70% Hydration Pizza Dough

70% Hydration Pizza Dough

Ingredients

1.1kg plain flour (split 700g and 400g)
770ml luke warm water (split 700ml and 70ml)
2g dry yeast
pinch of salt
20g oil

Method

Roughly combine 700g flour and 700ml water in a bowl with a spoon, and set aside for at least 30 minutes (an hour is better).

Activate 2g of yeast in 70ml of water.

Start the stand mixer, add the salt and the yeast and water mixture, and slowly add remaining flour bit by bit until all flour is added – this process should take about 15 minutes.

Let rise for a long time – a day (from morning to evening) is bare minimum. 24 hours is better.

It’ll be a very wet dough, but it’s not unmanageable. It shouldn’t be too springy when you’re rolling it out.

Bake it hot (really hot), on a hot stone, or ideally in a wood fired oven.

Saffron Cake

Saffron Cake

A simple, but delicious cake with gentle saffron spice.

Set your oven to 175°C.

Ingredients
200g butter
0.5g saffron
2 eggs
300ml sugar
150ml milk
400ml plain flour
2 tsp baking powder (or 1 tsp cream of Tartar and 1 tsp bicarb )

Method
Butter and crumb a 24cm spring form.

Melt the butter and let it cool slightly.

Crush the saffron in a mortar and pestle (a bit of sugar helps to grind it).

Whip the egg and sugar until really fluffy, add the saffron, melted butter and milk.

Mix the baking powder with the flour and fold it into the eggy milky buttery liquid.

Pour into the spring form and bake for approximately 45 minutes.

Sprinkle with icing sugar before serving.

Currant biscuits

I like to bake – scrolls and biscuits are my favourites. This is a recipe for simple currant biscuits.

Ingredients
200 grams butter
4 tablespoons sugar
270 grams plain flour
100 grams currants

Oven
175-200°C

Equipment
Kenwood mixer, grease-proof paper, fork, scales

Makes
50

Butter and sugar

Cream the butter and sugar until fluffy. Throw in the currants and mix them through. Add the flour and mix it until it comes together as a dough.

Adding the currants

I’m fairly picky when it comes to biscuit sizes, and I tend to weigh the mixture, then calculate the weight required for each biscuit to make it even. Then I weigh each biscuit. If I had to make them day in and day out I’d probably come up with a better way, but this works when it’s just 50-100 biscuits.

Flour to make doughOnce you’ve lined them all up neatly on a baking sheet, squish them with a fork, and place them in the oven. Bake for 10-20 minutes (it depends on your oven).