Bulk fermentation, brief knead (more like punch down), balled then allowed to rest for 2 hrs. Upped hydration slightly to 66%. Baked on pizza stone in electric oven. Pleased with results.
|All times are GMT -7. The time now is 01:29 AM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC