I had some leftover ingredients so I made same bresaola with buratta, same as few days ago, but this dough was made with Caputo Pizzeria flour, instead Nuvola. I am personally really happy with the result, I probably could have baked it for 1 minute less, but it didnt bother us.
So, Caputo Pizzeria flour is the way to go for home ovens, and In addition, I increased IDY in the recipe, which is bellow:
**41-Hour Poolish Pizza Dough (65% Hydration)**
Makes: 1 × 300 g dough ball (multiply as you like)
**Total Formula**
* Flour: 179 g (100%)
* Water: 116 g (65%)
* Salt: 5 g (3%)
* Sugar: 2 g (1%)
* Instant Dry Yeast (IDY): 0.20 g (0.1%)
—
**Poolish (30% of total flour**)
* Flour: 54 g
* Water: 54 g
* IDY: 0.10 g
**Fermentation:**
* 10 hours at 24-25°C room temp (ideally 21-22, then it can go 12h)
—
**Final Dough**
Add to the mature poolish:
* Flour: 125 g
* Water: 62 g
* Salt: 5 g
* Sugar: 2 g
* IDY: 0.10 g
—
**Fermentation Schedule**
* Poolish: 10 h @ 25°C
* Bulk fermentation: 2 h @ 24-25°C
* Cold fermentation: 39 h @ 6°C in fridge
* Total fermentation: 41 h
**Oven**: Home Conventional oven, up to 275°C (has convection, didn’t use it, instead only top and bottom heater)
**Baking Surface**: Pizza steel, 6 mm, on second from top rack, got it up to 350 °C (thinking of trying highest rack to shorten the baking and maybe getting bigger oven spring)
1 Comment
Hi all!
I had some leftover ingredients so I made same bresaola with buratta, same as few days ago, but this dough was made with Caputo Pizzeria flour, instead Nuvola. I am personally really happy with the result, I probably could have baked it for 1 minute less, but it didnt bother us.
So, Caputo Pizzeria flour is the way to go for home ovens, and In addition, I increased IDY in the recipe, which is bellow:
**41-Hour Poolish Pizza Dough (65% Hydration)**
Makes: 1 × 300 g dough ball (multiply as you like)
**Total Formula**
* Flour: 179 g (100%)
* Water: 116 g (65%)
* Salt: 5 g (3%)
* Sugar: 2 g (1%)
* Instant Dry Yeast (IDY): 0.20 g (0.1%)
—
**Poolish (30% of total flour**)
* Flour: 54 g
* Water: 54 g
* IDY: 0.10 g
**Fermentation:**
* 10 hours at 24-25°C room temp (ideally 21-22, then it can go 12h)
—
**Final Dough**
Add to the mature poolish:
* Flour: 125 g
* Water: 62 g
* Salt: 5 g
* Sugar: 2 g
* IDY: 0.10 g
—
**Fermentation Schedule**
* Poolish: 10 h @ 25°C
* Bulk fermentation: 2 h @ 24-25°C
* Cold fermentation: 39 h @ 6°C in fridge
* Total fermentation: 41 h
—
**Flour**: Strong 00 pizza flour (W260–300) – Caputo Pizzeria
**Yeast**: Instant Dry Yeast, local store bought
**Oven**: Home Conventional oven, up to 275°C (has convection, didn’t use it, instead only top and bottom heater)
**Baking Surface**: Pizza steel, 6 mm, on second from top rack, got it up to 350 °C (thinking of trying highest rack to shorten the baking and maybe getting bigger oven spring)