I’m quite behind on posts! Here’s a quick summary of Saturday:
Whole Wheat Rye Fennel Pizza Dough
2 1/4 teaspoon yeast
1/2 cup room temperature water
1/4 cup rye flour
1 1/8 cup room temperature water
3 cups flour (I used 3/8 cup high protein whole wheat, 3/8 cup rye, 1 1/4 cup whole wheat, 1 cup all purpose unbleached)
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
2 teaspoons fennel seeds
Bench flour for shaping
Make the sponge: pour 1/2 cup room temperature water into the mixing bowl, sprinkle the yeast over and allow to dissolve, about 5 minutes. Stir in 1/4 cup of rye flour. Cover with a towel and allow to rest about 15 to 30 minutes.
Add the remaining 1 cup water and begin mixing in the flour on low speed. Mix in the olive oil on low speed. Check the consistency and if too dry, add a little water or olive oil.
You want to make sure this dough is pretty wet when it finishes mixing – the fennel seeds will absorb water as the dough proofs.
Continue to mix on low speed about 10 minutes, then add the salt. Turn on high and mix on high for 2-3 minutes. Add the fennel seeds in the last 30 seconds of mixing. Turn the dough out onto a floured board. If you are making pizza, divide the dough into two pieces and gently shape each into a ball. Place each dough ball into an oiled bowl, cover with plastic wrap, and refrigerate. The dough is ready to use once it has doubled in size. I like to use the dough within 2 days of mixing it. This batch makes enough dough for two 15-16 inch pizzas.
Note how wet this dough looks
Turn the dough out onto a floured board.
Gently shape into a ball.
Davis Farmers Market
Peaches
Plums
Apricots
Cherries
Our bounty!
Lemonade
Breakfast at Cafe Bernardo
Breakfast burrito
Oatmeal with Bananas & Pecans
A rare treat
Ride
A nice jaunt to Winters and back, with a quick stop for some icy cold refreshment.
Homemade pizza for dinner
Mushroom, Grilled Veggies, Golden Tomato Sauce
A nice, light sauce of golden tomatoes gently cooked down and run through a food mill, then reduced over low heat to just the right texture, with a touch of fresh thyme and rosemary, was just the right base for mushrooms and grilled veggies. We used a combination of mushrooms we picked up at the Farmers Market this morning: oyster, maitake, and beech oyster mushrooms. I picked up a few shiitakes at the store, too. We had some leftover grilled veggies from Friday night: eggplant, zucchini, and summer squash.
We fired up the grill and cooked the pizza outside, to avoid heating up the entire house. I placed my baking stone on the grill, and turned the heat up as high as it would go. The end result was a light, airy crust, but the bottom was a little dark and the top not quite done enough – I like the cheese to bubble and brown a little. But overall, it was a success and a nice end to a nice day.
Coming soon … reporting on foodie adventures in Ohio!
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