Homemade Neapolitan Pizzaby CoupCooksV2 3 Comments CoupCooksV2 2 months ago – 15 Hour RT Ferment – Dough Ball – 1 x 300g – Bread Flour – 182g – Hydration – 62% (113g) – Salt – 3% (5.46g) – Active Dry Yeast – 0.1% (0.18g) – Baked at 440°C (825°F) for 70 seconds Hangin-N-Bangin-4761 2 months ago Looks great! How was it to work with? I’ve had issues with AVPN levels of hydration when using bread flour. Even with the long RT ferment. KatvVonP 2 months ago Damn, she looks goooood!
CoupCooksV2 2 months ago – 15 Hour RT Ferment – Dough Ball – 1 x 300g – Bread Flour – 182g – Hydration – 62% (113g) – Salt – 3% (5.46g) – Active Dry Yeast – 0.1% (0.18g) – Baked at 440°C (825°F) for 70 seconds
Hangin-N-Bangin-4761 2 months ago Looks great! How was it to work with? I’ve had issues with AVPN levels of hydration when using bread flour. Even with the long RT ferment.
3 Comments
– 15 Hour RT Ferment
– Dough Ball – 1 x 300g
– Bread Flour – 182g
– Hydration – 62% (113g)
– Salt – 3% (5.46g)
– Active Dry Yeast – 0.1% (0.18g)
– Baked at 440°C (825°F) for 70 seconds
Looks great! How was it to work with? I’ve had issues with AVPN levels of hydration when using bread flour. Even with the long RT ferment.
Damn, she looks goooood!