Pizza Napoletana Canotto. Sponge Method First recipe (Part 1: Making the Sponge & kneading)

Описание к видео Pizza Napoletana Canotto. Sponge Method First recipe (Part 1: Making the Sponge & kneading)

Recipe:
1000g flour Nuvola Super W320
500g water
5g fresh yeast (( 0.5% fresh yeast equals to 0.33% dry active yeast, 3.3g))

After kneading the final dough:
Sponge dough
200g water
5g fresh yeast or 3.3g active dry yeast
3% salt
0.5% malt(optional)

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