INGREDIENTS
- – Flour 260 g.
- – Wholemeal flour 30 g.
- – Sourdough 60 g.
- – Sal 5 g.
- – Water 200 cc.
- For the pizza topping:
- – Muzzarella.
- – Further semolin.
- – Parmesan.
- – Pen onion.
- – Tomatoes.
- – Champis.
- – Bacon.
- – Uncooked ham.
- – Arugula.
- – Basil.
- – Ketchup.
MOTHER DOUGH BREAD AND PIZZA with all the information and secrets and techniques to make it spectacular
PROCEDURE:
1. In a bowl we place the water and add the sourdough (MUST BE 100% ACTIVE), combine till no lumps are left. Subsequent we add the flours and incorporate the substances. There must be no dry flour left.
2. We cowl with a material and let it relaxation for an hour. It’s important that we intention for an ambient temperature of 25°C, which is able to assist us to rise the bread accurately, in any other case every thing will take for much longer.
3. After that point we add the salt, dissolved in a few drops of water and start kneading. The thought is to not tear the dough or break it, since what we’re searching for any further is to generate a gluten community, which is able to assist us keep the form of the bread. After kneading comes the first
“levado” (fermentation), which is able to take about 4-5 hours (25°C). Throughout this era we should fold the dough roughly each half-hour. about 3 occasions.
4. As soon as the dough reached a quantity of roughly 70-80%
progress, we rigorously unmold and form the bread with out degassing the dough.
Then we switch our bread to a banneton, basket or bowl (with a material and rice flour) and let it rise once more for about 2 hours (25°C) (2nd fermentation), till we see it grown.
5. Whereas we preheat the oven to 220-250°C and utilizing an iron pot (Dutch oven) or baking bag (there may be additionally a video), we bake it for about 45 minutes.
