January 20, 2021 - 8:48pm
headupinclouds
sourdough whole grain pizza napoletana (take two)
This is my second attempt at the home oven home milled soft white wheat pizza napoletana from Adam Leonti's
Flour Lab. The first attempt was posted here. This version uses a sourdough starter instead of the yeast called for in the recipe and I increased the hydration from 63% to 70% -- an adjustment based on experience with the first attempt (I would probably take the mean of these next time). The bran was sifted with a #50 mesh and added to the starter ahead of time. I made a soaker (water + salt) with the sifted flour and placed it in a wine fridge overnight.