A D V E R T I S E M E N T


Author Topic: 72 hour Cold Naturally Fermented Sicilian Slice  (Read 1145 times)

0 Members and 1 Guest are viewing this topic.

Offline NYCook

  • Registered User
  • Posts: 73
  • Location: NYC
  • I Love Pizza!
72 hour Cold Naturally Fermented Sicilian Slice
« on: April 12, 2018, 07:54:52 AM »
This is my new Sicilian slice using a natural Levain. Very Happy with the results.

Offline Passtheoregano

  • Registered User
  • Posts: 10
  • Location: New York
  • I Love Pizza!
Re: 72 hour Cold Naturally Fermented Sicilian Slice
« Reply #1 on: May 02, 2018, 10:09:23 PM »
Looks great! What's the work flow?


Offline Yael

  • Registered User
  • Posts: 1337
  • Location: A French in China
  • French Pizza !
    • my Wechat page
Re: 72 hour Cold Naturally Fermented Sicilian Slice
« Reply #2 on: May 02, 2018, 10:59:36 PM »
Looks very good !
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline dbgtr

  • Registered User
  • Posts: 116
    • Berkowitz Guitars
Re: 72 hour Cold Naturally Fermented Sicilian Slice
« Reply #3 on: August 10, 2018, 02:36:54 PM »
That looks great!!  What's your percentages, flour, process?

A D V E R T I S E M E N T