Caputo saccorosso Biga 50%/100% 2g of yeast per kg of flour 75% 280 g Solania san marzano Fior di latte agerolaby Green-Force-5252 7 Comments superkbf 5 months ago Omg. superkbf 5 months ago Can you just briefly explain the numbers/%s, please? 🙂 Mobile_Aioli_6252 5 months ago Picture perfect 👌 Mdbpizza 5 months ago Nice work! What was your oven and temp? SilentOrchestra22 5 months ago What’s the steps to achieve this? LegateDamar13 5 months ago I’m interested in Caputo Saccorosso. Seems good for longer fermentation and Browning/leoparding? filippo4825 5 months ago Bellissima
LegateDamar13 5 months 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