48 Hour Sourdough Pizza Dough At 70% Hydration Mixed In The Famag IM5S
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- Опубліковано 8 вер 2024
- Today we make some homemade pizza dough using sourdough starter. I opted for a 48 hour fermentation which meant that I had to use quite a lot of sourdough in the pizza dough ingredients. The quantity of sourdough starter meant that there was a lovely sour taste to the pizza crust. This was the tastiest pizza dough that I have ever made. All that sourdough and the combination of 70% hydration produced a lovely light dough which was full of flavour.
The ingredients were autolysed and mixed using a Famag IM5S High Hydration spiral mixer. Mixing time was reduced due to autolysing the flour for hours before.
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#pizza #pizzadough #famag #im5s #manitoba #biga #pizzaparty #sourgough
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