I was going for 8 hours room temp Forkish Neapolitan. Ended up with 1/10 puff. Eatable, but not even near where I wanted it to be. Not sure what I need to learn out of it. Feels like the fermentation wasn’t working.
Looks pretty good to me. I guess you wanted more cornicione?
Otherwise… pretty darn good 👍
REDBEARD_PWNS
What type of yeast are you using?
If it’s active yeast you need to activate it in water (just add the yeast to water, stir well and wait for a few bubbles to start showing on the surface) and then add the flour.
2 Comments
Looks pretty good to me. I guess you wanted more cornicione?
Otherwise… pretty darn good 👍
What type of yeast are you using?
If it’s active yeast you need to activate it in water (just add the yeast to water, stir well and wait for a few bubbles to start showing on the surface) and then add the flour.