Sourdough for Pizza or Bread Dough
This versatile dough can be used for either pizza or bread. The recipe involves a two-stage process, resulting in a flavorful and well-developed dough.
Ingredients
Day 1:
- 500g all-purpose flour
- 300g water
- 250g sourdough starter
- 5g sugar or maple syrup
Day 2:
- 200g all-purpose flour
- 12g salt
- 5g active dry yeast
- 2 tablespoons extra virgin olive oil
Instructions
Day 1:
- In a large bowl, combine 500g flour, 300g water, 250g sourdough starter, and 5g sugar or maple syrup.
- Mix thoroughly until no dry flour remains.
- Cover the bowl and let the dough rest at room temperature for 24 hours.
Day 2:
- Add 200g flour, 12g salt, and 5g active dry yeast to the rested dough.
- Using a stand mixer with a dough hook attachment, mix on medium speed until the dough becomes homogeneous.
- While mixing, gradually add 2 tablespoons of extra virgin olive oil.
- Once the dough is smooth and cohesive, transfer it to a clean bowl.
- Cover and let the dough rest for 15-30 minutes before proceeding.
Proofing:
- After the initial rest, shape the dough into your desired form (e.g., pizza or bread).
- Place the shaped dough in a lightly oiled bowl or on a baking sheet, cover it with plastic wrap or a damp cloth, and let it proof in a warm, draft-free place.
- The dough should double in size during this proofing stage, which can take anywhere from 1 to 3 hours depending on temperature and yeast activity.
Your dough is now ready to be baked as desired.
No comments:
Post a Comment