web analytics
Rye Sourdough Pizza Dough - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Rye Sourdough Pizza Dough

  • Filter
  • Time
  • Show
Clear All
new posts

  • Rye Sourdough Pizza Dough

    Well I started to get tired of discarding a part of my starter every time I needed to feed it. I keep three starters white, w/w , rye. On the last feeding I used the white discards to make two loaves of bread, the w/w made some English muffins. So I decided to make pizza dough out of my rye. The percentages of rye is low so it is not like rye bread. It just added a bit of something different.

    So I made three rye doughs and the first two were quite good. I think it would be a good paring for some of the stronger toppings people use like goat cheese, lamb, or fishes. Tonight's last of the three doughs will have smoked oysters and perhaps goat cheese.

    The dough handled a bit different that I found most interesting. The dough had a real smooth texture. I was concerned that the rye would effect the gluten and make it difficult to stretch out but it had plenty of stretch but yet had a real nice flow.

    I think that even if you don't keep a rye starter any sourdough will do. Just add the proper amount of rye and withhold the same amount of white.

    Anyway just wanted to let you know what I was playing with.

    This is my quantities. It's all in grams and I hand mix the dough and stretch and fold three time on 30 minute intervals. Divide the dough and I keep them in small oiled bowls in the fridge overnight or for a few days. When I use the dough I take it from the fridge and give it some time to warm up a bit on the counter. I stretch it out and give it a rest before cooking. Well that's my process any way.

    For 556g per pizza 3 each 16" pie

    Starter 206g rye flour and 206g water.

    Rye Starter 412g
    White flour 750g
    Water 446g
    Salt 15g
    Olive oil 47g

    So this is a 21.5% rye @ 68% hydration pizza dough.

    I try and get a picture of tonight's pizza.
    Last edited by Faith In Virginia; 05-09-2011, 06:50 AM.

  • #2
    Re: Rye Sourdough Pizza Dough

    What's your white flour? Bread? AP?
    My geodesic oven project: part 1, part 2


    • #3
      Re: Rye Sourdough Pizza Dough

      I use bread flour. I did some side by side comparisons between KA bread flour and AP flour.
      To my simple country cooking and good eats attitude I could not tell the difference. Think I use bread flour mostly out of habit.