My four Scottish beauties

by bakerdadio

2 Comments

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  2. bakerdadio

    Holidaying in Aberdeen, Scotland, I saw a tiny pizza joint near a bridge by a river. Sign said sourdough pizza. I was not hungry but intrigued. Older friendly Italian baker was making great-looking pizza. Asked if he would share some sourdough.

    In a small sauce container gave me a small piece of dough he was forming. By the time I flew back the next day, it more than doubled, so I dumped out half of it and brought it home.

    Though it was a fully ripe dough, with salt in it, I dissolved about 10gm in water and fed it for four days, three times a day. Used AP/rye mix 70/30 ration. Last day I made my levain as usual and baked these four loaves next day.

    70% hydration, 80/20 AP/whole wheat flour. Two batches, 2 loaves each. 150gm levain, 1000gm flour, 700gm water.. Aprox. 3.5hr bulk, until 30% rise in aliquot jar. Then rolled in mix of black/white sesame seeds.

    12hr. cold retard in banneton. Baked 450º covered in cast iron combo for 20min, then approx. 20 min. uncovered until internal temp. 210º.

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