Followed the formula in the video to the minute! I would’ve adjusted bulk fermentation if necessary, but my dough temperature was roughly 78F the entire time, so I knew the timing in the video would be appropriate. Now the question is “can I reproduce this??”!
https://youtu.be/mJeuS9Bedig?si=0_oV3ezdnaWNOYYF
by MrsKatMat
1 Comment
Looks amazing! Is there one thing (ferment time, temperature, bake time, etc…) that really made a difference in your opinion to get that lovely crumb?