Beautiful! What fermentation times did you have in your dough?
MartinTheWhorier
Bellissima! Is this inspired by Roberto Susta’s method? The Biga No Stress 100%? I’ve only tried 50% biga with a couple days cold ferment and it turns out well with nice cornicione.
droidonomy
I love the dedication bringing out two (or more?) Roccboxes for an outdoor meal!
5 Comments
Beautiful! What fermentation times did you have in your dough?
Bellissima! Is this inspired by Roberto Susta’s method? The Biga No Stress 100%? I’ve only tried 50% biga with a couple days cold ferment and it turns out well with nice cornicione.
I love the dedication bringing out two (or more?) Roccboxes for an outdoor meal!
What is this biga you speak of?
This looks so good. Exceptional work!