Roman dough al taglio
  1. Mix the starter with 120g water and 120g bread flour.

  2. Add 1g yeast, 16g salt, 500g bread flour, 370g water, and 20g olive oil.

  3. Give it 4 folds with 20-30 mins in between.

  4. Bulk ferment overnight.

  5. Ball the next day.

Course🍚Side Dish

Diets🌱Vegan...

Category🍞Bread

Cuisine🇮🇹Italian

Occasions🥖Baking📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

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