Hey guys, okay? Today I will show you yes! It is possible to make a long fermentation pizza dough with type 1 wheat flour and in this video I will tell you in detail how to make it even better.
This dough will be kneaded by hand and will have poolish and autolysis to approximate the result of a dough made with stronger flour. So that's enough by subscribing that This video was fully designed to answer a series of questions from our subscribers since this mass is the champion of comments here on the channel. So take the opportunity to subscribe and activate notifications so you don't miss our videos.
I want to take this opportunity to invite you to visit Instagram for pizza bread and pasta where you will be able to have access to other types of content you will get to know me even better I've already talked a lot and let's go for the video These are the ingredients in our recipe 1 kg of type 1 flour 600 ml of water 2 g of fresh yeast and 27 grams of salt Let's start by removing part of these ingredients to make a pre-yeast called poolish that will add flavors and aromas to our dough 100 grams of flour 100 ml of water and the two grams of yeast to make the poolish is very easy just put the 100 ml of water in a pot together with the yeast and stir until it is fully dissolved then just add the 100 grams of flour and mix well the three main types of pre-fermentation are poolish sponge and chariot poolish is a longer lasting liquid pre-yeast the sponge is similar but faster and chariot is a dry pre-yeast at the end cover with paper or cloth because it pre-fermentation. you need to breathe and our poolish is ready, which will pre-ferment for three hours. At this time, we will mix the rest of the flour and water and refrigerate in a process called autolysis.
These two ingredients by themselves start to react with each other, starting the formation process of gluten Various benefits result from autolysis. Optimal kneading time reduction To save the mixer and even better in this dough that will be kneaded by hand, it helps in the absorption of water by the flour. Good for those who want to hydrate their dough more, improves the development of gluten that results in more complex aromas and flavors and improves dough elasticity, increasing the ability to trap fermentation gases, obtaining more alveoli.
Note that at this time there is no beating, just mix the ingredients, then just cover well so as not to dry out and refrigerate for 3 hours the same time we pre ferment the poolish, but at room temperature to incorporate the poolish in the dough is u It's a very simple process to make with a mixer that when done by hand is not difficult but should be done calmly because the dough needs some time to absorb the liquid mixture there is no right way to do it just mix and knead very slowly it's going to make a mess during this time you'll think it's all going wrong but it's still like that so keep it cool keep kneading and give time for the dough to absorb the poolish it took me seven minutes to incorporate it and only after that time will we add the salt You who follow the channel have seen several times I stop the kneading and refrigerate the dough during this time the temperature of the dough will lower the gluten will relax and the flour will absorb better ingredients this tip is very useful and you can do this whenever you need it, the result is surprising since when you go back to kneading you will have a much better mass then just finish developing the gluten and our kneading is finished after kneading let the dough rest for 30 minutes at room temperature before bolear and bolear time use dough for flour from sticking to the counter our recipe yields six balls 270g that I will use to open drives 30 to 35 cm and I take for you tell that I have left the link utensils I use the description of the videos so if you're interested you can just pass by there after bolear our masses will mature in refrigerator for 24 hours and during that time they must not grow when removing expect the masses double in size as this is the perfect time to bake the pizzas and get the best results this time varies depending on the room temperature but usually it occurs between 3 four hours after removing from the refrigerator but do not worry that with the time and practice you'll usually get the hang of knowing the right moment just by looking when it's time to open the dough. Use your fingertips to push the fermentation gases to the edge.
