By Megan Grubb
Forno Brisa Sourdough
70% hydration.
50-100% hydration
Soft, durum, einkorn and chickpeas flour.
The cooking process is divided j to 3 parts: volume, colors and crust. The first 20 minutes is the volume. 240 degrees Celsius in static oven with steam. The next 20 min is for color. A lighter load we can decrease the temp to 200. A darker laid we can leave at 240. After 40 minutes it’s important to take away the steam and the crust will form. This should be cooked at 200c for up to 20 more min. The liner the time, the thicker the crust.
Updated at: Thu, 17 Aug 2023 03:58:14 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Nutrition per serving
Calories1332 kcal (67%)
Total Fat4.4 g (6%)
Carbs270.5 g (104%)
Sugars1.6 g (2%)
Protein40.6 g (81%)
Sodium2331.5 mg (117%)
Fiber19.3 g (69%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Add water to the measured flour, salt And sourdough starter.
Step 2
Mix until wet. Don’t work the dough. It should break easily.
Step 3
Wait 15 min. Autolyse. The dough becomes elastic.
Step 4
Let dough rise 2 hours (max 3) before we begin to shape. Make sure the temperature is at 25 or 26C.
Step 5
Shape 2-18 hours. Depending on temp. Do the poke test to see if it’s ready.
Step 6
Turn out dough gently upside down onto pizza paddle
Step 7
Flour and score
Step 8
Gently put on pizza stone in oven
Step 9
Refer to description for baking temp instructions.
Step 10
Feed the mother: 500g mother, 1000gflour 700g water
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