Had some left over 00 panettone flour (w400) and decided to try out a biga with it. Did a 50% Biga with hydration around 70. Refreshed with 5stagioni and put in fridge until the next day. Cooked 2-3 after I took it out of the fridge. Balled after an hour after the knead (refresh). Koda on low flame (380c stone) for the first minute or so and later finished on medium flame rotating every 15 sec or so. Topped with buffalo mozzarela and Croatian made Italian sausage. Very soft and light. Would repeat.
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Are you in Croatia?
hyperactiveme1
That’s the beauty of that oven. Works virtually anywhere. Looks great👍
4 Comments
Had some left over 00 panettone flour (w400) and decided to try out a biga with it.
Did a 50% Biga with hydration around 70. Refreshed with 5stagioni and put in fridge until the next day. Cooked 2-3 after I took it out of the fridge. Balled after an hour after the knead (refresh). Koda on low flame (380c stone) for the first minute or so and later finished on medium flame rotating every 15 sec or so. Topped with buffalo mozzarela and Croatian made Italian sausage. Very soft and light. Would repeat.
Are you in Croatia?
That’s the beauty of that oven. Works virtually anywhere. Looks great👍
Svaka cast majstore, pokušao par puta i neide me