… or the pizza dough who wanted to be a bread.

I just planed to bake a simple pizza. But after JT’s delicious rustic bread I though that I should try another pizza dough variation with Sourdough and Poolish. And after kneading I could already feel how good the result would be. The gluten structure was very nice and the dough rose very good. After folding the dough the first time I knew this dough has to become a bread.

My plan was to bake to pizzas and use the rest for mini pizza snacks. I like to freeze this snacks as a lunchtime snack. But now I decided to weighed the dough for the pizza and made a bread from the remaining dough. It rise in a brotform while I formed the pizza and baked them. I could nearly see how the dough rose high. After nearly an hour I baked the bread. It had a nice ovenspring and after I pulled it out of the oven it started to crackle promising.

It was so hard to with slicing wait until it cooled down. But I get a reward for my patient. The crumb under the crispy crust was soft and open and the taste was great. A delicious bread!

And before I write down the recipe I have to say that the dough yields a delicious pizza, too.

Pizza dough/rustic bread with Sourdough and Poolish

Poolish

• 150g wheat flour Type 550
• 150g water
• 1g fresh yeast

Sourdough

• 150g spelt flour Type 1050
• 150g water
• 15g sourdough starter

Dough

• whole sourdough
• whole poolish
• 150g spelt flour Type 1050
• 350g wheat flour Type 550
• 200g water
• 15g salt
• 2g fresh yeast
• 30g olive oil

Mix Poolish and sourdough and ferment for 12 hours at 25°C.

The next morning: Mix all ingredients  until it is homogeneous (around 1 min). Let rest for 45 min(Autolysis).

After Autolysis: Knead the dough for 2 min on slow speed and another 4 min on high speed.

Now place the dough in a good oiled container and ferment for 2 hours. Give the dough four folds during this time.

Folding: Flour your countertop and  put the dough on it. Flat the dough carefully to a square. Now fold the right and the left side to the middle, then from button and top, too. You can find a nice tutorial here.

Divide into two pieces of 250g (Pizza) and one of 850 g.

For the pizza: Roll them out discs of 30 cm diameter and top it with everything you like on a pizza.

Bake 4 min at 450°C (or about 10 min at 250°C).

For the bread: Preshape into a square. Rest for 20 min. Then form in a bread and proof in a brotform for 60 min.

In the meantime heat baking stone in the oven to 250°C.

Slash two times and bake the loaves on the hot stone for 55 min with steam, until the crust is golden brown.

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