Phase 1.
The formula.
Day One:
The rye sour was refreshed, and the seed/grain porridge cooked.
Day two:
The three different final dough fours are autolysised for 45 minutes.
Phase one
Newfoundland savory spice ordered & incoming. For this first attempt I will be substituting basil for the main flavor component.
Test bake #1 using sweet basil.
Phase #1
The mix
All the players are assembled.
The dry ingredients flour, salt, yeast, and sugar
Day#1
The natural yeast leiven, and the soaker
Day #2- have all the final dough ingredients weighted and ready. Prep the ingredients for the mechanical mixing. Mix the final dough, with the goal of achieving a soft cohesive dough ball that is slightly tacky and just about passes the window pane test. Bulk fermentation until 1 1/2 times the volume is achieved.
I found my forum post Matera bread. I share the link to preserve the record of to date one of my best bakes ever!
La Parigina. Neapolitan stuffed pizza.
What is special about Parmigina? Pizza dough on the bottom puff pastry on top.
Everything is on point. I just need to fill the canolii. I even got the kitchen back in order. Thank the Lord, for dishwashers!
Rye sour build #1
