Hi all!!!
I'm very pleased to share my new pizza and bread production of wednesday ;D
Rustic mix durum bread
durum bread 30%
caputo pizzeria 60%
Rye flour 10%
25% liquid levain
water 80%
salt 2%
2hours of fermentation ambient temperature (21°C)
After 2 hours Fermentation in fridge for 24 Hours
It's not just a "veracious" pizza, but also a "veracious" bread :D
:D :D :D
all the way around..
The pizza looks nice but the bread looks awsome.
Thanks all!!!! ;D