Naturally-leavened Pizza Dough
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CLICK HERE TO COPY THE SPREADSHEET
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INGREDIENTS (two 8-ounce rounds)
FEEDING CALCULATOR (complete lines 2F-4F)
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DOUGH INGREDIENTGRAMSPERCENTAmount of Starter (grams)30
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00 Flour - Change this number to scale the ingredients up. ---->>275100Desired Inoculation %70%
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Filtered Water17965.1Desired Hydration %85%
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Mature Levain228you will need...
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Fine Sea Salt - Rounded up to 6.1 from 6.05.6.12.2Starter (grams)30
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Flour (grams)43
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Water (grams)36
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LEVAIN BUILD + PIZZA DOUGH
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TIME TO BEGIN STEPTIME BETWEEN STEPSTASKDOUGH TEMP (DT)AMBIENT TEMPNOTES
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DAY 1
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12:00 PMFeeding 1: 50% inoculation 85% hydrationWhat is the ambient temperature? What is the temperature of your starter as it matures? How does the starter smell - like flour when fed? Slightly fermented when ripe? When does it cross over into smelling strongly acidic? Feed it before that point if possible.
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11:00 PMFeeding 2: 25% inoculation 85% hydration
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DAY 2
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12:00 PMFeeding 3: 50% inoculation 85% hydration
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11:00 PMMix
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Day 3
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12:00 PMFlip
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Day 4
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1:10 PM<<---- The rest of the timeline will adjust accordingly once this time is specified.Remove from Fridge4272What's the dough temperature(DT)?
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0:30
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1:40 PMChange Water7072
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0:40
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2:20 PMAdd Salt7471How does the dough feel? Extensible? Easy to work with?
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0:25Elapsed time accounts for salt addition.
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2:45 PMStretch/Fold7671
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0:20
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3:05 PMStretch/Fold8071Do you hear bubbles popping? How active is the dough?
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3:25 PMStretch/Fold7971How's that dough temperature(DT)? How does the dough feel? Look?
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3:45 PMStretch/Fold8071
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4:30 PMShape8071
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2:15
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6:45 PMTurn on Roccbox - reaches 750 after 45 minutesLift the container and look at the bottom. How is the bubble formation - small, large? How fermented does the dough look? Has it spread out a bit?
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1:00
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7:45 PMBake @800-850°FHow did the pizza turn out? Easy to stretch? Was there much difference between the first and second bake?
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8:05 PMBake @800-850°F
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