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Old 06-24-2013, 06:56 PM   #1
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Default Bagels, Pizza & Bread.

New thread because I didn't want to hijack the other one totally. And then you can follow the process. Sorry for the repost, i'll delete the others.

OK. Listen young grasshoppers and I will show you the ways.
Photo/Step 1. Flour. Get this one
base is 1000g flour, 700g h20, 1/2c leaven. mix. wait 40 min.

I'll update as I do the next steps. Also doing a 50 gallon brew today, turbid mash... then AHA conference... so may be late in updating

Photo/Step 2. add salt. 20g is what is standard. i'm watching my sodium (go up) so i use 15. Important to add salt after 30-40 min rest.

Photo/Step 3. This step is optional but HIGHLY RECOMMENDED. If you're at home over the next several hours, the bread will benefit from some folds within the bowl, which help gluten development. To fold the dough properly, first imagine the bread within the circular bowl having four sides. Simply reach under one side of the dough, pull up to stretch the dough, then fold toward center. Do the same with the opposite side, then with the other two sides. Shoot for doing this once every 15-20 minutes during the first few hours, then once every half hour thereafter. You will feel it become smoother each consecutive turn.
credit: my good friend Scott P for the narrative.

I've broken mine into two bins as I am doing a quadrouple batch so I have ample dough over the next week for bread and pizza. Need to make some so my wife doesnt' starve while I'm at AHA.

Photo 4 - 4th fold. structure is really there!

2013-06-24-09.20.32.jpg   2013-06-24-10.22.52.jpg   2013-06-24-10.27.13.jpg   2013-06-24-12.33.33.jpg  
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Old 06-24-2013, 06:58 PM   #2
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Do you use the same dough for all three?

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Old 06-24-2013, 07:04 PM   #3
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Same dough for all. Photo is before I did final fold. You can begin to see why these pizzas are the best. OK, that wasn't humble. Sorry.

2013-06-24-14.00.48.jpg  
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Old 06-25-2013, 03:39 AM   #4
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Once you've gone through all the steps to make the dough, its time to shape - even for pizza. I am tired and will post photos later. To see what I did today, check the Wild and Lambic forum. It'll be at the top.

See how to shape loaves here:

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Old 06-25-2013, 03:50 AM   #5
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more pix

img_5442-copy-.jpg   img_5443-copy-.jpg  
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Old 06-25-2013, 12:22 PM   #6
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looks good!

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Old 06-28-2013, 05:31 PM   #7
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What's the "1/2c leaven. mix."? Are you saying half a cup of leavening, then mix? Half a cup of some leavening mix? Do you just mean yeast? Half a cup is a lot, but that is for like 8.5 cups of flour so I dunno.

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Old 06-28-2013, 09:14 PM   #8
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1/2 cup leaven, then mix. To be honest, I don't measure the leaven very often. Flour/h2o ratio is more important.

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Old 06-28-2013, 10:34 PM   #9
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But that's my question. What's leaven? Yeast?

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Old 06-29-2013, 06:14 PM   #10
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Yes, sorry. Leaven is the yeast starter.

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