Trying to dial in my fermentation. 48h cold proof, hand stretched.Happy with the softness but still chasing better oven spring. Any tips from the pros here?by onlynoraworld italian foodItalian Recipesquestion 1 Comment onlynoraworld 3 hours ago 1 kilogram of flour (Tipo 00, like Molino Caputo), 650 milliliters of water (ideally around 17 °C), 2.8 grams of yeast, 24 grams of sea salt.Write A CommentYou must be logged in to post a comment.
onlynoraworld 3 hours ago 1 kilogram of flour (Tipo 00, like Molino Caputo), 650 milliliters of water (ideally around 17 °C), 2.8 grams of yeast, 24 grams of sea salt.
1 Comment
1 kilogram of flour (Tipo 00, like Molino Caputo), 650 milliliters of water (ideally around 17 °C), 2.8 grams of yeast, 24 grams of sea salt.