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 9 months 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 8 months ago

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