Napoletana Dough Baker's Percentage with out Starter


I was wondering what the baker's percentage chart is for the naploletano dough with out starter?

The chart in the back of the book only lists with starter.



Joe Carbone
posted over 1 year ago

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Add the amount of water you'd add to the poolish. Adjust the yeast upward by about 1/4 TSP. Should rise just fine and be hydrated OK.

Richard Y.
posted over 1 year ago

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