Last weekend I finally managed to use my new Roccbox and had so much fun with it.
In the pics my take of the marinara (added cantabrico anchovies and black olives) with a simple 20 hours diretto dough, 75% hydration using Bongiovanni vera (80%) + Allison's country grains (20%).
Can't wait for the next try.
by ilsasta1988
2 Comments
Well done mate ! Hard to control colour when your
Starting out. I would definitely eat that
Vai vai sperimenta … ottimo forno.