Pizza verace and Liquid levain bread

Hi all!!!

I'm very pleased to share my new pizza and bread production of wednesday ;D

Rustic mix durum bread

durum bread 30%
caputo pizzeria 60%
Rye flour 10%
25% liquid levain
water  80%
salt 2%

2hours of fermentation ambient temperature (21°C)

After 2 hours Fermentation in fridge for 24 Hours