Pumpernickel Rye Pizza Crust
Pumpernickel Rye Poolish Ingredients:
Pumpernickel Rye Dough Flour Ingredients:
Pumpernickel Rye Dough Wet Ingredients:
Pumpernickel Rye Poolish Directions:
  1. 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.
  2. 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:
  1. Measure the flours one at a time into a container. Measure the cocoa powder, mix into the flours and set aside.
  2. Have a pitcher of water at 80°F ready.
  3. 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.
  4. 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.

Executive Chef: Sean Z. Paxton

Copyright Home Brew Chef.www.homebrewchef.com