bake - January 2018 - 50

formulation of the month

ciabatta
pizza dough
Makes 30 ounces (852 grams),

poolish. Pour into the bowl along

enough for three 10-ounce pizzas

with the dry ingredients and
yeast. Mix on low for about 1 min-

Poolish

ute. Stop the machine and scrape

½ cup plus 2 tablespoons water

the sides and bottom of the bowl

(75°F)

with a rubber spatula or dough

1 cup hard red winter wheat ﬂour

scraper. Mix on low for 3 minutes.

Pinch of instant dry yeast

Increase the speed to medium and
mix for 3 more minutes.

Dough
2 cups hard red winter wheat

4. Scoop the dough into a

ﬂour

sprayed or lightly oiled rectan-

2 teaspoons pumpernickel ﬂour

gular or square container. Fold

1¼ teaspoons sea salt

the dough from the bottom up

1 cup plus 1 tablespoon water

over one-third of the dough.

(75°F)

Repeat with the other side, like an

½ teaspoon instant dry yeast

envelope. Do this both horizonover by putting your hands under

the water temperature with a

the whole dough so the folds are

thermometer. Place the water in

underneath. Let rest, covered, for

a bowl. Add the ﬂour and yeast

1 hour at room temperature.

and mix with your hands, working
out any clumps with your ﬁngers.

5. Repeat the same set of folds

Set aside at room temperature

and let rest for 1 hour.

for 7 hours.
6. Finally, repeat a third set of the
2. To make the dough, combine

same folds and let rest for 15 to

the wheat and pumpernickel

20 minutes. Divide the dough into

ﬂours with the salt in a bowl, and

3 (10-ounce) pieces. Round the

set aside.

pieces by tucking the sides of the
dough under and let rest again be-

50 < JAN 2018 | bakemag.com

3. After 7 hours, scrape the pool-

fore gently rolling out into 7-inch

ish into the bowl of a stand mixer

rounds for pizzas. When ready to

ﬁtted with the dough hook at-

bake, preheat the oven to 450°F.

tachment. Pour the water into the

Top your pizzas as desired and

same bowl that the poolish was

bake for 8 to 10 minutes, or until

in and mix to include any residual

golden brown.

CHRIS BERGGREN | FORMULA COURTESY OF CRAIG PONSFORD

tally and vertically. Flip the dough
1. To make the poolish, ﬁrst check

http://www.bakemag.com

bake - January 2018

Table of Contents for the Digital Edition of bake - January 2018

bake - January 2018
Editor's Note - THE FLAVOR ISSUE: bread with every meal
Contents
Management - Writing A Business Plan
New Product Success Stories - Chocolate Babka
Technical Corner - The Science of Sourdough
Practical Marketing - How to Share Your Story
Equipment Innovations - Oven Skills
Fresh milled, fresh roasted
HISTORICAL SIGNIFICANCE
The future of flavors
Passion to persevere
Chocolate and Decorating - Valentine’s Connections
Cakes - Fast Consumer Insights
Sweet Goods - Inspired by Honey
Breads - flatbreads on the Rise
Pastries - Unique PASTRIES
Foodservice - New Product Awards
Beverages - Organic Tea
Product Showcase
Classifieds
Ad Index
Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - bake - January 2018
bake - January 2018 - bake - January 2018
bake - January 2018 - 2
bake - January 2018 - Editor's Note - THE FLAVOR ISSUE: bread with every meal
bake - January 2018 - 4
bake - January 2018 - Contents
bake - January 2018 - Management - Writing A Business Plan
bake - January 2018 - 7
bake - January 2018 - New Product Success Stories - Chocolate Babka
bake - January 2018 - 9
bake - January 2018 - Technical Corner - The Science of Sourdough
bake - January 2018 - 11
bake - January 2018 - Practical Marketing - How to Share Your Story
bake - January 2018 - 13
bake - January 2018 - Equipment Innovations - Oven Skills
bake - January 2018 - 15
bake - January 2018 - Fresh milled, fresh roasted
bake - January 2018 - 17
bake - January 2018 - 18
bake - January 2018 - 19
bake - January 2018 - HISTORICAL SIGNIFICANCE
bake - January 2018 - 21
bake - January 2018 - 22
bake - January 2018 - 23
bake - January 2018 - The future of flavors
bake - January 2018 - 25
bake - January 2018 - 26
bake - January 2018 - 27
bake - January 2018 - Passion to persevere
bake - January 2018 - 29
bake - January 2018 - 30
bake - January 2018 - 31
bake - January 2018 - Chocolate and Decorating - Valentine’s Connections
bake - January 2018 - 33
bake - January 2018 - Cakes - Fast Consumer Insights
bake - January 2018 - 35
bake - January 2018 - Sweet Goods - Inspired by Honey
bake - January 2018 - 37
bake - January 2018 - Breads - flatbreads on the Rise
bake - January 2018 - 39
bake - January 2018 - Pastries - Unique PASTRIES
bake - January 2018 - 41
bake - January 2018 - Foodservice - New Product Awards
bake - January 2018 - 43
bake - January 2018 - Beverages - Organic Tea
bake - January 2018 - Product Showcase
bake - January 2018 - 46
bake - January 2018 - Classifieds
bake - January 2018 - 48
bake - January 2018 - Ad Index
bake - January 2018 - Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - 51
bake - January 2018 - 52
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