https://charlesscicolone.wordpress.com/2019/01/31/the-new-age-of-contemporary-pizza/
Ken Forkish en Flour, water, salt, yeast
Pizza dough with levain
Pizza dough with poolish
Masa vieja
Tony Gemignani en The Pizza Bible
Habla de cómo utilizo masa vieja cuando ganó el concurso en Nápoles.
https://www.pizzamaking.com/forum/index.php?topic=9484.0
https://www.pizzamaking.com/forum/index.php?topic=9484.0
Poolish
Tony Gemignani en The Pizza Bible
Napolitana dought: Poolish y levadura
Solo 20 minutos de fermentación en bloque.
Ken Forkish en Flour, water, salt, yeast
Pizza dough with levain
Pizza dough with poolish
In the commercial bread making world, using preferments, and especially those that use commercial yeast, can shorten the dough preparation times and, therefore, the total preparation times. Typically, bakers have facilities where they store their preferments so that when the baker shows up at work in the morning, he or she only needs to do the final mix. In his book, The Taste of Bread, Professor Raymond Calvel has a chart on page 46 that demonstrates how preferments shorten bread preparation times, including bake times. For example, the stated time to make a bread, including bake time, using the straight dough method is 6 hours. For a bread using a poolish, the total time is 4 hours and 45 minutes. If the preferment is a natural sourdough preferment, the total time is 8 hours and 45 minutes. Professor Calvel has several other examples in his book.
