1kg blue caputo flour 65% hydration 2% salt 2% evoo 3g IDY
RT 8hrs then balled and in fridge for 8hrs
I normally make a biga but this was kinda short notice and it turned out better than expected.
by got2keepon
2 Comments
SilentOrchestra22
Looks fantastic! Could you provide a more in depth explanation on how you made the dough?
nlubej
Look great! I think the combination of RT and CT fermentation gives you that nice leoparding. I get the same result with the similar process with different flours – direct dough, first at room temp and then in the fridge
2 Comments
Looks fantastic! Could you provide a more in depth explanation on how you made the dough?
Look great! I think the combination of RT and CT fermentation gives you that nice leoparding. I get the same result with the similar process with different flours – direct dough, first at room temp and then in the fridge