Caputo saccorosso Biga 50%/100% 2g of yeast per kg of flour 75% 280 gSolania san marzano Fior di latte agerola by Green-Force-5252 7 Comments superkbf 1 month ago Omg. superkbf 1 month ago Can you just briefly explain the numbers/%s, please? 🙂 Mobile_Aioli_6252 1 month ago Picture perfect 👌 Mdbpizza 1 month ago Nice work! What was your oven and temp? SilentOrchestra22 1 month ago What’s the steps to achieve this? LegateDamar13 1 month ago I’m interested in Caputo Saccorosso. Seems good for longer fermentation and Browning/leoparding? filippo4825 1 month ago Bellissima
LegateDamar13 1 month ago I’m interested in Caputo Saccorosso. Seems good for longer fermentation and Browning/leoparding?
7 Comments
Omg.
Can you just briefly explain the numbers/%s, please? 🙂
Picture perfect 👌
Nice work! What was your oven and temp?
What’s the steps to achieve this?
I’m interested in Caputo Saccorosso. Seems good for longer fermentation and Browning/leoparding?
Bellissima