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
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Queef Richard's U r a 🔔🔚, 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.
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MiseryCunt part of the poo, part of the shit, Wed 25 Sep 2024, 17:27,
archived)