Sourdough base that worked pretty well. The starter was stronger than before, and had a great tangy flavor. I think I let it rise a little too long as it got very thin in parts (you can the puncture that occurred when turning), but that might have helped the flavor.
For the levain mix: 50g sourdough starter 50g 00 flour (Mugnai di Napoli) 50g bread flour 100g warm water
For the final mix: 425g 00 flour (Mugnai di Napoli) 75g bread flour 260g warm water 10g salt 200g levain mix
I let it bulk ferment for 6 hours (which was probably a little too long, but I’d lost track of time), and then balled and put in the fridge for 24 hours. I took the balls our 4 hours prior to cook.
navigator87
I can almost feel how soft and chewy that base is. Well done sir.
6 Comments
Sourdough base that worked pretty well. The starter was stronger than before, and had a great tangy flavor. I think I let it rise a little too long as it got very thin in parts (you can the puncture that occurred when turning), but that might have helped the flavor.
For the levain mix:
50g sourdough starter
50g 00 flour (Mugnai di Napoli)
50g bread flour
100g warm water
For the final mix:
425g 00 flour (Mugnai di Napoli)
75g bread flour
260g warm water
10g salt
200g levain mix
I let it bulk ferment for 6 hours (which was probably a little too long, but I’d lost track of time), and then balled and put in the fridge for 24 hours. I took the balls our 4 hours prior to cook.
I can almost feel how soft and chewy that base is. Well done sir.
[deleted]
Absolutely Beautiful!
Lookin goood
Love that pizza with pesto!