I was using a 3 day recipe, but honestly with work it was hard to schedule it in. I'm still using a poolish that I put together the evening before, but on the day I just make the dough, let it proof for 90min, then ball and rest for at least 7 hours before cooking.
Still results in an amazing crust, maybe a little less flavor… but I'd need a side by side to tell. Bonus, since it never goes in the fridge it doesn't need to come back to room temp and it's easier to handle.
by Drift—
1 Comment
Amazing 😋