Sourdough Einkorn Scones with Dried Blueberries #sourdoughsurprises

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This month marks the 3rd year anniversary of Sourdough Surprises Baking Group. So for the monthly bake, we were given the opportunity to make or revisit the sourdough surprise of our choice.

Since I started baking with this group late in the game and skipped several months due to my schedule, this provided me with lots of choices. I decided to make sourdough scones, and to use the ancient grain einkorn for the flour.

Sourdough Einkorn Scones with Dried Blueberries

 

For this challenge, I wanted to create my own recipe, but I wasn’t sure of the appropriate proportions to use.  I’ve gotten fairly adept at using simple bread formulas for making artisan loaves so I wanted to apply the same technique to the scones.

After a little bit of research, I learned some interesting tidbits about making scones. To create your own recipe, you just follow a few simple tips. I realized halfway through this post that this was another article so look for more tips on making scones in a separate piece.

One thing I will mention is that scones do better with low-gluten flours so they work well with whole wheat and pastry flours. With that in mind, I took the best of all worlds and milled whole grain einkorn on the pastry setting to make einkorn pastry flour. 

I used baking soda (alkaline) as the raising agent and since I also used sourdough, it acted as the neutralizing agent. Therefore I didn’t have to incorporate buttermilk or cream of tartar (acidic) or baking powder (which includes baking soda and cream of tartar).

In order to make these scones a little richer, I included one egg. I wanted something different so I used dried blueberries instead of raisins and lemon rind. After I baked the scones, I brushed them with melted butter and sprinkled cinnamon sugar on top. The result was delightful. 

Sourdough Einkorn Scones with Dried Blueberries

 

Sourdough Einkorn Scones with Dried Blueberries

Makes: 12 scones

  • 2 cups Einkorn pastry flour (whole grain einkorn milled on pastry setting)
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1/2 stick chilled unsalted butter, cut into bits
  • 1 large egg, lightly beaten
  • 2 teaspoons grated lemon rind
  • 3/4 cup dried blueberries or raisins or currants
  • 3/4 cup sourdough starter
  • 2 tablespoons milk, if needed

Directions:

Preheat the oven to 425 degrees F. Grease or line a baking sheet with parchment paper and set it aside.

Whisk together the flour, sugar, baking soda and salt in a large mixing bowl. Work in the chilled butter pieces using your fingers or a pastry cutter until you have a crumbly texture.

Mix the lemon rind with the egg and add the egg mixture, along with the dried blueberries to the flour mixture and stir until well blended.

Add the sourdough starter and stir or mix with your hands until a soft dough forms.

Transfer the mixture to a light-floured surface and knead the dough a few times. Divide the dough into 2 equal pieces.

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pat each piece  into a circle about 3/4-inch thick.

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Cut the circles into 6 wedges each for a total of 12 wedges. You can form just one circle if you prefer, but I found it easier to work with the 2 circles.

Transfer the wedges to the baking sheet leaving about 1/2 inch between them. I placed the wedges on parchment circles, then transferred the parchment to the baking sheet.

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Brush the tops with melted butter and cinnamon sugar and bake them on the center rack of the oven till they are golden, about 10 to 15 minutes. Alternately, you can brush the wedges with butter and sprinkle with cinnamon after you remove them from the oven. This is what I did.

Sourdough Einkorn Scones with Dried Blueberries

 

Keep in mind that scones go stale very quickly so you have to eat them right away.  Of course, that’s not necessarily a bad thing.

 

Happy Baking!

Cathy

 

 

Granary-Style (ish) Loaf with Sprouted Red Fife #BreadBakingBabes

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The mission for the Bread Baking Babes for March was to make Granary-Style Bread. Tanna of My Kitchen Half Cups invited us to play in her granary sandbox, and play we did.

Granary-Style (ish) Bread with Sprouted Red Fife Flour

As it turns out, authentic Granary Bread is made from a proprietary granary mix which originated in the late 1800s and is manufactured by Hovis Foods in Britain. 

So with this in mind, the goal for the monthly challenge was not to make authentic granary bread, unless of course we wanted to order the proprietary flour from overseas, but rather to have fun creating our own versions and include malted grains, sprouted wheat or whatever we could find in our local kitchens to substitute.

I’ve never tasted granary bread before so I was shooting in the dark as to what blends/flavors/proportions to include. At Tanna’s suggestion, I consulted my new best friend, English Bread and Yeast Cookery by Elizabeth David to see what she had to say about this bread

According to David, the granary blend includes a mixture of wheat and rye meals along with pieces of malted grain, also known as sprouted wheat flakes.  Fair enough. Now all I had to do was figure out what proportion of wheat and rye meals and sprouted flakes to use.

Granary-Style (ish) Bread with Sprouted Red Fife Flour

David further surmised that the maltiness of Granary Bread was too strong for her so she added 81 to 85% wholemeal or strong plain flour to the granary meal to make her version. I decided if she could fool around with the formula, so could I, and mess around is what I did.

Tanna chose King Arthur Flour’s Granary-Style Bread recipe for this challenge.  I reworked the KAF recipe into my own formula using Elizabeth David’s suggestions. 

I converted the volume measurements to grams and flip-flopped the amounts of wheat and white flour used.  I didn’t have any wheat flakes so I used rye flakes. I also substituted Sprouted Red Fife for the wheat flour. I did use barley malt extract but sparingly so as not to overpower the loaf. 

When I say granary-style bread, I’m using the term very loosely. I’m not sure if it’s even a close approximation, but I had fun and it tastes good. I’m good with that!

Granary-Style (ish) Bread with Sprouted Red Fife Flour

 

Granary-Style Loaf, loosely interpreted

Adapted from KAF Granary-Style Bread

Makes: 1 Sandwich Loaf

  • 405 grams lukewarm water
  • 1/2 tablespoon barley malt extract *
  • 115 grams rye flakes
  • 335 grams sprouted Red Fife Wheat
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 8 grams sea salt
  • 120 grams unbleached bread flour, plus extra for sprinkling

* I didn’t want to overpower the loaf with malt flavor, so I only used 1/2 tablespoon.  However, based on the suggestions of the other BBBs, I will probably increase the amount to 1 tablespoon the next time I make this bread.  Feel free to experiment to find the amount that suits your palate.

 

Soaker:

Pour the water in a large mixing bowl.  Stir in the barley malt extract, rye flakes and sprouted wheat.  Mix in the yeast and allow the soaker to sit for 15 to 20 minutes to absorb the liquid.

Dough:

Stir in the olive oil and bread flour until you have a shaggy mass that should hold together and pull away from the sides of the bowl.  Add additional water or flour, if necessary.

Remove the dough to a lightly floured surface and knead it until it starts to comes together. Let it rest for a few minutes while you clean the bowl and lightly grease it with oil. Continue kneading the dough until it is tacky but not sticky.  Only add enough flour to keep it from sticking.

First Proof:

Place the dough in the greased bowl and cover with plastic wrap or a kitchen towel.  Let it rise 1 1/2 hours, or until doubled in bulk.  Gently deflate it and shape it into a loaf (or log) shape.

Final Proof:

Place the loaf in a greased 9” x 5” loaf pan.  Cover with plastic wrap or a kitchen towel and allow the dough to rise until it is about three-quarters of the way to doubled in the pan.

Baking:

Preheat the oven to 350 degrees F. and bake the loaf for 35 to 40 minutes, or until an instant-read thermometer, inserted in the middle of the loaf, registers 190 degrees F.

Remove the loaf to a wire rack to cool before slicing and serving.

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Would you like to bake along and earn your Bread Baking Buddies badge? Just make a Granary Loaf (or Granary-style Loaf) in your kitchen, and then send Tanna, this month’s host, your link (more info in her post) by the 29th of the month. I hope you'll join us!

Granary-style Loaf Bread Baking Babes March 2015

Check out this month's Bread Baking Babes posts for inspiration:

 

Happy Baking!

Cathy

Potato Bread for toast and butter, circa 1805

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This delightfully humble potato bread makes great toast due to the inclusion of cooked potato. 

Potato Bread, recipe circa 1805

 

I learned about this potato bread in the Bread History and Practice FB group.  It is described as “bread for toast and butter,” and is found in: Culina Famulatrix Medicinæ: or, Receipts in modern cookery Alexander Hunter (1729-1809) 1806 and subsequent editions https://archive.org/details/culinafamulatri01huntgoog.

According to William Rubel, bread historian and the moderator of the Bread History and Practice FB group, this is the earliest recipe he’s found “… for potato bread in an English-language book intended for use by the general population.” He places the bread circa 1806 because it’s not mentioned in the 1804 version and he couldn’t find an 1805 version online.

Elizabeth David mentions Hunter’s book and this potato bread in her book English Bread and Yeast Cookery. She indicates that Hunter’s book was first published in 1805. I went with the 1805 date, but you can take your pick.

According to David and Hunter, potatoes were commonly substituted for part of the flour during times when wheat was in short supply. Tubers were also incorporated into breads to save money because (at that time) potatoes were cheaper than flour.

Hunter speculated that, "… lovers of toast and butter will be much pleased with this kind of bread. The potato is not here added with a view to economy, but to increase the lightness of the bread, in which state it will imbibe the butter with more freedom." 

The original version and William Rubel’s version include a mixture of potato and white flour. I chose to use what is called “household” flour for my version. I hadn’t heard that particular term until now so I decided to make use of it. I sifted white whole wheat flour and the result was about 80% extraction flour. 

Potato Bread, recipe Circa 1805

 

Bread for Toast and Butter

Adapted from William Rubel’s formula posted on Bread History and Practice which is adapted from Alexander Hunter’s version at https://archive.org/details/culinafamulatri01huntgoog.

Take two pounds of fine flour, after being gently warmed before the fire and rub it into half a pound of warm mealy potatoes. When well mixed, add a proper quantity of yest and salt, with warm milk and water sufficient to make into dough, which must be allowed two hours to rise, before being formed into a loaf. Put the loaf into a tin to preserve its shape, and when placed in the oven, take care that it be not over-browned.

Flour 100%
Mashed sieved mealy potato 25%
Warm water 30% *
Full fat milk, if possible, warm 25%
Active dry yeast, not instant 1%
Salt 1.5% **

Flour 500g (I used 80% extraction home-milled white whole wheat flour)
Mashed sieved mealy potato 125g
Warm water 150g *
Full fat milk, if possible, warm 125g
Active dry yeast, not instant 5g
Salt 8g **

* If you use white all-purpose or bread flour instead of extracted whole wheat flour, you’ll need slightly less water (about 125 g).

** The recipe posted on FB called for 1% (5 g) salt, but it was a bit bland. I recommend increasing the amount of salt used in the final dough unless you salt the cooked potato, which I didn’t.

 

Method:

Pour the warm water in a large bowl. Sprinkle the active dry yeast over the warm water and let it rest for 5 or 10 minutes until foamy.

Add the potato, salt and flour to the yeast mixture and mix. Pour in the milk and mix thoroughly using a Danish dough whisk or wooden spoon.

Switch to using your hands to make sure the ingredients are thoroughly incorporated and there are no dry bits of flour.

Remove the dough to a lightly floured surface, cover with a bowl or kitchen towel and let it rest for 10-15 minutes to allow it to absorb the liquid. Knead until smooth.

Clean the bowl and lightly grease it.  Place the dough back in the bowl and turn to coat it with oil.

Cover with plastic wrap or a kitchen towel, then let it proof at room temperature for 2 hours. Fold the dough after the first hour, then let it rest for the final hour.

Shape the dough into a loaf shape and place it in a greased 9” x 5” loaf pan. Let it rise for 45 minutes to an hour or until it (the center) reaches the top of the pan.

Preheat the oven to 350 degrees F. and bake the loaf for 35–40 minutes.

 

1805-potato-bread-1 1805-potato-bread-2
1805-potato-bread-3 1805-potato-bread-4
1805-potato-bread-5 1805-potato-bread-6
1805-potato-bread-7 1805-potato-bread-8

 

Remove the loaf from the oven and let it sit in the pan for a few minutes. Remove it from the pan and place it on a wire rack to allow the bottom to firm up while cooling.

Brush the loaf with melted butter after removing it from the oven, if desired. Serve plain or toasted with butter for a deliciously simple treat.

Sliced Potato Bread with butter, recipe Circa 1805

 

I enjoyed this bread all week long. It makes great cinnamon toast for breakfast or a mid-morning snack.

Note: An added benefit of breads made with potatoes (besides the taste and texture) is that they have better keeping quality. The potato helps the bread retain it’s moisture.  

Happy Baking!

Cathy

Multigrain Struan #artisanbreadbakers

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The Bread of the Month for February for the Artisan Bread Bakers was Struan.

Multigrain Struan

Struan, which means "the convergence or confluence of streams" in Gaelic, is usually made with whatever is available at harvest time.  I used this bread as another opportunity to clean out some grains in my freezer. 

The formula I used is based on the one found in Whole Grains Bread by Peter Reinhart. According to Mr. Reinhart, Struan was the bread that put him on the bread map. He has different versions of this bread in several of his books.

This Struan is made completely with whole grains. It includes white whole wheat, cornmeal, flax seeds, oats, a little spelt bran, and a mix of 7-grains that I milled into flour. 

Multigrain Struan

 

With this formula, you let the grains soak overnight milk or buttermilk. I used kefir milk. It added a delightful flavor and soft texture to the bread. 

This Struan also includes an overnight biga to provides extra lift for the grains. I sprinkled the top with black sesame seeds because I didn't have any poppy seeds.

 

Multigrain Struan

Makes: 1 large loaf

Adapted from: Whole Grain Breads by Peter Reinhart

The volume of grains can vary based on the type of grain used and how coarsely the grains/flour are milled, so it is best to use a scale to measure the weight of the grains instead of measuring them by volume.

Soaker:

  • 57 grams whole wheat flour (I used winter white whole wheat grains that I milled into flour)
  • 170 grams any combination of grains, cooked or uncooked   (I used a mixture of cornmeal, oats, spelt bran, 7-grain mix that I milled into flour, and flax seeds)
  • 4 grams salt
  • 170 grams milk, buttermilk, yogurt, or other milk (I used kefir milk)

Mix  the soaker ingredients together in a medium bowl until the grains and flour are completely hydrated and the dough becomes the consistency of porridge.

Cover the bowl loosely with plastic wrap and let it sit at room temperature for 12 to 24 hours.  If it will be more than 24 hours before you plan to use the soaker, place it in the refrigerator.  It will keep for up to 3 days. 

Remove it about 2 hours before you plan to mix the final dough to take the chill off.

Biga:

  • 227 grams white whole wheat flour
  • 1 gram (1/4 tsp.) instant yeast
  • 170 grams filtered or spring water, room temperature

In a medium bowl, mix together the flour, yeast and water until it forms a ball.  Wet your hands and knead the dough ball for 2 minutes in the bowl to ensure the flour is completely hydrated and the ingredients are thoroughly incorporated.  The dough will be very tacky.  Let it rest for 5 minutes; then knead it again for another minute.  It should feel smoother, but it will still be tacky.

Clean and dry the bowl and place the biga back in it. Cover the bowl tightly with plastic wrap and place it in the refrigerator overnight (8 hours) or up to 3 days.

Take the biga out of the refrigerator about 2 hours before you plan to mix the final dough to take off the chill.  It should rise a bit, but not a lot.

Final Dough:

  • All of the soaker
  • All of the biga
  • 57 grams white whole wheat flour
  • 5 grams sea salt
  • 1 1/2 teaspoons instant yeast
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter, melted

1. The next day, remove the biga from the refrigerator and chop the soaker and biga into small pieces using a metal pastry scraper. Sprinkle some flour over the pieces to keep them from sticking together. Let them rest on the counter to take off the chill.

2. Place the soaker and biga pieces in a large bowl and add the rest of the ingredients on top.  Stir the mixture vigorously with a wooden spoon or a Danish dough whisk.  Using wet hands, knead the dough for about 2 minutes until all of the ingredients are  evenly distributed into the dough.  The dough will be soft and slightly sticky.  If it’s too sticky, add a little flour.

3. Transfer the dough to a work surface dusted with flour. Knead the dough by hand for about 3 to 4 minutes until the dough feels soft and tacky, but not sticky.  Add in additional flour a little at a time until it reaches the desired consistency, but be careful not to add too much.  Shape the dough into a ball and let it rest for 5 minutes.

4. Knead the dough for 1 more minute to strengthen the gluten, then place it in a lightly oiled bowl. Turn to coat it in oil. Cover the bowl loosely with plastic wrap and let the dough rise for 45 to 60 minutes at room temperature.  It should rise to 1 1/2 times its original size.

5. Place the dough on a lightly floured surface and shape it into a regular loaf shape or a freeform batard shape.  I shaped mine into a batard. Cover the loaf loosely with plastic wrap and let it proof for 45 to 60 minutes, or until it is 1 1/2 times its original size.

For detailed instructions (including photos) on shaping a Batard, refer to the post on 66 Percent Sourdough Rye.

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6. Preheat the oven to 450 degrees F. and prepare the oven for hearth baking by placing a baking stone on the bottom rack and a steam pan on the top rack.  If you’re baking the loaf in a loaf pan, just preheat the oven to 425 degrees F.

7. When the dough has risen sufficiently, place the loaf on the preheated baking sheet and carefully place several ice cubes in the steam pan.  Immediately close the door and turn the oven temperature down to 425 degrees F.

Bake the loaf for 20 minutes, then rotate it 180 degrees and continue to let it bake for another 20 minutes or so until the loaf is a rich brown color and it sounds hollow when thumped on the bottom.  The loaf should register 195 degrees F. in the center with an instant read thermometer.

Multigrain Struan

 

8. Remove the loaf to a wire rack to cool for at least an hour before slicing and serving.

This a delicious multigrain loaf with lots of flavor and texture. It makes great toast!

Multigrain Struan

 

Happy Baking!

Cathy

Sprouted Wheat Pizza Dough with Ancient Grains #ancientgrains

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Crisp and light with a hint of wheatiness is how I would describe this sprouted wheat pizza dough. 

Sprouted Wheat Pizza Dough with Ancient Grains

If you want an easy whole wheat pizza dough with exceptional flavor, this one fits the bill. The pizza can be mixed and baked on the same day or you can retard the dough in the refrigerator overnight and bake the pizza the next day.

I was looking for a creative way to use some of the sprouted flour I bought recently and this pizza dough provided the perfect canvas for that creativity.

I got the idea for making sprouted wheat pizza from Bread Revolution by Peter Reinhart. I substituted sprouted KAMUT and spelt flour and adjusted the hydration level.

This dough does not require a long fermentation nor does it require an overnight rest in the refrigerator; however, I found it worked better with my schedule to let the dough balls rest in the refrigerator overnight.  I actually let one of them rest in the refrigerator for three days.

I’ve made three pizzas so far with the dough.  My three attempts are outlined below.  This dough makes a total of five pizza balls.  I put the other two pizza balls in the freezer to enjoy another day. 

 

1st pizza: I-Heart Pizza

Due to a mishap with getting the shaped pizza dough off of the peel and onto the pizza stone, the first pizza ended up in the shape of a heart (sort of).  I’ll have to try it on purpose sometime and see if I can get a really good heart shape. This one tasted good, but I had turned the oven down too soon so it wasn’t quite as crispy as I wanted.

Sprouted Wheat Heart-Shaped Pizza

I showed a photo of this pizza on FB and a friend asked if it was made with sourdough.  That’s the thing about using sprouted wheat.  You can get these results just using yeast.  Of course, you can use sourdough if you prefer but I wanted to try it with yeast to see the results.  I’m sold.

 

2nd Pizza: Thin & Crunchy

The second time I made pizza, I rolled out the dough using a rolling pin to get it thinner, but I rolled it out a bit too thin. It got burnt around the edges. The flavor was really nice though.

I took the photo below in my kitchen (where the lighting is terrible) so that’s why it looks yellowy.

Sprouted Wheat Pizza rolled out thinly

As I was making these pizzas, I documented my results in an email to a friend.  When he saw this photo, he asked me what I was going to do with the pizza bones. I hadn’t heard that term before, but I like it.  They were a bit too crispy for my enjoyment so I let Charlie (my beautiful blue-eyed dog) enjoy the pizza bones.  He thanked me.

 

3rd Pizza: The Charm

As they say, the third time is the charm and it certainly was. I shaped this dough using the back of my hands to support the dough and stretching the dough with my thumbs and gravity (as the instructions say to do).  I placed it on parchment paper rather than trying to pry if off of the pizza peel. I got a new pizza peel and I still need more practice with it.

I’m extremely pleased with the way the third pizza turned out.  It actually ended up fairly round and had a rim around the edges that puffed up very nicely when baked. I really enjoyed this one. I thought I had overloaded it with too many toppings, but it held together well and tasted great. My friend had commented that the third pizza looked rather barren so I added more toppings to this one.

Sprouted Wheat Pizza Dough with Ancient Grains

 

“The Charm” Sprouted Wheat Pizza Dough

Adapted from: Bread Revolution by Peter Reinhart

Makes:  Five 8-9 oz. Pizzas

Ingredients:

  • 380 grams sprouted KAMUT flour
  • 300 grams sprouted spelt flour
  • 14 grams salt
  • 5 grams instant yeast
  • 560 grams water, room temperature
  • 2 tablespoons olive oil

 

Mix the Dough:

Whisk together the flours, salt and yeast in the bowl of a stand mixer.  Pour in the olive oil and gradually add in the water (withhold about 50 grams and add it in gradually) then mix with the paddle attachment for a minute or so until the flour is completely hydrated.  The dough will be coarse and wet at this point.

Let the dough rest,uncovered, for about 5 minutes. Switch to the dough hook and mix, on medium-low speed, for a minute.  The dough start to smooth out and thicken a bit.

Fold and Stretch the Dough

Using an oiled rubber spatula or dough scraper, remove the dough to a lightly oiled work surface.  Using oiled or wet hands, stretch and fold the dough.  To perform a stretch and fold, fold the dough over itself four times from the left, right, top and bottom (see photo #2 below).  The dough will firm up but it will still be soft and sticky.

Let the dough rest on the counter covered with a mixing bowl or place it in the bowl and cover the bowl with plastic wrap or a kitchen towel.  At intervals of 5-20-minutes, perform three additional stretch and folds. Wet or oil your hands for each fold-and-stretch to keep the dough from sticking to your hands. It will become firmer with each stretch and fold. I found that doing the folds every 20 minutes gave the dough more strength.

After the final fold, the dough will be tacky, yet supple and it should have a bouncy quality.

Note about fermenting the dough overnight: If you prefer to let the dough ferment overnight, put it in the refrigerator after the final fold.

Bulk Fermentation

Oil a large bowl and place the dough in it. Turn the dough to coat it in oil.  Cover the bowl with plastic wrap or a kitchen towel. Let the dough rise at room temperature for 1 1/2 to 2 hours, or until doubled in bulk.  If you prefer a shorter proof, put the dough in a warm place (90 degrees F.) until doubled in bulk.

Shape Dough Balls and Final Proof

Line a sheet pan with parchment paper and lightly spray or coat it with olive oil.  Using an oiled dough scraper or rubber spatula, transfer the dough to a lightly oil work surface. Using a metal pastry blade or plastic bowl scraper, divide the dough into five equal pieces.  Mine weighed about 8.5 ounces each.

Form each piece into a round ball (boule). Place the dough balls on the prepared pan and space them evenly so they have room to rise slightly. Mist the tops with olive or vegetable oil and cover loosely with plastic wrap or place in a food-grade plastic bag.  Proof the pizza balls for 1 to 2 hours.  They won’t double in size, but should expand. 

Note about retarding in refrigerator: At this point, you can continue on to baking the pizzas or place them in the refrigerator overnight. Remove them from the refrigerator about 1 1/2 hours before you plan to bake the pizzas.

This is what I did. I placed the pizza balls in the refrigerator and baked one pizza each evening for three consecutive days for a total of three pizzas.

Preheat Oven

This pizza performs best when baked at a high temperature.

Preheat the oven as high as it will go with a baking stone (if using) on the bottom rack.  The dial on my oven goes to 550 degrees F., but the thermometer (in the oven) reached 600 degrees F. when it was fully preheated. The first time I made the pizza, I freaked and turned the oven down. For “The Charm” pizza, I didn’t turn the oven down. I let it bake at 600 degrees F. (according to the thermometer).

Shape the pizzas

Press the ball of dough into a flat disk using your fingertips.  Slide the backs of your hands under the dough and as you rotate it, use your thumbs to coax the dough into a larger circle.  Try not to use the backs of your hands or your knuckles to stretch it or you might tear the dough. Gravity will help stretch it.  Do this from the outside edges of the dough, not the center.  If you and/or the dough get tired or the dough snaps back, just lay it down on the floured work surface and let it rest. Move onto shaping another pizza or just take a deep breath.

Continue stretching the dough until you have a 9-to 12-inch disk. Place the disk on a floured or parchment-lined baking peel.  You can also use the back of a baking sheet if you don’t have a peel.  It’s best to use flour on the peel because it doesn’t burn as quickly as cornmeal and semolina.

If there are any holes in the dough, patch them before adding the sauce or toppings. Otherwise, you’ll end up with a gooey mess.

Top and Bake the Pizzas

Add the toppings of your choice. I used marina sauce, onions, green peppers, turkey pepperoni and three different types of cheeses: mozzarella, shaved parmesan and feta cheese.

Slide the pizza onto the preheated baking stone, if using, or place the pizza on the baking sheet directly in the oven.  Bake the pizza for about 4 minutes, then rotate the pizza using the pizza peel.  It will take anywhere from 5 to 7 minutes for the pizza to bake fully. The edge should puff up and the color will be a deep golden brown or darker depending on the type of flour used and if you let it get charred. 

sprouted-wheat-pizza-5 sprouted-wheat-pizza-6
sprouted-wheat-pizza-9 sprouted-wheat-pizza-10
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sprouted-wheat-pizza-1-9 sprouted-wheat-pizza-2-3
sprouted-wheat-pizza-3 sprouted-wheat-pizza-4

 

Remove the pizza, then let it cool for 1 minute before slicing and serving.  Continue baking as many pizzas as desired.

Sliced Sprouted Wheat Pizza Dough with Ancient Grains

 

This dough will last in the refrigerator up to three days. I know because I tested it and the dough ball from third day was my favorite.  You can also freeze the pizza balls for up the three months.

 

Happy Baking!

Cathy

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