The other day I was so loving the feel of my dough for pizza (those Italian pizza flours are something special) that I was wondering how it would turn out as one of the components in a bread.
These somewhat whimsical breads are a result of that. A mashup of two quite different doughs!
The one component is a pizza dough made with a poolish and a small amount of instant yeast and produced in the fridge over 48 hours (24 hours for the poolish and 24 for the final dough) with a couple of warm hours here and there to let it puff up.
That was combined with an almost completely different dough - a lean all wholewheat sourdough developed at warm temperatures.
When mixing them together both doughs were fairly well developed (at the stage when you'd normally pre-shape) and I only mixed them by hand for 10 minutes together trying a Forkish 'pincer method' to mix them. Perhaps I should have used the mixer.
But, part of the charm was these whorls of the different coloured doughs in the final breads and it made the breads more enjoyable to eat somehow. They made great sandwiches to enjoy with a wonderful mountain view!
-Jon
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Wow Jon, what a perfect loaf. The outside and inside look perfect. That view is awesome too, is that you in the photo?
Benny
Thanks Benny, yep that's me. We had a single day of glorious weather amidst continuous winter rainfall.
-Jon
...was a roaring success!
Your experimental and creative side is written all over this bread - the whirls, contrasting flour profiles, different leavening agents; only you could think of something like this and pull it off! And look at that perfect crumb and excellent rise! I love it. And what a view. A big hello to you from mini Bierbeek here in Belgium! Enjoy the hikes while the weather allows.
Thankyou for sharing your landscape and the lesson in creative bread baking. I'm early in my development as a baker (but an old landscape painter) yet already know this is my way forward: explore the materials, then experiment to see what they can do.