Will bake sourdough pizza tonight, I mixed the dough yesterday, fermented for 2:30h and put it in the fridge for almost 17h.
I've just balled it and will let it rest on the counter until I bake (probably 5h of fermentation)
Easy game: 67% hydration and 10% fresh milled whole wheat
I've just balled it and will let it rest on the counter until I bake (probably 5h of fermentation)
Easy game: 67% hydration and 10% fresh milled whole wheat
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