Today we’re heading to La Baïne, a wood-fired pizzeria in Capbreton. Manon and Jean welcomed us to share their secret for making an authentic sourdough pizza.
Here, there’s no T00 – just stone-ground flour and the time it takes. Ground on a flint millstone at the Moulin de Colagne, Julia Flour offers a vibrant and flavourful alternative.
- A crispy & crunchy crust: Airy, crispy on the outside, and soft on the inside.
- Remarkable lightness: Natural sourdough fermentation gives the dough an airy texture and a light, delicate bite.
- Authentic grain flavor: Preserved natural grain aromas for a dough with subtle, genuine notes and rich aromatic depth.
- Ideal workability: Superb extensibility—an easy-to-handle dough that takes high hydration exceptionally well and adapts perfectly to natural sourdough baking.
Flour is available in 1kg and 25kg bags.
Preparation
- In your mixer bowl, add the water, sourdough starter, Julia flour, and salt.
- Mixing (spiral mixer): 9 minutes in 1st speed. Gradually add the olive oil.
- Add the double hydration water (bassinage water) and mix for 2 minutes in 1st speed.
- Finish mixing until you obtain a smooth, elastic dough.
- Target dough temperature: 24°C.
- Give a few folds and let rest (bulk fermentation) in a tub for 1 hour at room temperature.
- Divide and shape into dough balls of about 250g depending on the desired size.
- Direct fermentation: rest for 5 hours at room temperature before use (keep the dough chilled at 4°C if you need to retard the proofing).
- Your dough is ready! Stretch your pizzas, add toppings, and bake using your usual method.
Tips :
Hydration level of 58 per cent. Use a liquid or paste-like sourdough starter.
The ideal pH for the sourdough starter is between 3.8 and 4.
Quantities may vary slightly depending on the flour’s absorption and the desired consistency. Resting times may vary depending on the ambient temperature and the strength of the sourdough starter.
