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Jor's bread thread

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Mambopoa:

--- Quote from: Joric on 22 March, 2020, 11:23:44 AM ---INGREDIENTS for 2 loaves of bread
- 600g water, room temperature
- 25g salt
- approx. 0,5g dry yeast
- 100g rye sourdough 100% hydration
- 100g spelt wholegrain
- 100g wheat wholegrain
- 800g wheat type 550 (thats between pastry (450) and bread flour (812))
- Seeds —> Go crazy;)

--- End quote ---

I was going to say that was a lot of flour (read the rest first) But my go to on 1 loaf white bread is: (Stolen and changed)
500g Strong Flour
10g Salt
7g Yeast
300 Water (may need to add a little more, depends on flour and feel)
50ml Olive Oil (adds a nice back flavour)


--- Quote from: Joric on 22 March, 2020, 11:23:44 AM ---Proofing
- 2-4 days in the fridge - the bread on the photo was Proofing 57 hours

--- End quote ---
I usual go for the 2 hour proves (depending), usually tripled at room temp. Then double again after knock back.
I won my competition by proving over 24 hours, to give a good bread flavour.


--- Quote from: Joric on 22 March, 2020, 11:23:44 AM ---- remember: Bread core temperature has to exceed 93°C - in you got a thermometer- check it!

--- End quote ---
I just go on timing, colour and the knocking sound. I have never done the temp thing with bread.
But I should try it next time. See what temp it is in the middle.

I have started to play around with sour dough and a starter, but not having much luck in a good loaf.
Either too dense or too big bubbles.

This should be Jors Bread Thread ;)

Joric:
Hey, your receipe is basically Pizza just with different flour. It’s the most basic bread receipe you can think of with only 4 ingredients:
- 500g "Tipo 00" Pizza flour (there are 2 different kinds, e.g. from Caputo - one for short, the other for long fermentation)
- 300g Water, cold. This gives 300/500=60% hydration, which is considered the "everybody can do this" sweet spot. No offense meant. Pizza is a very basic and simple dish everybody could make and afford.
- 15g Salt
- 2,5g yeast
Proofing would be overnight in that case. This is, what they do in a good Pizzeria in Napoli. No olive oil in the dough! Pizza is baked at around 400°C for 60-90s.

So as you are experienced with this kind of dough and hydration - get some Tipo00 flour and try to make some proper Pizza!  :)

Oh, and I changed the thread title- just for the fun of it.

Joric:
As for the crumb quality: try a much longer last proofing period. This is, what I am doing atm and it’s amazing how far you can push this.

—>

Joric:
Regarding Pizza Napoletana: the official regulations are here: https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana

As for the Salt: some say, the rule of thumb is: if the water tastes like sea water, it’s enough. When you cook pasta, same story. And yes - I saw chefs taste the water before putting spaghetti into it, when I was there.

On the other hand, this is a lot of salt. I can only imagine, that this will work with a lot of yeast and for short proofing periods.

Mambopoa:
Pizza dough, is 800g 00 flour, with 200g semolina flour.
Then 14g of yeast. (our packs of dried yeast are 7g each)
10g Salt
10g Sugar
640ml Water

Gives me about 8 pizza base for the oven. :)

The bread came from a standard white bloomer recipe and it has stood well with me since then.
It fills my 2kg loaf tin and gives a good size of bloomer if needed.

But in the pizza oven, you can also do pitta breads, that works really well. :)
The one I struggled with last was naan breads, just can not seem to get them right.
Oh and don't forget flat breads, great to cook on the BBQ grill :D

I know the salt for the pasta, but I think that would be too much in bread.

But I go off track.
The trick with the sour dough seems to be when you last feed it and when you are about to use it.
I need to try more, but even though it looks wrong, it does have a good taste :)

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