How To make Pizza On Rye

Yeasted Preferments Explained | Poolish, Biga, Sponge, Pâte Fermentée

What is a preferment and why use it?
Preferments are made by taking a portion of the total dough ingredients, mixing them together and leaving to ferment for several hours. In most cases only flour, water and yeast are used. There are exceptions like the sponge which can be made with milk instead of water. Or pate fermentee which is the only one that contains salt.

The ripening time of a preferment will depend on the temperature of the environment and the amount of yeast used. A poolish or biga may ferment for 8 – 16 hours or even more.
A pate fermentee being made by taking a piece of a fully mixed dough can take as little as 6 hours.
The sponge is by far the quickest preferment as it contains all the yeast in a recipe. It can be ready in as little as 45 minutes.

Most breads can be made with preferments and most of the preferments can be used interchangeably with some modification.
Generally, you would preferment 10% - 20% of the total flour in a recipe. But there are instances where I have made recipes with up to 50% prefermented flour. Rarely, but still possible is a recipe with 100% prefermented flour.

There are several benefits to a bread made with prefermented flour. The acidity in the preferment can help with strengthening gluten structure making a dough rise upwards instead of spreading out sideways.
Flavour is another major benefit. A slow fermentation creates acids and esters which give the bread a wheaty fermented aroma and a slight tang. Much more complex than any straight through dough.
Keeping quality is another benefit as the more acidic a bread is the longer it will stay fresh. This is especially important for when you are making larger loaves and baking less often. The acids in the bread will prevent mould formation far longer than in a regular dough.
Lastly, the production time of your bread can be reduced when using a preferment. Because it brings so much flavour you will not need a long bulk proof to develop it. By simply mixing a preferment the day before and spending just a few minutes you could potentially save hours the following day.

I like using them as is evident in the Breads with Preferment playlist on my channel. With around 30 recipes using all the preferments listed here.

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CHAPTERS
0:00 Intro
1:31 Poolish
3:30 Biga
5:48 Sponge
8:06 Pate Fermentee
12:22 Side by side comparison
13:52 Notes on temperature control
14:50 Letting them over ferment to see what happens
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Rye Pizza Crust for Ruben Pizza! Noreen's Kitchen & Today's Modern Family!

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Greetings! I am sharing how to make a rye pizza crust because I am getting ready to make a Ruben Pizza! Because celebrations are fun! Even the little ones that we only observe as a family. Traditions are an important part of family bonding and making memories and a strong family fabric. So celebrating St. Patrick's day can be just a little something fun to do with your kids even if you aren't Irish! Aren't we all honorary Irish on St. Patrick's day anyway?

Learning to be a strong family can be hard, but help is available on the Today's Modern Family website where you will find lots of great resources for dealing with lots of different different issues, whether you are a blended family or not.

The recipe can be found on the Today's Modern Family website as well as the Noreen's Kitchen website.

This is just a different take on a familiar food in honor of upcoming St. Patrick's Day, although you should not reserve this fabulous treat for just once a year.

I took all the flavors that you will find in a traditional Ruben sandwich and simply put them on a pizza! Think open faced Ruben only really big and cut into slices. That meant having a rye bread crust because Ruben's should always be served on rye bread and I will stand by that opinion forever!

This crust is very simple to make and requires the addition of rye flour. I have also used a rye dough enhancer that I purchase from King Arthur Flour, but if you don't have that, don't worry, you can simply add some vital wheat gluten into your dough and it will have a similar effect. I do, however recommend that you use either the vital wheat gluten or the dough enhancer and not leave them out because if you do, your dough may not be as successful as it could be.

I prebaked this crust because we are going to top it with lots of already cooked ingredients and a dressing. We only want to make the cheese melt before enjoying it and not wait for the crust to bake through. Baking ahead of time will make your final product perfect!

I hope you will give this pizza dough a try and take a little bit of a twist on a pizza!

I hope yo try it and I hope you love it!

Happy Eating!

Spelt and Rye Pizza Dough

I´m using Organic Spelt and Rye Flour to make the most delicious Pizza Dough for my Pizza Party.

Recipe for 1kg of Flour:
750g Spelt Flour
250g Rye Flour
620ml Drinking Water
5g Honey
5g Dry Yeast
10ml Native Olive Oil
20g Sea Salt
10g Flax Seed

Rye bread pizza

The recipe does not need to be exact!

Easy recipe 111.
Rye bread pizza.

Subtitles are all my YouTube channels.
Remember to order a channel.

Rye bread.
Olive oil.
Grated mozzarella cheese.
Chervil.
Scallion basil.
Tomato.
Ham.
Tomato ketchup.

How To Make Homemade Sourdough Pizza

A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast. This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone.

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Ingredients you'll need:
Dough-
655g 00 type flour or all purpose flour
45g whole wheat flour
14g fine sea salt
98g mature sourdough starter
490g water @ 90F

Sauce -
28 oz can peeled san marzano tomatoes, drained
2 cloves garlic peeled
2 tablespoons olive oil
salt to taste

Sample Schedule for this recipe:
4:00 P.M Mix your dough
4:10 P.M. Bulk ferment
6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
*next day
8:40 A.M Shape dough balls
8:50 A.M. Proof dough balls 5 hours
1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.

How to make rye pizza dough

#dough