Author Topic: "Palam" in the WFO - Farinella  (Read 4239 times)

0 Members and 1 Guest are viewing this topic.

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2630
Re: "Palam" in the WFO - Farinella
« Reply #20 on: October 30, 2011, 05:23:20 PM »
Hi Chris - it was probably around 80 for the bulk ferment, and then 70 for the final proof. I use a warmed oven for the bulk to accelerate the natural yeast activity.

John


Offline P-TSAR

  • Registered User
  • Posts: 19
    • Mr Buck Eats
Re: "Palam" in the WFO - Farinella
« Reply #21 on: November 23, 2011, 08:39:32 AM »
This is the exact result I am trying to achieve.

Do you think its possible in a home oven or just a WFO?

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2630
Re: "Palam" in the WFO - Farinella
« Reply #22 on: November 23, 2011, 08:43:26 AM »
This is the exact result I am trying to achieve.

Do you think its possible in a home oven or just a WFO?

I would think if you had the correct stone, you could easily do this in the home oven cranked to 550.

John


 

pizzapan