This is my next attempt for the Classic Reinhart dough to be made at market. This is also the formula I used and pictures of what the dough looked like after being mixed (with paddle attachment only), reballed, and other workflow I used are on the formula sheet. The dough is now going to cold ferment until tomorrow.
http://www.pizzamaking.com/forum/index.php/topic,13037.msg131154.html#msg131154
and
http://www.pizzamaking.com/forum/index.php/topic,13037.msg131346.html#msg131346
Norma
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