Make sure you keep products in the freezer all the time before use. Consume 24 hours after defrosting.

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Pizza

 

1. DEFROST: Put the frozen pizza in the fridge for at least 12 hours, then at room temp for about 4 hours before using it. If in a rush leave the frozen dough at room temp for at least 6 hours.

2. PREHEAT THE OVEN : Place a baking stone (or heavy baking tray) on the hottest position in your oven. Set the oven to the highest available temp. and preheat for at least 45min with the grill on if available (do not turn on the grill if using a baking tray).

3. SHAPE: Dust your working surface with plenty of flour. Open the cup and slowly rotate it to help the dough to slide out onto the floured surface. Cover the dough with plenty of flour. Gently press the dough with your fingers from the centre pushing the air towards the outer ring. Start rotating the dough until the dough is roughly the size of your open hand. Slightly raise the dough near the outer ring and rotate it to allow the weight of the dough to do the stretch until it is round(ish) shaped about 25/30cm across. 

4. TOP: Move your dough onto a floured pizza peel (alternatively use the back of a shallow baking tray) and add your favorite toppings. Give the pizza peel a little shake to make sure the pizza is moving freely.

5. BAKE: Bring the pizza peel over the heated stone (or baking tray). Let the pizza slide by moving the peel firmly back and forth. After 3 minutes, using a kitchen tong rotate the pizza. It should be ready between 5 and 7 min (7-10min if using the baking tray).

 

Bread

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1. DEFROST: Put the frozen dough in the fridge to defrost for at least 12 hours. Remove the dough from the fridge around 1 to 2 hours before baking.

2. PREHEAT OVEN: Preheat the oven to 230C (fan) or Gas 8 for 45min . Put a roasting tin in the bottom of the oven and a heavy baking tray on the middle shelf.

3. PREPARE FOR BAKING: When the oven is hot, place the baking paper sheet on a peel or light tray. This will help you to get the bread into the oven. Carefully invert the dough on the baking paper. Use a blade or a Dough Scoring Knife if you have one to score the top of the bread in one or two deep cuts.

4. BAKE: Open the oven and slide the bread onto the hot tray. Before closing the oven pour a glass of water into the roasting tin in the oven (steam will give the loaf  a crunchy crust). Close the oven door. Total baking time should be around 30 minutes. Bake it for 15 min then carefully open the oven door to release the steam. Turn the temperature down to 210C(fan) or gas 6 for an extra 15min. When baked it will be risen, golden brown and, if you tap on the base, should sound hollow. In doubt leave it for an extra 5 minutes as it is best to overcook a bit, then undercook. Cool completely on a wire rack before slicing.

 

starter activation

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1. Activation
   1. In a glass jar, mix dry content of dried starter with 25g lukewarm water.
   2. Let the mixture sit for a 30min, steering every 5 minutes or so.
   3. Add 25g of strong flour and extra 25g of lukewarm water and mix until thoroughly incorporated. Try to mix until there are little to no lumps of flour.
   4. Cover with a loose lid.
   5. Leave to ferment in a warm spot for 24 hours.
   After 24 hours check for activity. If you see little or no activity let sit for an additional 24 hours. If you already have activity you can start feeding your starter.
   Take 100g of the Starter (Discard the remaining until you have a very active starter) and mix with same weigh of flour/water mix (50g of strong flour and 50g of water). This is feeding ratio 1:½:½ (one
   part of starter, ½ part of water and ½ part flour). Good idea to change jar frequently.
   You might notice a slight sour/yeasty smell and even some bubbles. That’s good. You are on your way. If not that’s OK just keep going with the feeding every 24 hours. Do not quit and throw your starter away!
   Usually your starter will be active in about 3days, fear not, sometime it takes longer.
   Your starter will be fully active when it double its size in around 6 hours after feeding, then it is good for consumption and maintenance regime.
    

2. Maintenance:
   The maintenance feed uses more flour and water, this means feeding ratio of 1:2 meaning say 100g of starter, 100g of water and 100g of strong flour every 24 hours if you keep the starter on the kitchen
   counter.
   If you bake less often, feed the same way every week keeping the starter in the fridge as it slows down the activity.
    

3. Use:
   Now after you feed and store your main starter, feed amount required for the recipe with 1:1 ratio at least 6-8 hours before use to make sure it is fresh and active.
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