Poolish & Biga hybrid dough Poolish 150g/150g + 0.5g Ady Biga 300g/150g + 0.5 Ady Sat at room temperature for 12 hours, then refrigerated for 12 hours. Next day mixed, and added 12.5g of sea salt. Refreshed with 0.5 G of Ady. Balled up and rested 2hrs room temp & 12hrs fridge.
My next door neighbor's father owns a imported Italian delicacy shop in Queens New York. He dropped off these broccoli rabe + Italian onions. Also topped with fresh Ricotta.
Took out 2hrs prior to cooking. Baked in Gozney Roccbox at 750f for 2 min total with a few turns every 20 seconds or so.
by skylinetechreviews80
2 Comments
That hybrid dough method is legit, gets you the best of both worlds with the flavor and texture. I gotta try doing some broccoli rabe and ricotta after this!
Perfection!! Nice work!!