Made 900g of poolish 24hr fermented (7hrs rt, rest cold).
Pizzas were 67% hydration 2.5% salt.
Used remaining 600g poolish for some French baguettes I made for the first time. Both were bangers.
Used Mutti Passata, cherry tomatoes, sliced Galbani cheese, basil, pecorino and evoo. Baked 750f in Gozney.
Enjoy!
by skylinetechreviews80
1 Comment
Yum!!!