Ended up having a few beers, forgot about the half hourly turns, left in the first prove for about 7 hours. Baked this morning and the loaf seems fine!
Pizza dough though, I forgot the salt, the dough was sticky and undeveloped it kept tearing and was a bugger to move, it made pizzas in the end, but they weren't as food as last week's.
Pizza dough though, I forgot the salt, the dough was sticky and undeveloped it kept tearing and was a bugger to move, it made pizzas in the end, but they weren’t as food as last week’s.
Apart from the salt, that was exactly my experience from yesterday's pizza! Think I'll stick to the standard yeast version.
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76% hydration, strong white/heritage white/wholemeal rye
Looks good grum! 😊
Ref pizza Base sticking and being immovable, the recipe I’m following for sourdough pizza Suggests stretching the dough out onto baking paper and then moving the whole thing onto a pre heated baking tray. I can imagine that otherwise, the base would be an absolute bugger to get into the oven. It’s for dinner later so I’ll know soon enough whether to stick to yeasted pizza dough 😆
Banneton ordered.
Ref pizza Base sticking and being immovable, the recipe I’m following for sourdough pizza Suggests stretching the dough out onto baking paper and then moving the whole thing onto a pre heated baking tray. I can imagine that otherwise, the base would be an absolute bugger to get into the oven. It’s for dinner later so I’ll know soon enough whether to stick to yeasted pizza dough 😆
It's usually not an issue moving it around, this was just ridiculously wet, I think it was over proved due to it being proved on a very hot day. Never sticks to a pizza stone btw, and usually never sticks to peel either, due to me using a bit of semolina.
