3 Hour RT Ferment48 Hour CT FermentDough Ball – 280gHydration – 60%Salt – 3%Active Dry Yeast – 0.5%by CoupCooksV2 4 Comments Anxious_Train7849 17 hours ago looks delicious Sonikku_a 17 hours ago This is the way Substantial_Earth559 16 hours ago 👌 ! rolandboard 15 hours ago That crust is perfection.
4 Comments
looks delicious
This is the way
👌 !
That crust is perfection.