Taste of Naples Catering Sourdough
A caterer's reliable Ischia-leavened dough at 65% hydration with 2.7% salt and 4% culture. Everything ferments in a temperature-controlled chamber at 61 F: 36 hours in bulk, then 12 hours as balls, for a deeply flavored crust.
A caterer's reliable Ischia-leavened dough at 65% hydration with 2.7% salt and 4% culture. Everything ferments in a temperature-controlled chamber at 61 F: 36 hours in bulk, then 12 hours as balls, for a deeply flavored crust.
Ingredients
Method
Dissolve the salt in the water, then mix in the active Ischia culture.
Add the flour and mix to a shaggy dough; rest briefly, then knead and fold until smooth.
Bulk ferment 36 hours at a controlled 61 F.
Divide and ball, then proof the balls another 12 hours, still at 61 F. In warm, humid weather consider dropping the hydration slightly.
Open and bake in a wood-fired oven (Pizza Party style) to a fast, leoparded finish.
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