I think it turned out pretty well. This is my first time sharing here. I wrote a timestamp from when I pulled the dough from the fridge to give an idea of how proofed it was (it’s a 3-day ferment, and this is the second proof).
by canelbrickshirt
2 Comments
dreamer_r21
Nice, those are some delicious looking pies.
What’s your typical proofing time once you pull them out of the fridge? I used to do 4 hours at room temperature, but have found 6 hours to be just about perfect in terms of ease of opening the dough.
Foxglove5555
Looks sublime. Those dough boxes. Haven’t seen those. Where are they from?
2 Comments
Nice, those are some delicious looking pies.
What’s your typical proofing time once you pull them out of the fridge? I used to do 4 hours at room temperature, but have found 6 hours to be just about perfect in terms of ease of opening the dough.
Looks sublime. Those dough boxes. Haven’t seen those. Where are they from?