Рет қаралды 10,060
Vesuvio flour... expensive and good. I'll try it with you in a small pizza party at home. I also used the new Effeuno EVOLUTION software (an ABSOLUTE EVOLUTION!).
Almost a LIVE, because there is essentially no editing. 😅
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🍕 RECIPE:
🌾 600 g of Vesuvio flour from Molino Vigevano
💦 420 ml of cold water (70% hydration)
🧂19 g of salt
📈 1.3 g of fresh brewer's yeast
⏰ leavening in approximately 8-9 hours
📖 After preparing a simple dough by hand with the NO KNEAD technique (it's impossible to make it easier!), let it rest for an hour, then divide it into 4 loaves
⚖️about 250 g each (a little more, that's it) and transfer them to the fridge for about 4 hours, followed by another 3 hours of leavening at room temperature (about 25°)
🔥 cooking in about 2 minutes in the Effeuno P134HA EVOLUTION oven at about 430°
🧱 20 mm Aversa biscuit
📖 NOTES:
- I used the brand new Effeuno oven management software from the EVOLUTION line which is a simply SPATIAL leap forward and I invite all those who have these ovens to download and install the updated firmware.