by alexandra@orlandofoods.com | Dec 21, 2023
Making the Dough: 1. Combine the Caputo “00” Pasta Fresca and eggs in the bowl of a standing mixer fitted with a paddle attachment and mix on. low speed until a ball of dough forms. 2. Continue to knead so that the dough develops elasticity, smoothness,...
by alexandra@orlandofoods.com | Dec 20, 2023
1. Place the Caputo “00” Americana Super and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add 11kg of the cold water and mix for 5 minutes on speed 1. 3. Stop the mixer and let the dough rest for 30-45 minutes. 4. Add the...
by alexandra@orlandofoods.com | Dec 20, 2023
1. Place the Caputo “00” Americana and Caputo Lievito Dry Yeast in the mixer and mix on speed 1 for 1-2 minutes. 2. Add all of the water and mix for 6 minutes on speed 1. 3. Add the salt and mix for 5 minutes on speed 1. 4. Slowly add the Olitalia Extra...
by alexandra@orlandofoods.com | Dec 20, 2023
Making the Poolish: 1. Add Caputo “00” Americana Super along with Caputo Lievito Dry Yeast to a proofing bin and mix them well with a large whisk. 2. Add the water and mix until well incorporated. The mixture should be very wet with no visible clumps of...
by alexandra@orlandofoods.com | Dec 20, 2023
Making the Biga: 1. Add Caputo “00” Americana Super and Caputo Tipo 1 along with Caputo Lievito Dry Yeast and mix for 1 minute on speed 1. 2. Add the water and mix for a total of 5 minutes on speed 1. 3. At this point, the dough should be a shaggy and dry...
