How to Make Roman Pizza al Taglio | Recipe | James Bridges | Simply Bread Co.

Simply Bread Co

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7 сен 2024

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Комментарии : 17

@Giatros89 5 месяцев назад

Can we get a close up and a cross section of the final product? I want to see the dough up close

@kelza83 6 месяцев назад

Loved watching this tutorial. A sourdough geeks fan through and through :)

@simplybreadco 6 месяцев назад

And there are more to come very soon!

@senatorjuke 6 месяцев назад

Great work! Super thorough.

@simplybreadco Месяц назад

Glad you enjoyed it!

@USALaubis 6 месяцев назад

Great video! Jeff you are a great teacher!

@simplybreadco 6 месяцев назад

We 100% agree!

@GiopoloMtl 5 месяцев назад

Looks great. What are the poolish ingredients and proportions? Thanks.

@LaffinKing Месяц назад

From what I gathered, poolish is usually 1:1 so if I were to guess, his poolish weighs 256 g. I think his poolish is 128g flour and 128mL water. Not sure about the yeast amount, but usually it's not much at all

@pde442 6 месяцев назад

Awesome video

@simplybreadco Месяц назад

Glad you enjoyed it!

@AnthonyDeBattista 25 дней назад

Man I was so waiting for that cross section cut that never happened.

@simplybreadco 24 дня назад

😅

@schlecken 6 месяцев назад

Do I spy The Bread Bible in the background??

@simplybreadco 5 месяцев назад

Absolutely! It had to be there :)

@hpawebster65 3 месяца назад

Didn't cut it and show us.....what?

@angeloiezzi6662 4 месяца назад

non si avvicina nemmeno un pò alla pizza al taglio alla romana