1 margherita + 1 San marzano & fresh ricotta
Direct dough mix, 4 sets of stretch & folds then 2hr room temperature rest (72f) then 48hr cold fermentation. Pull 1hr before cooking.
80% Caputo chef flour + 20% Caputo Nuvola.
Gozney Roccbox 800f
Bellisimo!
by skylinetechreviews80
1 Comment
Looks fucking great. Can you tell me more about your stretch and fold process? How long do you rest between each one? How many do you do in each one? And you do this immediately after bringing the dough together? How long do you knead before the stretch and folds?
Sorry for all the questions I’m still learning!