The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Where Pizza has lease

Antilife's picture
Antilife

Where Pizza has lease

Usual and simple dough that i make Every day in my Lab and Reselling

10% Semolina
90% Denti Zero+ w340
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)

2,5% Salt
48h(43CF+5RT)

 



More photoshop and infos: http://www.0059.it/2020/02/02/ogni-maledetto-giorno/

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