I also invested in a pizza oven lately and this is the latest attempt. Very happy with how it turned out. The leopard pattern can be achieved now !
The pizzas turned out wonderfully with no real deviation from what I got used to putting out. Very happy with the result ☺️
My next experiment was with pizza dough. Caught the starter at peak, prepared leaven which I then adjusted to the pizza dough recipe. I went for 75% hydration.
I've used a portion of the starter to bake my first #sourdough bread with it, baguettes of course 🥖 Very happy about the result and taste ! ✨
The #sourdough starter was in the falling stage this morning! I've had to increase the feeding ratio and it's already like this 😲 My big apprehension is it becoming too acidic if I miss the peak by a huge margin.
Sanyu looking great, as usual! Blushies included of course! ☺️🙏
Oh, I see what you mean! This makes me curious, I'll give it a try next time I bake some. Thanks for the input!
Ah, they're not meant to be burger buns specifically. They're a bit small for that. The dough balls weight 45 grams a piece. Pan de sal literally means salty bread. The name is deceiving though as the ingredients include both sugar and salt. Think brioche when it comes to texture.