Author Topic: sicilian take two  (Read 1517 times)

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Offline c0mpl3x

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sicilian take two
« on: August 02, 2010, 06:53:34 PM »
redid my sicilian today with a two day poolish ferment and countertop rise. close to an authentic sicilian that i can get in taste (taste is amazing)

ill let the pictures do the talking.
Hotdogs kill more people than sharks do, yearly.


Offline c0mpl3x

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Re: sicilian take two
« Reply #1 on: August 02, 2010, 06:56:05 PM »
whoops hit post maximum of attachments

Hotdogs kill more people than sharks do, yearly.

Offline Jackie Tran

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Re: sicilian take two
« Reply #2 on: August 02, 2010, 06:57:33 PM »
I'm glad it turned out well.  I don't know the first thing about Sicilian but I'd eat a slice or two of that. 

Offline c0mpl3x

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Re: sicilian take two
« Reply #3 on: August 02, 2010, 07:00:09 PM »
I'm glad it turned out well.  I don't know the first thing about Sicilian but I'd eat a slice or two of that. 

its almost like ny dough but let to rise in a pan. crust is almost deep dish texture but dough is almost ny texture.  it's odd.
Hotdogs kill more people than sharks do, yearly.

Offline Jackie Tran

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Re: sicilian take two
« Reply #4 on: August 02, 2010, 07:02:14 PM »
Oh ok.  Then I have made 1 once before and it was pretty good.  I love fried foods even pizza.  :)


 

pizzapan