Been tweaking a recipe that's worked well for me for a little while now, even from a frozen puck.
Decided to do a 72hr cold ferment and it's been one of the best ones yet. The dough got to 48 hours then suddenly the yeast really kicked in and the airyness was spot on.
70% hydration with caputo 00 and fresh yeast.
by deviruchii
1 Comment
Looks a bit bodgy