May 15, 2014 - 3:41am
Pizza verace and Liquid levain bread
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