First pic is my latest creation:
Tomato base only on bake
Post bake:
Stracciata + basil ricotta
Second pic is how the dough balls look before being extracted and stretched
Third shows empty section and thin cornicione sfoglia.
This was done in 24hrs, but in the past I've pushed it to 36 adjusting the yeast.
The lightness of this dough is very impressive and IMO gives much better results than preferments like poolish and biga.
Let me know your thoughts
by ilsasta1988
4 Comments
Love the cornecione! What flour and hydration?
For me it’s direct fermentation all the way! It seems to me a lot of people go straight to pre-ferments without bothering to learn how to achieve good results with direct fermentation, which I think is a shame. It takes a few attempts to get right, but if you do invest the effort to learn, it’s truly wonderful!
what oven temp did you use?
biscotto or Effeuno 2 in 1 stone?
recipe & roughly room temp?
Pic 3 tells it all. Beautiful stretch and crust 👍🏼