Julian Sisofo's OG Poolish+Biga and 50g of my sourdough starter. 48hr balled cold fermented.
3hr room temp prior to cooking.
La Fede DOP tomatoes, locatelli pecorino, homemade fresh mozzarella.
Amazing gluten structure, very light and nice chew properties from the BIGA.
ENJOY!
by skylinetechreviews80
1 Comment
That looks amazing. I’ve watched his poolish + biga video a couple of times — did you use a spiral mixer, as he did? A KitchenAid?