מתכון לבצק פיצה בתפיחה של 72 שעות
על המתכון
This dough is simple and foolproof—but you do need TIME. Not hands on or working time, but time for a 24-hour rising period and then a 48-hour cold ferment. That’s 72 hours total, in case you don’t have a calculator.
The first phase is a 24-hour period of allowing the dough to bulk ferment (or to rise as one unit before being divided into individual dough portions) at room temperature. Just find a spot where you can park the dough where it will not be disturbed. The dough will impart a pleasant aroma will make your kitchen smell like a bakery.
72 Hour Pizza Dough Recipe (makes 7- 12"pies)
This recipe can be scaled up or down using the same percentages. In other words if you want to cut it in half. Literally reduce each ingredient in half...
Recipe from Baking With Steel
מצרכים
- 1100 grams (7 1/2c) bread flour (100%)
- 38 grams (4 tsp) fine sea salt (3.4%)
- 2 gram (1/2 tsp) active dry yeast (.2%)
- 780 grams or 3 1/4 cups of water (70%)
- Directions
- In a large bowl, whisk together the bread flour, salt, and yeast.
- Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, lightly flour a countertop or large cutting board and remove the dough from the bowl with lightly oiled or wet hands (to discourage sticking). Knead for 2-3 minutes to remove clumps. The dough won't become elastic, but should easily form a loose ball.
- Place the dough in a lightly oiled bowl and cover with a damp, clean kitchen towel or plastic wrap to prevent
הסרטון באדיבות הערוץ Baking Steel. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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