The opposite day I used to be so loving the texture of my dough for pizza (these Italian pizza flours are one thing particular) that I used to be questioning how it will end up as one of many elements in a bread.

These considerably whimsical breads are a results of that. A mashup of two fairly completely different doughs!

The one part is a pizza dough made with a poolish and a small quantity of immediate yeast and produced within the fridge over 48 hours (24 hours for the poolish and 24 for the ultimate dough) with a few heat hours right here and there to let it puff up.

That was mixed with an nearly fully completely different dough – a lean all wholewheat sourdough developed at heat temperatures.

When mixing them collectively each doughs had been pretty effectively developed (on the stage while you’d usually pre-shape) and I solely combined them by hand for 10 minutes collectively making an attempt a Forkish ‘pincer technique’ to combine them. Maybe I ought to have used the mixer. 

However, a part of the appeal was these whorls of the completely different colored doughs within the remaining breads and it made the breads extra satisfying to eat someway. They made nice sandwiches to get pleasure from with a beautiful mountain view!

-Jon