Pizza Sourdough using sourdough starter
Ingredients
Levain Mix
50 gr mature sourdough starter
50 gr bread flour
50 gr wholemeal flour
100 gr warm water
Final mix (makes 4 (2) pizza balls)
425 (212) gr bread flour
75 (38) gr wholemeal flour
310 (130) gr warm water
10 gr salt
200 gr levain mix
Method
1. Making a levain mix
Have 50 gr of sourdough starter in a large jar.
Add bread flour, wholemeal flour, water, mix all well with a fork.
Leave to sit for 3-4 hours at room temperature.
It must double in size.
2. Making a sourdough for bulk fermentation
Add water into a large bowl.
Dissolve salt in water.
Add levain into water, mix and dissolve all.
Add flours, mix all with hands until incorporated.
Let it stand/rest for 10 minutes.
Start kneading until self contracting. Or use a mixer on speed 2.
Make a ball.
Put in a large oiled container, leave for 3 hours at room temperature, it must rise a lot.
Turn out the dough onto floured surface. Divide into 4 equal parts.
Put into proving containers and prove in the fridge for 24 hours.
Warm it up at room temperature for 2 hours prior stretching.
Stretch, top, bake and eat.
