| Ingredient | Quantity | Baker’s Percentage – or comment |
|---|---|---|
| White flour | 1000 | 75% |
| Water – that the seeds were soaked in | 700 at tap temperature | 70% |
| Salt (should be posh but…) | 20g | Going for the taste |
| Yeast | 3g | virtually none! |
As the weather is finally better we decided to test out the pizza oven again. So the natural dough to try is this one! I got the ingredients ready, autolysing the water and flour (i.e.mixing it together) and then after 30 minutes kneading in the salt and yeast. The yeast was put in a little water to activiate it for 30 minutes before hand. After a couple of folds , it then had to prove overnight and should have swelled to 2-3 times its final size.
In theory! I could barely see much activity apart from a couple of bubbles. Oh dear we would have to see. I split it into 8 and then it went into the fridge where it can then be used for the next few days.
Steve and Leo (youngest lad) came over to help us eat it. I had got the fire going a few hours earlier, as I thought the clay would need drying out.
We shared turns in building the pizzas, adding homemade tomato sauce, mozzarella, pepperoni and parma ham. As you can see, the bread rose at the rims and they were pretty nice!
