It was meant to be a capricciosa but couldn't find artichokes this time, so I made it without and still lead so delicious.
Dough specs: 80% Bongiovanni vera + 20% vigevano tipo 1, 73% hydration. Direct method, 24hrs total (8hrs bulk and 16hrs balled) mostly fridge. Cooked in effeuno p134h in 120 seconds circa.
Woukd you?
by ilsasta1988
6 Comments
Looks good
Looks great, stone temp at launch / temp settings?
Looks perfect! Great job! Never heard of that flour, how do you like it?
Doesn’t get more perfect than that¹
What a banger! Well done as usual my friend!!
This looks great! Even without the artichokes, I’d gladly dig in!