Last weekend I have been trying a new flour I found in Tesco (UK) supermarket. 00 flour with some % of semola rimacinata di grano duro.
Made a 67% hydration direct dough, 24hrs total (2 bulk and 22 balled up). Dough was light as a feather and easy to stretch, cooked really nicely in my effeuno p134h, nice and empty cornicione.
Toppings on this one:
Asparagus and ricotta cream base
Fior di latte
Guanciale
Caramelised onion (post bake)
What y'all say about it?
by ilsasta1988
3 Comments
Toppings here again (formatted very bad from mobile to desktop)
Toppings on this one:
Asparagus and ricotta cream base
Fior di latte
Guanciale
Caramelised onion (post bake)
Perfection.
https://www.reddit.com/r/Breadit/s/hTog8vjXqk
When someone asks me how I like the crust to look, that link up there shows them that. However I think it just got dethroned by yours.👍🙏
dough recipeee!?