ingredients:
- 1 2/3 cups whole wheat flour
- 1 1/2 cups bread flour
- 7 tbsp milk powder
- 1 1/2 tbsp sugar
- 1 1/2 tsp salt
- 1/2 tsp instant dry yeast
- 2/3 + 3/4 cup water
- 1/2 cup sourdough starter
1. Mix well and store in the container with lid overnight.
BREAD: Store the dough with room temperature.
PIZZA: Store in refrigerator.
--------------------------------Baking day--------------------------------
BREAD:
1. Fold the dough for 6 times.
2. Transfer the dough to proofing basket with flour on the bottom, then flour on the top of the dough.
3. Wait until it double size.
4. Preheat the oven to 450F with empty Dutch Oven with lid.
5. Transfer the dough to the Dutch Oven, with the lid on for 30 minutes.
6. Remove the lid and bake for 30 minutes.
7. Ready to eat.
PIZZA:
1. Preheat the oven to 450F.
2. Cut out about a lemon size of dough, and roll it round and flat.
3. Add tomato paste, pepperoni, vegetable, meat, and cheese, etc on top. Spray olive oil on top.
4. Bake for 12 minutes.
5. Ready to eat.
Ref:
- The New Healthy Bread in Five Minutes a Day, Jeff Hertzberg, M.D., and Zoe Francois
- https://www.ricardocuisine.com/en/recipes/6623-crusty-white-bread
