This is a formula from Richard Miscovich's new book which I have adapted by using whole wheat flour to make a crispy pizza curst that is both light and full of fiber. This dough combines the one-two punch of a poolish, coupled with a long fermentation time. I even baked this bread into a pretty solid looking and tasting batard.
As is typical, the poolish is 100% hydrated and contains 25% of the bread's total flour. I prepared the poolish with white flour, because I find that when whole wheat is used in a dough like this, the lightness is a bit more difficult to achieve. I would much prefer using the whole wheat in the final dough rather than in the preferment. This is just a personal preference.
The dough is autolysed for 40 minutes prior to kneading, and all of the ingredients are included except for the salt. The shaggy dough is then turned out into a large metal bowl and is kneaded in a folding style until the dough is smooth and elastic. This took about 5-6 minutes. Since this bread has a very long proofing time and many folds, a long mix is not necessary. The dough is then allowed to ferment for 3.5 hours with folds every 45 minutes. Because I wanted to bake a loaf out of this dough, I took about 1/3 of the dough and allowed it to undergo three folds before I pre-shaped it and then shaped it into a tight batard. I actually over-shaped this bread. Unfortunately, it absorbed too much flour during the shaping and also lost quite a bit of carbon dioxide. None-the-less, a pretty darn good bread was born. In my mind, this is the perfect pizza dough! It's full of flavor and made the most wonderful crust that has ever come out of my oven. Putting this baby on a piping hot stone will give you the best results! I really enjoy 73% hydrated for a half whole wheat Pizza dough!
I am now experimenting with 55% whole grain and increasing it slowly to see how far I can push this dough!
Stay tuned for my next bread. 75% whole grain levain with oats and molasses