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Author Topic: Hand mixed Roman al taglio video with starter AND dry yeast by Stefano Callegari  (Read 839 times)

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Online scott r

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No need for a high speed spiral mixer here.. Should be a good one for us home pizza enthusiasts.  I have heard some say that you can't mix starter/commercial yeast... I have also some say that al taglio needs a special mixer.  Great to see "rules" broken by someone having so much success in Rome.

75 degree target dough temp, 12-24 hour rise in warmest part of fridge, then 3-4 hour warm up before baking, so not too long of a wait either. 


« Last Edit: January 25, 2020, 04:18:33 PM by scott r »

Offline Elchimi

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I mix starter and dry yeast all the time

Offline HansB

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Hamelman, Hitz and others often recommend adding .2% IDY to naturally fermented dough.
Hans

Online scott r

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This recipe is at right around .37 percent, but I cant tell if its ADY or IDY.   I think he just calls it dry yeast.

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