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Sourdough Canotto
Pizza Napoletana

Sourdough Canotto

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Another week another pizza.

Recipe
557 g Caputo pizzeria
238 g Caputo nuvola
509 g water
19g salt
150g sourdough starter

4 h bulk RT + 60h bulk fridge + 1h bulk RT + 5 hours proofing RT = 70 hours total fermentation

by _Braid_

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