Re: How to have a good alveolation with a low temperature baking ?
It seems it’s possible, from what I have seen in a video made by Vito Iacopelli. He sets his oven to 572°F, 300°C.
I have bought a pizza stone 1.6 inches thick (4 cm). I have better results, but it is still far from the result we can see in the video.
In the video he makes a poolish, I have never tested this.
I have also read on a website, that adding olive oil before kneading avoid the dough to have big alveoli.
Here is the video: