I have been refreshing my durum old dough, cannot call it mother really. I made a biga yesterday, added my old dough plus some yeast and salt, a little more flour and water, 80% hydration. I didn't have time to bake yesterday so left in the fridge to proof until today. Took out of the fridge, I gave the dough some folds, preformed, formed and final proof in the banneton. I decided to use only 750 g for a 1kg banneton and use 250 g of the dough to make a large pita with some crumb. I was thinking of making "pane cunzato" with it.
I finally figured out how to use the steam in my Cadco oven ( it's a manual device)...wow, what a difference in oven spring! I should have baked at higher temperature to get a thicker crust (I also let the steam escape by opening the door oven a bit at the end of cooking).
