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TYH Sprouted White Wheat Pizza

TYH Sprouted White Wheat Pizza
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TYH Sprouted White Wheat Pizza
Votes: 0
Rating: 0
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Ingredients
  • 1 packet yeast
  • 1 1/3 cups warm water
  • 3 1/2 cups TYH White Wheat Flour plus more as needed
  • 2 Tablespoon olive oil
  • 3/4 teaspoon salt
  • 1 Tablespoon granulated Sugar
  • TYH Sprouted Cornmeal for dusting pan
Servings:
Units:
Instructions
  1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
  2. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
  4. For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
  5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
  6. Punch the dough down to release the air.
  7. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time.
  8. Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture).
  9. Prepare your favorite toppings.
  10. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
  11. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
  12. Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
  13. Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
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Basic French Bread

sour dough

Basic French Bread
Votes: 19
Rating: 3.89
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Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Basic French Bread
Votes: 19
Rating: 3.89
You:
Rate this recipe!
Print Recipe
Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Ingredients
Poolish
  • 1 3/4 cups sprouted wheat flour
  • 1 1/4 cups water
  • 1 pinch yeast
Dough
  • 2 1/2 cups sprouted wheat flour
  • all poolish
  • 1 cup water
  • 3/4 tsp yeast
  • 2 tsp salt
Servings:
Units:
Instructions
  1. Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
  2. Mix dough (using glass, ceramic, or stainless bowl) . Weigh out water separately Weigh flour, measure yeast and mix into flour Add poolish and most of water; rest of water depends on dough stickiness. (lean toward sticky). Blend ingredients enough to get all of flour incorporated.
  3. Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
  4. Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
  5. Knead dough until strong but flexible (Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
  6. Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
  7. (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
  8. Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you've placed a baking stone (pizza stone) in oven.
  9. (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
  10. Shape dough (final tightening of dough into baguette shape).
  11. Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
  12. Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
  13. Quickly put dough into oven and turn temperature to 460 degrees.
  14. Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
  15. At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
  16. Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing
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Simple Guide To Bake Your French Bread

Simple Guide To Bake Your French Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Simple Guide To Bake Your French Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Ingredients
Poolish
  • 1 ¾ cups sprouted wheat flour
  • 1 ¼ cups cups water
  • 1/4 tsp yeast
Dough
  • 2 1/2 cups sprouted wheat flour
  • all poolish
  • 1 cup water
  • 3/4 tsp yeast
  • 2 tsp salt
Servings:
Units:
Instructions
  1. Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
  2. Mix dough (using glass, ceramic, or stainless bowl). 1. Weigh out water separately Weigh flour, measure yeast and mix into flour Add poolish and most of water; rest of water depends on dough stickiness. (lean toward sticky). Blend ingredients enough to get all of flour incorporated.
  3. Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
  4. Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
  5. Knead dough until strong but flexible(Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
  6. Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
  7. (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
  8. Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you’ve placed a baking stone (pizza stone) in oven.
  9. (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
  10. Shape dough (final tightening of dough into baguette shape).
  11. Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
  12. Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
  13. Quickly put dough into oven and turn temperature to 460 degrees.
  14. Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
  15. At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
  16. Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing.
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