Dough it long time.
The weather in my city has become cool and very pleasant. This makes it ideal for longer fermentation. I made two completely different breads using the same dough. The mixing started in the night.
- All Purpose Flour : 400g.
- Water : 300g.
- Yeast, a pinch.
Mixed this into a wet and shaggy dough and let it rest overnight. Actually It was supposed to be overnight but I finally got it to after almost 14 hours. Then mixed into it:
- All of the overnight dough.
- Whole Wheat Flour : 400g.
- Salt : 10g.
- Olive Oil ~ 30g.
- Yeast : 7g
- Water : as much as is needed to get a soft and bouncy dough ball.
Kneaded till it passed the window pane test. Let it rest till its doubled and more. This happened by around 1pm itself. So it went into the fridge till 5pm.
Made a garlicy fresh cream béchamel sauce. Melted in some cheese when its still warm.
Rolled out pizza pies. Each pie was about 170-180g in weight. Rolled thin. Into the oven topped with the sauce, cooked broccoli and bell peppers. Some mozzarella chunks as well. I baked them in my OTG at 190C for 10 mins with both sides heat. Then 5 mins at 220C with only top heat.
The remaining dough was shaped into a boule. Baked at 180C for about 30 mins and allowed to cool inside the closed oven itself for another 30 mins.