{"id":2464,"date":"2010-05-09T21:09:49","date_gmt":"2010-05-09T19:09:49","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/05\/pizzateig-mit-sauerteig-und-poolish\/"},"modified":"2026-02-08T10:24:32","modified_gmt":"2026-02-08T09:24:32","slug":"pizzateig-mit-sauerteig-und-poolish","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/05\/pizzateig-mit-sauerteig-und-poolish\/","title":{"rendered":"Pizza dough with sourdough and poolish\u2026"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Collage\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/05\/Collage.png\" alt=\"Collage\" width=\"320\" height=\"231\" align=\"left\" border=\"0\" \/> \u2026 or the pizza dough who wanted to be a bread.<\/p>\n<p>I just planed to bake a simple pizza. But after JT\u2019s 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.<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>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.<\/p>\n<p>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!<\/p>\n<p>And before I write down the recipe I have to say that the dough yields a delicious pizza, too.<\/p>\n<p>&nbsp;<\/p>\n<h4><u>Pizza dough\/rustic bread with Sourdough and Poolish<\/u><\/h4>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\"><strong>Poolish<\/strong><\/a><\/p>\n<ul>\n<li>150g wheat flour Type 550<\/li>\n<li>150g water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>150g spelt flour Type 1050<\/li>\n<li>150g water<\/li>\n<li>15g sourdough starter<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>whole sourdough<\/li>\n<li>whole poolish<\/li>\n<li>150g spelt flour Type 1050<\/li>\n<li>350g wheat flour Type 550<\/li>\n<li>200g water<\/li>\n<li>15g salt<\/li>\n<li>2g fresh yeast<\/li>\n<li>30g olive oil<\/li>\n<\/ul>\n<p>Mix Poolish and sourdough and ferment for 12 hours at 25\u00b0C.<\/p>\n<p>The next morning: Mix all ingredients\u00a0 until it is homogeneous (around 1 min). Let rest for 45 min(Autolysis).<\/p>\n<p>After Autolysis: Knead the dough for 2 min on slow speed and another 4 min on high speed.<\/p>\n<p>Now place the dough in a good oiled container and ferment for 2 hours. Give the dough four folds during this time.<\/p>\n<p>Folding: Flour your countertop and\u00a0 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 <a href=\"http:\/\/www.wildyeastblog.com\/2009\/03\/05\/folding-ciabatta-video\/\">here. <\/a><\/p>\n<p>Divide into two pieces of 250g (Pizza) and one of 850 g.<\/p>\n<p>For the pizza: Roll them out discs of 30 cm diameter and top it with everything you like on a pizza.<\/p>\n<p>Bake 4 min at 450\u00b0C (or about 10 min at 250\u00b0C).<\/p>\n<p>For the bread: Preshape into a square. Rest for 20 min. Then form in a bread and proof in a brotform for 60 min.<\/p>\n<p>In the meantime heat baking stone in the oven to 250\u00b0C.<\/p>\n<p>Slash two times and bake the loaves on the hot stone for 55 min with steam, until the crust is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2026 or the pizza dough who wanted to be a bread. I just planed to bake a simple pizza. But after JT\u2019s 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,15],"tags":[87,299,109],"class_list":["post-2464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-hauptgericht","tag-brot","tag-pizza","tag-dinkel"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2464"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2464\/revisions"}],"predecessor-version":[{"id":20413,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2464\/revisions\/20413"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20414"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}