Originally Posted by Mj2k Crusts looking good, who’s recipe? Crudo after cooking, spot on...but mushrooms...dirty git! I despise the buggers, it’s probably the only food / flavour / texture that I just cannot get on with! Sent from my iPad using Tapatalk It's done with Caputo Rosso, 63% hydration, 3% salt, 72h cold proving, 8h room temperature. I am still experimenting, currently have a batch of dough proving which will be room temp only.
Someone who lies about the little things will lie about the big things too.
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