I have been experimenting with many flours and processes over the years and since Spring 2017 this style had grabbed my attention. As you all know, looks can be deceiving and easy it is not, not to do it right at least.
I reverse engineered this to fit what I believed was the correct for pan, somewhere about 3.65 grams a square inch. I did get great air and flavor and it certainly does remind me of Rome but it was a bit uneven on some spots so I upped the next recipe 7% everything. What you see here is:
315g Marino Mulino Manitoba
50g Maiorca flour from Sicily
50g of my proprietary Pinsa flour, Oltegrano Flour by Molino Dallagiovanna
324.50 grams cold water
11 gr sea salt
9 grams olive oil
5 grams dried yeast
its a 78% hydration.
2 hour rest, slap-fold 6-7 times.
24 hour cold ferment 1
6x slap fold again, 24 hours cold ferment 2
next time I will go to three days and add one slap fold/cold ferment 24
I found this quite airy with great outer crunch and soft middle. Flavor profile pretty spot-on to some of the better I have had in Rome, close to even Bonci
More air and evenness and I am onto something.
The pan is the 8x24. I will be buying some smaller maybe 8x12s in a few minutes.
Cheers!
