Sourdough Pizza

Another dangerous path of culinary adventure that requires tightrope level skills to maintain the balance between joyous deliciousness, and an inevitable descent into morbid obesity. Thankfully, unlike flatbreads, this recipe takes many hours to execute, which will hopefully prevent it becoming a regular go-to carb snack.

There are literally thousands of sourdough pizza recipes out there that use wildly different methods, but this is the first time I’ve really been happy with the end product and content that it will give consistent results.

Sourdough pizza

I think it’s fair to say that the cooking method is probably more important than the ingredients for once – controversial, and something I never imagined I’d be writing.. If you’re lucky enough to have a proper wood-fired oven, you’re likely to get great results with literally whatever kind of dough you’ve got going. For me, the little burnt bubbles and flecks around the crust are the holy grail of pizza, and almost impossible to achieve with a crappy conventional oven.

If, like the majority of the population you don’t have access to a fabulous oven, I’d recommend at the very least investing in a decent baking stone and getting it as hot as your conventional domestic oven will possibly take you.

Ingredients:

  • 300g sourdough starter (See HERE if you don’t already have one)
  • 15g salt
  • 500g strong white flour (I particularly like Tipo ’00’ and always use organic)
  • 250g water

Method:

Like anything in the sourdough world, this recipe is all about time.

Make sure your sourdough starter has been fed recently and is raring to go – bubbly, lively and buoyant if you drop a teaspoon of it in water.

Mix together all of your ingredient and then knead the dough for about 10 minutes until smooth and silky.

Split your dough into three (or more) and shape it into tight balls. Pop them into the fridge (covered) until the following day. This is where the sourdough culture really does its thing, developing your dough and taking it from pedestrian to the sublime.

sourdough pizza dough

The following day, your dough is going to need a few hours out of the fridge (still covered) to come back up to room temperature.

Stretch or roll out your dough to the desired thickness using plenty of fine semolina and you’re all set and ready to go.

Add your toppings, bosh it in your super-hot oven and cook until it looks done and on the verge of burning.

sourdough pizza

Toppings:

TOTALLY. UP. TO. YOU – but just don’t overload it, or you’ll end up with a pie. If you’re making a few, you may as well make the first a classic tomato, mozzarella and basil margarita to act as a gauge and really show-off your dough.

Pizza

Alternatively:

If you’re looking for a faster (and slightly less awesome) pizza, click HERE for a non-sourdough version.

Godspeed.

As ever, get in touch via here or social media if you have any questions, suggestions or special requests!

Sourdough pizza

Lockdown Sourdough

The staff of life. Bread connects every human, transcending continents, countries, creeds and clans. The COVID-19 outbreak appears to have encouraged a resurgence in home baking (and a run on flour amongst other basic staples). There are many different types of bread, but I’m obsessed with classic sourdough bread – the old way of baking using a living wild yeast starter, before dried yeasts were invented and mass production led us astray.

I’ll try to summarise everything you’ll need to know about creating a starter, looking after it and baking sourdough bread – please do reach out to me via Instagram, Facebook, Twitter or email if you have any questions or queries.

To start, you’ll need a starter (!)

Making your very own unique starter from scratch is really straight forward and it’s something you can be really proud of – everything you need to know is right here: https://foodfitforfelix.com/2018/02/21/sourdough-starter/

I’ve been handing out cuts of my sourdough starter, Däve, to anyone who’s local enough to collect him from the wall outside.

What to do if you’re gifted a live starter?

First of all, you’ll probably want to find him/her a new home (and think of a name for your new lockdown companion!).  A 600ml jar with a lid is ideal for looking after your starter as it provides enough space for it to grow if you’re keeping it around 100g.

Next you’ll want to feed/refresh it. If you’ve only been given a small amount, you might want to bulk it up in size, but generally you’ll halve the starter (discarding or baking with half) and feeding the other half with a 50/50 mix of flour and water.

Bread flour can be tricky to get hold of at the moment, and you’ll need enough to keep your starter alive, so here’s some tips for:

Reducing flour consumption

  • Refrigeration: Popping it into the fridge in a sealed container will slow down the fermentation process so you can get away with feeding it once every couple of weeks (although you’ll need to refresh it a few times to get it back up to strength before you can bake with it again)
  • Freezing: believe it or not, you can freeze a portion of your starter in a ziplock bag and keep it in suspended animation – defrosting and feeding at some point in the future.
  • Dehydration: spread a little starter out on a piece of greaseproof paper (very thinly) and leave it on a rack to try out completely – you’ll be able to store your precious culture in a jam jar and rehydrate it when you can get hold of flour again.
  • Keep your starter small!

The bake

My preferred process for baking sourdough can be found here: https://foodfitforfelix.com/2018/12/18/sourdough-2-0/ although I’ve more recently been baking my loaves for a total of 50 minutes rather than an hour, and I no longer use semolina as it becomes a little hard after baking. I’ve also decided that I prefer the flavour from wholegrain or malted flour rather than white rye; the choice of flour is yours (as long as it’s strong flour) – you’ll no doubt want to start experimenting with different kinds of flour once you’ve perfected your baking process.

Don’t overlook freezing – just slice your freshly baked bread, wrap it up and freeze it. You can toast slices directly from the freezer.

Leftover bread?

Unlike wine, this does actually happen in our house. Sourdough bread lasts much longer than processed bread. If you have some leftover which has started to go stale (but not mouldy) then you can make a panzanella salad (google it), croutons for soup or perhaps the gold dust that is pangrattato – https://foodfitforfelix.com/2019/01/13/pangrattato/

If you can (and ensuring social distancing rules are respected), share! Starters, flours, fresh bread, tips, ideas, bannetons, recipes, hope and joy.

sourdough bread

Sourdough Bread

As promised, here’s the recipe I’m generally following to make sourdough loaves. It assumes that you have a dutch oven, but if you don’t, you can use a large cast iron cooking pot with a tight fitting lid.

The story begins with a sourdough starter. If you don’t already have your own, you can find my recipe here.

Ingredients:

  • 80g sourdough starter
  • 580g strong white organic flour, plus extra for dusting
  • 380g water
  • 15g salt
  • Rice flour for dusting
  • Semolina for dusting

Equipment that will help:

  • Digital scales
  • Measuring jug
  • Dough scraper – good for shaping and moving your dough
  • Large bowl
  • Shower cap/cling film/cloth
  • Banneton – wicker basket for proving
  • Greaseproof paper
  • Lame, razor blade or bread knife
  • Water mister/sprayer
  • Dutch oven or cast iron pot
  • Cooling rack

Method:

Sourdough is all about time. You can’t rush flavour.

  1. The night before you want to bake, combine 80g of your sourdough starter, 80g strong organic white flour and 80g water in a bowl or tupperware container, mix thoroughly, cover and leave at room temperature.  This will be your sponge.
  2. The following morning, add 300g water to your sponge and very roughly mix in 500g strong organic white flour. Cover with a shower cap and leave for an hour to allow the flour to absorb the water. This stage is called the autolyse.
  3. Mix in 15g salt and knead the dough on a clean surface for about 10 minutes. It will hold its shape and become less sticky as the gluten develops.
  4. Shape your dough into a ball, lightly dust with flour, and place it in a bowl. Cover and leave it to rest for 1 hour.
  5. Remove the dough from the bowl, knock it back and reshape it into a ball by working the outer edges into the centre. Cover and leave it to rest at room temperature for a further hour.
  6. Knock the dough back and reshape a further two times, until it has spent a total of 4 hours fermenting.
  7. Dust your banneton or bowl liberally with rice flour, shape your dough for the last time, place it inside and cover with a shower cap or cloth. Leave your dough to prove for 4 hours.
  8. Preheat your oven to full temperature with your dutch oven or cast iron pot inside. I wait around 30 minutes for everything to heat up sufficiently.
  9. Carefully turn your dough out onto a piece of greaseproof paper dusted with semolina. ready to be slashed and baked
  10. Slash the top of your dough with a lame, razor blade or sharp bread knife.
  11. Very carefully place your dough inside your dutch oven and spritz with water.
  12. Bake for 10 minutes before turning the temperature down to 230 degrees centigrade and baking for a further 40 minutes.
  13. Carefully remove your bread and leave it to rest on a cooling rack.
  14. Admire and devour.

I find that a dutch oven creates a great environment for the bread to bake in the absence of a professional oven. The reality is that there are many, many variables in play when it comes to baking bread. Literally everything makes a difference, from the water, air and flour temperatures, to brand of flour and type of oven. For this reason, regular practice, keen observation and confident intuition are what truly makes great bread. The more you bake, the more you’ll learn and develop that all important feel for what’s going on with your dough.

Godspeed folks.

freshly baked sourdough bread

Sourdough Starter

Quite a few people have been asking me about Däve recently. This household pet that brings so much joy to my life isn’t a cat or a dog, it’s actually a natural yeast culture, cultivated right here in the Cotswolds. I made him by exposing an organic flour and water mix to the elements to collect the wild yeast spores that blow around on the wind. It really is as simple as that. The crossing of fingers helps a little too, but these dormant spores are even present in the flour itself.

Starters or leavens like this are beautiful things, as they’re unique to their surroundings in terms of their taste and behaviour. They’re also alive, and as such require a degree of husbandry. My sourdough bread is merely a combination of Däve, flour, salt and water. The most vital ingredient in good bread is without doubt, time. All bread used to be made with wild yeast, but mass produced commercial yeast is faster and much easier to store and control.

Now, I skip over the fact that our starter is called ‘Däve’, as I’m quite used to it now, but I must stress that it wasn’t my choice of name. Much akin to Boaty McBoatface and Brexit, be careful when asking children to make important decisions.

Fancy making your own starter? Just follow these basic instructions.

Ingredients:

  • organic flour of your choice (spelt, white, wholemeal, rye)
  • water

Method:

  1. Thoroughly mix together 50g of flour with 50ml of water in a bowl and cover it with a cloth or a shower cap. Leave it at room temperature for about 24 hours. (covering it will prevent a dry crust forming).making a sourdough starter
  2. Feed your starter with another 50g of flour and 50ml water, whisk thoroughly to incorporate plenty of air, cover and leave for another 24 hours.
  3. By this point you should see small air bubbles forming and notice an odour developing. Don’t be alarmed by what it smells like – it will change dramatically as your starter culture matures. fermentation in action
  4. Tip half of your starter away and feed it with another 50g flour and 50ml water, mixing well. Cover and leave for another 24 hours.
  5. Transfer your starter to a large glass jar or Tupperware pot. As your starter becomes more active it will froth up and expand, so make sure your receptacle isn’t too small… otherwise you may find yourself in this position: dave the sourdough starter
  6. Feed your starter each day for a week, discarding half before whisking in another 50g flour and 50ml water.
  7. At this point you’re good to go.
  8. If you’re baking frequently, you’ll want to keep up this daily routine of tipping half away (or using it to make bread, pancakes, whatever) and then feeding your pet with a 50g/50ml flour and water mix, however you might want to pop it in the fridge (with the lid tightly secured) as this will slow the fermentation process down so that you only have to feed it once every week or so. You’ll save plenty of flour this way, but you’ll need a couple of days of feeding at room temperature to get it back up to speed. This is all about yeast farming, and to make really good bread you’ll want your culture to be really active and lively.

Dave is born

Remember that keeping your starter small (in volume) means that it’ll be easy to manage; the bigger the volume, the more flour it will need at feeding time.

I’ll write a further post covering my favourite bread recipe (at the moment), but please do make good use of your sourdough starter instead of dried yeast in whatever bready adventures you embark on.

Check out: https://foodfitforfelix.com/2018/12/18/sourdough-2-0