The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

18 hour room temp rise

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patnx2

18 hour room temp rise

Last nite I felt like playing with a long room temp. rise using sourdough. I made a simple dough using ap flour mixed with a 70% hydration. OK mixed flour water and one teaspoon of active 100% sd.  After a short rest added one t of salt. Mixed totally with a dutch wisk till it came together roughtly. Rest  about 10 minutes ball and put in oiled bowl. About 18 hours later nice loose smooth doughball. I said i was playing so I made 6 5 inch pizzas using 3 ozs of dough. 6-1 crushed tomatoes straight out of the can. Baked at 550 for about 6 minutes. Fun easy good with one t of sd.  Sorry still no camera.  Patrick