Tuna red onion basil tomato sauce mozzarella fresh n grated hot honey drizzle
Wholemeal test , 100 % brown bread wholemeal flour , I made the dough sat night 3 x 280 balls , and I used one last night , another 2 remain i will use one after 72 hours and one after 96 hours for testing purposes
When bulk proofing whole meal , I only leave out for 4 hours max room temp bulk proof, and then finish off in fridge 24-96 hour period , take out 4 hours before baking and the bread started bubbling again
The dough was soft and well fermented. I baked at 380.c but I feel the crust/ dough could take 390/400 lower oven temp 430 top , further tests 🙂
The pizza took 4/5 minutes to cook with lower oven temp
500g wholewheat bread flour
350 g water
2 g dry instant yeast
12g salt
1 tbs Italian olive oil
Pizza was light and airy but it felt like a lot of food compared to 00 zero white flour , so I think the dough balls could be split in half n make smaller pizzas and a shorter bake time
by rainbowsaintreal
2 Comments
How did the dough feel when stretching out, was it much weaker than a 00 white flour?
How much protein does the flour have?
I once tried it with whole flour and the dough ripped quite easily but I have the assumption that I selected a flour with too little protein