The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mid-week baking

dmsnyder's picture
dmsnyder

Mid-week baking

I usually don't get to bake during the work week, but this was a slow week so I got some afternoon time at home. Last night, I made pizza with dough I froze a couple weeks ago.



I had used Peter Reinhart's formula from BBA. I'm going to get the hang of stretching pizza dough yet. My wife generously consented to eating pizza once a week or so, providing me more opportunities to work on it. She is so supportive ... at least in agreeing to eat one of her favorite foods.


Yesterday afternoon, I also mixed the dough for San Joaquin Sourdough and baked it this afternoon.



San Joaquin Sourdough with peaches and nectarines from this afternoon's farmers' market



Crumb


 I made this with a firm (50% hydration) starter that had been refrigerated for 6 days. I did not refresh it before mixing the dough. It was plenty active.


Because I used a firmer starter than my usual 75% hydration, I increased the water by 10 gms to get my usual dough consistency. I kept the same ratio of starter to flour by weight, so the actual amount of pre-fermented flour was higher than usual. The flavor that resulted from these variations was slightly but noticeably more sour.


It's been fun, but I'm back to my customary work schedule for the rest of the week.


David

Comments

ananda's picture
ananda

Hi David,


midweek bakes are such fun; I really enjoyed a long session with a couple of students yesterday; we made chapatis and naan breads for a Curry Night, and 200 soft rolls for the Restaurant.   Practicals all winding down, as our year comes to an end, so any excuses to get into the bakery!


Best wishes


Andy

txfarmer's picture
txfarmer

Look at that pizza, I want a slice!


I am playing with my new-ish firm starter too, I think I like the sour flavor, but hubby likes the milder liquid starter breads.

SylviaH's picture
SylviaH

SJ sourdough and pizza!  Your pizza looks great.  Pizza's are so fun to make, I don't use the counter for shaping, just my hands and wooden paddle, no mess when making several pizza's.  This is especially helpful when taking them outside to the wfo. I use the metal paddle's for the wfo turning and removal..but the wooden paddle I like best because of the size's and the flour when rubbed over it clings nicely.  The metal one tends to have the flour just float around on it...I don't use any meal just minimum flour.  David, have you tried your SJ dough to make pizza? I bet it would be outstanding.   I will be making some pizza's soon with my youngest granddaughter, daughter n law and my son who likes to cook.   They will be arriving in about a week and I can't wait...even though they come often, this time they will be staying at my home.


Sylvia 

dmsnyder's picture
dmsnyder

I've been starting to shape the dough on a floured board then switch to a parchment covered peel for stretching. I do most of the stretching as I transfer from board to peel.


I agree that the SJ SD should make great pizza. I frankly can't remember if I've made pizza with it. I know others have with good results.


I'm envious of the wfo, but it would be anti-social where I live, until the air quality is much improved.


David

ehanner's picture
ehanner

I am envious of your climate David. Farmers markets around here are selling lettuce and jewelry this time of year. Your pizza and breads look wonderful.


Eric

dmsnyder's picture
dmsnyder

We are having a very long Spring. Usually, it's in the 90's by now.


My tomatoes are set and growing. I have my herbs in and have been using them for a few weeks. We're getting summer squashes and early peaches, apricots and even some early plums in the farmers' market. Lots of peas and beans. Still waiting for the first eggplant to appear.


David

ehanner's picture
ehanner

David,


I don't recal where I saw this but I did see a retail bakery that uses an electric coil for the heat source in the hearth oven. I've been thinking about that concept ever since seeing the story. If the oven were constructed with good insulating properties, you could heat during the evening and be ready to bake in the morning.


We live in the country in a subdivision so the smoke wouldn't be a problem. The continous gathering of wood and the mess would be an issue in my declining mobility however. An electric option would make a WFO or EFO an interesting option.


Eric

dmsnyder's picture
dmsnyder

Interesting concept.


I hate to think of their utility bill.


David