Wanting to finish off the bit of flour left, 230 gm is used. Pain a l'Ancienne recipe for the dough, with 70% hydration, instead of 80. Icy cold water is used, and dough is retarded in the fridge for 24+ hours. Dough is quite wet, and can't be tossed at all. Made 2 pizza. Try 100 gm each next time to make a thinner crust. Cooked tomato paste, clams, herb and 2 cheese are used (mozzarella and gouda mild). Preheat oven to as hot as it goes at 250 deg C and bake for 5 min, turn around 180 deg, and bake for another 5 to 10 min. Taste excellent.
bread flour .......... 100
salt .......... 2%
instant yeast ......... 0.7%
icy cold water ......... 80% in original recipe, but I use 70% (also used 75% which works very well)
沒有留言:
張貼留言