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Craig, it would seem to me that the microblisters are achieved by your 48 hour workflow using a natural starter. If you look closely at the dough balls after the 48 hour fermentation period, you can see the little bubbles all over the raw dough. Add 60-90 seconds of 800F+ heat and you get the below. I was never able to achieve the level of microblisters shown below using commercial yeast. And I did tend to get more of the large charred bubbles.
big cat leoparding