976bar,
base i use is from the uk wood fired oven site by spot on member minesamojito. it's the best i've found. (old link
http://woodovenukforum.forumup.co.uk/viewtopic.php?p=6953&mforum=woodovenukforum#6953, new site
http://ukwoodfiredovenforum.proboards.com)
day 1
In a bowl add
250g Strong white bread flour
325g Lukewarm water
5g Fast Action Yeast
Mix with a wooden spoon and leave covered overnight.
day 2
The next morning add
250g Strong white bread flour, or replace with an equal quantity of alternative (wholemeal/barleycorn/5seed)
remaining water
10g Fine Sea Salt
Mix until it comes together and knead for 10 mins on a worktop until silky and soft
Oil the bowl lightly with olive/rapeseed oil but the dough in and let rise until doubled (approx. 1 hour)
I?ve adapted it very slightly. You can change the flour to 100% bread or 30% plain depends on your own preference. Have spreadsheet depending on how interested in the subject.
recipe to make 6 off 9" pizza (~700g flour)
Day 1
Bread flour 330g
Plain flour 330g
water 425g (60% hydration for electric oven. The 60% being baker?s % of flour)
sugar 2.5ml (0.35%)
salt 5 ml (0.7%)
ADY 7g or 12 ml (1%)
Day 2
Knead using Rye flour as the bench flour 50g (7%) for 5 mins
Cut into 6 off ~190g pieces. ball and put into slightly oiled plastic containers. Leave until risen (between 3 and 7 hrs depending on room temp).
Topic: Birthdays..... (read 13,834 times)
