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Baking with baker's percentages

Thu, 30 Mar 2023 09:41:00 GMT

The best use of math since high school

Making pizza dough can seem intimidating, but by using baker's percentages, it becomes a straightforward process. In this blog, we'll explore what baker's percentages are, why they're useful, and how to use them to make a delicious pizza dough.

What are baker's percentages?

Baker's percentages are a method of expressing the ingredients in a recipe as a percentage of the total weight of the flour. For example, if a recipe calls for 500 grams of flour and 300 grams of water, the baker's percentages for the water would be 60% (300/500 x 100) and 40% for the flour. This method allows bakers to easily scale recipes up or down, maintain consistency, and adjust the hydration level of a dough to achieve a desired texture.

Why use baker's percentages for pizza dough?

Using baker's percentages is particularly helpful when making pizza dough because it allows for consistent results every time. By adjusting the percentages of ingredients, you can achieve a dough that is chewy, crispy, or somewhere in between. Additionally, using baker's percentages can help you understand the relationship between ingredients in a recipe, and how to balance them to achieve the desired texture and flavor.

How to make pizza dough using baker's percentages

To make pizza dough using baker's percentages, you'll need to know the percentages of each ingredient, as well as the total weight of flour you'll be using. Here's a recipe to get you started:

Ingredients:

100% flour
60% water
2.5% salt
2% olive oil
0.1% instant yeast

For this recipe, we'll use 500 grams of flour, which means the other ingredients will be calculated as follows:

Water: 60% of 500g = 300g
Salt: 2.5% of 500g = 15g
Olive oil: 2% of 500g = 10g
Instant yeast: 0.1% of 500g = 0.5g

Method:

In a large mixing bowl, combine the flour, salt, and instant yeast. Mix well.
Add the water and olive oil to the bowl and mix until a rough dough forms.
Turn the dough out onto a clean, floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic.
Place the dough back into the mixing bowl, cover with a damp cloth, and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
Once the dough has risen, turn it out onto a floured surface and divide it into two or more portions, depending on how many pizzas you want to make.
Shape each portion of dough into a ball and let it rest for 10-15 minutes before rolling it out into a pizza crust.
Top your pizza with your favorite ingredients and bake in a preheated oven at 450°F (230°C) for 10-15 minutes, or until the crust is golden brown.

Now that you know how to make pizza dough using baker's percentages, here are a few tips to help you make the perfect pizza every time:

Use a high-gluten flour: High-gluten flour has more protein than all-purpose flour, which gives the dough more elasticity and helps it hold its shape better.
Use cold water: Cold water slows down the fermentation process, which helps the dough develop more flavor and a better texture.
Use a pizza stone or steel: A pizza stone or steel helps distribute heat evenly, which results in a crispy crust.
Let the dough ferment slowly: Slow fermentation allows the dough to develop more flavor and a better texture. You can achieve this by letting the dough rise in the refrigerator overnight or for up to 72 hours.
Don't overwork the dough: Overworking the dough can cause it to become tough and chewy. Knead it until it's smooth and elastic, but don't keep kneading it past that point.
Don't add too many toppings: Overloading your pizza with too many toppings can make it soggy and hard to handle. Stick to a few high-quality ingredients, and spread them out evenly on the crust.

Making pizza dough, or any dough, using baker's percentages is the best, most reliable way to achieve consistent results every time. By balancing the percentages of ingredients, you can achieve a dough that is chewy, crispy, or somewhere in between. Remember to use high-gluten flour, cold water, and a pizza stone or steel for the best results. And don't forget to let the dough ferment slowly for maximum flavor and texture. With these tips and techniques, you'll be making delicious pizza in no time.

Einkorn Flour Pizza Dough

Thu, 30 Mar 2023 09:09:33 GMT

Einkorn makes a unique addition to your flour blend

Einkorn is an ancient grain that has been cultivated for thousands of years. It has a rich history and is known for its nutty flavor and nutritional benefits. In recent years, einkorn flour has become more popular among health-conscious consumers and home bakers, and it's starting to creep into the professional pizza scene. In this post, we will explore the benefits of using einkorn flour in pizza dough and provide a delicious recipe for you to try.

What is Einkorn?

Einkorn is an ancient grain that was one of the earliest forms of wheat. It was first cultivated in the Fertile Crescent of the Middle East over 10,000 years ago. Einkorn is an unhybridized grain, meaning that it has not been crossed with any other grain species. This makes it a pure form of wheat with a unique genetic makeup. Einkorn has a high protein content and is rich in nutrients such as fiber, iron, and vitamin B6.

Einkorn is known to be more digestible than modern wheat varieties. This is because it contains less gluten and is easier for the body to break down. For individuals with gluten sensitivities, using einkorn flour in pizza dough may be a better option than traditional wheat flour. The flour has a rich, nutty flavor that is distinct from modern wheat varieties. This flavor can add depth and complexity to your pizza dough, making it more interesting and delicious.

Einkorn Pizza Dough Recipe

Ingredients:

500g einkorn flour (100%)
10g salt (2%)
10g sugar (2%)
1g instant dry yeast (0.2%)
375g water, cool (75%)
25g olive oil (5%)

Instructions:

In a large mixing bowl, combine the einkorn flour, salt, sugar, and instant dry yeast.
Add the cool water and olive oil, and stir until the ingredients are well combined. Let rest for 10 minutes.
Knead the dough on a lightly floured surface for 5-10 minutes until it becomes smooth and elastic.
Cover the dough with plastic wrap and let it rest at room temperature for 2 hours.
After 2 hours, place the dough in the refrigerator and let it cold ferment for 24 hours.
Preheat your oven to 425°F.
Remove dough from fridge at least an hour before use.
Stretch it out to your desired thickness and shape.
Add your favorite pizza toppings, leaving a bit of space around the edges for the crust.
Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted.

Chef's Notes:

Einkorn flour absorbs water differently than wheat flour, so you may need to adjust the amount of water in your recipe. Start with the amount of water called for in your recipe, but be prepared to add more if the dough seems dry.
Einkorn flour has a lower gluten content than wheat flour, so it may not be as stretchy as traditional pizza dough. To compensate for this, handle the dough gently and avoid over-kneading it.
Because einkorn flour is more fragile than wheat flour, you may find it helpful to mix the dough by hand rather than using a stand mixer. This will allow you to feel the dough's texture and adjust the water as needed.
Einkorn flour is more delicate than wheat flour, so it's important not to overwork the dough. Be careful when shaping and stretching the dough, and avoid over-topping the pizza.
Einkorn flour has a nutty, slightly sweet flavor that pairs well with savory toppings. Consider using bold, flavorful toppings to balance the sweetness of the flour.
Einkorn flour is a whole grain flour, so it can make the crust slightly denser and heartier than traditional pizza crust. If you prefer a lighter crust, you can blend einkorn flour with all-purpose flour or bread flour.
Consider a longer fermentation time to improve flavor and texture. The dough can be left to rise in the refrigerator overnight for a more flavorful and easier to digest crust.

I hope these tips help you make a delicious einkorn pizza dough!

Super slow cold fermented pizza dough

Thu, 30 Mar 2023 06:36:50 GMT

Why I often go with a slow and low cold fermentation

Pizza is one of the most popular and beloved foods around the world. It's a simple dish that can be customized in endless ways to suit different tastes and preferences. But what sets a good pizza apart from a great one is the dough. And for me, the key to making the perfect pizza dough is a slow, cold fermentation process that can last up to 100 hours.

So why do I prefer to make pizza with super slow, cold fermented dough? There are several reasons.

Firstly, slow fermentation allows the dough to develop more flavor. As the dough ferments, it breaks down the starches and proteins in the flour, creating a more complex flavor profile. This is especially true when using high-quality, unbleached flour with a high protein content, such as bread flour or Tipo 00 flour. The slow fermentation process also produces more carbon dioxide, which gives the dough a light and airy texture.

Secondly, a longer fermentation process makes the dough easier to digest. The slow breakdown of starches and proteins during fermentation makes the dough more easily digestible, which is great for people with sensitive stomachs. Additionally, slow fermentation helps to reduce the glycemic index of the dough, making it a healthier option for those who are watching their blood sugar levels.

Another benefit of slow fermentation is that it makes the dough easier to work with. Cold fermentation slows down the activity of yeast, which can make the dough less elastic and easier to handle. This is especially helpful for home cooks who may not have as much experience working with pizza dough as professional chefs. The slow fermentation process also allows the dough to fully relax, which makes it easier to shape into a thin, crispy crust.

Finally, slow fermentation allows for greater control over the final product. By letting the dough ferment for up to 100 hours, you can adjust the flavor and texture of the crust to your liking. For example, a longer fermentation time will produce a more sourdough-like flavor, while a shorter fermentation time will result in a milder, sweeter crust. You can also adjust the amount of yeast used to control the rise and texture of the crust.

Of course, making super slow, cold fermented pizza dough requires a bit of planning and patience. You'll need to start the dough several days in advance and let it rest in the refrigerator for at least 48 hours (or up to 100 hours, if you're feeling ambitious). But the extra time and effort are well worth it when you bite into a perfectly crispy, flavorful crust.

So how do you make super slow, cold fermented pizza dough? Here's a basic recipe to get you started:

Ingredients:

500g bread flour or Tipo 00 flour
10g salt
1g instant dry yeast
350g cold water

Instructions:

In a large mixing bowl, combine the flour, salt, and yeast.
Gradually add the cold water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
After 30 minutes, knead the dough for 10-15 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 48 hours (or up to 100 hours).
When you're ready to make your pizza, remove the dough from the refrigerator and let it come to room temperature for 30 minutes.
Preheat your oven to the highest temperature possible (ideally 500-550°F).
Shape the dough into a thin round or rectangle, depending on your preference.
Add your desired toppings and bake the pizza on a preheated pizza stone or baking sheet for 8-10 minutes, or until the crust is crispy and the cheese is melted and bubbly.
Slice and serve hot.

One of the great things about making pizza with super slow, cold fermented dough is that it's highly customizable. You can experiment with different flours, hydration levels, and fermentation times to create the perfect crust for your taste. You can also get creative with your toppings, from classic tomato sauce and mozzarella to more unconventional options like fig and prosciutto or barbecue chicken.

In addition to making pizza, super slow, cold fermented dough can also be used to make other delicious baked goods, such as bread, focaccia, and even cinnamon rolls. Baking with slow, cold fermented dough is a labor of love that requires patience and planning, but the results are well worth it. The slow fermentation process creates a flavorful, easily digestible crust that is easy to work with and highly customizable.