I probably made 100 different dough recipes over the past 8 months, and for some reason this one hits different. Delicate, incredible tasting crust.
18-hour room fermentation with the strong w310 flour.
100% Handmade with Molino DellaGiovanna Neapolitana flour.
Measurements included in the slides.
Youtube link to the video… https://youtu.be/cM9elo7qtp8?si=FFEXGs-0pvpa0to3
by skylinetechreviews80