The kids love shaping and topping their own pies. I make a 'biga' with 50% of the flour and about 20 grams of discard. The remainder of the dough uses 20% stiff starter, 75% hydration, salt, sugar, butter and diastatic malt. Bulked for about 4 hours RT, CT overnight. Balled and RT proofed for about 3 hours, then cooked in my home oven with baking steel under the broiler.
by chetdesmondbluerose
5 Comments
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Yummm!!
Looks fantastic!
Beautiful!
May I have some?