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/

Facebook: www.facebook.com/0059StefanoCiccarelli

Antilife's picture
Antilife

Whole Wheat Pala Romana:
100% Denti Infibra+
85% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)

More photoshop and infos: http://www.0059.it/2020/06/19/integralismo-pala/
Facebook: www.facebook.com/0059StefanoCiccarelli 

 

idaveindy's picture
idaveindy

It is GREAT to see your beautiful photos of your beautiful food!  

I was worried about your absence.  I hope you and all your loved ones survived well and are healthy.

Buon appetito!

Antilife's picture
Antilife

Thx  for wondeful words idaveindy

Antilife's picture
Antilife

Test with Fire and High hydros

100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+11RT)


Second time using my Hi-hydros dough with Fire Oven....good but not so good ;)
I need to test again

More photo and infos: http://www.0059.it/2020/08/17/fuoco-ed-alta-idratazione/
Facebook: www.facebook.com/0059StefanoCiccarelli
Instagram: https://www.instagram.com/sc0059/

ciabatta's picture
ciabatta

nice crust on these.  what temp are you baking at and for how long?

Antilife's picture
Antilife

Thanks Pretty. I baked 420 degree for 90 seconds

idaveindy's picture
idaveindy

what does

24(11CF+11RT)

mean?

Thanks.

Antilife's picture
Antilife

13h cold fermentation, 11h room temperature 

Antilife's picture
Antilife

Return to Home Teglia Romana. Turn on again my p134

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

This simple dough always works well

More photoshop and infos: http://www.0059.it/2020/08/25/ritorno-alle-origini/
Facebook: www.facebook.com/0059StefanoCiccarelli
Instragram:  sc0059

Antilife's picture
Antilife

RYE TONDA ROMANA

15% Rye Flour
85% Denti Zero+ w340
60% Hydros
0,2% Fresh Yeast
2,5% Salt
6% EVO
48h(8hRT)

More photo and infos: http://www.0059.it/2020/09/22/pizza-del-centurione/
Facebook: www.facebook.com/0059StefanoCiccarelli

One of my best pizzas