You really hit the sweet spot with the “canotto” crust based on the biga preferment. I never managed to incorporate the little amounts of water in the relatively dry biga. I use a kitchen machine to knead but it can’t combine the biga with the water. Any tips?
And how did you manage to bake so many pizzas at once? Ist there a strategy or did the first ones just cool off?
1 Comment
You really hit the sweet spot with the “canotto” crust based on the biga preferment. I never managed to incorporate the little amounts of water in the relatively dry biga. I use a kitchen machine to knead but it can’t combine the biga with the water. Any tips?
And how did you manage to bake so many pizzas at once? Ist there a strategy or did the first ones just cool off?
Again, those are pro level pizzas. Keep going