there’s a cracking beer dough recipe by Dan Leopard...replace some of the water with an IPA (punk works well)...is a really short prove too so a good one for same day.
Try my method if you're looking for a Neapolitan style.
That seems a lot of salt there.Try my method if you're looking for a Neapolitan style.
you reckon? Different flour types with different protein, Hydration levels, varying temperature, over proving, under proving, yeast issues....etc making a good dough takes a bit of effort and understanding....I’ve made some right piles of shite. You must have the voodoo You can solve all of...www.readytogo.net
It's a long cold ferment so it's a standard percentage. If you reduce the amount of salt the dough will rise too fast and you'll end up with enormous air bubbles and a poor structure.That seems a lot of salt there.