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Ingredients
500F, makes 2 x 8"
1) 25g whole wheat
1) 225g bread flour
1) 175g water, room temp
2) 50g sourdough starter discard
3) 5g salt
4) 15g olive oil (used canola)

4:30pm

In a bowl combine (1) and mix using dough whisk, let it sit for 1 hour to autolyse

5:30pm

Add (2), and mix it in using dough whisk

6:30pm

Add salt and work it in the dough

7:00pm

Add oil and work it in the dough

7:30pm

stretch and fold every 30 minutes.

9:00pm

place in the fridge overnight

when ready to use (I've left dough in the fridge for 4 days

let dough warm to room temp for 1 hour. Divide into 2.

Preheat pizza stone at 500f for 1 hour

Bake pizza at 500F for 15 minutes.

Ingredients
500F, makes 4 x 8"
1) 50g whole wheat
1) 450g bread flour
1) 350g water, room temp
2) 100g sourdough starter discard
3) 10g salt
4) 30g olive oil (used canola)

4:30pm

In a bowl combine (1) and mix using dough whisk, let it sit for 1 hour to autolyse

5:30pm

Add (2), and mix it in using dough whisk

6:30pm

Add salt and work it in the dough

7:00pm

Add oil and work it in the dough

7:30pm

stretch and fold every 30 minutes.

9:00pm

place in the fridge overnight

when ready to use (I've left dough in the fridge for 4 days

let dough warm to room temp for 1 hour. Divide into 4.

Preheat pizza stone at 500F for 1 hour

Bake pizza at 500F for 15 minutes.