I had some amazing Taggiasca Olives and Capers in oil on hand and decided to put them on a Marinara – San Marzano (crushed with a moulinette), salt (1% of tomatoes in weight), fresh garlic, dried oregano, and olive oil.
– 62% hydration – 51 hrs direct fermentation (3hrs RT, 48 hrs CT) – Caputo Chef – fresh yeast – 3% salt – no oils or sugars – baked in the Gozney Dome (gas)
Osing a whisk I incorporated the salt into the flour and the 0.5% fresh yeast (1.7g for two dough balls or 340g of flour) into the water
– kneading by hand for 15 minutes, then 1 hour bulk proof at room temperature (19°C) – 24 hours bulk proof in the fridge (5°C) – Balling and resting in the fridge another 24 hours until ca. 2 hours before baking – final 2 hours proof and warm up at room temperature (19°C) – shaping (ca. 275g per dough ball) and launching was done with flour, no semolina or oil was used at any stage to facilitate handling of the dough – baking temperature was ca. 480°C on the dome and ca. 410°C on the center of the stone
ilsasta1988
It looks fantastically delicious
Marinara is the best one, hands down
2-oxo-Zed
I pimp my marinaras exactly that way, taggia’s olives are so good in a marinara
3 Comments
I had some amazing Taggiasca Olives and Capers in oil on hand and decided to put them on a Marinara – San Marzano (crushed with a moulinette), salt (1% of tomatoes in weight), fresh garlic, dried oregano, and olive oil.
– 62% hydration
– 51 hrs direct fermentation (3hrs RT, 48 hrs CT)
– Caputo Chef
– fresh yeast
– 3% salt
– no oils or sugars
– baked in the Gozney Dome (gas)
Osing a whisk I incorporated the salt into the flour and the 0.5% fresh yeast (1.7g for two dough balls or 340g of flour) into the water
– kneading by hand for 15 minutes, then 1 hour bulk proof at room temperature (19°C)
– 24 hours bulk proof in the fridge (5°C)
– Balling and resting in the fridge another 24 hours until ca. 2 hours before baking
– final 2 hours proof and warm up at room temperature (19°C)
– shaping (ca. 275g per dough ball) and launching was done with flour, no semolina or oil was used at any stage to facilitate handling of the dough
– baking temperature was ca. 480°C on the dome and ca. 410°C on the center of the stone
It looks fantastically delicious
Marinara is the best one, hands down
I pimp my marinaras exactly that way, taggia’s olives are so good in a marinara