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36 hours seems very long for a bulk. I would've treated it like a direct dough and just bake it off. Next time I make dough I'll make a video. I virtually use no bench flour on my 66% dough and it feels very nice with a lot of air
I'm using 1.8% starter and fermenting around 60 degrees. I don't think I'm overfermenting with 36 at bulk. What kind of flour do you use at 66%? Maybe I didn't work the dough as much as I usually do.
Buffalo Mutz. 7/11 tomatoes.Caputo 00 Pizzeria1.9 % ischia sourdough62% water24 bulk + 27 balledCoffee filters peel off nice and easy.
btw what's your workflow now in terms of mixing dough and diameter size.
I was able to stretch this one a bit more. Buff Mozz, Gorgonzola, Parmesan, Ricotta, Black Olives, Fresh thyme.
Watching a lot of videos, just haven't got a good handle on it yet.
I also did a pie with coconut cream, tomatoe, and thai basil. Was a lovely combination, but I didn't take any pictures.
I love the idea. Did the coconut cream separate or curdle in the high heat?
Thanks. I stole the idea from a picture of your tomato cream. It didn't curdle but maybe hardened a bit if that makes sense? It was from a can of coconut milk, the cream rises to the top, so I used that. I might next time just mix up the coconot milk and tomato sauce beforehand so it's a bit more incorporated. Possibly add some chicken on top after as well.
i've made a coconut milk marinara with anchovies and brussels sprouts. it was an A plus for my fellow vegans