50% Whole Grain Rustic Bread and Pizza Dough
Sylviambt from Clear Lake, WI
I've made this recipe twice and am a bit frustrated with the lack of rise. As instructed, I've used the directions provided for the pain a l'Ancienne, page 52, but wonder if there's a step missing. I shape the bread as directed after the first hour, and then let rise again for another two hours. Should this be three hours given the deflation that comes even with the most gentle folding? I'd really like bigger holes in the bread. Or should I increase yeast by a smidgen?
bes30 from ,
Just like the Sourdough Pizza Dough recipe, I divided the dough into 4 portions. It is much easier to work with than 5 portions and easier to stretch out into a nice 11-12 inch pizza. This dough was a little more difficult to work with than the sourdough dough. It took some getting used to the feel of it, but after 1 pizza, it was easy to adjust.
I love the added flavor the 50% whole wheat adds. It also makes for a softer crust. To me this pizza crust was even more like a traditional pizza crust. I enjoyed the flavor and feel of this crust even more than the sourdough, which I also loved.
homejoys from ,
The 50% Whole Grain Pizza dough was delicious. A little harder to stretch then the Neo-Neopolitian but I think the addition of a little vital gluten could help. I'm also terrible at forming pizza dough so it might be me and not the recipe!
Only one problem with these pizza dough recipes. Once you learn to make a really great pizza dough, most other pizza you eat will seem sadly lacking.
On a recent visit to a good pizza shop in our area, my husband's opinion was that the toppings were good but their dough had no flavor. He'd rather stay home and eat my pizza, which is a high honor!
I've never made a wheat pizza crust so I thought I'd give it a try. The gluten does not develop as well as the neopolitan dough as I feared so I made the dough balls a bit smaller. It was easier for me to stretch and made good small pizzas. I'll be keeping some of these in the freezer too!
southerncooker from Boomer, NC
I made this into pizza dough for dinner at my Mom and Dad's. It was enjoyed by all. We baked four of the balls, one veggie, one meat with mushrooms on one half, one with the works and one pepperoni. They were all delicious. Couldn't believe how fast they baked. We cranked up the heat as high as it would go, as suggested in the book. My Mom's oven goes to 550 while mine only goes to 500. I have one dough ball left to test in my own oven and this time on my pizza stone.
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