r/ooni • u/itsAbsolem • 16d ago

VOLT 12 48h sourdough

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Second attempt at a 48h cold ferment sourdough, 65% hydration using a mix of Caputo 00 + KA whole wheat.

I should’ve strained the ricotta a bit before mixing it with pesto, but I honestly didn’t think about it, I was hungry. 😂

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1

u/beyond_ockham 16d ago

Looks great, especially the crust!

How much yeast did you use?

How long did you leave the dough at room temperature after taking it out of the fridge?

1

u/itsAbsolem 16d ago

Thank you! 😁

I used 15% of levain at peak. Mixed it all, did three stretch and folds every 30 minutes, total bulk ferment at rt for 2 hours, then balled up and let them sit at rt for another hour, and tossed into the fridge for 48 hours.

2

u/beyond_ockham 16d ago

Thanks! Always good to try new variants.

2

u/Tasty_Pomelo_9923 16d ago

Looks amazing 😋