arfi's posts with tag: pizza
 |  | Great news for Ndoel! If you follow her story mucking around with wholemeal (whole wheat) to make pizza base (http://mindyjordan.multiply.com/recipes/item/332/Klub_Berani_Baking_3_Pizza), you know it is damn difficiult to even imagine how hard life is living in a country who doesn't have a good supply of flours! The great thing is that she does NOT give up! Bravo, Ndoel!
Upon looking back up my recipes-torn-from-magazines pages, I found this recipe and I thought I might try it, just to look at how hard it is to develop the pure wholemeal into a lovely pizza crust.
I made two experiments. First, I use the pure wholemeal without any addition of plain flour, and Second, I added 1:1 of wholemeal and plain flour with slightly different method although using the same recipe.
Here's the recipe for the crust from AWW, May 1989:
¾ cup wholemeal flour, 1 tsp sugar, ½ tsp salt, 7g dried yeast, 1 Tbs oil, ¼ cup hot water
First try following the recipe entirely:
Sift flour, sugar and salt into a medium bowl, add yeast. Make a well in the centre of flour mixture, add combined oil and water, mix to a firm dough. Turn dough onto a lightly floured surface, knead for about 10 minutes, or until dough smooth and elastic. Place dough into a lightly oiled bowl, cover and stand in a warm place for about 30 minutes, or until the dough has doubled in bulk. Knead dough until smooth.
Second try using different technique:
Replace half of the measurement for wholemeal with the same amount for bread flour (high-grade), mix it with salt. Put the water, sugar and yeast in a bowl and stir. Leave it for about 5 minutes or until it is foamy. Make a centre of flour mixture, then add the oil and combined yeast. Knead until smooth and elastic. The result of the kneaded dough will be much risen than the pure wholemeal one.
I have no idea if the technique from the first with the second will make the difference of the addition of the bread flour will do it.
So, what if:
1.You use the first method with the wholemeal flour with proofing your yeast first, then proceed like the second method. What's it going to be like?
2.You use the second try with first method, that is mixing the yeast into the flour and knead it then rise it?
3.There are still some more possibilities for you to try out, so hey, get yourself going and good luck!!
Don't give up, girl!! |
| |
|
