Bread and pizza :-) | The Fresh Loaf

Today i made bread and pizza :-)

Bread: knead by hand and long bulk fermentation...the rest is about buckwheat.

Bread: recipe

White wheat flour 90%

Buckwheat 10%

Water 70%

Salt 2%

Sourdough 12%

Excellent flavor, one of the best bread I made to taste...I'll try again...

Pizza: I'm studying to make a good pizza pan...still much to improve :-)

Recipe

White wheat flour 100%

Water 85%

Salt 2%

Yeast 0,6%

Bulk fermentation at TA 30 minutes, 15 hours in the fridge, final proof 4 hours at 28°C

First pizza: zucchini, ham, mozzarella

Second pizza: tomato, mozzarella, black olives

Quite satisfied, to improve still but the pizza is light.

Gaetano

That crumb looks fantastic, yum.

Thanks :-)

Your bread looks fantastic and the pizza looks yummy with a crisp crust.

claudia

Thank you Claudia.

Gaetano

have to taste great. Well done and happy baking

Thanks @dabrownman

That bread looks great. I notice you stated that it was whole wheat; how'd you get it be such a light color?

The pizza made me hungry!!

Sorry: white wheat flour...I edit the recipe. Thanks for your pointer.

Gaetano

Delizioso! The crust on you pizza is excellent. Well done. You're doing very well with pizza.

I like the look of your bread too. The crumb looks very soft. Did you put the dough in the fridge or bulk ferment at room temperature?

Happy baking Gaetano

Bulk fermentation at room temperature ( my proof box at 20°C ) final proof at 28°C in the proof box. Bulk fermentation 6 hours and final proof 4 hours. White wheat flour W220.

Gaetano