Pizza Crust – Pumpernickel Rye
The concept for this dough was to re-create a pumpernickel rye bread into a pizza crust. With different hydration and building off other flavors, the resulting dough is easy to work with and gives that nice pumpernickel rye flavor to the Ruben pizza.
Specs:
Hydration: 64.7%
Ingredients
Pumpernickel Rye Poolish Ingredients:
- 50 gram flour, Pumpernickel Rye Organic, Central Milling
- 50 gram flour, whole rye Carolina ground, whole WRENS ABRUZZI rye flour
- 100 gram water, tap @ 80°F
- 10 gram yeast, Irish Ale Yeast WLP004
Pumpernickel Rye Dough Flour Ingredients:
- 200 gram flour, Pumpernickel Rye Central Milling
- 100 gram flour, Type 70, malted Central Milling
- 100 gram flour, 00 reinforced Central Milling
- 60 gram flour, whole rye Carolina ground, whole WRENS ABRUZZI rye flour
- 8 gram cocoa powder,
Pumpernickel Rye Dough Wet Ingredients:
- 200 gram water, tap @ 80°F
- 110 gram Stout,
- 20 gram onion, yellow, juice juiced in the Champion Juicer
- 10 gram Himalayan salt
- 5 gram oil, olive
- 100 gram poolish, Pumpernickel Rye
- 2 gram yeast, Red Star
Servings: balls
Units:
Instructions
Pumpernickel Rye Poolish Directions:
- Place a round Cambro container onto the scale and tare to zero. Measure the flour, then tare and carefully add the water. Then tare the scale and measure the liquid yeast, mixing the yeast to have in full suspension before measuring. Using a clean spatula, mix the ingredients together until incorporated and there are no dry spots. this poolish will be thicker than the other starters. Seal the container and label the poolish with the type of poolish and today's date.
- Let the poolish sit out at room temperature for 2 days. This is enough poolish for two small batches of dough.
Pumpernickel Rye Dough Flour Directions:
- Measure the flours one at a time into a container. Measure the cocoa powder, mix into the flours and set aside.
- Have a pitcher of water at 80°F ready.
- Weigh the water, stout, onion juice, salt, oil, poolish, bread yeast into a container. Blend the ingredients together with a whisk to incorporate them well and dissolve the salt. Add this to the mixer bowl, then top with the flour ingredients. Using a dough hook, turn the mixer on low speed and set a timer for 10 minutes. Let the dough come together, while you prepare the next batch of dough.
- Check the temperature of the dough after mixing to get a reading of what temperature it is and record this onto the dough log, along with the humidity and temperature of the kitchen. Place the dough into a large dough container and label with the date and place onto the bottom of the dough dolly.
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