There was a dough mixed yesterday with
GM Bread flour and Spelt. The hydration was 70% and the other
ingredients were real salt, organic agave nectar and Central Milling
malt. The dough needed different stretch and folds over an hour and
a half. I wasn't sure what the malt and organic agave nectar would
do in the bake when baking at a higher temperature. The dough opened
easily. I really enjoyed the pizza. The bottom crust was crispy and
didn't burn. A little baby basil from my garden was put on the pie
after the bake. I wasn't sure if I would like the baby basil but it
is good.
This is only a short video of part of
the bake. During the first minute of the bake a larger bubble
appeared and that bubble was broken. That is the part of rim crust
that doesn't have as much oven spring. One Hot Mama performed well
today. :)
Thanks so much to everyone that helped me get the BS up and running
again from the pizza making forum! It took most of last Saturday to
get the BS back in shape. It was worth it to be able to bake in it
again. Couldn't have done it without all the helpful members.
Norma
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ReplyDeleteu writen in this blog"The hydration was 70%", what is hydration means, my english is not good, i hope you can tell me , thank you so much,
ReplyDeleteHydration is the amount of water in a dough formulation. This is one of the dough calculating tools on the pizza forum. You just put the amount of water in the calculator you want to use in the formula. http://www.pizzamaking.com/expanded-calculator.html
ReplyDeleteJust go on the pizza making forum to learn everything you need to know about pizza dough. http://www.pizzamaking.com/forum/index.php
ReplyDelete