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Old 11-24-2013, 08:22 PM
Doug D. Doug D. is offline
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Join Date: Mar 2012
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Default White Whole Wheat Bread/Pizza Crust

I use this as pizza crust regularly, but it also makes a fine small loaf of bread. It's a no-knead, cold fermented recipe. Using a digital kitchen scale to measure ingredients by weight and not volume keeps the results consistent.

195 gm. King Arthur White Whole Wheat flour
30 gm. vital wheat gluten
1/2 tsp. rapid rise (bread machine) yeast
1/2 tsp. sugar
1/4 tsp. kosher salt
1/2 Tbl. olive oil
Approx. 195 gm.(ml.) luke warm water (~105F)

Place bowl on scale and zero out. Add dry ingredients to bowl and mix together. Scale should read 230 gm. Add oil. Add warm water until scale reads 425 gm. Mix together until the dough forms a shaggy ball. Dough will be sticky, but that's alright. Don't be tempted to add more flour, it will only get stickier. The stickiness will subside with resting and cloaking. Cover bowl with kitchen towel and let rest 15 minutes.

Cloaking the dough ball:

"Cloaking" is a dough forming technique that's sort-of kneading, but not quite. By stretching the top of the dough ball toward the outer edges and tucking it under, a tension is created in the outermost layer of the dough ball which helps it keep its shape and assists in rising. Holding the dough ball with both hands, thumbs up, stretch the top of the ball out with your thumbs, tucking it under and pinching together at the bottom. Do this a few times, rotating the ball 90 between each stretch-and-tuck. This is sort of hard to explain, but youtube should certainly have a video for demonstration. Place dough ball back into towel-covered bowl to rest, preferably in a warm spot (I use the oven with just the oven light on) for about 15 minutes. Repeat cloak/rest 3 times, then cover bowl with plastic wrap and refrigerate overnight. The long, cold fermentation results in a more flavorful loaf. Remove and let dough come up to room temp 30 minutes before baking. Give the dough a final quick cloak to reshape it into a boule if using for bread. At this point you can bake on a stone, in a dutch oven, or stretch and form into a 16" thin crust pizza skin. This high hydration, high protein dough can be stretched and tossed just like they do at an authentic pizzeria.
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