100% hydration, 24h total fermentation/proofing time. Homemade manchego basil pesto and mozzarella focaccia by avantivxx 4 Comments presley-potryk 7 months ago Need that 😩 cfostercane 7 months ago Nailed it Live_Collection_5833 7 months ago How did you get the top so shiny? It makes it look perfect!!! broken0lightbulb 7 months ago Wow! What kind of flour are you using to handle 100% hydration? And do you include the oil in your hydration calc?Write A CommentYou must be logged in to post a comment.
broken0lightbulb 7 months ago Wow! What kind of flour are you using to handle 100% hydration? And do you include the oil in your hydration calc?
4 Comments
Need that 😩
Nailed it
How did you get the top so shiny? It makes it look perfect!!!
Wow! What kind of flour are you using to handle 100% hydration? And do you include the oil in your hydration calc?