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/ck/ - Food & Cooking

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>> No.11917604 [View]
File: 427 KB, 1080x1080, D98C51B6-79A4-47BC-93A3-2E160AE64614.jpg [View same] [iqdb] [saucenao] [google]
11917604

>>11917283
I made this. Would it be considered authentic since I used sourdough?

>> No.11897506 [View]
File: 427 KB, 1080x1080, F945842F-F8EE-48F6-A5A6-2FF122F6E36C.jpg [View same] [iqdb] [saucenao] [google]
11897506

>>11897504
And some pizza from my sourdough

>> No.11724537 [View]
File: 427 KB, 1080x1080, A39289CF-4088-4134-94DC-EAFDCE1E0C1A.jpg [View same] [iqdb] [saucenao] [google]
11724537

Who /neopolitan/ here?

Baker’s %:

1000g 00 Flour (100%)
650g Water (65%)
50g starter yeast, fed/ripe (5%)
25g sea salt (25%)

Autolyse flour and water for 4 hours (just mix together and let it sit together at room temp, makes it easier to mix later).

Mix in yeast first, and wait 20 minutes. Then add salt and knead.

Bulk Ferment for 24 hrs at 70F. Take out and roll into balls and retard in fridge for another 24 hrs. Take out 2-4 hrs before cooking in woodfired oven at 800-900F

>pic related, pizza made on saturday

>> No.11712542 [View]
File: 427 KB, 1080x1080, 2E6CA4C1-AFFB-46C4-8AC2-3542C0A82B2F.jpg [View same] [iqdb] [saucenao] [google]
11712542

Who /neopolitan/ here?

Baker’s %:

1000g 00 Flour (100%)
650g Water (65%)
50g starter yeast, fed/ripe (5%)
25g sea salt (25%)

Autolyse flour and water for 4 hours (just mix together and let it sit together at room temp, makes it easier to mix later).

Mix in yeast first, and wait 20 minutes. Then add salt and knead.

Bulk Ferment for 24 hrs at 70F. Take out and roll into balls and retard in fridge for another 24 hrs. Take out 2-4 hrs before cooking in woodfired oven at 800-900F

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