I made two dough balls, one was my base recipe (20 hr ferment), and the other had the same ingredients (other than less yeast), and fermented for 90 hours. The crust that fermented for 90 hours had a more consistent light, spongy texture, and had much more flavor.
Base Recipe
153 g King Arthur bread flour
100 ml water
4.3 g salt
.5 g instant yeast
2 g olive oil
1.5 g sugar
Mix all ingredients in mixer, let rest at room temperature for 45 minutes, shape into ball, place in fridge overnight. Take out and rest at room temperature for 2-3 hours.
90 Hour Ferment
153 g King Arthur bread flour
100 ml water
4.3 g salt
.17 g instant yeast
2 g olive oil
1.5 g sugar
Mix all ingredients in mixer, let rest at room temperature for 45 minutes, shape into ball, place in fridge for 3 nights. Take out and rest at room temperature for 6-7 hours.
Негізгі бет 90 hr Ferment vs. 20 hr Ferment (MY FAVORITE NYC PIZZA DOUGH RECIPE!!!)
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