I recommend making a poolish or biga and doing a 3-day cold ferment with your dough rather than same-day, huge improvement in flavour
(if you aren't already obv)
lish lol
( , Wed 25 Sep 2024, 9:20, archived)
(if you aren't already obv)
( , Wed 25 Sep 2024, 9:20, archived)
yeah i saw that on adam ragusa's(?) channel. i didn't, but i have in the past.
( , Wed 25 Sep 2024, 17:27, archived)
( , Wed 25 Sep 2024, 17:27, archived)