Quote Originally Posted by Mj2k View Post
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!


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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.