Pizzadough Recipe Whole Wheat Bread
This is just Lahey's basic Pizzadough recipe, only I have substituted whole wheat flour for the bread flour. I actually intended to make this into a pizza, but we made another batch using all purpose flour for that meal. So I had this dough left over: it had actually been sitting in a covered container over 24 hours before I decided to just make it into a bread.
I shaped it into a sort of elongated boule and let it rise again in a floured basket. I baked it free standing on a hot stone with steam for 15 minutes at 475 degrees F and then another 30 minutes at 450 degrees F.
During the busy Christmas season, it was a very quick bread to make, and although it was nothing special, it filled a void when I had to take a sandwich with me while I worked nights.
This bread staled quickly.
Notes to Myself
- This was made with 500g wwflour and 300g water, so is only 60% hydrated. Even still, there was quite a bit of sag once the dough fell free of the basket, and only barely enough oven spring for the scores I made in the loaf to fill in. How to get the hydration level up, but get less sag? The whole wheat does not allow me to shape the dough nicely: the gluten cloak is not nearly elastic enough, tears far too easily.
- Question: did letting the dough sit for such a long time before deciding to bake make it better or worse?
- This is essentially a no-knead bread. Would a gluten cloak have formed if I had kneaded it?