Milk Kefir Bagel Dough Pizza-ingredients

These are the ingredients I used for the Fairmont Bagel Dough Pizza

100 grams durum flour
163 grams KABF
95 grams Water
4.595 grams Filippo Berio Olive Oil for Sauteing & Grilling
8.27 grams wildflower honey
4.59 grams Diastatic Malt Powder (King Arthur)
2 medium eggs
4 grams Morton’s Kosher salt-I decided to add salt

Preferment (milk kefir poolish)

70 grams milk kefir
70 grams KABF

Added 10 grams KABF while forming the dough ball, over a period of different times

Let milk kefir poolish ferment in oven with light on for 4 hrs. until it looked ready to use.
Mixed milk kefir poolish with water, wildflower honey and eggs (didn’t beat eggs first)
Sifted flours with diastatic malt powder
Put mixture of milk kefir poolish with water, wildflower honey and eggs in Kitchen Aid mixer, added sifted flours with diastatic malt powder, Mixed on speed 1 and stopped several times to incorporate flour, with fingers and spoon. Mixed on speed 2 for about 3 minutes.. Let dough autolyse for 30 minutes. Added salt and mixed again until Morton’s Kosher salt was incorporated. Then added Filippo Berio Olive Oil and let mix, until incorporated.

Take dough out of mixer, put into plastic container. Every half hour for 2 hrs. reball dough with some of the 10 grams KABF. Dough was sticky and stuck to my fingers. Each time I reballed dough ball it became less sticky. Oil dough ball with a little oil, let sit at room temperature for 5 hrs. Cold ferment dough for 1 day, reballed because the dough ball looked like bubbles on top and many bubbles on bottom of plastic container. Back into the refrigerator for 2 days to cold ferment. Let dough ball at room temperature to warm-up for 2 hrs. First picture is of top of dough ball. Dust top of dough ball with flour. Second picture is bottom of dough ball, shows how sticky it was. Put flour on bottom, open skin, dress, bake. I did check while I was baking this pie and the bottom looked like it was going to get too dark, so I put the pie on a screen for the last minute of baking.

Pete-zza did figure this out in baker’s percent. Peter is really good in math and can figure anything out, even percents of water in eggs, honey, and almost anything else that does have some kind of hydration in the ingredients. I will post the baker’s percent formula he set–forth later.

Norma