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Buckwheat and Mushroom Stromboli
Susan Reid · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
368g
Water
185g
Hydration
50.3%
Salt
2.5%
Yeast
1.63%
Oil
6.8%
Sauce
—
Cheese
227g
Dough weight
593g
Process
Bake temp
375°F / 191°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- flourBirkett Mills Buckwheat Flour0.75 cup · 89g
- flourspelt flour1 cup · 99g
- flourKing Arthur Unbleached Bread Flour1.5 cup · 180g
- yeastinstant yeast or active dry yeast2 tsp · 6g
- oilolive oil2 tbsp · 25g
- salttable salt1 tsp · 6g
- water3/4 to 1 cup water0.75 cup · 170g
- cheese othergrated fontina cheese2 cup · 227g
- water1 large egg1 tbsp · 15g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemixed wild mushrooms5 cup · 454g
- over cheeseground black pepper0.25 tsp · 1.1g
- over cheesediced onion1.5 cup · 220g
- over cheesebaby spinach leaves2 cup · 71g
- over cheesechopped fresh thyme or 1 1/2 teaspoons dried1 tbsp · 12.5g
- over cheesechopped fresh tarragon or 1 1/2 teaspoons dried1 tbsp · 12.5g
- over cheese12-ounce jar roasted red peppers12 oz · 340g