Homemade Neapolitan Pizza by CoupCooksV2 3 Comments CoupCooksV2 3 weeks ago – 15 Hour RT Ferment – Dough Ball – 1 x 300g – Bread Flour – 182g – Hydration – 62% (113g) – Salt – 3% (5.46g) – Active Dry Yeast – 0.1% (0.18g) – Baked at 440°C (825°F) for 70 seconds Hangin-N-Bangin-4761 3 weeks ago Looks great! How was it to work with? I’ve had issues with AVPN levels of hydration when using bread flour. Even with the long RT ferment. KatvVonP 3 weeks ago Damn, she looks goooood!
CoupCooksV2 3 weeks ago – 15 Hour RT Ferment – Dough Ball – 1 x 300g – Bread Flour – 182g – Hydration – 62% (113g) – Salt – 3% (5.46g) – Active Dry Yeast – 0.1% (0.18g) – Baked at 440°C (825°F) for 70 seconds
Hangin-N-Bangin-4761 3 weeks ago Looks great! How was it to work with? I’ve had issues with AVPN levels of hydration when using bread flour. Even with the long RT ferment.
3 Comments
– 15 Hour RT Ferment
– Dough Ball – 1 x 300g
– Bread Flour – 182g
– Hydration – 62% (113g)
– Salt – 3% (5.46g)
– Active Dry Yeast – 0.1% (0.18g)
– Baked at 440°C (825°F) for 70 seconds
Looks great! How was it to work with? I’ve had issues with AVPN levels of hydration when using bread flour. Even with the long RT ferment.
Damn, she looks goooood!