What are you cooking?

First test for high hydration, 80% water... not bad 

Standart recipe. Plain dough in olive oil. More to come. I need to make the plain foccacia next...probably tomorrow.

 

 

 

Semplice la rossa... 90% water. My best result so far



 

     

 

Breaking some limits this week. 100% hydration dough by hand. Numbers don't matter, it's just that after so many failures, testing flours and techniques over the past 7 years... sometimes throwing away dough, it seems that attention to the process finally paid off with these Italian flours


100% Hydro (75% tipo 1 25% 00)

250 g Flour (190 g tipo 1)
250 g Water(cold)
5   g Salt
3   g Yeast

The process from Start to Finish with 24 hour fermentation:

Impossible, but...
 

with time and the right technique, it's possible, without doing a workout,
 

Out of the fridge after 21-22 hours.
 

Flipped on the flour bed.
 

Shaped to give it extra strength and back into the container.
 

How it looks before baking
 

Finished product with spring onions, sour cream and fresh lettuce
 

The bake from tonight. 85% hydration, 33% topo 1. Same process and I'm learning more. This is the 4th consecutive bake with excellent result. This never happened. Usually it was one or two bakes, and then I started failing again  

This was made with Mutti tomatoes and cheese. Getting good dough development pretty quick without spending much time to make the dough. Maybe 15 mins and then 3 rests for ~ 30 mins in the fridge, then stretched on the table

 

Folded and in the container for ~ 21-22 hours.
 

"Bulk" fermentation finished.
 

All fermentation finished.
 

Baked! Leggerissimo
 

You can cook everything ? 

I would never spend more time making the food than it takes me to eat it !

Baking usually involves a lot of waiting, specially if you go for longer, slow fermentation time to develop more flavor. On the other hand, yes for me it's not very efficient to cook only one pie. I start the oven, let it heat up for 25 minutes, then bake a pizza for 11-12 minutes. I wish I had a larger pan, maybe 40 x 30 cm so I can bake twice the amount. All the pans I have are either not suited, bent, rusty(meaning you need to use baking paper) or too small