Teaching a third dough maker in the pizzeria 🍕 Today he made this dough — 75% hydration, 100% biga with a 24-hour cold ferment. He nailed the mixing process, closing the dough at 22°C. Now it’s running through the rounder (the easy part). We’ll rest it at room temperature for a couple of hours before moving it into the fridge to continue its development. #dougheyed | Adam G Pizza
0:18
Teaching a third dough maker in the pizzeria 🍕 Today he made this dough — 75% hydration, 100% biga with a 24-hour cold ferment. He nailed the mixing process, closing the dough at 22°C. Now it’s running through the rounder (the easy part). We’ll rest it at room temperature for a couple of hours before moving it into the fridge to continue its development. #dougheyed | Adam G Pizza
124.7K views8 months ago
FacebookAdam G Pizza
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