Did a 10% whole wheat, 45% 00, 45% bread flour mix here that turned out nice. Also a 4 night cold ferment, my longest ever, and it had great flavor. I've been messing with shorter room temp ferments but am starting to think low and slow is the way.
What do you guys like for flour types? Should I keep experimenting with these blends or is just straight 00 the way?
by nscheffey
2 Comments
Ma boy delivers
Looks tremendous!