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Sourdough Pizza Crust

      A STAPLE IN MY HOME         YEALDS 4 PIZZAS (SCALE REQUIRED) TIP: BEST TO START EARLY OR NIGHT BEFORE INGREDIENTS:  100 G starter 10 G Salt  375 G WARM WATER  500 G AP FLOUR COMBINE: REST FOR 30 mins after combined with a plastic cover or towel over the bowl. PERFORM STRETCH and FOLDS every 30 MINS for about 2 Hours. (COVER BOWL EACH TIME) Let dough rest until bubbly in WARM area of your house.  Dump onto floured surface & cut into 4 equal pieces. shape all 4 pieces into round dough balls  Place Each Dough Ball into separate dishes (OILED)  Refrigerate.  (DOUGH LASTS 3 DAYS IN FRIDGE) Let dough rest for 1 hour at room temp before baking (VERY IMPORTANT) BAKE AT 500 for 12 - 15 MINS or until nice and GOLDEN on crusts.
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Artisan Sourdough Loaf


 




Ingredients

  • 500 g unbleached all purpose 
  • 200 g freshly ground whole wheat 
  • 250 g bread flour (can omit and just add more to the unbleached all purpose) 
  • 200 g mature starter (active and bubbly) 
  • 650 g water 
  • 20 g salt

Instructions

Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.

Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour. 

Add sourdough starter. Dimple in with wet hand.

Sprinkle salt on top.

Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.

Cover with plastic wrap or damp towel and let rest for 30 minutes.

STRETCH AND FOLD

First 3 stretch and folds - every 15 minutes.
Last 3 stretch and folds - every 30 minutes.

Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled. 

Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.

Shape into a ball by gently spinning it toward you.

Set out 15-20 minutes uncovered.

Turn over and shape.

Transfer to flour banneton or bowl with tea towel. Cover with plastic and proof 12-15 hours in refrigerator.


You Will Need A DUTCH OVEN and Scoring Tool :) (knives don't really work)



Bake

    Preheat dutch oven on 500 for 1 hour.


    Remove dough from the fridge immediately before scoring and baking.

    Dust with flour on top to make the scoring pattern stand out more.

    Score with a razor.

    Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.

    Bake for 20 minutes at 500 with lid on.

    Take lid off, turn the oven temperature down to 475 and bake an additional 25 minutes or until browned.

    Notes

    Make sure your starter is very active and bubbly. 

    Depending on temperature, hydration and maturity of starter will determine the amount of time it takes for it to double in size. 

    To increase the health benefits you could allow the bread to ferment longer. I start the bread in the morning and then let it ferment all day.


    RECIPE BY: FARMHOUSE ON BOONE

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