My new and first ever new oven is the Unold Luigi, very happy with it so far , has a…
100% Biga dough Baked in Alfa Forni Moderne 2 pizze Don’t know which flair to use, since the correct one…
70% hydration with Caputo Nuvola Super and 5% Caputo whole wheat. Cold fermented 48 hours, 6 hours room temperature. Baked…
I traded my Ankarsrum for a Wilfa and the dough makes all the difference. 68% Hydration handled perfectly! Before that…
This was my first time doing biga recipe in my new Unold Alfredo. I still need to learn about toppings,…
Let’s cover cost, features, and design of the Verona Range, and find out what I think of this designer appliance…