The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Calzones and Triple Levain Madness

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dabrownman's picture
dabrownman

Calzones and Triple Levain Madness

Ever since Sylvia posted her wood fired calzones we have been making them at least once a month.  These were packed with home make pizza sauce, fresh and shredded mozzarella, Parmesan and Pecorino cheeses, Italian hot sausage and pepperoni , red and green onion, button, shitaki and crimini mushrooms, with some red pepper slices and fresh basil.

The crust was starter with 100g each of AP flour and yeast water with a couple three pinches of ADY and 10 g of 6 week old rye sour starter.  We didn't have as much time as usual so we made sure the levain would be very active -quickly!  After it had risen 100% we added it to 400 g of AP 1.8% salt and enough water, 252 g, to get it to 70% hydration.

We did 6, 1 and 1  minutes of slap and fold sessions 20 minute apart and 3 sessions of  stretch and folds fromt the compass points also on 20 minute intervals.  Then we let it bulk proof on the counter for 4 hours before shaping them in to ovals with a rolling pin.  My daughter stuffed and folded them which is why they look so good and I egg washed them and slashed them 3 times each and loaded them onto parchment on a peel.

 

Here is the bottom of one piece before it was inhaled.

They were so big they barely fit on the rectangular baking stone in Big Ole Betsy who was waiting at 500 F with no steam.  We slid them off the peel onto the stone and then after 2 manures we turned the oven down to 450 F and baked them for another 8 minutes before turning them 180 degrees on the stone and turning the oven down to 425 F - convection this time.  In 15 minutes they were done, bottoms more crisp than the tops, and transferred to a cooling rack for 5 minutes before serving.  They were still too hot to eat though.  They looked fantastic and tasted great.  Just as good as a pizza.

The last of Ian's bread made a fine breakfast this morning and monsoon has arrived so....... the sunsets are better!

 

Comments

isand66's picture
isand66

Those look awesome DA.  Reminds me it's about time to make some myself.  I bought some fresh Ricotta cheese the other day so I need to use it before it goes bad!

Lexi and Max say hi to their pen pal Lucy!

dabrownman's picture
dabrownman

was the last of your bread but half of the other one might be in the freezer too!  My daughter wanted to know why we dodn't have ricotta for these calzones.  A nice little bundle of joy they are:-)

Happy baking Ian and Lucy says HI to her cohorts.  She has a 100^% whole 6 grain with porter, sprouts  and seeds planned for mix up tonight and baking tomorrow - the levain is resting the fridge for 24 hours after being built yesterday.afternoon and she ground the grains on Tuesday.- nothing like a 4 day sourdough...

isand66's picture
isand66

Your next bread sounds great.  I just put my latest in it's lined basket to rise but it came out of the bulk retarding as soup.  I know I messed up the hydration when mixing the dough up and that along with all of the fresh ground flour and hard cider must have turned this one into soup.  I stuck it in the basket anyway and we will bake and see what becomes of it.  I made a rye starter and a multi-grain porridge and was looking forward to this one.  My friend stopped by yesterday and while I was talking to him I wasn't paying attention to what I was doing and forgot to weight the flour and just through it in the starter.  I could have compensated for it in the main dough and tried but obviously not enough.

Anyway, look forward to your latest creation as it sounds great. Mookie just told me to stop typing and scratch his belly as he is perched in a ball on my desk in front of the computer :).

 

dabrownman's picture
dabrownman

15 grain no more than 30 ingredient challenge I picked up, millet, amaranth, einkorn, teff, and quinoa so with the bulgar, barley, oat, spelt, rye, wheat, farro, Desert Durum, Pima Club, corn, Sonoran White gives me 16 grains without any problems and I have to drop one :-)

Hope your sloppy bread  turns out - or call it ciabatta!

isand66's picture
isand66

I have to start working on my 30 ingredient challenge bread!  This last one is what I call a  "UFBP", Unidentified Flying Bread Pizza!  It was going to be a miche so it's a huge flat bread pizza.  It has fresh rye, and high extraction WW and porridge.  Tastes very sour.  I will make this again with the correct hydration and see what happens.  It actually is quite tasty as a flat bread :).