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Revision as of 13:43, 18 October 2022 by
Ministro
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π π π Pizza sessions π π π
Wednesday 12 October
Flour
3025g
Water
1226g
Salt
57g
Yeast
19.7g
Oil
21g
Cold proof
25h
Room proof
5h
Caputo Nuvola 0, 66% humidity, fresh yeast, 17 balls of 300g
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