72+ órás XLL liszt teszt | Spadoni XLL extra long rising flour test | Zsolt Kámán - Pizzaiolo
Автор: Zsolt Kámán - Pizzaiolo
Загружено: 2023-10-21
Просмотров: 1647
Описание:
I continue to explore the new worlds of extra-long hours leavening times in contemporary Neapolitan pizza making. The type “0” soft wheat flour XLL Molino Spadoni, has a unique “strength” (W400), which makes it particularly suitable to prepare pizzas requiring long leavening times, even longer than 72 hours. There is a recipe proposal on the packaging that I use as a base but of course I add my style into it via introducing poolish preferment to the process.
Let us see the outcome together!
Enjoy!
Characteristics:
Overall hydration 70%
Preferment ratio 100% (Biga no stress)
Preferment hydration 50%
Yeast in preferment ratio 0.2%
Overall yeast ratio 0.2%
EVOO ratio 2%
Salt ratio 2.4%
Recipe: 4x270g
Preferment flour 635g
Preferment water 318g
Preferment yeast 1g (i Lieviti IDY)
Main dough water 127g
Main dough salt 15g (Sea salt)
Main dough EVOO 13g
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