Chicago-poolish with polenta · 65 % · 72 hours
Poolish · 72 timar
Flour types
- Caputo Cook
- Polenta
- Caputo Pizzeria
Method
Poolish dough with 10% Caputo Cuoco, 7% polenta and 83% Caputo Pizzeria.
Hydration 65%, fermentation 72 hours.
Poolish · 72 timar
Poolish dough with 10% Caputo Cuoco, 7% polenta and 83% Caputo Pizzeria.
Hydration 65%, fermentation 72 hours.