Been watching his videos for a short while now after multiple people mentioned him in the comments on here (thanks for that).
Recently bought myself a mixer to play around with getting better gluten structures and to be able to reduce the amount of manual work with different types of ferments, like Biga.
To help justify the purchase I had a crack at Sisofo's Cannoto high hydration Biga 48h (Julian Sisofo – Recipes https://share.google/rbjM9a2XINevhcyN3).
Have to say I love it. The triple flour mix is really fun to play around with and the Nuvola Super just blows like crazy.
The dough is quite workable despite being incredibly soft and with a super hot stone the oven spring is noticeably better than other recent doughs I've made.
Only question I've got at this moment is that, due to the relatively short fermentation time, the actual dough flavour is very mild. any tips to give the dough more "tangy", fermented flavour that also shines through the topping ingredients as well?
Thanks! 🍕
by BarracudaRemote3621