Sourdough Bread and Pizza Dough

Instructions

1. Mixing the Dough: Combine the flours, water, salt, and sourdough starter in a large metal pot. Mix everything together until homogenized, ensuring no large chunks of starter or flour are left. This can be done by hand or with a stand mixer.
2. Resting: After mixing, let the dough rest for 15 minutes. This helps develop the gluten network.
3. Creating a Smooth Dough Ball: Transfer the dough to a counter and form it into a smooth ball by dragging it over the surface. This process may need to be repeated after a few minutes if the surface tears.
4. Bulk Fermentation: Place the dough in a container and let it ferment until it increases by about 50% in size. This could take 6 to 12 hours depending on the room temperature.
5. Stretch and Fold (Optional): If the dough flattens out during fermentation, apply a stretch and fold technique to improve dough strength.
6. Dividing and Preshaping: Divide the dough into portions for a loaf, baguette, pizza, and bread roll. Pre-shape each piece into a round smooth ball.
7. Final Shaping: After a rest of 15 minutes, give each dough piece its final shape suitable for its intended use.
8. Proofing: Let the shaped dough pieces proof until they pass the finger poke test, indicating they are ready to bake. This takes 1 to 2 hours.
9. Baking: Bake the dough pieces at 230 degrees Celsius. For the first 25 minutes, use steam to create a crust, then finish baking without steam until the desired color is achieved.