This month has been a pizza month in this household. Earlier I made a morphed pizza dough using both a starter (natural levain) and commercial yeast. It is featured on pizzaquest.com:
A Morphed Pizza Dough The dough is silky soft, easy to work with and makes wonderful pizza dough.
Continue reading Pizza!
Experiments with Autolyse (Autolysis)
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An autolyse stage, as used in the making of bread, was first introduced by Professor Raymond Calvel. He noticed that when the dough was given a chance to hydrate when first mixed without the addition of salt (or other ingredients besides flour and water), it produced a superior outcome in the final bread.
Continue reading Experiments with Autolyse (Autolysis) # 1