Might be my best one yet in terms of flavor and texture
100% biga fermented for 1 day, then an additional 2 days in ball form.
85% Petra 5037 tipo 0
10% caputo semola
3% 0102 tipo 1
2% 9 whole wheat
80% hydration, 2.5% salt, 2.5% EVOO, 0.22% IDY, 0.5% DMP
I genuinely think semola is the greatest addition of flour you can add to your dough. I’ve done this exact same blend without the semola, and it was noticeably wetter compared to tossing in 10% semola.
The semola dries the dough up, and gives it a nice crunch.
I’m also never going back to lower hydrations. The flavor difference between 68% and 80% is insane. The crust was literally just air.
The dough also handled VERY good 1 hour out of the fridge. Wasn’t droopy, but it stretched with ease. Use strong enough flour, and you’ll be golden
by FutureAd5083