A few recents! Usually doing direct dough. 24h room temp or 72h cold ferment.Mix, room temp bulk rise, ball up, room temp ball rise, then either bake or in the fridge for more days. Cheers!by evanricetattoos 5 Comments bstichaa 2 months ago A man of culture GoddessGabba 2 months ago Enjoy 😋 Hupunch 2 months ago That’s some good looking pepp in slide 5, what brand do you use? DayOneDude 2 months ago They all look amazing but #1 looks fire! babatherhino 2 months ago These look splendid, could you drop your dough recipe also?
5 Comments
A man of culture
Enjoy 😋
That’s some good looking pepp in slide 5, what brand do you use?
They all look amazing but #1 looks fire!
These look splendid, could you drop your dough recipe also?