Sourdough Chart and Recipe
Dough Bros Sourdough Dough
-
Difficulty
-
ServingsChoose From Chart
-
Prep Time5mins per dough ball
-
Cook Timen/a
Chart + Recipe for perfect pizza results.
| Pizzas | Flour (g) | Water (ml) | Salt (g) | Starter (g) | Total Dough (g) |
|---|---|---|---|---|---|
| 2 | 330 | 215 | 7 | 66 | ~500 |
| 4 | 660 | 430 | 14 | 132 | ~1000 |
| 6 | 1000 | 650 | 21 | 200 | ~1600 |
| 8 | 1320 | 860 | 28 | 264 | ~2100 |
| 10 | 1650 | 1070 | 35 | 330 | ~2650 |
| 12 | 2000 | 1300 | 42 | 400 | ~3200 |
Instructions:
- Mix starter with water.
- Add flour gradually, mix, rest 30 mins.
- Add salt (and olive oil), knead until smooth.
- Bulk ferment 4-6 hrs with stretch & folds.
- Ball into 250g portions.
- Cold ferment 18-48 hrs.
- Bring to room temp 2 hrs before baking.
- Dough Ball Size: 250g
- Hydration: 65%
- Starter: 20%
- Salt: ~2%
- No Commercial Yeast
- Cold Ferment: 24-48 hrs or Room Temp Rise: 8-10 hrs
- Bake at 400°C+ in your Dough Bros Pizza Oven
Equipment
Ingredients
-
1kg Bread or 00 Flour -
600ml Water -
200g Active Sourdough Starter -
20g Sea Salt -
1 tbsp Olive Oil (optional)
