66% hydration, 20% sourdough starter, 2.8% salt. Caputo pizzeria flour. Mix all together and knead until dough starts to build enough strength. Rest 15 minutes covered and slap and fold for 2-3 minutes. Rest another 15 minutes and slap and fold some more if needed. Let bulk ferment for 2 hours at RT 72F. Refrigerate anywhere from 18-however long you want. I’ve never gone longer than 4 days. This one was 18 hours. Take out 6-8 hours before you want to eat and ball.
overdose6
Fennel sausage is the truth.
Fennel salami, finnochiona etc. are amazing on pizza. The cream base and apple is new to me and I will definitely be giving it a try.
2 Comments
66% hydration, 20% sourdough starter, 2.8% salt. Caputo pizzeria flour. Mix all together and knead until dough starts to build enough strength. Rest 15 minutes covered and slap and fold for 2-3 minutes. Rest another 15 minutes and slap and fold some more if needed. Let bulk ferment for 2 hours at RT 72F. Refrigerate anywhere from 18-however long you want. I’ve never gone longer than 4 days. This one was 18 hours. Take out 6-8 hours before you want to eat and ball.
Fennel sausage is the truth.
Fennel salami, finnochiona etc. are amazing on pizza. The cream base and apple is new to me and I will definitely be giving it a try.