Author Topic: shitake and paris mushroom  (Read 1072 times)

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Offline andreguidon

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shitake and paris mushroom
« on: February 06, 2009, 06:38:53 PM »
Hi guys !!

last sunday a made a batch of pizzas....

this one was great...

the dough was a 12h room bulk and 3-4 balled rise.

100% Italian pizza flour
62% water
5% starter

take a look.... because of the heat (its summer here) the dough was not the best.... this weekend ill do some fridge fermenting....
"Simplicity is the ultimate sophistication." Leonardo da Vinci