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Posts tagged dough

Slowing Down Fermentation

Most likely ambient temperatures are warmer now that it’s summer here in the northern hemisphere. Your starter and dough can over-ferment easily in hotter weather. Here are some ideas for slowing down your starter and dough:
Things that help slow down a starter are: READ MORE »

Pizza!

 

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.

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Experiments with Autolyse (Autolysis) # 1

Experiments with Autolyse (Autolysis)

Click here for a PDF version of this article.

Click here for a printable PDF version with no photos.

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.

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