth, a kitchen towel to avoid crusting over. This mixture will have the consistency of thick pancake dough.
- For 2-3 days, keep an eye on when the yeast begins to feed.
- Bubbles and a small “lift” will occur. When this happens, it’s time to start feeding.
- Discard 50 g of the starter and place it in a new bowl, then add 100 g of water and 100 g of flour and mix again to the remaining 50 g starts. Stir again and cover at room temperature.
- Continue to feed the starter (using the above recipe) at the same time every day after a few days. The scent changes from sour to sweet as yogurt. In a few days for a week, the increase and autumn will be predictable.
- A few days before baking, start feeding the starter twice a day to increase fermentation. Now is the time to make the leave that will raise the final mixing dough.
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For the sourdough
Suchgio and Bosc Pear Pizza Leaven
- 1 tbsp (about 25 grams) Mature starts (above)
- 100 g rye flour
- 100 g of flour baker
- 200 g of hot water
- Mix with a spoon and allow to rest the cover for 4-6 hours at room temperature.
- Test the sourdough by putting a small doll in a bowl of room temperature water. If it flows, it is ready for the final blend. If the sourdough sinks, it needs more time to mature. If it still does not follow or look ready to be ready, start everywhere or re -feed with the ripe starter and use a little more, possible 2 tbsp.
- This sourdough will be permanently starter if you wish. If you store this sourdough in the refrigerator, add more dry flour to it to make a fixed pasta. This will prevent the acid from being built up. To update, follow the foliage plan for a few days.
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For fermentation
Telgio and Bosc Pear Pizza Fermentation
- 800 g room temperature water
- 160 g sourdough
- 60 g wheat germ
- 450 g of bread flour
- 225 g red from burgundy
- 225 g einkorn
- 22.5 g of fine sea salt
- Bulk fermentation mixture: For all the water in a large pyrex or metal bowl with the tax and mix with your hand to break down the tax. To the flour mixture and wheat germ in the bowl and mix well with a spoon.
- Leave this to autolyze for 4 hours covered at room temperature. It will rise noticeably but not doubled.
- Finally mixture: After 4 hours, add the salt as you knead the dough with wet fingers that fold the dough on itself. Turn the bowl around after each fold as you are sure not to “de-gas” dough (you want the gases that have already built up flavor.) Fold and press approx. approx. .
- Cover and let sit at room temperature for 3 hours to rise again.
- After 3 hours, cover with plastic wrap and transfer to the refrigerator at 34 degrees overnight or cool for up to 10 hours.
- Cutting and Forming: (Note: If this was for a loaf of bread, this would be another fold internship, but because it is pizza dough it will be swept and formed for oven dough balls.)
- In the morning, the bowl brings out of the fridge. Now you need to see the dough rising significantly and the dough presses against the plastic wrap.
- Keep the tire at room temperature for 1 hour.
- After the hour, lightly the flour counter with Rouge de Bordeaux, and using a plastic dough scraper, turn the bowl on its side and gently to the dough on the floured table.
- Carefully cut the dough into quarters and weigh every quarter to 450 grams. You may just have a little back.
- With the floured hands, fold gently and knead each dough ball by pressing your fingers underneath while pulling on the glutennet on top. Each dough ball should have a tight top without tears against gluten. If the dough is too, dip it in the flour and keep your hands flown. Gentle dry touch is key.
- Oil a large tray of extra virgin olive oil and transfer all four balls to it. Oil the top of the balls lightly and cover with plastic wrap. Let sit at room temperature for 1-2 hours. You will see the growth start again.
- Preheat the oven to 550 degrees.
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For Taleggio and Bosc Pear Pizza
Ancient Grain Sourdough Suchigio and Bosc Pear Pizza From Bottom
Author: Pizza today
Write Recipient: Pizzas
- An old cornfill ball (from above recipe)
- 150-175 g Taleggio cheese
- 2 Bosc bulbs
- 2 tablespoons chopped hazelnuts
- (Optional- Balsamic Glaze or maple syrup)
- Gently place the dough ball on a table covered with any whole wheat dust. (White flour will rotate Cornicione Gray.) Gently shape a 12-13 inch pizza round by pressing your fingers first into the middle and then using a couped outer hand to form the rooted crust.
- Make sure the crust is coated in flour so that it does not adhere to a pizza peel.
- Flour a pizza peel and transfer to the flour peel. Test to see that the pizza is sliding. (Selection # 1L: You can place the pizza round on a pizza screen, but if the dough is too hydrated, it will adhere to the wire mesh. Option # 2, place the pizza round on a baking tray lined tray.)
- Break the Taleggio cheese into size and place them across the pizza round.
- Use a leg riner -Japanese mandolin to cut the BOSC bulbs on the pizza that places the slices that should be on top of the cheese without cheese showing.
- Place the pizza in the 550F deck oven for 8-10 minutes until the crust is golden brown.
- Take out of the oven and top with the chopped hazelnuts and optional balsamic icing.
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