1 h autolyse, 20 min hand kneading, 19 h bulk (RT), 5 h ball (RT).
Topped with San Marzano tomatoes, Grana Padano, fresh mozzarella, basil and EVOO.
breadinmyface
Looks amazing. I’ve been playing about with RT dough but I’ve yet to achieve such a rise in the crust once baked.
My feeling is I’m using too much yeast and I’m overproofing. Do you have any handy tips you could pass on.
calosauce
Simply amazing. Well done!
Strong_Independent21
Very nice. Enjoy.
galaxybrowniess
Looks great!
[deleted]
Looks incredible, I bet that is some airy dough
jiarnr
Sorry To hijack but can anyone confirm if they use their roccbox as a wood fuelled? I’m keen on buying (and using as wood fired only) but have heard it’s difficult to light and keep alight?
7 Comments
Pizzuti Costa d’Amalfi flour, 65 % hydration, 3 % salt, 0.14 % fresh yeast.
1 h autolyse, 20 min hand kneading, 19 h bulk (RT), 5 h ball (RT).
Topped with San Marzano tomatoes, Grana Padano, fresh mozzarella, basil and EVOO.
Looks amazing. I’ve been playing about with RT dough but I’ve yet to achieve such a rise in the crust once baked.
My feeling is I’m using too much yeast and I’m overproofing. Do you have any handy tips you could pass on.
Simply amazing. Well done!
Very nice. Enjoy.
Looks great!
Looks incredible, I bet that is some airy dough
Sorry To hijack but can anyone confirm if they use their roccbox as a wood fuelled? I’m keen on buying (and using as wood fired only) but have heard it’s difficult to light and keep alight?