The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

last weeks saturday bread and pizza session

koloatree's picture
koloatree

last weeks saturday bread and pizza session

greetings all!


 


retried the raisin walnut sourdough recipe from my previous post. i am pleased with the results, however, i am still trying to achieve a better scoring and ear curl. i think i was slashing too deep. i will try the suggestions that i recieved from the discussion thread. thanks members of freshloaf!


 



 



 



 


next up at bat was another susan sourdough attempt. i made a mistake during the shaping phase which caused me to shape again and again and again. in doing so, nice bubblies were let loose. pooof....next time i will try to shape a better batard. even though the looks lack, the taste was on point. soft in the inside, and a nice exterior crunch. total time of the first and second proof = ~13hrs @ 86 degrees. this was double the recipe btw.


 



 



 


next up was another attempt at baguettes using anis method with sourdough starter. i am still striving for the nice crispy crusty explosive looking baguette. i 'think' it may have something to do with the flour. i am going to give the king authurs artisan flour a shot. supposedly its ~11.6 protein content. also, i forgot to turn down the temperature after placing the baguettes into the oven, i used KA AP which is around 13% protein?


 



 



 


 


next up is pizza using anis bouabsa mixing method. it is by far my favorite crust i have achieved to date. the only thing i would improve is using a starter for a little sourdough taste.



 



 



 


 


 


 


 

Comments

marmus33's picture
marmus33

The pizza looks great and I'm always on the lookout for new crust recipes. Do you mind sharing yours?  Do you have a special oven?..cause I can never get mine to get that nice and brown, even at 500 degrees.


Thanks :-)

koloatree's picture
koloatree

from the top of my head


 


all trumps unbromated unbleached high gluten flour


.4% IDY


2% kosher salt


2% olive oil


65% water


baked at 550 degrees for 7 minutes on pizza stone. the dough was cold fermented in fridge for 1 day. i used redpack peeled plum shaped tomatoes and bella gioso mozzerella purchased from sams club. let me know if you have any other questions!

xaipete's picture
xaipete

Your pizza looks great--my favorite type with just sauce, mozzarella, and basil--and the crumb in that bread looks fantastic!


--Pamela