liquid sourdough

Pizza with liquid sourdough starter


 Recipe in Italian
Let's see if I can keep up with the updates. Now I want to share this amazing pizza, published quite recently in my Italian blog. Long fermentation with my liquid sourdough starter (100% hydration). At the beginning I thought it was going to be a disaster.....the fermentation was so slow, actually didn't rise at all in the fridge and then suddenly about 10 hours at room temperature the dough exploded and got lots of nice bubbles. 
This focaccia is really soft and with a rustic taste, you gotta try it!!!

  • 100g strong stone ground flour
  • 200g multi cereal flour ( Spelt, wheat, enkir)
  • 50g sourdough starter
  • 240g water
  • 12g salt
  • 1 tbs extra virgin olive oil
  • Tomato sauce 
  • origano
  • Salt 
  • Extra virgin olive oil
In a stand mixer mix the two flours with the sourdough starter and the water. At last add the salt. Continue kneading until you have a smooth dough and until it picks off the sides and bottom of the bowl into a single mass. At this moment add the olive oil and continue kneading until well incorporated. Change the flat beater to the dough hook and continue kneading for a few minutes until the dough is smooth, shiny and elastic. The dough will clean the sides of the bowl and make a slapping noise.
Transfer dough in a oiled bowl, cover with cling film and keep at room temperature for a few hours, then put in the fridge overnight for about 12 hours.
Remove bowl from the fridge and allow dough to rise at room temperature until doubled in size. Lightly oil an oven tray and stretch the dough with wet hands. Be careful no to break all te fermentation bubbles. Spread some tomato sauce on the pizza base, season with olive oil and salt and let rise at room temperature for 1 hour. Pre-heat the oven at 200ÂșC.
Sprinkle the surface with some fresh origano and bake the pizza at for 15/20 minutes.

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