16+8 con TC 21°
idratazione 66%
lievito madre 4,5% sul peso della farina
spolvero di Erminio e trascinamento pizza sulle palette
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biscotto fornace saputo
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Moderatore: Juanta
credo che abbia ragione Peremastanto ha scritto:Marcolino perché quei bolloni neri?
O diminuirlo del tutto sostituendolo con il LDBVespa72 ha scritto:credo che abbia ragione Peremastanto ha scritto:Marcolino perché quei bolloni neri?![]()
scarsa lievitazione, dovrò aumentare il lievito madre e anche appretto